تغییرات شیمیایی و زمان ماندگاری سوریمی ماهی کاراس (gibelio Carassius carassius) طی نگهداری تحت دمای فوق سرما و دمای انجماد

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناسی ارشد، گروه شیلات، دانشگاه آزاد اسلامی واحد تالش، گیلان، ایران

2 استادیار، گروه شیلات، دانشگاه آزاد اسلامی واحد تالش، گیلان، ایران

3 استادیار، پژوهشکده آبزی‌پروری آب‌های داخلی کشور، بندر انزلی، ایران

4 کارشناسی ارشد، گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل، ایران

چکیده

تولید سوریمی از ماهیان کم‌مصرف یکی از روش­هایی است که امروزه برای افزایش مصرف این دسته از ماهیان پیشنهاد می‌گردد. در این تحقیق از ماهی کاراس (gibelio Carassius carassius) جهت تولید سوریمی استفاده شد. تیمارهای تحقیق به ترتیب، سوریمی نگهداری شده در دمای انجماد (oC 18-) (گروه 1) و سوریمی نگهداری شده در دمای فوق سرما (oC 3-) (گروه 2) می‌باشد. این تیمارها طی 60 روز نگهداری به‌صورت دوره‌ای تحت آزمایش­های ترکیبات شیمیایی (رطوبت، پروتئین، چربی، خاکستر و pH) و آزمایش­های فساد شیمیایی و اکسیداسیون شامل مجموع بازهای نیتروژن فرار (TVB-N) و تیوباربیتوریک اسید (TBA) قرار گرفتند. بر اساس نتایج آماری میزان چربی، pH، TVB-N و TBA در طول دوره نگهداری در گروه 2 به‌طور معنی‌داری بیشتر از گروه 1 بوده است (05/0>p) با افزایش مدت‌زمان نگهداری شاخص­های فساد شیمیایی در هر دو تیمار به‌طور معنی‌داری افزایش یافتند (05/0>p) نتایج نشان داد سوریمی نگهداری شده در دمای انجماد از کیفیت بهتری نسبت به سوریمی نگهداری شده در دمای فوق سرما برخوردار بود. به دلیل افزایش میزان شاخص‌های فساد در روزهای پایان نگهداری، مشاهده گردید زمان ماندگاری سوریمی ماهی کاراس در دمای انجماد بالاتر از سوریمی نگهداری شده در دمای فوق سرما بوده و کیفیت سوریمی نگهداری شده در دمای انجماد تا پایان دوره نگهداری حفظ گردیده است.

کلیدواژه‌ها


عنوان مقاله [English]

Chemical changes and shelf life of surimi of Carassius auratus (Carassius carassius gibelio) during storage at super chilling and freezing temperatures

نویسندگان [English]

  • M. Afsar Sangari 1
  • H. Abdolahpour 2
  • A. Kouchakian Sabour, 3
  • E. Nami Khasmakhi 4
1 M.Sc, , Department of Fisheries, Azad University of Talesh, Guilan, Iran
2 Assistant Professor, Department of Fisheries, Azad University of Talesh, Guilan, Iran
3 Assistant Professor, National Inland Water Aquaculture Institute, Bandar anzali, Iran
4 M.Sc, , Department of Fisheries, Faculty of Natural Resources, University of Zabol, Iran
چکیده [English]

Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi maintained at super chilling temperature (-3˚C) (group 2). The experiment lasted 60 days and approximate composition (moisture, protein, fat, ash and pH), chemical spoilage were examined and oxidation tests including total base volatile nitrogen (TVB-N) and Tiubarbutic acid (TBA) were carried out periodically. According to the statistical values of fat, pH, TVB-N and TBA were significantly higher in treatment 2 in comparison to treatment 1 during the maintenance period (p<0.05). Significant increase in these parameters were observed in in both treatments with increasing storage time (p<0.05). The results showed that surimi kept in cold storage maintains better quality as compared to surimi kept in temperature above the extreme cold. Due to increase in chemical corruption indicators towards the end of experiment, the shelf life of surimi from Prussian carp under freezing cold was longer than at temperatures above freezing point and the surimi kept at freezing temperatures maintained its quality up to the end of the storage.

کلیدواژه‌ها [English]

  • Prussian carp (Carassius carassius gibelio)
  • Surimi
  • Chemical corruption
  • shelf life
 

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