عنوان مقاله [English]
In this study, the effect of different sterilization treatments (115, 120 and 130 ° C, with same sterilization value) was evaluated on the chemical composition and lipid quality of canned silver carp. After sterilization, moisture and fat content were decreased and the amounts of protein and ash were increased, although significant differences due to the different thermal treatments were not observed (P≥0.05). After sterilization amounts of free fatty acids increased. Minimum amount of free fatty acids were obtained by 115° C treatment. Primary lipid deterioration products were increased after canning process in 115 and 120° C. Secondary lipid deterioration products were increased in all treatments while no significant differences were observed between the different treatments(P≥0.05).Increasing amounts of fluorescence products in fish flesh and filling media of 115 and 120° C treatments in comparison with samples under 130° C, Indicates lipid deterioration and rancidity developments in these treatments. Different sterilization conditions showed no significant effects on organoleptic indices (taste, smell, texture and color) of canned silver carp (P≥0.05). According to the results, lipid quality indices of fish flesh and filling media were in better condition after sterilization in 130° C, but due to remains solid pieces of bone were faced with less acceptability.