تاثیر افزودن هیدروکلوئید زانتان در پوشش میگوی سوخاری وانامی (Litopenaeus vannamei) برجذب روغن، شاخص‌های کیفیت غذایی و خصوصیات حسی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 6، دوره 14، شماره 1 - شماره پیاپی 49، فروردین و اردیبهشت 1397، صفحه 107-118   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i0.56879

نویسندگان

بتول عطار¹؛ سیده زهرا سیدالنگی^{* 2}؛ سارا جرجانی³

¹گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر.

²گروه شیمی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر.

³گروه شیلات، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر.

چکیده

مطالعه حاضر به تأثیر افزودن هیدروکلوئید زانتان در پوشش خوراکی بر ترکیبات شیمیایی، میزان جذب لعاب، بازدهی محصول، شاخص‌های کیفیت غذایی (گروه‌های مهم اسیدهای چرب) و ویژگی‌های حسی میگوی سوخاری می‌پردازد. در این بررسی چهار تیمار شاهد (فاقد زانتان)، A (شامل 2 درصد زانتان در آرد اولیه)، B (شامل 2 درصد زانتان در لعاب) و C (شامل 1 درصد زانتان در آرد اولیه+ 1 درصد زانتان در لعاب) استفاده شد. بر طبق نتایج ترکیبات شیمیایی، تیمارهای A و C به‌ترتیب کمترین میزان چربی و بیشترین حفظ رطوبت را به خود اختصاص دادند. پس از شاهد بیشترین میزان جذب لعاب مربوط به تیمار A بود. همچنین، بیشترین میزان بازده محصول پس از شاهد به تیمارهای A و B اختصاص داشت که تفاوت معنی‌داری با یکدیگر نداشتند. بر اساس نتایج گروه‌های مهم اسید چرب SFA، MUFA؛ PUFA، ω-3/ω-6،MUFA+PUFA/SFA ، PUFA/SFA و DHA/EPA بهترین نتیجه مربوط به تیمار C بود. همچنین، سایر تیمارها نیز در اغلب پارامترها در مقایسه با تیمار شاهد دارای برتری بودند. ارزیابی شاخص‌های تغذیه‌ای (PI، ∑h/H، AI و TI) از برتری تیمارهای آزمایشی به‌خصوص تیمار C در مقایسه با شاهد، دلالت داشت. در ارزیابی حسی نمونه‌ها، از نظر رنگ، بو، مزه، بافت، ظاهر و پذیرش کلی بین تیمارها تفاوتی مشاهده نشد. لذا با توجه به دستاوردهای مطالعه حاضر می‌توان تیمار C را به‌عنوان تیمار برگزیده از حیث حفظ کیفیت میگوی سوخاری معرفی نمود.

کلیدواژه‌ها

میگوی سوخاری؛ زانتان؛ ترکیبات شیمیایی؛ جذب روغن؛ کیفیت غذایی

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