اثر مواد پرکننده مختلف بر برخی شاخص‌های فیزیکوشیمیایی و حسی کنسرو ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

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

2 بخش تحقیقات فرآوری آبزیان، پژوهشکده آبزی‌پروری آب‌های داخلی، انزلی، ایران

چکیده

هدف از این تحقیق تأثیر محیط‌های پرکننده مختلف بر برخی خصوصیات کیفی کنسرو ماهی قزل آلای رنگین کمان بود که بدین منظور سه محیط پرکننده شامل آب نمک، سس گوجه فرنگی و روغن کنجد استفاده گردید. پس از مدت سه ماه نگهداری در دمای محیط، نتایج نشان داد که بیشترین میزان اسیدهای چرب آزاد در تیمار سس گوجه (03/0±93/0 درصد اسید اولوئیک) و بالاترین مقدار تیوباربیتوریک اسید در تیمار آب نمک (003/0±131/0 میلی‌گرم مالون دآلدئید در کیلو گرم گوشت) ثبت گردید (p <0.05). در نتایج پروفایل اسیدهای چرب گوشت ماهی قزل آلا میزان دکوزا هگزانوئیک اسید (DHA)، اسیدهای چرب اشباع و اسیدهای چرب تک غیر اشباع بین تیمارهای سس گوجه و آب نمک اختلاف معنی‌داری مشاهده نشد (p <0.05). درحالی‌که بیشترین میزان کل اسیدهای چرب چند غیر اشباع (PUFA) در تیمار روغن کنجد (76/2±63/41گرم/100گرم) مشاهده شد (p <0.05). بالاترین میزان PUFA در محیط پرکننده در تیمار روغن کنجد (76/2±63/41 گرم/100گرم) مشاهده شد و بالاترین میزان DHA موجود در محیط پرکننده نیز در سس گوجه فرنگی (15/0±39/2گرم/100گرم) بود. امتیازات مربوط به رنگ سنجی نیز مشخص کرد بالاترین میزان L* مربوط به تیمار آب نمک و کمترین مقدار آن مربوط به تیمار سس گوجه فرنگی بود و بیشترین میزان a* (72/0±32/18) و b* (42/0±90/35) نیز در تیمار سس گوجه مشاهده شد (p <0.05). بالاترین نتایج مقبولیت حسی در تیمار دارای سس گوجه فرنگی ثبت گردید. باتوجه به نتایج این مطالعه، سس گوجه به عنوان بهترین محیط پرکننده در کنسرو گوشت ماهی قزل آلا پیشنهاد می‌شود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of different filling media on some physicochemical properties and sensory evaluation of canned rainbow trout (Oncorhynchus mykiss)

نویسندگان [English]

  • Seyed Pezhman Hosseini Shekarabi 1
  • Kourosh Karimian 1
  • Mehdi Shamsaie Mehrgan 1
  • Fatemeh Noghani 2
1 Dept. of Fisheries Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 2Inland Water Aquaculture Center, Iranian Fisheries Science Research Institute, Agriculture Research, Education and Extension Organization (AREEO), Bandar Anzali, Iran
چکیده [English]

The aim of this study was to evaluate different filling media on some quality characteristics of canned rainbow trout. For this purpose, three groups of filler materials including salt water, tomato sauce and sesame oil were used to produce canned products. After three months of treatment at ambient temperature, the results showed that the highest amount of free fatty acids in the treatment of tomato sauce (0.93.0% of oleic acid) and the highest amount of thiobarbituric acid was recorded in the treatment of brine (0.131 ±0.003 mg malondialdehyde/kg) (p < 0.05). Results of trout meat fatty acids profiles revealed that there was no significant difference between the amount of docosahexaenoic acid (DHA), saturated fatty acids, and monounsaturated fatty acids between the treatments of tomato sauce and brine (p < 0.05). However, the highest total amount of polyunsaturated fatty acids (PUFA) was observed in sesame oil treatment (2.76 ± 2.63 g/100 g oil) (P <0.05). The highest level of PUFA in the filler medium was observed in the treatment of sesame oil (43.37 ±2.89 g/100 g oil) and the highest level of DHA was observed in tomato sauce treatment (2.39± 0.15 g/100 g oil). The colorimetric scores also showed that the highest L* levels were related to salt water treatment and the lowest values were related to tomato sauce treatment, and also the highest values of a* (18.32±0.72) and b* (35.90±0.42) were observed in tomato sauce treatment (p < 0.05). The highest results of sensory acceptance were recorded in the canned trout filled with tomato sauce compared to other treatments. According to the results of this study, tomato sauce is recommended as the best filling medium in canned rainbow trout.

کلیدواژه‌ها [English]

  • Fatty acids
  • Filling media
  • Oncorhynchus mykiss
  • Organoleptic evaluation
  • Physiochemical properties
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