اثر غلظت‌های مختلف نمک خالص و نمک مخلوط بر مدت ماندگاری تخم نمک‌سود قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) طی نگهداری در یخچال

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استاد گروه شیلات ، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانش‌آموخته کارشناسی‌ارشد فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دانشیار گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

4 استادیار گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

5 مربی مجتمع آموزش عالی کشاورزی و منابع طبیعی گنبدکاووس، گنبدکاووس، ایران

چکیده

هدف این مطالعه بررسی اثرات نمک‌سود کردن تخم ماهی قزل‌آلای رنگین‌کمان (Onchorhynchus mykiss)با نمک خالص و مخلوط (5/3، 5/4 و 5/5 درصد) بر روی کیفیت و مدت ماندگاری این محصول بود. میزان بازهای نیتروژنی فرار (TVBN)، اکسیداسیون چربی (TBA) و ترکیبات تقریبی نمونه‌ها در طی دو ماه مورد بررسی قرار گرفتند. عمل‌آوری تخم سبب تغییر تقریبی ترکیبات نمونه‏ها در طی زمان گردید. در مقایسه با نمونه شاهد، تخم نمک‌سود شده دارای میزان بالاتری از محصولات حاصل از اکسیداسیون و مقادیر کمتر از بازهای نیتروژنی فرار بود. بیشترین میزان بازهای نیتروژنی فرار در تیمارهای نمک سود شده با نمک خالص مشاهده گردید، این میزان حدود 43/43 میلی‌گرم در 100 گرم نمونه بود. میزان pH، جذب نمک و بازهای نیتروژنی و اکسیداسیون در طی نگهداری افزایش معنی‌داری داشتند (05/0>p). با افزایش غلظت نمک از 5/3 به 5/4 و 5/5 درصد نمک مقدار اکسیداسیون و رطوبت و پروتئین افزایش و میزان بازهای نیتروژنی و pH کاهش یافت. به‌طور کلی افزودن نمک مخلوط به عنوان یک نگهدارنده سبب کاهش مقدار pH گردید و تأثیر قابل‌توجهی در حفظ کیفیت تخم نمک سود شده داشت.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of different concentrations of pure and mixed salt on the shelf life of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerated storage

نویسندگان [English]

  • B. Shabanpour 1
  • G. Ghorbanian 2
  • S.M. Ojagh 3
  • P. Pourashouri 4
  • S. M. Aghili Negad 5
1 Professor of Department of Seafood Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 M.Sc Graduate in Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associated Professor of Deeptment of Seafood Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Assisstant Professor of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources
5 Instructor, Gonbad Kavus University of Agricultural Sciences and Natural Resources, Gonbad Kavus, Iran
چکیده [English]

This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the quality and shelf life of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxidation (TBA), and on the proximate compositions during storage. The processing of roe leaded to changes in its chemical composition. In comparison with fresh roe, salted roe presented higher contents of TBA and lower content of TVBN. The greatest increases of TVBN were observed in the samples salted by salt without additives, in which TVBN was detected at 43.43 mg/100 g. pH value, salt absorption and TVBN and lipid oxidation had significant increase during storage (p<0.05). By increasing the salt concentration of 3.5 to 4.5 and 5.5%, rate of lipid oxidation was increased; however, moisture, protein content and TVBN and pH were decreased. The addition of mixed salt as a preservative decrease the pH value had a significant effect in maintaining the quality of the roe.

کلیدواژه‌ها [English]

  • Rainbow trout roe
  • Salting
  • Quality
  • shelf life
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