Impact of Sesame Seed Powder Impact on the Characteristics of Microbial, Chemical and Sensory Properties of Silver Carp Surimi Gel in Vacuum Packing

In the present study, the effect of ground sesame seeds in three levels of 0, 0.15 and 0.25% on features of biological, chemical and sensory evaluation silver carp surimi gel in vacuum packing for 4 months in freezing temperatures (-18°C) was investigated. The results showed that the highest levels of volatile nitrogen month 4 in the control (21.99±0.32mg per 100g), respectively. The thiobarbituric acid did not like the higher limit the amount of free fatty acids is increased. The highest bacteria in month 4 in the control (6.86±0.05Log cfu/g) treatment, respectively. The highest and lowest amount of lactic acid bacteria, respectively, on May 4 in group 1 (4.86±0.10Log cfu/g) and May 1 in all treatments (2.00±0.00Log cfu/g), respectively. Sensory evaluation factors during 4 months in freezing temperatures are not significantly different the colorimetric parameters (L*, a*, and b*) and tissue treatments poll 0.25% sesame seed powder was the best treatment. According to the results of chemical analysis, sensory and microbiological shelf life achieved the best treatment was 0.25% in the fourth month, ground sesame seeds.