Effect of difference between icing scheduling on the quality characters of Kutum meat (Rutilus frisii)

Document Type : Original Article

Authors

1 Department of Fisheries, Faculty of natural resource, University of Gonbad Kavous, Gonbad Kavous

2 Department of Fishery, Faculty of Fisheries and Environment, Gorgan University of Agricultural Science and Natural Resources, Gorgan

3 Department of Fishery, Fisheries organization of Golestan, Gorgan

Abstract

Rutilus frisii as one of the most important economic products of our country has a great value. The quality of fish from catch time to delivered the customer, decreases continually. Product fall grade development is coextensive with time lapes and temperature increasing.So decreasing the temperature by ice storage in the first of catch is a good methodto avoid loss of quality fall. Inthisstudy changes of some quality parameters of R. frisii during ice storage for 16 days such as expressible moisture, pH, thiobarbituric acid, total volatile nitrogen, free fatty acid, Psychrophilic bacterial count and total bacterial count to assessment the effects of lapes of putting ice on catch fish and loss in quality product was measured. According to these results, the chemical and bacterial indicators were increased significantly during the storage in ice. Delayed icing caused the higher degree of oxidation. In addition, delayed icing, lack of attention to correct method of storage and ice storage for a long time can decrease the quality of meat. It is better that fish be ice storage after fishing immediately and this way to be used just for short distances transport and handling.

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