بررسی میزان اکسیداسیون چربی در ناگت ماهی قزل آلای رنگین کمان Oncorhynchus mykiss حاوی عصاره جلبک قهوهای Iyengaria stellataطی نگهداری در دمای -18درجه سانتیگراد

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 هیئت علمی

چکیده

al;">Iyengaria stellataبا توجه به میزان بالای اسیدهای چرب غیراشباع موجود در عضله ماهی و افزایش تقاضای مواد غذایی آماده
مصرف مثل ناگت، اثر خواص آنتیاکسیدانی عصاره جلبک Iyengaria stellataروی ماندگاری ناگت ماهی
قزلآلای رنگینکمان ) (Oncorhynchus mykissطی نگهداری در دمای -18درجه سانتیگراد بررسی شد.
تیمارهای مطالعه شامل تیمار اول شاهد )ناگت بدون غوطهوری در محلول عصاره جلبک(، تیمار دوم )ناگت با
غوطهوری در محلول یک درصد عصاره جلبک(، تیمار سوم )ناگت با غوطهوری در محلول دو درصد عصاره جلبک(
و تیمار چهارم )ناگت با غوطهوری در محلول سه درصد عصاره جلبک( بود. آزمایشهای شیمیایی اسیدچرب آزاد،
پراکسید و تیوباربیتوریک اسید در ماههای 2 ،1 ،0و 3طی نگهداری در دمای -18درجه سانتیگراد صورت پذیرفت.
طبق نتایج طی دوره نگهداری در تمامی تیمارها میزان اسیدچرب آزاد، پراکسید و تیوباربیوتیک اسید افزایش
معنیداری را نشان دادند ) .(p<0/05با توجه به آنالیز آماری در پایان دوره نگهداری تیمار سه درصد و شاهد به
ترتیب کمترین و بیشترین میزان اسیدچرب آزاد، پراکسید و تیوباربیتوریک اسید را نشان دادند. نتایج این تحقیق
مشخص کرد که، عصاره جلبک
در کاهش نرخ فساد شیمیایی ناگتها طی نگهداری در دمای -18درجه سانتیگراد مؤثر است، و تیمار سه درصد بهترین عملکرد را نشان داد.

کلیدواژه‌ها


عنوان مقاله [English]

The amount of fat oxidation nugget rainbow trout fish (Oncorhynchus mykiss)containing brown algae extract (Iyengaria stellata) during storage at -18 °C

نویسنده [English]

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