بررسی جایگزینی سدیم استات به وسیله کیتوزان های مختلف در فیله‌ی فیل‌ماهی(Huso huso) طی نگهداری در یخچال (C°1±4)

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی دانشگاه علوم کشاورزی و منایع طبیعی

2 هیات علمی

3 استادیار

4 کارشناس

چکیده

استفاده از مواد نگهدارنده طبیعی مانند کیتوزان در صنایع غذایی موردتوجه زیادی قرارگرفته است. در این تحقیق اثر کیتوزان معمولی1% (محلول در اسید)، کیتوزان محلول در آب1% ، کیتوزان الیگو‌ساکارید1% و نگهدارنده‌ی شیمیایی سدیم استات 1% روی نگهداری فیله‌ی فیل‌ماهی در دمای یخچال(C°1±4) در روزهای صفر، 4 ، 8 ، 12 و 16 نگهداری بررسی شد. موارد اندازه گیری شده شامل عدد پراکسید PV ، تیوباربیوتیک اسید ((TBA، مجموع باز‌های نیتروژنی فرارTVN-B ، pH و شاخص‌ بار میکروبی کلTVC ، بودند. با توجه به نتایج کیتوزان محلول در اسید1% نسبت به سایر تیمارها، کمترین میزان تغییرات را نشان داده و اختلاف معنی‌دار بود (05/0 >p)، بنابراین می‌توان جهت حفظ کیفیت فیله‌ی فیل‌ماهی طی نگهداری در یخچال مورد استفاده قرار گیرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigating the substitution of sodium acetate with different chitosans in ( Huso huso) fillet during storage in refrigerator (4±1 0C)

نویسندگان [English]

  • ali ahmadi 1
  • Alireza Alishahi 2
چکیده [English]

The utilization of natural preservatives has a great interest in the recent year food industries. In theis study the effect of common chitosan (acid soluble 1%), water soluble chitosan (1%), chitosan oligosaccharide (1%) and sodium acetate (1%) as a chemical preservative on maintaining Huso huso fillet during the refrigerated storage (4±1 0C) at days 0, 4, 8, 12 and 16 were assessed. The parameters of PV, TBA, PH and TVC, were determined. According to the results, acid soluble chitosan the lowest change and signification differences as compared to the other treatments (p<0.05).So,it can be used for maintaining the quality of Huso huso fillet during the refrigerated storage.

کلیدواژه‌ها [English]

  • Chitosan
  • Huso huso fillet
  • Shelf life
  • Natural preservatives
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