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بررسی تأثیر آنتیاکسیدان گیاهی کاتچین در ملانوزیز در میگوی پرورشی (Litopenaeus vannamei) در انجماد | ||
شیلات | ||
مقاله 7، دوره 67، شماره 4، دی 1393، صفحه 547-564 اصل مقاله (1.32 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/jfisheries.2014.53352 | ||
نویسندگان | ||
مینا سیف زاده* 1؛ علی اصغر خانی پور2؛ سیدحسن جلیلی2 | ||
1کارشناس ارشد، مرکز ملی تحقیقات فرآوری آبزیان، انزلی، ایران | ||
2دکتری، مرکز ملی تحقیقات فرآوری آبزیان، انزلی، ایران | ||
چکیده | ||
اثرات کاتچین جهت جلوگیری از ایجاد لکه سیاه در میگوی پا سفید غربی (Litopenaeus vannamei)پرورشی مورد ارزیابی قرار گرفت. برای عمل آوری میگوهای کامل با کاتچین از غلظت های 2/0 و 3/0 درصد آن به مدت 15 دقیقه، و برای نمونه های شاهد از متا بی سولفیت سدیم 3 درصد به مدت 10 دقیقه و میگوی بدون آنتی اکسیدان استفاده شد. کیفیت تیمارها طی شش ماه نگهداری در سردخانه با استفاده از آزمایشات شیمیایی و حسی مورد ارزیابی قرار گرفت. طی این مدت زمان، فاکتورهای pH ، بازهای نیتروِژنی فرار و تری متیل آمین در تیمار 3/0 درصد کاتچین، تفاوت معنی دار نشان دادند (05/0،(P.فاکتورهای TMA، FFA و TVB-N در تیمار متا بی سولفیت سدیم تفاوت معنی داری را در مقایسه با سایر تیمارها نشان دادند (05/0 (P فاکتورهای PV ، TBARS ، FFA، pH و TVB-N در تیمارهای 2/0و 3/0درصد کاتچین در مقایسه با تیمار متا بی سولفیت سدیم طی مدت زمان نگهداری در سردخانه تفاوت معنی دار نشان ندادند(05/0.(P> اما، در مقایسه با تیمار بدون آنتی اکسیدان تفاوت معنی دار نشان دادند (05/0 (P | ||
کلیدواژهها | ||
لکة سیاه؛ کاتچین؛ متا بیسولفیت سدیم؛ میگوی پاسفید غربی؛ نگهداری در سردخانه | ||
عنوان مقاله [English] | ||
Effects of Catechin for preventing black spot forming in cultured whiteleg shrimp (Litopenaeus vannamei) during frozen storage | ||
نویسندگان [English] | ||
Mina Seifzadeh1؛ Aliasghar Khanipour2؛ Hasan Jalili2 | ||
1M.Sc, Iranian Fisheries National Fish Processing Center, Anzali, Iran | ||
2PhD, Iranian Fisheries National Fish Processing Center, Anzali, Iran | ||
چکیده [English] | ||
Effects of catechin for preventing black spots forming in whiteleg shrimp (Litopenaeus vannamei) were evaluated. For processing whole shrimp, catechin was used at a concentration of 0.2 and 0.3 % for 15 minutes. Sodium metabisulfite was used at a concentration of 3 % for 10 minutes as control samples. Without antioxidant shrimp were used as control samples too. Treatments quality was evaluated by Sensory analysis and chemical experiments during 6 months being kept in frozen storage. pH, total volatile basic nitrogen and trimethylamine factors in 0.3 % catechin treatments showed significant differences During the storage period (P0.05). TMA, FFA and TVB-N factors in Sodium metabisulfite treatments showed significant differences compared to other treatments (P0.05). PV, TBARS , FFA, pH and TVB-N factors in 0.2 and 0.3 % catechin treatments showed no significant difference during the storage period compared to Sodium metabisulfite treatments (P>0.05). But they showed significant differences compared to without antioxidant treatments (P | ||
کلیدواژهها [English] | ||
black spot, Catechin, sodium metabisulfite, keeping in frozen storage, whiteleg shrimp | ||
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