نوع مقاله: مقاله 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.

کلیدواژه‌ها

اجاق، م.، کاظمی‌نیا، س.، جمشیدی، ا. و شعبان‌پور، ب. 1392. اثر دماهای مختلف سرخ‌کردن مقدماتی در روغن کانولا بر کیفیت و مقدار جذب روغن در قسمت‌های مختلف ناگت ماهی کپور نقره‌ای (Hypophthalmichthys molitrix). مجله بهره‌برداری و پرورش آبزیان، 2: 43-59.

پروانه، و. 1377. کنترل کیفی و آزمایش های شیمیایی مواد غذایی. انتشارات دانشگاه تهران، 332 ص.

پیمانی، ج.، قرایی، الف.، غفاری، م. و طاهری، ع. 1393. بررسی اثرات ضدباکتریایی و ضدقارچی جلبک (Gracilaria arcuata) از سواحل چابهار. مجله دانشگاه علوم پزشکی قم، 8: 69-75.

شعبان‌پور، ب.، ذوالفقاری، م.، فلاح‌زاده، س. و علی‌پور، غ.ح. 1390. اثر عصارۀ آویشن شیرازی (Zataria multifora Boiss) بر مدت ماندگاری فیلۀ ماهی قزل‌آلای رنگین‌کمان (Onchoryncus mykiss) شور و بسته‌بندی‌شده در خلأ در شرایط یخچالی: ارزیابی میکروبی، شیمیایی و حسی. فصلنامه علوم و صنایع غذایی، 1: 11-1.

محمدی، ع.، شعبانپور، ب. و کردجزی، م. 1395. ارزیابی فعالیت ضداکسیدانی و ضدباکتریایی جلبک قهوه‌ای (Iyengaria stellata) جمع‌آوری‌شده از سواحل خلیج فارس. نشریه فیزیولوژی و بیوتکنولوژی آبزیان، 3: 1-15.

Akdeniz, N., Sahin, S., & Sumnu, G. 2006. Functionality of batters containing different gums for deep-fat frying of carrot slices. Food Engineering, 75(4):522-526.

Alasalvar, C., Taylor, K.D.A., Oksuz A., Garthwaite, T., Alexis, M.N., & Grigorakis, K. 2001. Freshness assessment of cultured sea bream (sparus aurata) by chemical, physical and sensory method. Food Chemistre, 72(1):33-40.

Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S.M., & Hernando, I. 2009. Adhesion in fried battered nuggets: performance of different hydrocolloids as predust using three cooking procedurers. Food Hydrocolloids, 23(5):1443-1448.

Albert, A., Varela, P., Salvador, A., & Fiszman, S.M. 2009. Improvement of crunchiness of battered fish nuggets. Journal of Eruopean Food Research Technology, 228(6):923-930.

Altunakar, B., sahin, S., & Sumnu, G. 2006. Effect of hydrocolloids on apparent viscosity of batters and quality of chichen nuggets. Chemical Engineering Communication, 193(6):675-682.

De Abreu, D.A.P., Maroto, J., Rodriguez, K.V., & Cruz, J.M. 2012. Antioxidant from barley husks impregnated in films of low-density polyethylene and their effect over lipid deterioration of frozen cod (gadus mohua). Journal of Food Science and Agriculture, 92(2):427-432.

Bouga, M., & Combet, E. 2015. Emergence of seaweed and seaweed-containing food in the UK: focus on labeling, lodine content, toxicity and nutrition. Journal of Foods, 4(2):240-253.

Cakli, S., Kilinc, B., cadum, A., Dincer, T., & Tolasa, S. 2006. Effect of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (sparus aurata) a sea bass (dicentrarchus labrax) stored in ice. Journal of Food Science and Nutrition, 46(7):519-527.

Chaijan, M., Benjakul, S., & Visessanguan, W. 2006. Changes of lipids in sardine (sardinella gibbosa) muscle during iced storage. Food Chemistry, 99(1):83-91.

