بهبود شاخص‌های حسی، شیمیایی و جمعیت باکتریایی گوشت اردک ماهی (Esox lucius) تحت تاثیر تخلیه احشائی طی نگهداری در دمای 18- درجه سلسیوس

نوع مقاله: مقاله کامل

نویسندگان

1 عضو هیات علمی گروه شیلات، مرکز تحصیلات تکمیلی، دانشگاه آزاد اسلامی واحد قائمشهر، قائم شهر، ایران

2 دانشجوی کارشناسی ارشد شیلات، دانشکده تحصیلات تکمیلی، دانشگاه آزاد اسلامی واحد قائمشهر، قائم شهر، ایران

3 عضو هیات علمی موسسه تحقیقات علوم شیلاتی کشور، پژوهشکده اکولوژی دریای خزر، گروه بیوتکنولوژی، ساری، ایران

چکیده

تأثیر تخلیه امعاء و احشاء اردک‌ماهی بر خواص حسی، شیمیایی و جمعیت باکتریایی آن طی 3 ماه نگهداری به حالت انجماد در در دمای 18- درجه سلسیوس (در روزهای صفر، 30، 75 و 90) صورت پذیرفت. برای این منظور میزان ترکیبات تقریبی (رطوبت، پروتئین و چربی)، شاخص‌های فساد شیمیایی شامل پراکسید (PV)، تیوباربیوتیک اسید(TBA) و مجموع ازت‌های فرار(TVB-N)، شمارش کلی میکروبی (TVC) و شاخص‌های حسی (طعم، بو،رنگ و بافت) مورد ارزیابی قرار گرفت. نتایج نشان داد طی نگهداری ترکیبات رطوبت، پروتئین و چربی در هر دوگروه ماهی شکم‌پر و شکم‌خالی اختلاف معنی‌داری نداشت(05/0 < p). شاخص‌های پراکساید در ماهی شکم‌پراز 04/0±18/1 به 20/0±48/4 و در ماهی شکم خالی به 18/0±34/5 میلی اکی‌والان اکسیژن برکیلوگرم (05/0 < p)، تیوباربیتوریک اسید در ماهی شکم‌پراز01/0±48/0 به007/0±90/0و در ماهی شکم خالی به 007/0±96/0میلی‌گرم مالون دهالدئید برکیلوگرم(05/0 < p)و مجموع ازت‌های فرار درماهی شکم‌پراز12/0±91/9 به 2/0±31/22 و در ماهی شکم خالی به 50/0±78/24میلی‌گرم درصدگرم(05/0 > p) در طول دوره نگهداری روند افزایشی را نشان دادند. شمارش کلی باکتری‌ها بیانگر افزایش در ماهی شکم‌پر(از 007/0±54/3 به 19/0±74/6 کلونی درگرم) نسبت به ماهی شکم خالی (با 007/0±95/5 کلنی درگرم) بود (05/0 > p).در ارزیابی حسی کاهش کیفیت بو، بافت، طعم و مزه در ماهی شکم‌پربیشتر از ماهی شکم خالی، اما شاخص رنگ کمترین تغیییر را نشان داد. بنابراین با توجه به نتایج بهترین زمان ماندگاری اردک‌ماهی به صورت شکم‌پربه مدت 75 روز تعیین گردید.

کلیدواژه‌ها


عنوان مقاله [English]

Improvement of microbiological, chemical and sensory attributes of northern pike Esox lucius meat affected by gutting during storage at -18°C

نویسندگان [English]

  • M., Hedayatifard, 1
  • M., Mollapour, 2
  • M., Yousefian, 3
1 Faculty Member, Fisheries Department, Advanced Education Center, Islamic Azad University Qaemshahr branch.
2 MSc Student of Fishery, Advanced Education Center, Islamic Azad University Qaemshahr branch
3 Faculty Member, Iranian Fisheries Research Organization, Caspian Sea Ecology Research.
چکیده [English]

The gutting effect of Northern pike on the sensory properties, chemical and bacterial community was done during 3 months of frozen storage (days 0, 30, 75 and 90) at -18°C. For this purpose the amount of approximate composition (moisture, protein and lipid), chemical spoilage indices including Peroxide (PV), Thiobarbituric acid (TBA) and Total Volatile Bases-Nitrogen (TVB-N), Total Microbial Count (TVC) and Sensory characteristics (taste, odor, color and texture) were evaluated. The results showed that there are no different during storage, in moisture, protein and lipid contents in both whole and gutted fish, significantly (P>0.05). PV in whole fish from 1.8±0.04 to 4.48±0.20 and in gutted fish to 5.34±0.18meqo2/kg (P>0.05), TBA in whole fish form 0.48±0.01 to 0.9±0.007 and in gutted fish to 0.96±0.007 mg MDA/Kg (P>0.05) and TVB-N in whole fish from 9.91±0.12 to 22.31±0.2 and in gutted fish from 24.78±0.50mg/100g (P<0.05) during storage showed an increasing during the storage. Total count of bacteria represents an increasing in whole fish (from 3.54±0.007 to 6.74±0.19 Logcfu/g) in comparison to gutted fish (with 5.95±0.007 Logcfu/g) (P<0.05). In sensory characteristics the qualities of odor, texture and taste of whole fish were more than gutted fish but the color index showed minimal changes. Thus, according to results the best shelf time of 75 days for Northern pike whole frozen was determined.

کلیدواژه‌ها [English]

  • Chemical indices
  • Freezing
  • Gutting
  • Northern Pike
  • Sensory
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