تاثیر روش های مختلف انجمادزدایی بر برخی شاخص‌های کیفی ماهی شوریده ( Otolithes ruber)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 عضو هیات علمی گروه شیلات دانشگاه دریانوردی چابهار

2 دانش اموخته کارشناسی ارشد فرآوری محصولات شیلاتی گروه شیلات دانشگاه دریانوردی چابهار

چکیده

در تحقیق حاضر تاثیر روش‌های مختلف انجمادزدایی بر کیفیت ماهیان شوریده (Otoithes ruber) مورد مطالعه قرار گرفت. بدین منظور، ماهیان تازه شوریده پس از صید در داخل یونولیت حاوی پودر یخ به کارخانه فرآوری ماهی پسابندر چابهار منتقل شدند. پس از انتقال، در دمای 36- درجه سانتیگراد منجمد شده و به مدت چهار ماه در سردخانه با دمای 18- درجه سانتیگراد نگهداری شدند. پس از گذشت چهار ماه، شاخص‌های شیمیایی (pH، تری متیل آمین، تیوباربیوتیک اسید و بازهای نیتروژنی فرار)، فیزیکی (آبچلینگ، آبچلینگ پس از پخت) و میکروبی (باکتری‌های سرمادوست و مزوفیل) طی انجمادزدایی با روش‌های آب، هوا، یخچال و مایکروویو بررسی شدند. طبق نتایج، میزان بازهای نیتروژنی فرار و تیوباربیوتیک اسید در تمام روش‌های انجمادزدایی با گروه شاهد اختلاف معناداری نشان داد (05/0p <) و بیشترین میزان آن مربوط به انجمادزدایی با روش مایکروویو بود. کمترین میزان تری متیل آمین در انجمادزدایی با روش یخچال مشاهده شد و بین تیمارهای مختلف با یکدیگر و همچنین گروه شاهد اختلاف معناداری وجود داشت (05/0p <). میزان pH در روش‌های مختلف انجمادزدایی نسبت به تیمار شاهد به‌طور معناداری افزایش یافت (05/0p <). بیشترین مقدار آبچلینگ و آبچلینگ پس از پخت در انجمادزدایی با مایکروویو مشاهده شد که اختلاف معنی‌داری با سایر تیمارها داشته است (05/0p <). تعداد باکتری‌های مزوفیل طی روش‌های مختلف انجمادزدایی به جز انجمادزدایی در هوا نسبت به تیمار شاهد به‌طور معناداری کاهش یافت (05/0p <) و کمترین میزان بار باکتریایی مزوفیل در تیمار مایکروویو مشاهده شد. بار باکتریایی سرمادوست نیز طی انجمادزدایی دریخچال، نسبت به سایر روش-ها با افزایش معنادار همراه بوده است (05/0p <).

کلیدواژه‌ها


عنوان مقاله [English]

The effect of different thawing methods on some quality indicators of Otolithes ruber

نویسنده [English]

  • Ahmad Lallehzehi 2
2 M.sc of fisheries processing products Department,, Marine Sciences Faculy, Chabahar maritime university
چکیده [English]

In present study, the effect of different thawing methods on the quality of Otoithes ruber was studied. For this purpose, freshly caught fish were transferred to Chabahar Pasabandar fish processing plant. After transfer, they were frozen at -36 ° C and stored in a cold storage at -18 ° C for four months. After that, the chemical (pH, trimethylamine, thiobarbiotic acid and volatile nitrogen bases), physical (water loss, water loss after cooking) and microbial (mesophilic and psychrophilic) indices during thawing methods by water, air, refrigerator and microwave were examined. According to the results, the amount of volatile nitrogen bases and thiobarbiotic acid in all methods of thawing showed a significant difference with the control group (p <0.05) and the highest amount was related to thawing by microwave method. The lowest amount of trimethylamine was observed by refrigeration thawing method and there was a significant difference between different treatments with each other and also in the control group (p <0.05). The pH of different thawing methods increased significantly compared to the control group (p <0.05). The highest amount of water loss and water loss after cooking was observed in microwave thawing, which had a significant difference with other treatments (p <0.05). The number of mesophilic bacteria during different methods of thawing except for thawing method by air was significantly reduced compared to the control group (p <0.05) and the lowest amount of mesophilic bacterial load was observed in microwave thawing method. Psychrophilic bacteria load was significantly increased compared to other methods during refrigeration thawing method (p <0.05).

کلیدواژه‌ها [English]

  • Freshness
  • Quality evaluation
  • Thawing
  • Otoithes ruber
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