تاثیر روش های مختلف غنی سازی برگر ماهی با روغن امگا –3 ماهی ریزپوشانی شده بر ‌کیفیت و مدت ماندگاری آن

نویسندگان
1 دانش آموخته کارشناسی ارشد، فرآوری محصولات شیلاتی، پژوهشکده مطالعات دریاچه ارومیه، دانشگاه ارومیه
2 استادیار، گروه پاتوبیولوژی و کنترل کیفی، پژوهشکده مطالعات دریاچه ارومیه، دانشگاه ارومیه
چکیده
هدف از این پژوهش بررسی غنی­سازی برگر ماهی با حالت­های مختلف روغن امگا-۳ و عصاره­های رزماری و دارچین و بررسی پایداری آنها در دمای ۱۸- درجه سانتیگراد بود. روغن امگا-۳ به شکل­های الف) امولسیون و عصاره گیاهی (جداگانه)، ب) پودر ریزپوشینه امگا-۳ و عصاره گیاهی و ج) امولسیون و عصاره گیاهی (به صورت ترکیب) به برگر ماهی کپور نقره­ای اضافه شدند. تیمارهای آزمایشی با تیمار شاهد شامل پودر ریزپوشینه ماهی، روغن ماهی و روغن گیاهی مقایسه شدند. آزمون­های فیزیکوشیمیایی و حسی در پایان ماه­های صفر، اول، دوم، سوم و چهارم نگهداری برگرهای ماهی در دمای ۱۸- درجه سانتیگراد صورت گرفت. در طول دوره نگهداری برگرها، تیمار حاوی امولسیون رزماری با مقدار 85/69 درصد بیشترین مقدار و تیمار ریزپوشانی و عصاره رزماری با 38/68 درصد کمترین مقدار رطوبت را در ماه چهارم از خود نشان داد. غنی سازی برگر ماهی با روغن امگا-۳ تاثیری بر میزان چربی برگرها در روز نخست نداشت (۰۵/۰<P). برگرهای غنی­سازی شده در تیمارهای امولسیون رزماری و امولسیون دارچین، اسیدهای چرب آزاد کمتری نسبت به برگرهای حاوی روغن خالص ماهی داشتند. غنی سازی برگرها با روغن امگا-۳ تاثیر نامطلوب بر تخریب ترکیبات نیتروژن­دار و تجمع این ترکیبات در فرآورده نشان نداد (۰۵/۰<P). امتیازهای حسی بیانگر کیفیت بافت و بوی برگرهای غنی شده نزدیک به تیمارهای شاهد با روغن گیاهی بود در حالیکه شاخص طعم بیشتر متاثر از فرایند غنی­سازی بود. بنابر این پژوهش به­منظور غنی­سازی برگر ماهی، استفاده از امولسیون رزماری و دارچین پیشنهاد می­شود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life

نویسندگان English

issa bahramizadeh 1
Kaveh Rahmanifarah 2
1 Ms.C of Seafood Processing, Department of Pathology and Quality Control, Urmia Lake Research ‎Institute, Urmia University, Iran
2 Assistant Professor, Department of Pathology and Quality Control, Urmia Lake Research Institute, ‎Urmia University, Iran
چکیده English

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

کلیدواژه‌ها English

Emulsion
Omega-3
Enrichment
fish burger
Microcapsule.‎
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