اثر روش های مختلف افزودن کیتوزان و زمان پخت، بر ویژگی های کیفی و حسی برگر ماهی فیتوفاگ (Hypophthalmichthys molitrix)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانشیار گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشجوی دکتری گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دکتری تخصصی گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

حرارت تکنیک فیزیکی رایج برای پخت مواد غذایی گوشتی است که با توجه به درجه حرارت، مدت زمان پخت و نوع ماده غذایی باعث تغییر ساختار پروتئین، بافت، ظرفیت نگه‌داری کیفی مهم از جمله: آبدار بودن، رنگ و بو می‌شود. دانستن زمان مناسب پخت و نوع افزودنی در حفظ کیفیت فراورده غذایی از اهمیت ویژه‌ای برخوردار است. در مطالعه حاضر اثر روش‌های مختلف افزودن کیتوزان محلول در اسید 1 درصد (افزودنی، غوطه‌وری، افزودنی+ غوطه‌وری) و زمان پخت بر ویژگی‌های کیفی و حسی برگر ماهی فیتوفاگ مورد ارزیابی قرار گرفت. مقادیر رطوبت، چربی، پروتئین و pH در آزمایشگاه فراوری دانشگاه علوم کشاورزی و منابع طبیعی گرگان مورد بررسی قرار گرفت و آنالیز حسی نیز توسط گروه ارزیاب حسی انجام پذیرفت. جهت مقایسه میانگین از آزمون توکی استفاده شد. بررسی نمونه‌ها نشان داد میزان رطوبت و پروتئین با افزایش زمان پخت کاهش معنی‌دار یافت (۰۵/۰ >p) در حالی‌که افزایش دمای پخت سبب افزایش معنی‌دار (۰۵/۰ >p) مقادیر چربی و تغییرات pH گردید. نتایج نشان داد، کیتوزان اثر مطلوبی بر ویژگی‌های کیفی فراورده بعد از پخت ایفا نمود به طوری‌که در اغلب نمونه‌های حاوی کیتوزان، کیفیت فراورده نسبت به گروه شاهد از شرایط بهتری برخوردار بودند. کیتوزان بر شاخص رنگ و پذیرش کلی تاثیر معنی دار نداشت (05/0< p). کیتوزان به روش افزودنی سبب بهبود بافت نسبت به گروه شاهد و سایر روش‌های افزودن کیتوزان شد، طعم فراورده نیز در زمان پخت 5 دقیقه نسبت به گروه شاهد اختلاف معنی‌دار نداشتند (05/0< p) اما این اختلاف در زمان پخت 10 دقیقه، معنی‌دار بود (۰۵/۰ >p).

کلیدواژه‌ها

عنوان مقاله [English]

The effect of different methods of adding chitosan and cooking time on the qualitative and sensory characteristics of silver carp burgers (Hypophthalmichthys molitrix)

نویسندگان [English]

  • Alireza Alishahi 1
  • Danial Beiki 2
  • Seyed Mahdi Ojagh 1
  • Hojat Mirsadeghi 3
1 1Associate Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran,
2 Ph.D. Student., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran
3 3Ph.D., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Heat is a common physical technique for cooking meat foods, which changes the structure of protein, texture, and quality storage capacity such as juicy, color and odor due to temperature, cooking time and type of food. Knowing the right cooking time and additive type is very important in maintaining the quality of food products. In the present study, the effect of different methods of adding acid soluble chitosan 1% (additive, immersion, additive + immersion) and cooking time on qualitative and sensory properties of silver carp burger was evaluated. Moisture, fat, protein and pH values were evaluated in the processing laboratory of Gorgan University of Agricultural Sciences and Natural Resources and sensory analysis was performed by sensory evaluator group. Tukey test was used to compare the mean. The samples showed that moisture and protein content decreased significantly with increasing cooking time (p < 0/05) The results showed that chitosan had a favorable effect on the quality characteristics of the product after cooking, so that in most samples containing chitosan, the quality of the product was better than the control group. Chitosan had no significant effect on color index and overall acceptance (p < 0.05). Chitosan with additive method improved the texture compared to the control group, other methods of adding chitosan and the taste of the product at the time of cooking for 5 minutes was not significantly different from the control group (p <0.05) but this difference was significant at the time of cooking for 10 minutes (p <0.05).

کلیدواژه‌ها [English]

  • Chitosan
  • Fish burger
  • Deep Frying

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مجله بهره برداری و پرورش آبزیان
دوره 10، شماره 1
فروردین 1400
صفحه 45-57

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