تغییرات شیمیایی، میکروبی و حسی ماهی شوریده (Otolithes ruber) کامل و شکم خالی طی نگهداری در یخ

نوع مقاله: مقاله کامل

نویسندگان

1 استادیار، گروه شیلات، دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران

2 استادیار، گروه شیلات، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

تاثیر تخلیه امعاء و احشا بر خواص میکروبی، شیمیایی و حسی ماهی شوریده (Otolithes ruber) ذخیره شده در یخ مورد مطالعه قرار گرفت. میزان بار باکتریایی سرمادوست، باکتری انتروباکتریاسه، باکتری اسید لاکتیک و باکتری‌های تولیدکننده H2S ماهی شوریده شکم خالی بیشتر از ماهی کامل طی نگهداری در یخ بود. اگر چه، میزان تیوباربیتوریک اسید، اسیدهای چرب آزاد و بازهای ازته فرار ماهی کامل بیشتر از ماهی شکم خالی بود. pH ماهی شوریده کامل و شکم خالی طی دوره نگهداری در یخ تفاوت معنی‌داری نشان نداد. میزان تری‌متیل‌آمین در ماهی شوریده کامل و شکم خالی افزایش یافت، در روز 12 میزان نهایی به ترتیب 00/16 میلی‌گرم تری‌متیل‌آمین در 100 گرم و 27/19 میلی گرم تری‌متیل‌آمین در 100 گرم رسید. نتایج ارزیابی حسی نشان داد که تخلیه امعاء و احشا کیفیت حسی ماهی را بهبود می‌دهد (05/0>p). آنالیزهای میکروبی نشان داد که میزان بار باکتری سرمادوست، انتروباکتریاسه، باکتری اسید لاکتیک و باکتری‌های تولید‌کننده H2S در ماهی شکم خالی بیشتر بود.

کلیدواژه‌ها


عنوان مقاله [English]

Chemical, microbiological and sensory changes in whole and gutted tigertooth croaker (Otolithes ruber) during ice storage

نویسندگان [English]

  • A. Khodanazary 1
  • P. Pourashouri 2
1 Assistant Professor, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Fisheries, Khorramshahr. Iran.
2 Assistant Professor, Department of Seafood Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده [English]

The effect of gutting on microbiological, chemical and sensory properties of tigertooth croaker (Otolithes ruber) stored under ice were studied. Psychrophilic, Entrobacteriaceae, lactic acid bacteria and H2S producing were higher in gutted fish compared to whole fish during ice storage. However, gutted fish was higher content of thiobarbituric acid, free fatty acid and total volatile nitrogen than whole fish. pH of whole and gutted tigertooth croaker did not show significant difference during ice storage period. Trimethylamin values of whole and gutted tigertooth croaker increased, reached final values of 16.00 mg TMA/ 100 g and 19.27 mg TMA/ 100 g in day 12. Results of sensory evaluation revealed that gutted has improved the sensory quality of the fish. Microbiological analysis revealed higher Psychrophilic, Entrobacteriaceae, lactic acid bacteria and H2S producing count in gutted fish.

کلیدواژه‌ها [English]

  • Tigertooth croaker
  • Whole fish
  • Gutted fish
  • Chemical changes
  • Microbiological changes
  • Sensory changes
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