اثر کیتوزان بر شاخص‌های ترکیب تقریبی و pH در فیله فیل ماهی (Huso huso) نگه‌داری شده در فریزر

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشیار گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دانش‌آموخته دکتری گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

هدف از این تحقیق اثر یک افزودنی کاملا طبیعی به نام کیتوزان بر تغییرات شاخص‌های ترکیب تقریبی (رطوبت، چربی و پروتئین) و pH در فیله فیل ماهی (Huso huso) طی نگهداری در فریزر بود. این تحقیق شامل ۲ تیمار بود : تیمار فاقد کیتوزان (تیمار شاهد) و تیمار حاوی ۱٪ کیتوزان محلول در اسید. هر دو تیمار به مدت ۴ ماه در فریزر ۱۸- درجه سانتی‌گراد نگه‌داری شدند. فیله ها در روز صفر (۱۰ ساعت بعد از نگه‌داری در فریزر) و ماه دوم و ماه چهارم انجماد‌زدایی شده و مورد بررسی قرار گرفتند. از نظر ترکیب تقریبی، استفاده از کیتوزان محلول در اسید ۱٪ سبب کند شدن موثر کاهش میزان رطوبت، چربی و پروتئین در فیله ماهی نسبت به فیله‌های فاقد کیتوزان طی نگهداری در فریزر شد. استفاده از کیتوزان محلول در اسید ۱٪ همچنین سبب پایین ماندن pH فیله ماهی طی دوره نگه‌داری در فریزر نسبت به گروه شاهد بود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of chitosan on approximate composition indices and pH in huso fillet (Huso huso) stored in freezer

نویسندگان [English]

  • Seyyedeh Maryam Daneshvar 1
  • Alireza Alishahi 2
  • Seyed Mahdi Ojagh 2
  • Hojat Mirsadeghi 3
1 M.Sc. Graduate, Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran,
2 2Associate Prof., Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 3Ph.D. Graduate, Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

The aim of this study was to investigate the effect of a natural additive called chitosan on changes of approximate composition indices (moisture, fat and protein) and pH in defrosted fish fillet (Huso huso). The study consisted of 2 treatments: chitosan-free treatment (control treatment) and 1% acid soluble chitosan treatment. Both treatments were stored at -18 ° C for 4 months. Fillets were freezed and examined on day 0 (10 hour after freezer storage) and the second and fourth months. In terms of approximate composition, the use of acid-soluble chitosan significantly caused delaying the reduction the moisture, fat, and protein content of fish fillets compared to chitosan-free fillets during freezer storage. In addition, 1% acid-soluble chitosan caused keep it low the pH of fish fillet during freezer storage compared to the control group.

کلیدواژه‌ها [English]

  • Chitosan
  • huso fillet
  • pproximate composition
  • pH
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