بررسی وزن آبکش، درصد شکستگی و میزان چربی کنسرو میگوی سرتیز (‏Metapenaeus affinis‏)‏

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد رشته فرآوری محصولات شیلاتی، پژوهشکده مطالعات دریاچه ارومیه، دانشگاه ارومیه

2 ارومیه- دانشگاه ارومیه- دانشکده منابع طبیعی- گروه شیلات

3 استادیار گروه شیلات، دانشکده منابع طبیعی، پژوهشکده مطالعات دریاچه ارومیه، دانشگاه ارومیه

چکیده

میگو یکی از مهم‌ترین گونه‌های آبزیان در ایران می‌باشد. با توجه به روند افزایشی تولید میگو، تولید فرآورده‌هایی با ارزش ‏افزوده جدید بیش از پیش مورد نیاز است. هدف از پژوهش حاضر تولید یک فرآورده کنسرو شده جدید با استفاده از میگوی ‏سرتیز ‏Metapenaeus affinis)‎‏) بود. زمان حرارت‌دهی، غلظت نمک و غلظت سرکه هنگام آماده‌سازی میگو و همچنین ‏شاخص زمان استریل کردن بهینه‌سازی شد و اثرات آنها بر کیفیت این محصول مورد بررسی قرار گرفت. با افزایش غلظت نمک ‏و زمان استریل کردن وزن آبکش به‌طور معنی‌داری کاهش یافت (۰۵/۰>‏P‏) اما غلظت سرکه بر وزن آبکش میگوها تاثیری ‏نداشت (۰۵/۰<‏P‏). درصد شکستگی میگوهای کنسرو شده تحت تاثیر غلظت سرکه و زمان استریل کردن بود (۰۵/۰>‏P‏). با ‏افزایش زمان استریل کردن، شکستگی میگوها به طور معنی‌دار کاهش یافت (۰۵/۰>‏P‏)‏‎.‎‏ در حالی‌که با افزایش غلظت سرکه، ‏شکستگی میگوها به طور معنی‌دار نیز افزایش یافت (۰۵/۰>‏P‏). زمان حرارت دهی اولیه تأثیری بر میزان شکستگی میگوها ‏نداشت (۰۵/۰<‏P‏). اثر متقابل زمان استریل کردن و زمان استریل کردن میزان چربی میگوها را تغییر داد (۰۵/۰>‏P‏) اما سایر ‏عوامل تاثیر معنی‌داری بر این شاخص‌ نداشتند (۰۵/۰<‏P‏). بنابر نتایج بدست آمده ابتدا عامل زمان استریل کردن و سپس زمان ‏حرارت‌دهی اولیه بر کیفیت میگوهای کنسرو شده تأثیر قابل ملاحظه‌ای داشتند. ‏

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Drained weight, fracture percent and fat content evaluation of canned Jinga shrimp ‎‎(Metapenaeus affinis)‎

نویسندگان [English]

  • Masoud ParvizKoorandeh 1
  • kaveh Rahmanifarah 2
  • Mehdi Nikoo 3
1 MSc. student of Fisheries Product Processing, Urmia Lake Research Institute, Urmia University
3 Assistant Professor of Fisheries, Faculty of Natural resource, Urmia Lake Research Institute, Urmia University
چکیده [English]

Shrimp is one of the most important aquatic species in Iran. Considering the increasing trend in ‎shrimp production, development of new value added products is increasingly required. The aim of ‎the present study was to produce a new canned product from shrimp (Metapenaeus affinis) as the ‎raw material. Some variables including heating time, salt and vinegar concentrations as well as ‎sterilizing time were optimized and their effect on the drained weight, fracture percent and fat ‎content were determined. Drained weight was significantly decreased as a result of increasing the ‎salt concentration and sterilizing time (P<0.05), but vinegar concentration had no significant effect ‎on shrimp drained weight (P>0.05). Vinegar concentration and sterilization time had an important ‎effect on shrimp fracture (P<0.05). With increasing sterilizing time, shrimp fracture were ‎significantly decreased (P<0.05). However, with increasing vinegar concentration, shrimp fracture ‎significantly increased also (P<0.05). Heating time had no significant effect on shrimp fracture ‎‎(P>0.05). Interaction of sterilizing time and sterilizing time change shrimp fat content (P<0.05) but ‎other factor had no significant effect on this parameter (P>0.05). It was concluded that first ‎sterilization time and then heating process exert a great influence on the quality of the canned ‎product.‎

کلیدواژه‌ها [English]

  • Jinga Shrimp
  • primary preparation
  • precooking
  • sterilization.‎
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