اثر جایگزینی کلرید سدیم با کلرید پتاسیم بر برخی شاخص‌های کیفی سس ماهی کیلکای معمولی (Clupeonella cultriventris)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسنده

استادیار گروه شیلات، دانشکده کشاورزی و منابع طبیعی، دانشگاه گنبدکاووس، گنبدکاووس، ایران

چکیده

با هدف کاهش سطح نمک و بررسی اثر جایگزین کردن کلرید سدیم با کلرید پتاسیم بر کیفیت فرآورده نهایی، سس ماهی کیلکای معمولی با غلظت 20درصد نمک (وزنی/ وزنی) و در سه سطح جایگزینی 0، 25 و 50 درصد کلرید پتاسیم با کلرید سدیم طی 45 روز تخمیر در دمای 2±37 درجه سانتی‌گراد تهیه گردید. شاخص‌های کیفیت در روزهای 15، 30 و 45 دوره تخمیر در نمونه‌ها تعیین و تغییرات آنها بررسی شد. بر اساس نتایج، دامنه مقادیر شاخص‌های کیفی در سطوح مختلف جایگزینی در انتهای دوره تخمیر بدین قرار بود : pH 23/5 تا 47/6، نیتروژن کل 30/7 تا 25/8 گرم در لیتر، نیتروژن فرمالینی 93/6 تا 40/8 گرم در لیتر، نیتروژن آمینو 4 تا 60/5 گرم در لیتر، نسبت نیتروژن آمینو به نیتروژن کل 79/54 تا 88/67 درصد، مجموع بازهای نیتروژنی فرار 65/16 تا 90/26 میلی گرم درصدگرم و درجه هیدرولیز 88/54 تا 99/67 درصد. در مجموع دو سطح جایگزینی 25 و 50 درصد کلرید پتاسیم موجب افت کیفیت سس ماهی نسبت به نمونه‌های حاوی 100 درصد کلرید سدیم در شاخص‌های نیتروژن آمینو، نسبت نیتروژن آمینو به نیتروژن کل، مجموع بازهای نیتروژنی فرار و درجه هیدرلیز گردیدند. در بین دو سطح جایگزینی کلریدپتاسیم، نمونه‌های حاوی 50 درصد کلرید پتاسیم کیفیت بهتری را در شاخص‌های نیتروژن کل، نیتروژن فرمالینی و نیتروژن آمینو نسبت به نمونه‌های حاوی 25 درصد کلرید پتاسیم نشان دادند. بنابراین توصیه می‌گردد، جهت کاهش سطح نمک در سس ماهی از سطح 50 درصد کلرید پتاسیم استفاده شود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of sodium chloride replacement with potassium chloride on some quality indices of fish sauce from Caspian Sea sprat (Clupeonella cultriventris (

نویسنده [English]

  • Behrooz Mohammadzadeh
Assistant Prof., Dept. of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran
چکیده [English]

To aim salt reduction and investigation the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the final product, fish sauce containing 20% (w/w) NaCl was produced from Caspian Sea sprat (Clupeonella cultriventris .(Then, the effect of substituting NaCl by KCl at 0%, 25% and 50% on the some quality characteristics of prepared fish sauce was evaluated during 45 days' of fermentation at 37±2 Co. Quality indices were determined at 15, 30 and 45 days of fermentation period. According to results, the range of quality indices in various replacement levels were as following: pH :5.23 to 6.47, total nitrogen: 7.30 to 8.25 g/L, formaldehyde nitrogen 6.93 to 8.40 g/L, amino nitrogen: 4 to 5.60 g/L, rate of amino nitrogen/total nitrogen: 54.79% to 67.88%, total volatile basic nitrogen (TVB-N): 16.65 to 26.90 mg/100g and degree of hydrolysis: 54.88% to 67.99%. In conclusion, 25% and 50% KCl replacement caused that quality of fish sauce decreased in comparison to control treatment (100% NaCl) in terms of quality indices including amino nitrogen, amino nitrogen/total nitrogen, TVB-N and degree of hydrolysis. Between two replacements concentrations of KCl, 50% has better quality than 25% in terms of total nitrogen, formaldehyde nitrogen and amino nitrogen. Therefore, in order to the reduction of salt in fish sauce, replacing NaCl with KCl at 50% can be suggested.

کلیدواژه‌ها [English]

  • Sodium chloride
  • Potassium chloride
  • quality
  • Fish sauce
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