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

نشریه 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

مراجع

A.O.A.C., 2000, Official Method of Analysis. (17 thd). Washington, DC, Association of Official Analytical Chemists.

Akdeniz, N., 2004, Effects of different batter formulations on quality of deep fat fried carrot slices. A Thesis Submitted to the Graduate school of Natural and Applied Sciences of Middle east Technical University.

Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S. M., and Hernando, I., 2009, Adhesion in fried battered nuggets: performance of different hydrocolloids as predust using three cooking procedures. Food Hydrocolloids, 23, 1443-1448.

Asmita, S. P., and Uday, S. A., 2012, Effect of coating of hydrocolloids on chickpea (Cicer arietinum L.) and green gram (Vigna radiata) splits during deep fat frying. International Food Research Journal, 20, 565-573.

Avaz Khajeh, H., and Jorjani, S., 2015, Added hydroxypropyl methyl cellulose in coverage Fried shrimp and its effect on the absorption profile of fatty acids in the oil and deep frying. International Journal of Food Industries, 10, 75-82.

Çelik, M., Diler, A., and Kücükgülmez, A., 2005. A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different regions and climatic condition. Food Chemistry, 92, 637–641.

Chen, S. D., Chen, H.H., Chao, Y. C., and Lin, R. S., 2009, Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95, 359–364.

Das, A. K., Anjaneyulu, A. S. R., Gadekar, Y. P., Singh, R. P., and Pragati. H., 2008, Effect of full-fat soy paste and textured soy granules on quality and shelf-Life of goat meat nuggets in frozen storage. Journal of Meat Science, 80, 607-614.

Dogan, S. F., Sahin, S., and Sumnu, G., 2005, Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71, 127-132.

FAO., 2006, State of world aquaculture: FAO Fisheries Technical Paper, 500, Food and Agriculture Organization. Rome, Italy.

Farajzadeh, Z., Rahimi, E., Hojjatoleslamy, M., and Molavi, H., (2013), Production of low fat hamburger using hydrocolloid coatings. Journal of Food Hygiene, 2, 61-71.

Filho, M. M. R., Ramos, M. I. L., Hiane, P. A., and Souza, E. M. T. D., 2010, Nutritional value of seven freshwater fish species from the Brazilian pantanal. Journal of the American Oil Chemists’ Society, 87, 1461–1467.

Fiszman, S. M., and Salvador, A., 2003, Recent developments in coating batters. Trends in Food Science and Technology, 14, 399-407.

Folch. J., Less, M., and Stanley, G. H. S., 1957, A Simple Method for The Isolation and Isolation and Purification of Total Lipids From Animal Tissues. J. Biological Chemistry, 226, 497-509.

Garcia, M. A., Ferrero, C., Campana, A., Bertola, N., Martino, M., and Zaritzky, N., 2004, Edible coatings from cellulose derivatives to reduce oil uptakes in fried products. Innovative Food Science and Emerging Technologies, 3, 391-397.

Gol Mohammadi, M., Khademi Shormasti, D., (2016), The effect of food active coating based on xanthan on microbial contamination of chicken fillet during storage in cold conditions, Nutrition Sciences Student Conference, Tehran.

HMSO, U. K., 1994, Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46. London: HMSO.

Hong-wu, J. I., Guang-kun, P. A. N., Shu-cheng, L. I. U., Wei-ming, S. U., Hong-yu, L. U., and Chuang, P. A. N., 2014, Effect of soy protein isolate on quality of fried breaded shrimp. Modern Food Science and Technology, 30(4), 104-111.

Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar R., Karimian Khosroshani, N., and Babakhani, A., 2014, Effect of different cooking methods on minerals, vitamins and nutritional quality indices of Kutum Roach (Rutilus Frisii Kutum). Food Chemistry, 148, 86-91.

Jamshidi, A., and Shabanpour, B., 2013, The effect of hydroxypropyl methylcellulose (HPMC) gum added to predust and batters of talang queen fish (Scomberoides Commersonnianus) nuggets on the quality and shelf life during frozen storage (-18 °C). World Journal of Fish and Marine Sciences, 4, 382-391.

