Comparative study of chemical, sensory and microbal attributes of fried and cooked marinades of silver carp (Hypophthalmichthys molitrix) during storage at 4°C

The term ‘‘marinated fish’’ is used to define semi-preserved fish made by immersion in a solution of organic acids or vinegar and salt.
This study was conducted to compare nutritional value (Lipid, Protein, Moisture, Ash, pH), chemical (TVB-N, PV, TBA, FFA) and sensory attributes, microbial communities (TC, Mold) and fatty acids profile of cooked and fried marinades and 30 days storage at 4°C.
The marinades were produced using formulas from Silver carp fresh fillets. Then the products were stored at 4°C and sampling was done to determine of quality indexes during storage, every 10 days.
The results showed that there were no differences in moisture, protein and lipid contents between two products (p>0.05). Also, there were no differences with regard to PV, TBA and FFA between two marinades (p>0.05), but TVB-N in cooked and fried products (with 16.46 and 18.91 mg/100g) showed significant changes (p Quality of both marinades was acceptable during 30 days storage refrigerator, but fried marinade showed a preferred quality as sensory attribute.