تأثیر اسانس و عصاره اتانولی میخک بر کیفیت فیله ماهی قزل‌آلای رنگین‌کمان پیش پخته طی نگهداری در دمای 18- درجه سلسیوس

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد علوم و صنایع غذایی، موسسه آموزش عالی خزر، محمودآباد، ایران

2 استادیار، دانشکده دامپزشکی، دانشگاه تخصصی فن‌آوری‌های نوین آمل، آمل، ایران

3 استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تخصصی فن‌آوری‌های نوین آمل، ایران

چکیده

هدف این مطالعه، بررسی تأثیر افزودن عصاره و اسانس میخک بر پایداری اکسیداتیو و ویژگی‌های حسی فیله ماهی قزل‌آلای پیش پخته در دوره ذخیره‌سازی منجمد بود. فیله ماهی (تیمار شده با اسانس  (1/0%) و عصاره میخک (2%)  و BHT (02/0%) و کنترل) به سه روش سرخ کردن، پختن در فر و بخارپز کردن تهیه و در 18- درجه سلسیوس به مدت 4 ماه نگهداری شد. در پایان دوره نگهداری، بالاترین عدد پراکسید (PV) در  فیله‌های سرخ‌شده حاوی اسانس و عصاره (به ترتیب، 48/4 و 45/5 میلی اکی والان در کیلوگرم) و پایین‌ترین PV در  فیله‌های پخته‌شده در فر حاوی اسانس و عصاره (به ترتیب، 63/2 و 47/3 میلی اکی والان در کیلوگرم)  مشاهده گردید. عدد تیوباربیتوریک اسید (TBA) در فیله‌های حاوی اسانس و عصاره پیش‌پزشده به هر سه روش بلافاصله پس از فرایند افزایش قابل‌ملاحظه‌ای نشان نداد لیکن در نمونه‌های کنترل بخارپز شده معیار TBA (58/0 میلی‌‌گرم مالون آلدهید در کیلوگرم) افزایش یافت. نمونه‌های تیمار شده با اسانس  میخک دارای PV و TBA کمتری نسبت به نمونه‌های تیمار شده با عصاره میخک و نیز کنترل بودند. افزودن اسانس و عصاره میخک تأثیر  مثبتی بر ویژگی‌های حسی نمونه‌ها داشت. 

کلیدواژه‌ها


عنوان مقاله [English]

Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C

نویسندگان [English]

  • H. Shabani 1
  • M Azizkhani 2
  • F. Tooryan 3
1 M.Sc Graduate in Food Science and Technology, Khazar University of Higher Education, Mahmudabad, Iran
2 Assistant Professor, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
3 Assistant Professor, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
چکیده [English]

This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18 ºC for 4 months. By the end of storage period, the highest value peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase in pre-cooked fillets with EO and extract except control steamed samples (0.58 mg MA/kg). Samples treated with clove EO showed slower PV and TBA increse than those of extract-treated samples or control. However, the additions of clove EO and extract have positive effect on sensory quality of baked fillets.

کلیدواژه‌ها [English]

  • fish
  • Clove
  • precooking
  • frozen storage
  • oxidative stability
 

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