نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 استاد، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

4 دانشیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

باتوجه‌به میزان بالای اسیدهای چرب غیراشباع موجود در عضلۀ ماهی و افزایش تقاضای مواد غذایی آمادۀ مصرف مثل ناگت، اثر عصارۀ جلبک قهوه‌ای (Iyengaria stellate) بر عمر ماندگاری و خواص حسی فیلۀ ناگت ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) طی نگهداری در فریزر (18- درجۀ سانتی‌گراد) بررسی شد. تیمارهای موردبررسی شامل: شاهد (فیلۀ ناگت بدون غوطه‌وری در محلول عصارۀ جلبک) و سایر موارد (فیلۀ ناگت با غوطه‌وری در محلول 1، 2 و 3 درصد عصارۀ جلبک) بود. ویژگی‌های شیمیایی و فیزیکی ناگت ماهی قزل‌آلای رنگین‌کمان پس از اعمال تیمار و نیز طی زمان صفر، 1، 2 و 3 ماه نگهداری در دمای 18- درجۀ سانتی‌گراد صورت پذیرفت. طبق نتایج طی دورۀ نگهداری در تمامی تیمارها میزان بازده و رطوبت کاهش یافت. اما در تمام تیمارها طی دورۀ نگهداری میزان چربی و چروکیدگی کاهش معنی‌دار (0/05>P) و میزان پراکسید (PV)، اسید چرب آزاد (FFA) و تیوباربیتوریک اسید (TBA) افزایش معنی‌داری را نشان دادند (0/05>P). در پایان دورۀ نگهداری، بیشترین میزان بازده، پیوستگی بافت، شاخص روشنایی (L)، شاخص زردی (b)، کمترین میزان چروکیدگی، قابلیت ارتجاعی، خاصیت چسبندگی بافت و چربی متعلق به تیمار 1 درصد بود. ازطرفی بیشترین میزان سختی، خاصیت چسبندگی، نیروی چسبندگی، قابلیت جویدن بافت، شاخص قرمزی (a) و کمترین میزان رطوبت،FFA ، PV، TBA و نیروی چسبندگی تحت تیمار 3 درصد حاصل شد. بنابراین، کاربرد عصارۀ جلبک قهوه‌ایبه میزان 3 درصددر کاهش نرخ فساد شیمیایی و بهبود وضعیت حسی فیلۀ ناگت ماهی قزل‌آلای رنگین‌کمان طی نگهداری در دمای 18- درجۀ سانتی‌گراد بهترین عملکرد را نشان داده است.

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