Title:Quality Assessment of Marinated Halva Sya (Parastromateus niger) Fillets
During Storage at 4 °C
Volume: 19
Issue: 3
Author(s): Fatemeh Asvad and Ali Aberouamd*
Affiliation:
- Department of
Fisheries, Natural Resources College, Behbahan Khatam Alanbia University of Technology, Behbahan, Iran
Keywords:
Marination, Parastromateus niger, cold storage, shelf life, nutrients, Halva Sya.
Abstract:
Background: In recent years, there has been an increasing interest in using natural
food additives to improve the shelf life of marinated food.
Aim: This research aimed to examine physicochemical changes promoted by a marinating process
in Halva Sya fish fillets during cold storage.
Methods: Fish fillets were immersed in 500 ccs of lemon juice, 200 g of grated garlic, 60 g of
salt, 3 g of turmeric, 1 g of red pepper powder, 3 g of black pepper powder with 100 cc of distilled
water for preparation of traditional marinades and stored at -4 °C for 25 days. Some physicochemical
characteristics like pH and proximate composition were performed at 7, 18 and 25-
day intervals.
Results: Results showed that although the values of proximate composition, energy values and
pH in marinated samples were different than control ones, the differences were insignificant
(p>0.05).
Conclusion: The marinade sample in treatment 1 was found to be most acceptable, followed by
Marinade in treatment 3. The shelf-life of the marinated Halva Sya fish based on physicochemical
analyses at refrigerated storage (4 °C) was 7 days.
