Abstract
Aims: In this study, the effect of washing process on shelf-life of surimi of Clupeonella spp. with cold-water, solution of 1.5 and 3 percent strength was investigated. Study Design: Data collected were analyzed by one-way analysis of variance (ANOVA). Place and Duration of Study: Costal line of Caspian sea near the Bandar Anzali, Gillan province of Iran. Methodology: A total of 100 kg fish were captured in the Caspian sea near the Bandar Anzali coast. The data collected from the surimi during the storage time. Results: The shelf-life of surimi was investigated by measuring total volatile baseOriginal Research Article British Journal of Applied Science & Technology, 4(4): 693-704, 2014 694 nitrogen (TVB-N), peroxide value, total count of bacteria and sensory test for 80 days. The results showed the changes of TVB-N for control, 1.5% and 3% NaCl solution were 35, 20 and 19 mg N 100g, respectively. On day 80, the total plate counts in control, samples washing with 1.5% and 3% NaCl solution were 9.4, 7.5 and 7.3 log CFU/g, respectively and the level was slightly higher than the permissible limit after 60 days. Conclusion: Based on the present results, washing with 1.5 and 3% NaCl solution treatment on Anchovies (Clupeonella spp.) leads to a retention of the good quality characteristics for longer and an extension of the shelf life during frozen storage.
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