پژوهش و نوآوری در علوم و صنایع غذایی
بررسی ارزش غذایی، ویژگی‌های میکروبی و حسی پودر استخوان ماهی کپور نقره‌ای (Hipophthalmichthys molitrix) پرورشی
نوع مقاله : مقاله کامل پژوهشی
نویسنده
مرکز ملی تحقیقات فرآوری آبزیان، پژوهشکده آبزی‌پروری آب‌های داخلی، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران
چکیده
مطالعۀ حاضر با هدف تهیۀ پودر از استخوان ماهی کپور نقره‌ای با روش قلیایی و بررسی ویژگی‌های تغذیه‌ای، حسی و میکروبی انجام شد. در این پژوهش کربنات کلسیم به‌عنوان شاهد استفاده شد. مقادیر پروتئین (18/51 درصد)، چربی (5/11 درصد)، رطوبت (5/58 درصد) و خاکستر (70/82 درصد) در پودر استخوان ماهی بودند. راندمان تهیۀ پودر 98/66 درصد تعیین شد. برخلاف پودر استخوان ماهی عناصر معدنی سیلیسیوم، آلومینیوم، باریم و کروم در نمونۀ شاهد مشاهده نشدند. فسفر در پودر استخوان (81580 میلی‌گرم بر کیلوگرم) در مقایسه با شاهد (310 میلی‌گرم بر کیلوگرم) بیشتر بود (0/05>P). اما کلسیم در تیمار آزمایشی (325000 میلی‌گرم بر کیلوگرم) در مقایسه با شاهد (388000 میلی‌گرم بر کیلوگرم) کمتر بود (0/05>P). ازنظر رنگ و پذیرش کلی بین تیمارهای آزمایشی و شاهد تفاوت معنی‌دار مشاهده نشد (0/05>P). در میان اسیدهای چرب اشباع، تک‌زنجیرۀ غیراشباع و چند غیراشباع به‌ترتیب اسیدهای پالمیتیک (22/73 درصد)، الایدیک (43/74 درصد) و لینولئیک (7/35 درصد) بالاترین مقادیر را در پودر استخوان دارا بودند. همچنین مقادیر کل اسیدهای آمینۀ ضروری شامل ترئونین، والین، لیزین، ایزولوسین، متیونین، هیستیدین و فنیل آلانین 218/29 میلی‌گرم بر کیلوگرم بود. هیچ‌گونه میکرواورگانیسمی شامل قارچ، اشریشیاکلی و سالمونلا در تیمارها مشاهده نشد. ازآنجاکه پودر استخوان به شکل انبوه از گونه‌های مختلف ماهی قابل تولید بوده و سرشار از ترکیبات تغذیه‌ای است، ازاین‌رو برای غنی‌سازی محصولات به صنعت غذایی پیشنهاد می‌گردد.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 1
خرداد 1402صفحه 105-120
- تاریخ دریافت: 22 مرداد 1401
- تاریخ بازنگری: 23 مهر 1401
- تاریخ پذیرش: 24 مهر 1401
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