اثر افزودن نانولیپوزوم‌های حامل روغن ماهی بر خواص تکنولوژیکی و کیفیت تغذیه‌ای همبرگر با چربی کاهش‌یافته طی نگهداری در یخچال (4 درجه سانتی‌گراد)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

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

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

3 نویسنده مسئول، استادیار گروه علوم و صنایع غذایی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران

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

5 دانش‌آموخته دکتری فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

چکیده

تحقیق حاضر، با توجه به اهمیت فرآورده‌های‌گوشتی کم چرب نظیر همبرگر با انرژی‌ کاهش یافته وتولید نانولیپوزوم‌های حامل روغن ماهی به عنوان جایگزین‌کردن چربی برکیفیت تغذیه‌ای همبرگر وتولید محصولی فراسودمند انجام شد. بدین منظور خواص فیزیکوشیمیایی نانولیپوزوم‌ها بررسی شده و نانولیپوزوم‌های حامل روغن ماهی و روغن ماهی غیر لیپوزومه (5 و10 درصد ) در فرمولاسیون همبرگر جایگزین چربی شد. مقادیر pH، پروتئین، چربی، خاکستر نمونه خام، میزان کالری، ظرفیت نگهداری آب،رطوبت، وهمچنین بازده پخت محاسبه شد. اندازه‌ و توزیع اندازه‌ای ذرات لیپوزوم‌ها به ترتیب 3/507 نانومتر و 567/0 با توزیع یکنواخت گزارش گردید. پتانسیل زتای لیپوزوم‌ها 9/12- میلی ولت و راندمان نانوپوشانی 8/76 درصد ارزیابی شد. نتایج به دست آمده از تحقیق نشان داد، استفاده از نانولیپوزوم ها درهمبرگر سبب افزایش قدرت نگهداری آب و بازده پخت و همچنین کاهش در میزان کالری کل و پیشرفت روند اکسیداسیون پروتئین وچربی شده است. و همچنین پس از فرآیند پخت باعث بهبود بافت، و رنگ گردید. ارزیابی حسی نمونه‌ها نشان داد، افزودن نانو لیپوزوم های حامل روغن ماهی در برگر گوشت پس از نظرسنجی داوران بالاترین امتیاز را از لحاظ بافت، طعم، بو، رنگ، پذیرش کلی کسب نمود. با توجه به نتایج به دست آمده در تحقیق حاضر می‌توان از روغن ماهی انکپسوله در نانولیپوزوم با هدف غنی-سازی برگر گوشت و تولید فرآورده‌ای با کالری کم‌تر بدون ایجاد بو و طعم نامطلوب استفاده نمود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of addition of fish oil nanoliposomes on the technological and nutrition quality of beef burgers over storage at 4 °C

نویسندگان [English]

  • Sadena Ghoturi 1
  • Seyed Mahdi Ojagh 2
  • Maryam Hasani 3
  • Alireza Alishahi 4
  • Shirin Hasani 5
1 M.Sc. Graduate of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Corresponding Author, Associate Prof., Dept. of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Corresponding Author, Assistant Prof., Dept. of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
4 Associate Prof., Dept. of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
5 Ph.D. Graduate of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

The present study was conducted considering the importance of low-fat meat products such as hamburgers with reduced calories and the production of nanoliposomes carrying fish oil as a substitute for fat in the nutritional quality of hamburgers and the production of a beneficial product. For this purpose, the physicochemical properties of nanoliposomes were investigated and nanoliposomes contain fish oil and non-liposome fish oil (5 and 10%) were substituted for fat in the hamburger formulation. The values of pH, protein, fat, ash of the raw sample, caloric content, water holding capacity, moisture, and cooking efficiency were calculated. The particle size and poly dispersity index of liposome were reported as 507.3 nm and 0.567, respectively, with a uniform distribution. The zeta potential of liposomes was evaluated as -12.9 mV and the efficiency of nanocoating was 76.8%. The results showed that the use of nanoliposomes in burgers has increased the water holding capacity and cooking efficiency, as well as reducing the total calories and improving the protein and fat oxidation. Also, after the cooking process, it improved the texture and color. The sensory evaluation of the samples showed that the addition of nano liposomes contains fish oil in the burger received the highest score in terms of texture, taste, smell, color, and overall acceptance. According to the results, it is possible to use encapsulated fish oil in nanoliposomes with the aim of enriching meat burgers and producing burgers with fewer calories without unpleasant odors and tastes.

کلیدواژه‌ها [English]

  • fish oil
  • quality
  • nanoencapsulation
  • nano liposome
  • low fat hamburger

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مجله بهره برداری و پرورش آبزیان
دوره 12، شماره 1
فروردین 1402
صفحه 143-162

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