تاثیر محلول‌های نمک و شکر بر روی خصوصیات کیفی، میکروبی و حسی فیش فینگر ماهی فیتوفاگ (Hypophthalmichthysmolitrix) طی نگهداری در یخچال

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 16، شماره 2 - شماره پیاپی 62، خرداد و تیر 1399، صفحه 193-205   

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v16i2.81835

نویسندگان

مهری ذوالفقاری¹؛ اسحق زکی پور رحیم آبادی^{* 2}؛ مهین ریگی³؛ مجید علیپور⁴

¹گروه فرآوری، دانشکده منابع طبیعی، دانشگاه زابل

²گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان

³پژوهشکده تالاب بین المللی هامون، دانشگاه زابل

⁴گروه دامپزشکی، دانشکده دامپزشکی، دانشگاه زابل

چکیده

هدف این مطالعه بررسی اثر نگهدارندگی محلول‌های نمک- شکر بر کیفیت فیش فینگرهای تهیه شده از فیله کپور نقره‌ای هنگام نگهداری در یخچال (˚C4) بود. برای این منظور، ابتدا فیله‌ها با محلول‌های رقیق 10 درصد نمک و شکر تیمار گردیده و پس از آن، اقدام به تهیه فیش فینگر گردید. تیمارهای تحقیق عبارت بودند از: فیش فینگرهای بدون تیمار با محلول نمک و شکر (شاهد)، فیش فینگرهای تیمار شده با محلول نمک/ شکر (به نسبت 50:50، تیمار 1)، فیش فینگرهای تیمار شده با محلول نمک/ شکر (به نسبت 25:75، تیمار 2) و فیش فینگرهای تیمار شده با محلول نمکی (تیمار 3). نمونه‌ها سپس در بسته‌های پلاستیکی بسته‌بندی شده و به مدت 15 روز در یخچال نگهداری گردیدند. شاخص‌های شیمیائی، میکروبی (TVCو PTC) و ارزیابی حسی (بافت، بو، طعم، رنگ و مطلوبیت کل) در روزهای صفر، 3، 6، 9، 12 و 15 اندازه‌گیری گردیدند.نتایج نشان دادند که مقدار پراکساید، تیوبابیتوریک اسید و مجموع بازهای نیتروژنی فرار در همه تیمارها به‌طور معنی‌داری افزایش یافت (05/0p<). نمونه‌های تیمار شده با محلول شکر دارای مقدار TBA اولیه کمتری در مقایسه با سایر نمونه‌ها بودند. کمترین میزان بار باکتریایی کل در روز 15ام نگهداری در یخچال در تیمار شماره 2 مشاهده گردید (8/5 Log CFU/g). مقادیر بار باکتریایی در تمامی تیمارها تا پایان روز 15 ام، از حد قابل قابل پیشنهادی، تجاوز نکرد. بر اساس نتایج اخذ شده، تیمار محصولات شیلاتی با محلول‌های نمک و شکر، باعث افزایش زمان ماندگاری آن‌ها می‌گردد. همچنین، بر اساس نتایج حاصل از ارزیابی حسی، تیمار شماره 2 به‌عنوان بهترین تیمار به لحاظ مقبولیت فاکتورهای حسی توسط ارزیاب‌ها انتخاب گردید. زمان ماندگاری مطلوب برای تیمار 2، 15 روز تعیین گردید.

کلیدواژه‌ها

فیش فینگر؛ کپور نقره ای؛ خصوصیات کیفی؛ نمک؛ شکر

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