تاثیر نگهداری در دمای Cº 4 بر خصوصیات فراساختار و کیفیت فیله ماهی سرخوی حرا Lutjanus argentimaculatus

نوع مقاله: مقاله پژوهشی

نویسندگان

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

2 گروه زیست دریا، دانشکده علوم دریایی، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.

10.22113/jmst.2019.158495.2232

چکیده

نگهداری در یخچال یکی از ساده‌ترین روش‌های حفاظتی کوتاه مدت ماهی می باشد. هدف از این مطالعه بررسی تاثیر نگهداری در یخچال بر تغییرات میکروساختار، آنالیز تقریبی (رطوبت، پروتئین، چربی و خاکستر)، فیزیکوشیمیایی (بازهای ازته فرار، pH، تیوباربیتوریک اسید، اسیدهای چرب آزاد و ظرفیت نگهداری آب)، میکروبی (بار باکتری مزوفیل و بار باکتری سرمادوست) و حسی فیله سرخو حرا طی 12 روز نگهداری در دمای Cº 4 بود. میزان چربی و پروتئین فیله سرخو حرا طی دوره نگهداری در یخچال به طور معنی‌داری کاهش و میزان رطوبت و خاکستر فیله سرخو حرا طی دوره نگهداری در یخچال به طور معنی‌داری افزایش یافتند (05/0>p). میزان بازهای ازته فرار، pH، تیوباربیتوریک اسید و اسیدهای چرب آزاد فیله سرخو حرا طی دوره نگهداری به طور معنی‌دار افزایش یافتند (05/0>p). ظرفیت نگهداری آب ماهی سرخو حرا طی نگهداری از 86 درصد به 66/52 درصد کاهش یافت (05/0>p). بار باکتری مزوفیل ماهی سرخو حرا از log10 cfu/g 77/2 به log10 cfu/g 73/12 طی دوره نگهداری افزایش یافت. بار باکتری سرمادوست ماهی سرخو حرا از log10 cfu/g 43/3 به log10 cfu/g 13/9 طی دوره نگهداری افزایش یافت. تخریب سلول بافت پس از 9 روز نگهداری مشاهده شد. ارزیابی حسی ماهی طی دوره نگهداری به طور معنی دار کاهش یافت. طول مدت ماندگاری سرخو حرا تقریبا 8-7 روز طبق نتایج آنالیز حسی، شیمیایی و میکروبی بود.

کلیدواژه‌ها

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