مقايسه تغيير كيفيت ماهي فيتوفاگ Hypophthalmichthys molitrix كامل و فيله شده و تعيين زمان ماندگاري آنها در طي نگهداري 18- درجه سانتي گراد

The comparison of quality changes in frozen whole and gutted silver carp (Hypophthalmichthys molitrix and determination of their shelf life during storage at -18oC

In this study,the effect of filleting and freezing of the produced fillets in comparison with freezing of whole fish in 6 month storage at -18 0c were pondered with measuring of some chemical spoilage index e.g. peroxides value , FFA TVN, TBA, lipid and sensory valuation. The results showed that FFA, peroxide value, TBA and TVN increased in six month storage of frozen whole fish and fillet. At result of oxidation and hydrolysis of lipids, the amount of utilitarian of products decreased. Comparison between frozen whole fish and fillet during different months, especially during the last month showed that peroxide value of fillets was 14.59 (Meqg ʹ1 lipid, that was 2.24 fold of whole fish and TVN 1.16 fold were higher than whole fish. There was no significant different between lipids of this to type of products. Totally attention to the results showed that for long time storage of silver carp, whole fish is better from fillet.