اثرات مرگ ماهی سفید دریای خزر (Rutilus kutum) در تور گوشگیر بر کیفیت و ماندگاری آن در یخچال

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد گروه شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان

2 استادیار گروه شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان

3 استاد گروه شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان

4 اداره کل شیلات گلستان، گرگان

چکیده

در این مطالعه، اثرات مرگ ماهی سفید دریای خزر (Rutilus kutum) در تور گوشگیر بر کیفیت و ماندگاری آن در یخچال بررسی شد. این پژوهش با تعیین دو تیمار ماهی زنده صید شده (خفگی در هوا) و تیمار ماهی مرده صید شده (مرگ در آب) توسط تور گوشگیر در 30 قطعه ماهی صورت گرفت. بررسی تغییرات شاخص‌های فیزیکی و شیمیایی ماهیان شامل رطوبت کل، ظرفیت نگه‌داری آب (WHC)، pH، اندیس تیوباربیتوریک اسید (TBA)، مجموع بازهای ازته فرار (TVB-N) و میزان اسید‌های چرب آزاد (FFA)، همچنین آزمون میکروبی جمعیت باکتریایی کل (TVC) و سرمادوست (PTC) در طول یک دوره 12 روزه نگه‌داری در یخچال (1±4 درجه سانتی‌گراد) انجام شد. نتایج نشان داد مقادیر WHC، pH، TVB-N، FFA، TBA، و TVC دارای اختلاف معنی‌دار (05/0p<) بین دو تیمار بوده که در تیمار ماهی مرده صید شده با تفاوت معنی‌دار بیشتر از ماهی زنده صید شده بود و تنها میزان رطوبت و باکتریهای سرما‌دوست فاقد تفاوت معنی‌دار بین دو تیمار بودند. قابلیت پذیرش نسبی ماهی زنده صید شده تا روز دوازدهم حفظ شد، اما در ماهی مرده صید شده به لحاظ فاکتورTVB-N در روز ششم و TVC در روز دوازدهم غیرقابل مصرف ارزیابی شد. وجود تفاوت معنی‌دار بین دو تیمار در اغلب پارامتر‌های فوق می‌تواند مؤید گسترش فعالیت اتولیتیکی، تغییرات سیستم‌های پروتئینی و پیشرفت فساد بیشتر در ماهی مرده صید شده باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effects of Rutilus kutum mortality in gillnet on the quality and shelf life during refrigerated storage

نویسندگان [English]

  • Zohreh Amini Khahan 1
  • Saeid Gorgin 2
  • Bahareh Shaban Pour 3
  • Mohsen Yahyaie 4
1
2
3
4
چکیده [English]

In this study, the effects of death of Kutum (Rutilus kutum) were investigated in gillnet on the quality and shelf life during refrigerated storage. This study was performed to determine two treatments of live fish caught (choking in the air), and treatment of dead fish caught (death in water) in 30 samples by gillnet. Evaluation of physical and chemical index changes of fish including: total moisture, water holding capacity (WHC), pH, thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N) and free fatty acid (FFA), and microbiological characteristics including total viable count (TVC) and psychrotrophic count (PTC) was conducted during a period of 12 days refrigerated storage (1±4°C). The results showed that the amounts of WHC, pH, TVB-N, FFA, TBA, and TVC had a significant difference (p<0/05) between two treatments which in the treatment of dead fish caught was significantly more than live fish caught and only moisture and psychrophilic bacteria were no significant differences between two treatments. The relative acceptability of live fish caught was maintained until the 12 day, but in the dead fish caught due to factors TVB-N was evaluated on the 6 day unusable and TVC on the 12 day. Being significant differences between two treatments in most of the above parameters can indicate expansion of autolytic activity, changes in protein systems and spoilage in dead fish caught.

کلیدواژه‌ها [English]

  • Kutum (Rutilus kutum)
  • quality
  • mortality of fish
  • gillnet

مراجع

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مجله بهره برداری و پرورش آبزیان
دوره 7، شماره 3
آذر 1397
صفحه 29-39

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