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مطالعه مقایسهای شاخصهای حسی، شیمیایی، میکروبی و ترکیب اسیدهای چرب ماریناد پخته و سرخ شده تهیه شده از ماهی کپور نقرهای در زمان نگهداری در دمای 4ºC | ||
| مجله تحقیقات دامپزشکی (Journal of Veterinary Research) | ||
| مقاله 10، دوره 71، شماره 4، دی 1395، صفحه 437-446 اصل مقاله (868.63 K) | ||
| شناسه دیجیتال (DOI): 10.22059/jvr.2016.60000 | ||
| نویسندگان | ||
| مسعود هدایتی فرد* 1؛ سیده عاطفه کاوسی2؛ مریم خاورپور3 | ||
| 1گروه شیلات، دانشکده کشاورزی و منابع طبیعی، واحد قائمشهر دانشگاه آزاد اسلامی، قائمشهر، ایران | ||
| 2دانش آموخته تکنولوژی مواد غذایی، واحد آیت الله آملی دانشگاه آزاد اسلامی، آمل، ایران | ||
| 3گروه مهندسی شیمی، دانشکده فنی و مهندسی، واحد آیت الله آملی دانشگاه آزاد اسلامی، آمل، ایران | ||
| چکیده | ||
| زمینه مطالعه: اصطلاح "ماریناد ماهی" به محصولات نیمه حفاظت شده‌ای اطلاق می‌شود که با غوطه وری در محلول سرکه یا اسیدهای آلی و نمک تهیه شده‌اند. هدف: این مطالعه با هدف بررسی مقایسهای ارزش غذایی (pH، چربی، پروتئین، رطوبت، خاکستر)، شاخصهای شیمیایی (TVB-N, TBA, PV, FFA)، جمعیت میکروبی (TC, Mold)، پروفایل و ترکیب اسیدهای چرب و نیز ویژگی‌های ارگانولپتیک ماریناد پخته و سرخ شده تهیه شده از ماهی کپور نقرهای طی 30 روز نگهداری در دمای ºC4 انجام گرفت. روش کار: برای این منظور از ماهیان تازه، با استفاده از فرمولاسیون، انواع محصول ماریناد تولید شد. سپس محصولات در دمای ºC4 نگهداری و در فواصل 10 روزه نمونه گیری و شاخصهای کیفی اندازه گیری گردید. نتـایـج: نتایج نشان داد که میزان رطوبت، پروتیئن و چربی در ماریناد پخته و سرخ شده تفاوت معنی‌داری ندارد (0.05<p). مقادیر PV، TBA و FFA بین نمونه‌های ماریناد نیز معنی‌دار نبود (0.05<p)، لیکن مقادیر TVB-N (به ترتیب با 100gا/mg 46/16 و 91/18) بین ماریناد پخته و سرخ شده دارای اختلاف معنی‌دار بود (0.05>p). تفاوت بین شمارش کلی باکتری‌ها در روز آخر نگهداری (بترتیب با Log cfu/g 19/4 و 89/4) و همچنین بین مجموع کپک و مخمر (بترتیب با Log cfu/g 47/2 و 60/2) در ماریناد پخته و سرخ شده در تمام طول نگهداری دیده شد (0.05>p). در ارزیابی ارگانولپتیک، مقبولیت ماریناد سرخ شده در شاخصهای ظاهر، رنگ، بافت و طعم بیشتر بود (0.05>p)اما ماریناد پخته طعم بهتری داشت (0.05>p). با این حال در پذیرش کلی تفاوتی دیده نشد. مقادیر بالاتری از اسیدهای چرب امگا-3 و امگا-6 و EPA+DHA در ماریناد سرخ شده حضور داشتند (0.05>p). برخلاف سرخ کردن، پختن موجب کاهش میزان UFA شد. نتیجـه‌گیـری نهایی: کیفیت هر دونوع ماریناد طی نگهداری 30 روزه در دمای یخچال قابل قبول بود ولی شاخصهای حسی حاکی از برتری کلی ماریناد سرخ شده بود. | ||
| کلیدواژه‌ها | ||
| ارگانولپتیک؛ اسید چرب؛ کنترل کیفی؛ عمر ماندگاری؛ ماریناد | ||
| عنوان مقاله [English] | ||
| Comparative study of chemical, sensory and microbal attributes of fried and cooked marinades of silver carp (Hypophthalmichthys molitrix) during storage at 4°C | ||
| نویسندگان [English] | ||
| Masoud Hedayatifard1؛ Seyede Atefeh Kavousi2؛ Maryam Khavarpour3 | ||
| 1Department of Fisheries, College of Agriculture and Natural Resources, Islamic Azad University, Qaemshahr Branch, Qaemshahr, Iran | ||
| 2Graduated from the Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran | ||
| 32Department of Chemistry Engineering, College of Engineering and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran | ||
| چکیده [English] | ||
| BACKGROUND: The term ‘‘marinated fish’’ is used to define semi-preserved fish made by immersion in a solution of organic acids or vinegar and salt. Objectives: 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. Methods: 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. Results: 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<0.05). In addition, total bacteria count was 4.19 and 4.89 and total mold-yeast was 2.47 and 2.60 Logcfu/g at day 30 in cooked and fried marinades, respectively (p<0.05). As sensory aspect, appearance, color, texture and odour attributes showed better points in fried marinade, cooked product had more acceptable taste (p<0.05). However, there was no difference in overall acceptance. Omega-3, omega-6 and EPA+DHA fatty acids had higher amounts in fried marinade (p<0.05). Cooking reduced the UFA amount, but conversely, frying increased it. Conclusions: Quality of both marinades was acceptable during 30 days storage refrigerator, but fried marinade showed a preferred quality as sensory attribute. | ||
| کلیدواژه‌ها [English] | ||
| Fatty acid, marinade, Quality, organoleptic, Shelf life | ||
| مراجع | ||
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