شناسه هاي افزوده :
گنجي گلمخانه، سياوش همكارطرح , شاهرخي، سوسن همكارطرح , شاه محمدي، حميد رضا همكارطرح , زارع گشتي، قربان همكارطرح , رفيع پور چوبينه، فريدون همكارطرح , مصطفي زاده، بيژن همكارطرح , خدابنده، فرشته همكارطرح , نكوئي فرد، علي همكارطرح , صيدگر، مسعود همكارطرح , مرادي، يزدان همكارطرح
چكيده انگليسي :
Abstract:
Abramis brama has a little direct consumption in aquaculture activities due to large number of bones and small size in Aras Dam, West Azarbaijan. Annually, it is contributed to nearly 700 tons of total harvest of Aras Dam. Nearly 90% capture of this fish product was considered as by - product and has got out of the street due to high mass netting during a short period and lack of maintenance and transportation facilities. In this study, production of fish Berger and fish finger was studied due to suitable texture and color of flesh. 50 kg of the fish was prepared from fishing site 1 of corporation of the fishermen of Aras Dam and transferred to National Artemia Research center. Then, 25 kg of fish was washed with clear water and after evacuation, their fillets was prepared and washed and deboned with bone screw machine ( Barder, model 800, Germany) and minced using industrial meat grinder machine ( Plad Iran Model 56). To provide fish Berger, the formulation of 11% bread powder, 9% onion powder, 0.1% garlic powder,0.2% tomato paste, 0.2% lemon juice, 0.1 salt, 6% spice,2% egg whites powder, ,1% vegetable powder, and 5% soybean were mixed and prepared as a 10× 5 × 2 Cm squared templates . Glazing and flouring were done using 25% wheat flour, 2% egg white powder, 1% salt- pepper and lemon juice, and 72% water and then been bread crumb coated. The prepared samples were fried with control samples including Berger and fish fingers provided from silver carp from Atrin Company, available in the market. Frying was done in frying oil, Bahar Company, at 150 ° C during 100 S and at dimensions of 10×5×2 Cm. Temperature of theproduct center was reached to 70 °C in this process. In the second treatment, fish fingers were prepared with formulation of 70% Abramis biama meat, 13% soy bean, 13% wheat flour, 1.5% salt, 1% sugar, 0.2% pepper, cumin, onion powder, garlic powder, Thyme powder 0.2 of each and primarily assessed. Then, they were freezed to measure shelf life at -18 °C and stored for 3 months at this temperature. Cellophone coating were used during storage. All samples were tested at 0,1,2,3 month's storage times in freezer. Microbial tests were done using nutrient agar and mac-cankey agar culture media. From phase 0 to third month 2×102 bacteria were observed and there was no bacterial load increase. Measuring chemical compounds were done using A.O.A.C.2010 methods. The results revealed that Abramis brama contained 71% moisture, 4% fat, 19% protein and 2.5% ash. Fatty acids percentage and profiles of samples were analyzed using gas chromatography that their results were shown in tables 1, 2. pH was 6.8 at all stages. TBARS were obtained as 0, 0.52, 0.66, 0.71mg malon aldehyde per kg fillet using TBA value formula (A. O. C.S.2010). T.M.A value was 0 in all stages and T.V.N value were 10, 11, 22 and 27 mg nitrogen per 100 g fillet, respectively. Organoleptic assessments includefrom odor, taste, texture and color were used from 10 panelists that the obtained results were excellent and good, respectively. The results showedthat production of fish Berger and fish finger from Abramis brama fillet of Aras Dam have increasedvalue added, long shelf life of the product, creating diversity in fisheries products and help the fishermen to offer fish at a more affordable price. In the other hand, civilization and with increasing of world population, has increased tendency to consume fast foods and increased fishing attempt and creates employment in the region.