Chen, H., & Huang, Y. 2008. Rheological properties of HPMC enhanced surimi analyzed by small and larg-strain tests-II: effect of water content and ingredients. Food Hydrocolloids, 22(2):313-322.

Chen, S.D., Chen, H.H., Chao, Y.C., & Lin, R.S. 2009. Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95(2):359-364.

Keshri, R.C., & Sanyal, M.K. 2007. Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 ±1°C) storage. Journal of Food Muscle, 20(3):275-292.

Chytiri, S., Chouliara, I., savvaidis, I.N., & Kontominas, M.G. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Journal of Food Microbiology, 21(2):157-165.

Cox, S., Abu-Ghannam N., & Gupta, S. 2010. An assessment of the antioxidant and antimicrobial activity of six species of edible irish seaweeds. International Food Research Journal, 17:205-220.

Das, A.K., Anjaneyulu, A.S.R., Gadekar, Y.P., Singh, R.P., & Pragati, H. 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Journal of Meat Science, 80(3):607-614.

Erkan, N., Ozden, O., Alakavuk, D.u., Yidirim, S.y., & Lnugur M. 2006. Spoilage and shelf life of sardines (sardina plichardus) packed in modified atomospher. Journal of European Food Research Technology, 222:667-673.

Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. 2009. Effects of chitosan coating on quality and shelf-life of silver carp during frozen storage. Food Chemistery, 115(1):66-70.

Igan, J.O., King, J.A., Pearson, A.M., & Gray, I.I. 1979. Influence of heme pigments, nitrite and nonheme iron on development of warmed-over flavore (WOF) in cooked meat. Journal of Agriculture and Food Chemistry, 27(4):838-842.

Jain, D., pathar, P., & manikanta, M. 2007. Evalution of texture parameters of rohu fish (Labeo rohita) during iced storage. Journal of Food Engineering, 81(2):336-340.

Kester, J.J., & Fennema, O.R. 1986.Edible films and coatings: a review. Journal of Food Technology, 43:2839-2845.

Kilinc, B., Cakil, s., Cadum, A., & Sen, B. 2009. Effect of phosphate dip treatments on chemical, microbiological, color, textural, and sensory changes of rainbow trout (onchoryncus mykiss) fillets during refrigerated storage. Journal of Food Product Technology, 18(1-2):108-119.

Killincceker, O., & Hepsag, F. 2012. Edible coating effects of fried potato balls. Journal of Food and Bioprocess Technology, 5(4):1349-1354.

Kostaki, M., Giatrakou, V., Savvaidis, I.N., & Kontominas, M.G. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (dicentrarchus labrax)fillets. Journal of Food Microbiology, 26(5):475-482.

Kuda, T., Taniguchi, E., Nishizawa, M., & Araki, Y. 2002. Fate of water- soluble polysaccharides in dried Chorda filum a brown alga during water washing. Journal of Food Composition and Analysis, 15(1):3-9.

Lim, S.N., Cheung, P.C.K., Ooi, V.E.C., & Ang, P.O. 2002. Evalution of antioxidative activity of extract from a brown seaweed, sargassum siliquastrum. Journal of Agriculture and Food Chemistry, 50(13):3862-3866.

Lin, C.C., & Lin, C.S. 2005. Enhancement of the storage quality of frozen bonito fillet by glazing with tea extracts. Journal of Food Chemistry, 16(2):169-175.

Lu, F., Liu, D., Ye, X., Wei, Y., & Liu, F. 2009. Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (channa argus) fillets stored at 4°C. Journal of the Science of Food and Agriculture, 89(5):848-854.

Luo, Y., Shen, H., Pan, D., & Bu, G. 2008. Gel properties of surimi from silver carp (hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate. Journal of Food hydrocolloids, 22(8):1513-1519.

