Effect of sunflower seed on quality properties and shelf life of silver carp surimi

The effects of sunflower seed (0, 0.15, 0.25 %) on chemical analysis (peroxide value, thiobarbituric acid value, total volatile basic nitrogen and free fatty acids), microbiological (psychrophilic bacterial, lactic acid bacterial), textural, sensory and color parameters of silver carp surimi in MAP packaging during 4 month of frozen storage at -18 °C were investigated. The results showed that sunflower seeds and modified atmospheric packaging have been effective in reducing surimi lipid oxidation by detecting thiobarbituric acid, Free Fatty Acids and Total volatile nitrogen. Chemical, microbial, tissue, sensory analysis and also surimi color with 0.25% sunflower seeds showed a significant different compared with other treatments (P