عنوان مقاله [English]
The objective of this study was determining the effect of frying on chemical, microbial and sensory properties and shelf-life of tempura coated Caspian Sea Kilka (Clupeonella cultriventris) during frozen storage. 2 different treatments, Kilka with tempura coating and without coating, were used. Samples were stored at -18 oC for 4 months. Moisture of fried samples (48.65%) decreased significantly compared with raw samples (62.02%) in time=0
but fat in fried samples, 21.9%, increased significantly in compare with raw samples, 5.65%, (P≤0.05). There were significant increase in Peroxide, (1.47 and 1 meq/kg oil), Thiobarbitoric Acid, (1.25 and 1.18 mg/kg oil), free fatty acid, (0.59 and 0.53 g/100) and TVB-N, (15.69 and 15.32 mg/100g meat) of fried samples in compared with raw samples, respectively (P≤0.05). There were significant decrees in total bacterial counts (2.42 and 4.40 logCFU/g), Staphylococcous (lower ten CFU/g and 2.38 logCFU/g) and Coli form (lower ten CFU/g and 0.80 logCFU/g) bacteria counts of fried samples in compared with raw samples (P≤0.05).Sensory factors of fried samples had better quality than raw samples. Durability of raw and fried samples was evaluated based on chemical, microbial and sensory indexes for 3 months.
* Corresponding author; email@example.com