Maftoonazad, N., Ramaswamy, H.S., & Marcotte, M. 2008. Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. Journal of Food Science and Technology, 43(6):951-957.

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اجاق، م.، کاظمی‌نیا، س.، جمشیدی، ا. و شعبان‌پور، ب. 1392. اثر دماهای مختلف سرخ‌کردن مقدماتی در روغن کانولا بر کیفیت و مقدار جذب روغن در قسمت‌های مختلف ناگت ماهی کپور نقره‌ای (Hypophthalmichthys molitrix). مجله بهره‌برداری و پرورش آبزیان، 2: 43-59.

پروانه، و. 1377. کنترل کیفی و آزمایش های شیمیایی مواد غذایی. انتشارات دانشگاه تهران، 332 ص.

پیمانی، ج.، قرایی، الف.، غفاری، م. و طاهری، ع. 1393. بررسی اثرات ضدباکتریایی و ضدقارچی جلبک (Gracilaria arcuata) از سواحل چابهار. مجله دانشگاه علوم پزشکی قم، 8: 69-75.

شعبان‌پور، ب.، ذوالفقاری، م.، فلاح‌زاده، س. و علی‌پور، غ.ح. 1390. اثر عصارۀ آویشن شیرازی (Zataria multifora Boiss) بر مدت ماندگاری فیلۀ ماهی قزل‌آلای رنگین‌کمان (Onchoryncus mykiss) شور و بسته‌بندی‌شده در خلأ در شرایط یخچالی: ارزیابی میکروبی، شیمیایی و حسی. فصلنامه علوم و صنایع غذایی، 1: 11-1.

محمدی، ع.، شعبانپور، ب. و کردجزی، م. 1395. ارزیابی فعالیت ضداکسیدانی و ضدباکتریایی جلبک قهوه‌ای (Iyengaria stellata) جمع‌آوری‌شده از سواحل خلیج فارس. نشریه فیزیولوژی و بیوتکنولوژی آبزیان، 3: 1-15.

Akdeniz, N., Sahin, S., & Sumnu, G. 2006. Functionality of batters containing different gums for deep-fat frying of carrot slices. Food Engineering, 75(4):522-526.

Alasalvar, C., Taylor, K.D.A., Oksuz A., Garthwaite, T., Alexis, M.N., & Grigorakis, K. 2001. Freshness assessment of cultured sea bream (sparus aurata) by chemical, physical and sensory method. Food Chemistre, 72(1):33-40.

Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S.M., & Hernando, I. 2009. Adhesion in fried battered nuggets: performance of different hydrocolloids as predust using three cooking procedurers. Food Hydrocolloids, 23(5):1443-1448.

Albert, A., Varela, P., Salvador, A., & Fiszman, S.M. 2009. Improvement of crunchiness of battered fish nuggets. Journal of Eruopean Food Research Technology, 228(6):923-930.

Altunakar, B., sahin, S., & Sumnu, G. 2006. Effect of hydrocolloids on apparent viscosity of batters and quality of chichen nuggets. Chemical Engineering Communication, 193(6):675-682.

De Abreu, D.A.P., Maroto, J., Rodriguez, K.V., & Cruz, J.M. 2012. Antioxidant from barley husks impregnated in films of low-density polyethylene and their effect over lipid deterioration of frozen cod (gadus mohua). Journal of Food Science and Agriculture, 92(2):427-432.

Bouga, M., & Combet, E. 2015. Emergence of seaweed and seaweed-containing food in the UK: focus on labeling, lodine content, toxicity and nutrition. Journal of Foods, 4(2):240-253.

Cakli, S., Kilinc, B., cadum, A., Dincer, T., & Tolasa, S. 2006. Effect of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (sparus aurata) a sea bass (dicentrarchus labrax) stored in ice. Journal of Food Science and Nutrition, 46(7):519-527.

