مطالعه مقایسهای شاخصهای حسی، شیمیایی، میکروبی و ترکیب اسیدهای چرب ماریناد پخته و سرخ شده تهیه شده از ماهی کپور نقرهای در زمان نگهداری در دمای 4ºC

نویسندگان

1 گروه شیلات، دانشکده کشاورزی و منابع طبیعی، واحد قائمشهر دانشگاه آزاد اسلامی، قائمشهر، ایران

2 دانش آموخته تکنولوژی مواد غذایی، واحد آیت الله آملی دانشگاه آزاد اسلامی، آمل، ایران

3 گروه مهندسی شیمی، دانشکده فنی و مهندسی، واحد آیت الله آملی دانشگاه آزاد اسلامی، آمل، ایران

چکیده

زمینه مطالعه: اصطلاح "ماریناد ماهی" به محصولات نیمه حفاظت شده‌ای اطلاق می‌شود که با غوطه وری در محلول سرکه یا اسیدهای آلی و نمک تهیه شده‌اند. هدف: این مطالعه با هدف بررسی مقایسه‌ای ارزش غذایی (pH، چربی، پروتئین، رطوبت، خاکستر)، شاخص‌های شیمیایی (TVB-N, TBA, PV, FFA)، جمعیت میکروبی (TC, Mold)، پروفایل و ترکیب اسیدهای چرب و نیز ویژگی‌های ارگانولپتیک ماریناد پخته و سرخ شده تهیه شده از ماهی کپور نقره‌ای طی 30 روز نگه‌داری در دمای ºC‌4 انجام گرفت.  روش کار: برای این منظور از ماهیان تازه، با استفاده از فرمولاسیون، انواع محصول ماریناد تولید شد. سپس محصولات در دمای ºC‌‌4 نگهداری و در فواصل 10 روزه نمونه گیری و شاخص‌های کیفی اندازه گیری گردید. نتـایـج: نتایج نشان داد که میزان رطوبت، پروتیئن و چربی در ماریناد پخته و سرخ شده تفاوت معنی‌داری ندارد (0.05<p). مقادیر PV، TBA و FFA بین نمونه‌های ماریناد نیز معنی‌دار نبود (0.05<p)، لیکن مقادیر TVB-N (به ترتیب با 100gا/mg 46/16 و 91/18) بین ماریناد پخته و سرخ شده دارای اختلاف  معنی‌دار بود (0.05>p). تفاوت بین شمارش کلی باکتری‌ها در روز آخر نگهداری (بترتیب با Log cfu/g 19/4 و 89/4) و همچنین بین مجموع کپک و مخمر (بترتیب با Log cfu/g 47/2 و 60/2) در ماریناد پخته و سرخ شده در تمام طول نگهداری دیده شد (0.05>p). در ارزیابی ارگانولپتیک، مقبولیت ماریناد سرخ شده در شاخص‌های ظاهر، رنگ، بافت و طعم بیشتر بود (0.05>p)اما ماریناد پخته طعم بهتری داشت (0.05>p). با این حال در پذیرش کلی تفاوتی دیده نشد. مقادیر بالاتری از اسیدهای چرب امگا-3 و امگا-6 و EPA+DHA در ماریناد سرخ شده حضور داشتند (0.05>p). برخلاف سرخ کردن، پختن موجب کاهش میزان UFA شد. نتیجـه‌گیـری نهایی: کیفیت هر دونوع ماریناد طی نگهداری 30 روزه در دمای یخچال قابل قبول بود ولی شاخص‌های حسی حاکی از برتری کلی ماریناد سرخ شده بود.

کلیدواژه‌ها

عنوان مقاله [English]

Comparative study of chemical, sensory and microbal attributes of fried and cooked marinades of silver carp (Hypophthalmichthys molitrix) during storage at 4°C

نویسندگان [English]

  • Masoud Hedayatifard 1
  • Seyede Atefeh Kavousi 2
  • Maryam Khavarpour 3
1 Department of Fisheries, College of Agriculture and Natural Resources, Islamic Azad University, Qaemshahr Branch, Qaemshahr, Iran
2 Graduated from the Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran
3 2Department of Chemistry Engineering, College of Engineering and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran
چکیده [English]

BACKGROUND: The term ‘‘marinated fish’’ is used to define semi-preserved fish made by immersion in a solution of organic acids or vinegar and salt. Objectives: This study was conducted to compare  nutritional value (Lipid, Protein, Moisture, Ash, pH), chemical (TVB-N, PV, TBA, FFA) and sensory attributes, microbial communities (TC, Mold) and fatty acids profile of cooked and fried marinades and 30 days storage at 4°C. Methods: The marinades were produced using formulas from Silver carp fresh fillets. Then the products were stored at 4°C and sampling was done to determine of quality indexes during storage, every 10 days. Results: The results showed that there were no differences in moisture, protein and lipid contents between two products (p>0.05). Also, there were no differences with regard to  PV, TBA and FFA between two marinades (p>0.05), but TVB-N in cooked and fried products (with 16.46 and 18.91 mg/100g) showed significant  changes (p<0.05). In addition, total  bacteria count was 4.19 and 4.89 and total mold-yeast was 2.47 and 2.60 Logcfu/g at day 30 in cooked and fried marinades, respectively (p<0.05). As sensory aspect, appearance, color, texture and odour attributes showed  better points in fried marinade,  cooked product had more acceptable  taste (p<0.05). However, there was no difference in overall acceptance. Omega-3, omega-6 and EPA+DHA fatty acids had higher amounts in fried marinade (p<0.05). Cooking reduced the UFA amount, but conversely, frying increased it. Conclusions: Quality of both marinades was acceptable during 30 days storage refrigerator, but fried marinade showed a preferred quality as sensory attribute.

کلیدواژه‌ها [English]

  • Fatty acid
  • marinade
  • Quality
  • organoleptic
  • Shelf life

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