Jamshidi, A., Shabanpour, B., Rahmani Farah, K., Peyghambari, Y., Rostamzadeh, H., Azari Beh, M., and Barzegar, L., 2012, The effect of xanthan gum, carboxymethyl cellulose and alginate and thawing conditions on the quality of Fish Finger. Journal of Research and Innovation in Food Science and Technology, 4(1), 295-306.

Kan Pan, G., Wu Ji, H., Cheng Liu, S., Ming Su, W., and Yu Lu, H., 2013, Effect of soy protein isolate addition on quality of deep-fat fried breaded shrimp. Journal of Food and Nutritional Research, 6, 174-180.

Katzbauer B., 1998, Properties and applications of xanthan gum. Poly. Degrad. Stabil., 59, 81-84.

Miranda, J. M., Martinez, B., Perez, B., Anton, Y., Vaazquez, B. I., Fente, C. A., Franco, C. M., Rodriguez, J. L., and Cepeda, A., 2010, The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acids profile of two different frozen breaded foods. Food Science and Technology, 43, 1271-1276.

Mitchaothai, J., Yuangklang, C., Wittayakun, S., Vasupen, K., Wongsutthavas, S., Srenanul, P., Hovenier. R., Everts, H., and Beynen, A. C., 2007, Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swine. Meat Science, 76, 95-101.

Moreira, R. G., Castell-Perez, M. E., and Barrufet, M. A., 1999, Deep-Fat Frying fundamentals and applications. Aspen Publishers, Inc. Gaithersburg, Maryland. PP: 75-104.Aspen Publishers, Inc., Gaithersburg, Maryland.

Parvaneh, V., 1998. Quality control and chemical analysis of food. Tehran University Press. 325 p.

Pawar, P. A., Monga, R., Purwar, A., 2014, Effect of hydrocolloids on the oil uptake of kachori. International Journal of Scientific Engineering and Technology, 3(5), 686-688.

Pazos, M., Gallardo, J. M., Torres, J. L., Medina, I., 2005, Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 92, 547-557.

Pirestani, S., Sahari, M. A., Barzegar, M., 2010, Fatty acids changes during frozen storage in several fish species from south Caspain sea. Journal of Agricultural Science and Technology, 12, 321-329.

Razmaitė, V., Švirmickas, G. J., 2012, Comparison of fatty acid composition in different PGI tissues. Veterinarija Ir Zootechnika (Vet Med Zoot). T, 58 (80), 77-82.

Roman, M. C., 2003, Lipide in Human Nutrition. Chemical and Functional Properties of Food Lipids. Zdzislaw, E. Sikorski (ed), CRC PRESS, New York Washington DC: 201.

Shabanpour, B., and Jamshidi, A., 2013, Combined effect of light salting and hydrocolloids as flour milling quality salmon nuggets. Journal of Exploitation and Aquaculture, 1, 13-26.

Simopoulos, A. P., 2008, The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine, 233, 674-688.

Testi, S., Bonaldo, A., Gatta, P. P., and Badiani, A., 2006, Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry, 98, 104–111.

Turan, H., Sonmez, G., and Kaya, Y., 2007, Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea. Journal of Fisheries Sciences, 1, 97–103.

Usawakesmanee, W. S., Wuttijunong, P., Chinnan, M., Jangchud, A., and Raksakulthai, N., 2005, The effects of edible coating ingredient as a barrier to moisture and fat of fried breaded Potato. Kasetsart Journal-Natural Science, 39, 98-108.

Usawakesmanee, W. S., Chinnan, M., Wuttijumnong, P., Jangchud, A., Raksakulthai, N., 2008, Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product. Songklanakarin Journal of Science and Technology, 30, (Suppl 1), 25-34.

Venugopal, V., 2006, Seafood processing. CRC Press 2006. P. 485.

Wijendran, V., Hayes, K. C., 2004, Dietary n-6 and n-3 fatty acid balance and cardiovascular health. Annual Review of Nutrition, 24, 597-615.

Williams, P. A., Phillips, G. O., 2000, Handbook of hydrocolloid, Introduction to food hydrocolloids. Woodhead Publishing Limited and CRC Press LLC