Comparison of meat quality of farmed Acipenser persicus using two processing methods of dry and mix salting
Zare Gashtei, Gh.
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The processing and comparison of quality of meat in farmed Acipenser persicus using two methods of dry and mix salting was carried out to provide a new formula for processing new sturgeon products. Ten fish specimens with a mean weight and length of 2 kilograms and 60cm that were farmed for two years were used in this study. The meat of the specimens was processed using pure salt and a mixture of salt and one percent madder. Two replicates were used for each method. In the first method, dry sodium chloride was used at a rate of 250g of sodium chloride per kilogram body weight of fish (dry salting). In the second method, about 10g of madder was added to the 250g of sodium chloride (mix salting). Microbial examinations included total bacterial counts, Staphylococcus and Coliform bacteria assessment and chemical examinations included salt, protein and fat absorption, TVN, peroxide, and pH tests. Sensory tests as well as microbial and chemical experiments were carried out for the quality c.....
JournalIranian Scientific Fisheries Journal