غنی سازی سوسیس ماهی کپور نقره ای با مایکوپروتئین فوزاریوم ونناتوم (Fusarium Venenatum)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 استادیار پژوهشکده اکولوژی خلیج‌فارس و دریای عمان، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، بندرعباس، ایران

2 دانش‌آموخته کارشناسی‌ارشد رشته زیست فناوری مؤسسه آموزش عالی رودکی، تنکابن، ایران

چکیده

مایکوپروتئین ها به دلیل داشتن پروتئینی کافی و عدم ایجاد آلرژی از طرف وزارت کشاورزی، شیلات و غذای انگلستان (MAFF) و اداره کل غذا و داروی آمریکا (FDA)، برای مصارف انسانی مناسب تشخیص داده شد. فوزاریوم ونناتوم (Fusarium venenatum) گونه ای از قارچ های رشته ای است که برای تولید مایکوپروتئین انتخاب شد. هدف از انجام این تحقیق معرفی یک منبع پروتئینی به عنوان جایگزین گوشت برای مصارف انسانی در کشورهای در حال توسعه است. در این مطالعه اثر غنی سازی سوسیس ماهی کپور نقره ای با مایکوپروتئین‌ فوزاریوم ونناتوم در دو سطح 1 و 3 درصد بر میزان ارزش غذایی و تعیین کیفیت با سنجش فاکتورهای شیمیایی (pH، TVB-N و TBA)، میکروبی (TVC و PTC) و خصوصیات حسی مورد بررسی قرار گرفت. نتایج نشان داد که استفاده از مایکوپروتئین‌ها سبب افزایش ارزش غذایی سوسیس شده، به طوری که مقدار پروتئین در تیمارهای شاهد، یک و سه درصد سوسیس ماهی غنی شده با مایکوپروتئین به ترتیب 2/14، 8/15 و 6/16 بوده است و اختلاف بین سه تیمار به لحاظ ارزش غذایی (پروتئین، چربی، کربوهیدارت و خاکستر) معنی دار (05/0p < ) بود. میزان TBA و TVB-N در نمونه‌های حاوی مایکوپروتئین با افزایش درصد مایکوپروتئین افزایش یافته و تفاوت معنی داری با نمونه شاهد نشان دادند. نتایج ارزیابی حسی نیز نشان داد که نمونه های حاوی مایکوپروتئین در مقایسه با نمونه کنترل دارای عمرماندگاری کمتری بودند و با توجه به نتایج، استفاده از مایکوپروتئین‌ فوزاریوم ونناتوم در سوسیس ماهی کپور نقره ای به دلیل ارزش غذایی و قیمت مناسب پیشنهاد می گردد.

کلیدواژه‌ها

عنوان مقاله [English]

Enrichment of Silver Carp (Hypophthalmichthys molitrix) sausage with (Fusarium venenatum) mycoprotein

نویسندگان [English]

  • Zabihollah Bahmani 1
  • Fatemeh Mavanes 2
1 1Assistant Prof., Persian Gulf and Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization. Bandar Abbas, Iran
2 M.Sc. Graduate of Food Science and Technology - Biotechnology Rodaki Institute of Higher Education, Tonekabon, Iran
چکیده [English]

Mycoproteins were found to be suitable for human consumption by the Ministry of Agriculture, Fisheries and Food (MAFF) and the US Food and Drug Administration (FDA) due to their adequate protein content and non-allergenic properties. Fusarium venenatum is a filamentous fungus that was selected as the best recommended species for mycoprotein production. The aim of this research is to produce a protein source as a meat substitute for human consumption in developing countries. In this study, enrichment of silver carp sausage with mycoprotein, Fusarium venenatum at two levels of 1 and 3% on nutritional value and quality determination by measuring chemical factors (pH, TVB-N and TBA), microbial (TVC and PTC) and characteristics Sensory was examined. The results showed that the use of mycoproteins increased the nutritional value of sausages, so that the amount of protein in the control treatments, one and three percent of fish sausages enriched with mycoproteins were 14.2, 15.8 and 16.6 %, respectively. In terms of nutritional value including; protein, fat, carbohydrate, ash and moisture, the difference between the three treatments was significant (p <0.05). The levels of TBA and TVB-N in samples containing mycoprotein increased with increasing the percentage of mycoprotein and showed a significant difference (p <0.05) with the control sample. The results of sensory evaluation also showed that the samples containing mycoprotein were less durable and desirable than the control sample. According to the results, the use of Fusarium venneatum mycoprotein in silver carp sausages is very important due to its nutritional value and reasonable price compared to meat.

کلیدواژه‌ها [English]

  • Fusarium venenatum
  • Fish sausage
  • Nutritional value
  • Quality assessment

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مجله بهره برداری و پرورش آبزیان
دوره 10، شماره 1
فروردین 1400
صفحه 11-25

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