اثر تغییرات زمان و فشار در فرآیند پخت بر روی برخی از خصوصیات کیفی کنسرو مرغ

نوع مقاله : مقاله کامل

نویسندگان

1 گروه علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران

2 گروه دامپزشکی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران

3 گروه زیست شناسی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران

چکیده

گوشت مرغ یکی از منابع عمده تامین پروتئین در بسیاری از کشورها می‌باشد. امروزه برای حفظ کیفیت، افزایش ماندگاری و دسترسی به فرآورده‌های پروتئینی استفاده از روش‌های فرآوری مختلف از جمله کنسرو کردن مطرح شده است. در این راستا مطالعه حاضر با هدف تعیین مدت زمان و فشار پخت بهینه در تهیه کنسرو گوشت مرغ انجام شد. در این مطالعه از گوشت مرغ تازه استفاده شد و پس از تهیه قطعات در اندازه‌های مورد نظر (3×3×3 سانتی‌متر)، فرآیند پخت با بخار در سه سطح فشار (1، 2/1 و 4/1 بار) و سه سطح زمان (9، 15 و 18 دقیقه) صورت پذیرفت. در نهایت فاکتورهای pH، وزن آبکش‌شده، مواد جامد محلول در آب، میزان پروتیئن و ارزیابی حسی در محصولات تولید شده  مورد بررسی قرار گرفت. نتایج این مطالعه در رابطه با فاکتور pH متغیر بوده و از روند یکسانی برخوردار نبود، اما در رابطه با وزن آبکش و پذیرش کلی نمونه‌ها با افزایش فشار و زمان فرآیند پخت شاهد کاهش در مقادیر به دست آمده بودیم. همچنین افزایش مواد جامد محلول در آب و درصد پروتئین با افزایش فشار و زمان فرآیند پخت مشاهده گردید. مناسب‌ترین ترکیب زمان و فشار، زمان 9 دقیقه با فشار 1 بار گزارش گردید. با توجه به نتایج به دست آمده در مطالعه حاضر می‌توان نتیجه‌گیری کرد که با انتخاب مدت زمان و فشار پخت مناسب در هنگام تهیه کنسرو مرغ، می‌توان بدون صرف هزینه و انرژی محصولی با کیفیت جهت عرضه به بازار تولید نمود.

کلیدواژه‌ها

عنوان مقاله [English]

The effect of time and pressure changes in the cooking process on some quality characteristics of canned chicken

نویسندگان [English]

  • Saber Mohammadi 1
  • Ahmad Gharekhani 2
  • Reza Kazempoor 3
1 Department of Food science and technology, Maku Branch, Islamic Azad University, Maku, Iran
2 Department of Veterinary Medicine, Maku Branch, Islamic Azad Univercity,Maku,Iran
3 Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
چکیده [English]

Chicken meat is one of the major sources of protein in many countries. Today, various processing methods, including canning, have been proposed to maintain quality, increase shelf life and access to protein products. In this regard, the present study was conducted to determine the optimal cooking time and pressure in the preparation of canned chicken. In this study, fresh chicken meat was used and after preparing the pieces in the desired sizes (3 × 3 × 3 cm), the steam cooking process at three pressure levels (1, 1.2 and 1.4 bars) and There were three time levels (9, 15 and 18 minutes). Finally, pH, phloem weight, water-soluble solids, protein content and sensory evaluation of the products were examined. The results of this study were variable in relation to the pH factor and did not have the same trend, but in relation to the phloem weight and overall acceptance of the samples, with increasing pressure and cooking time, we saw a decrease in the values obtained. Also, an increase in water soluble solids and protein percentage was observed with increasing pressure and cooking time.The most suitable combination of time and pressure was reported to be 9 minutes with a pressure of 1 bar. According to the results obtained in the present study, it can be concluded that by choosing the appropriate cooking time and pressure when preparing canned chicken, it is possible to produce quality products to market without spending money and energy.

کلیدواژه‌ها [English]

  • Canned
  • Chicken
  • Cooking time
  • Cooking pressure

مراجع

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سابقه مقاله

  • تاریخ دریافت: 27 بهمن 1400
  • تاریخ بازنگری: 08 فروردین 1401
  • تاریخ پذیرش: 15 فروردین 1401

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