Chaijan, M., Benjakul, S., & Visessanguan, W. 2006. Changes of lipids in sardine (sardinella gibbosa) muscle during iced storage. Food Chemistry, 99(1):83-91.

Chen, H., & Huang, Y. 2008. Rheological properties of HPMC enhanced surimi analyzed by small and larg-strain tests-II: effect of water content and ingredients. Food Hydrocolloids, 22(2):313-322.

Chen, S.D., Chen, H.H., Chao, Y.C., & Lin, R.S. 2009. Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95(2):359-364.

Keshri, R.C., & Sanyal, M.K. 2007. Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 ±1°C) storage. Journal of Food Muscle, 20(3):275-292.

Chytiri, S., Chouliara, I., savvaidis, I.N., & Kontominas, M.G. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Journal of Food Microbiology, 21(2):157-165.

Cox, S., Abu-Ghannam N., & Gupta, S. 2010. An assessment of the antioxidant and antimicrobial activity of six species of edible irish seaweeds. International Food Research Journal, 17:205-220.

Das, A.K., Anjaneyulu, A.S.R., Gadekar, Y.P., Singh, R.P., & Pragati, H. 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Journal of Meat Science, 80(3):607-614.

Erkan, N., Ozden, O., Alakavuk, D.u., Yidirim, S.y., & Lnugur M. 2006. Spoilage and shelf life of sardines (sardina plichardus) packed in modified atomospher. Journal of European Food Research Technology, 222:667-673.

Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. 2009. Effects of chitosan coating on quality and shelf-life of silver carp during frozen storage. Food Chemistery, 115(1):66-70.

Igan, J.O., King, J.A., Pearson, A.M., & Gray, I.I. 1979. Influence of heme pigments, nitrite and nonheme iron on development of warmed-over flavore (WOF) in cooked meat. Journal of Agriculture and Food Chemistry, 27(4):838-842.

Jain, D., pathar, P., & manikanta, M. 2007. Evalution of texture parameters of rohu fish (Labeo rohita) during iced storage. Journal of Food Engineering, 81(2):336-340.

Kester, J.J., & Fennema, O.R. 1986.Edible films and coatings: a review. Journal of Food Technology, 43:2839-2845.

Kilinc, B., Cakil, s., Cadum, A., & Sen, B. 2009. Effect of phosphate dip treatments on chemical, microbiological, color, textural, and sensory changes of rainbow trout (onchoryncus mykiss) fillets during refrigerated storage. Journal of Food Product Technology, 18(1-2):108-119.

Killincceker, O., & Hepsag, F. 2012. Edible coating effects of fried potato balls. Journal of Food and Bioprocess Technology, 5(4):1349-1354.

Kostaki, M., Giatrakou, V., Savvaidis, I.N., & Kontominas, M.G. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (dicentrarchus labrax)fillets. Journal of Food Microbiology, 26(5):475-482.

Kuda, T., Taniguchi, E., Nishizawa, M., & Araki, Y. 2002. Fate of water- soluble polysaccharides in dried Chorda filum a brown alga during water washing. Journal of Food Composition and Analysis, 15(1):3-9.

Lim, S.N., Cheung, P.C.K., Ooi, V.E.C., & Ang, P.O. 2002. Evalution of antioxidative activity of extract from a brown seaweed, sargassum siliquastrum. Journal of Agriculture and Food Chemistry, 50(13):3862-3866.

Lin, C.C., & Lin, C.S. 2005. Enhancement of the storage quality of frozen bonito fillet by glazing with tea extracts. Journal of Food Chemistry, 16(2):169-175.

Lu, F., Liu, D., Ye, X., Wei, Y., & Liu, F. 2009. Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (channa argus) fillets stored at 4°C. Journal of the Science of Food and Agriculture, 89(5):848-854.

Luo, Y., Shen, H., Pan, D., & Bu, G. 2008. Gel properties of surimi from silver carp (hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate. Journal of Food hydrocolloids, 22(8):1513-1519.

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