ارزیابی ترکیب شیمیایی، تغییرات رنگی و بازدهی فیله با افزایش وزن ماهی قزل آلای رنگین کمان ((Oncorhynchus mykiss

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 استادیار

2 هیئت علمی

چکیده

ماهی قزل آلای رنگین کمان پرمصرف ترین ماهی پرورشی کشور بیشتر در وزن های 250 الی 300 گرم در بازار مشاهده می شود. در سال‌های اخیر تقاضای بازار و اکثر کارخانجات فرآوری و بسته بندی کشور به وزن‌های بالاتر تغییر یافته است. با توجه به اینکه تغییرات کیفی و شیمیایی عضله، سطوح اسیدهای چرب و همچنین میزان بازدهی فیله ماهی می‌تواند تحت تاًثیر افزایش وزن ماهی باشند، بنابراین آگاهی از اثر افزایش وزن بر عوامل یاد شده هم از لحاظ کیفیت تغذیه و هم از دیدگاه اقتصادی برای انواع مصرف کنندگان بسیار مهم می‌باشد. برای این منظور 75 قطعه ماهی قزل آلای رنگین کمان پرورشی در اوزان 300، 500 و 700 گرم از یک مزرعه در استان گلستان تهیه و همراه یخ به دانشگاه علوم کشاورزی دانشگاه گرگان منتقل شدند. پس از آماده سازی اولیه، مورد آزمایش قرار گرفتند. نتایچ نشان داد که تیمارهای مختلف از لحاظ میزان رطوبت و پروتئین اختلاف معناداری با هم نداشتند اما میزان چربی و خاکستر در برخی از تیمارها دارای اختلاف معنادار بوده است . آنالیز شاخص‌های رنگ *a، *b و *l وجود اختلاف معنادار در برخی از تیمارها را نشان داد . نتایج نشان داد با افزایش وزن ماهی بازدهی فیله افزایش می‌یابد. در مجموع تحقیق نشان داد که با افزایش وزن بازاری ماهی قزل آلا از وزن 250 گرم به وزن های بالاتر و به خصوص تا وزن 500 گرم، گوشت این ماهی از لحاظ ارزش تغذیه ای و بازدهی فیله در شرایط بهتری قرار می‌گیرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of chemical composition, color change and fillet yield with increase weight of rainbow trout (Oncorhynchus mykiss)

چکیده [English]

Trout is the most important and high consumption fish in the country proffering to market in weight of 250-300 gr, though in the recent years observed, market demands and more of the processing plants is in higher weight of this range in the country. Whereas, quality changes and chemical of the muscle, fatty acid profile and filet yield can be react of weight gain, since learn of weight gain effects on said parameters is very important for consumer of economic viewpoint and nutritional quality. For this purpose provide seventy five trout with average weights about 300, 500 and 700 gr with equivalent culture condition from a fish culture farm in Golestan province and transport to the processing laboratory of Gorgan university of agricultural sciences and natural resources in adequate condition together ice. After doing various process of primeval preparation, above parameters studied. Results showed Moisture and protein don’t show significant difference in treatments whereas fat and ash have significant difference in certain treatments. Analysis of a*, b* and l* index showed significant difference in some treatments. Also fillet yield have significant difference in all treatments and fillet yield increase with weight gain. Therefore, total results showing with trouts weight gain from 250 gr into higher weights and particular than the weight of 500 gr, flesh of this fish of nutritional value, fillet yield and sensory characteristic stand in advantage condition, though higher and lower weight be outstanding in certain feature too.

کلیدواژه‌ها [English]

  • trout
  • Chemical composition
  • Color change
  • Filet yield
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