تأثیر نایسین، کیتوزان و عصاره زولنگ بر ماندگاری تخم ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) طی نگه‌داری در یخچال

بهداشت مواد غذایی

مقاله 2، دوره 7، 4 (28) زمستان، دی 1396، صفحه 15-30   

نوع مقاله: مقاله پژوهشی

نویسندگان

الهام محمدی نژاد^{* 1}؛ علیرضا عالیشاهی²؛ پرستو پورعاشوری²؛ حجت میرصادقی³

¹دانشجوی کارشناسی‌ارشد گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران

²استادیار گروه فرآوری دانشگاه علوم کشاورزی و منابع طبیعی گرگان

³کارشناس ارشد گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران

چکیده

هدف از این مطالعه، تعیین تأثیر نایسین (250 واحد بین­المللی بر گرم)، کیتوزان (1 درصد)، عصاره زولنگ (1 درصد)، ترکیب هر سه ماده ذکر شده و تیمار نمک (5/1 درصد) بر ویژگی­های کیفی و حسی تخم ماهی قزل­آلای رنگین­کمان طی 60 روز نگه­داری در یخچال (1±4 درجه سلسیوس) بود. میزان چربی، خاکستر، رطوبت، pH، بازهای نیتروژنی فرار، میزان اکسیداسیون ثانویه، اندازه­گیری و شمارش باکتری‌های مزوفیل هوازی، سرما­دوست، کپک و مخمر در روز­های 0، 15، 30، 45 و60 انجام گردید. نمونه­ها مورد ارزیابی حسی قرار گرفتند. نتایج نشان دادند که پس از 45 روز نگه­داری کیتوزان و تیمار ترکیبی، تأثیر معنی­داری در کاهش میزان میکروارگانیسم­های مورد بررسی داشتند. میزان TVN نیز با گذشت زمان به‌طور معنی­داری (05/0≥p) افزایش یافت، با این تفاوت که در تیمار­های کیتوزان و ترکیب تا روز 45 نگه­داری، تغییر معنی­داری مشاهده نشد. با توجه به ارزیابی حسی، تفاوت بین دو تیمار کیتوزان و ترکیبی تا روز 45 معنی­دار نبود. براساس نتایج آنالیز­های شیمیایی و میکروبی، تیمار­های شاهد، نمک، نایسین و زولنگ در روز­های بین 0 تا 15 غیر­قابل مصرف شدند. بدین ترتیب می­توان نتیجه گرفت که استفاده از کیتوزان ماندگاری و خواص حسی تخم ماهی را به­طور مؤثری بهبود بخشید.

کلیدواژه‌ها

کیتوزان؛ نایسین؛ زولنگ؛ تخم ماهی

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