The effect of delayed freezing on sensory characteristics of Rutilus frisii (Nordmann, 1840)

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

4 Department of Fishery, Fisheries organization of Golestan, Gorgan

Abstract

Flesh quality and taste are the most important factors affecting market demand of fresh fish. Therefore, the physical characteristics of fish could confirm the quality of fish flesh. Kutum (Rutilus frisii) is a native and economically important fish species in the southern Caspian Sea. Mahi sefid is consumed as a traditional and popular food in many parts of Iran (especially in the north of Iran), due to due to its delicious and favorable meat. Sensory characteristics such as skin, scales, tissues, mucous, eyes, gills, and odor indicate the flesh quality of fish. These criteria changed over time. These sensory characteristics decreased from favorable to unfavorable over time. Most of the sensory characteristics declined to unfavorable after 12 days of ice storage. In addition, crude protein, crude lipid, % ash and % moisture of flesh samples were investigated. In conclusion, freezing delay and longtime ice storage could decrease the flesh quality.

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