ارزيابي برخي از تغييرات شيميايي و ارگانولپتيك در ماهي سفيد نگهداري شده در دماي 18C-

Evaluation of some Chemical and Organoleptic Changes of Kutum {Rutilus frisii kutum) Stored at-18°C

Kutum (Rutilus frisii kutum) is one of the economically most important bony fishes in the Caspian Sea, with the highest catch quota. In this project we investigated some of the changes in organoleptic as well as in chemical deterioration factors (PV meq 2/kg and TVN mg/l00gr) while freezing kutum in cold storage for four months. Three fresh specimens and twenty-one frozen specimens were studied for organoleptic factors such as changes in taste, flavor and texture as well as for chemical deterioration factors at -180°C for 15, 30, 45, 60, 80,100 and 120 days. After four months the TVN value of the fresh specimens and frozen specimens at -180°C was 9.85 and 20.04, respectively. However,the PV value in fresh specimens and frozen specimens was 0.55 and 1.98, respectively. Organoleptic tests showed that freezing specimens for 80 days was ideal, but after 80 days (80-120 days) significant qualities of collapse were observable. Results of organoleptic and chemical deterioration factors represent 80 days retention time of these specimens that stored in -18°C temperature.