اثر افزودن ماکروجلبک Gracilaria persica بر برخی فاکتورهای فیزیکوشیمیایی سوسیس ماهی کپور معمولی طی نگهداری در یخچال

نوع مقاله : مقاله کامل علمی ترویجی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد علوم تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 گروه شیلات، واحد علوم تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

در این مطالعه اثر افزودن پودر جلبک گراسیلاریا پرسیکا در سوسیس ماهی تهیه شده از سوریمی کپور معمولی در پنج تیمار آزمایشی شامل: گروه شاهد (فاقد ماده نگهدارنده)، TN (سدیم نیتریت، 02/0 درصد وزنی/وزنی)، 3، 6 و 9 درصد پودر جلبک در روزهای 0، 7، 14، 21 و 28 در شرایط نگهداری در یخچال ارزیابی شدند. پارامترهای فیزیکوشیمیایی مختلف شامل ازت‌های فرار کل (TVB-N)، اسیدهای چرب آزاد (FFA)، افت پخت، pH، ظرفیت نگهداری آب و رطوبت تحت فشار در طول زمان ماندگاری اندازه‌گیری شد. بیشترین میزان TVB-N در پایان آزمایش در نمونه شاهد و کمترین میزان آن مربوط به نمونه 9 درصد جلبک بود (05/0>P). کمترین میزان FFA بطور همزمان مربوط به نمونه‌های حاوی 6 و 9 درصد پودر جلبک بود (05/0>P). بیشترین میزان شاخص افت پخت در نمونه فاقد جلبک (65%) بود و کمترین میزان آن مربوط به نمونه حاوی 9 درصد جلبک (50 درصد) بود. بیشترین درصد رطوبت تحت فشار در نمونه فاقد جلبک بود (25 درصد) که دارای اختلاف معنی داری با سایر نمونه‌ها بود (05/0>P) و کمترین میزان مربوط به نمونه حاوی 9 درصد جلبک (5/7 درصد) بود. بیشترین و کمترین مقدار ظرفیت نگهداری آب به ترتیب مربوط به نمونه حاوی 9 درصد پودر جلبک بوده ونمونه شاهد بود. این تحقیق امکان تولید سوسیس ماهی بدون نگهدارنده نیتریت در راستای تأمین سلامت مصرف کننده و همچنین حفظ کیفیت محصول تائید کرد. نتایج نشان داداستفاده از پودر ماکروجلبک گراسیلاریا پرسیکا در سطح 9 درصد در این تحقیق بهترین نتایج را در پارامترهای اندازه‌گیری شده نشان داد.

کلیدواژه‌ها

عنوان مقاله [English]

The effect of adding Gracilaria persica macroalga on some physicochemical properties of common carp sausage during refrigerated storage

نویسندگان [English]

  • Nazanin Tabatabai Niko 1
  • Seyed Pezhman Hosseini Shekarabi 2
  • Seyed Ebrahim Hosseini 1
1 Dept. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran,
2 2Dept. of Fisheries, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

In this study, the effect of adding Gracilaria persica powder on the fish sausage produced from common carp surimi in five experimental treatments including the control group (with no preservative agent), TN (with standard sodium nitrite weight ratio, 0.02% w/w), 3, 6, and 9% algae powder was evaluated. Various quality parameters of the produced sausage samples including total volatile nitrogen content (TVN), free fatty acids (FFA), cook loss, pH, expressible moisture content and water holding capacity were measured on 0, 7, 14, 21 and 28 days under the refrigerated conditions. At the end of the experiment, the highest content of TVB-N was in non-algae samples and the lowest value was in 9% algae (p < 0.05). The lowest amount of FFA was observed in the samples containing 6% and 9% algae powder (P <0.05). The highest value of cook loss was in the control group (65%) and the lowest value was obtained in 9% (50%). The highest percentage of expressible moisture content was observed in the control sample (25%) which had a significant difference with others (P <0.05) and the lowest value was in 9% algae powder (7.5%). The highest and lowest water holding capacity of the samples were measured in 9% algae powder and the control group, respectively. This study confirmed the possibility of producing the fish sausage without nitrite in order to ensure the consumer health and also maintain the product quality. The results of this study showed that the use of Grasillaria persica macroalga powder at the level of 9% showed the best results in the studied parameters.

کلیدواژه‌ها [English]

  • Fish sausage
  • Grasillaria persica
  • Shelflife

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مجله بهره برداری و پرورش آبزیان
دوره 9، شماره 3
مهر 1399
صفحه 27-41

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