ویژگی‌های فیزیکوشیمیایی و حسی کیک غنی‌شده با پودر پروتئین ماهی و آنزیم ترانس‌گلوتامیناز

نویسندگان
سینا باباخانی 1
سیما مقدس زاده اهرابی 2
مهدی قره خانی 3
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 استادیار بیومتری، گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
10.29252/fsct.16.95.15
چکیده
هدف از اجرای این پژوهش در مرحله نخست امکان‌سنجی تولید پودر پروتئین با کیفیت نوع A (پودری تقریباً بی بو و بی‌مزه که دارای حداکثر محتوای نهایی چربی معادل 75/0 درصد باشد) از گوشت چرخ‌شده‌ی ماهی کپور معمولی به روش استخراج با حلال و در مرحله بعد بررسی جایگزینی آرد مصرفی با پودر پروتئین ماهی استخراج‌شده به همراه آنزیم ترانس‌گلوتامیناز در فرمولاسیون کیک و ارزیابی کیفیت حسی، خصوصیات فیزیکی‌شیمیایی و ارزش غذایی آن در دمای محیط بود. جهت انجام آزمایشات، 1 تیمار شاهد و 6 تیمار شامل غلظت‌های 6 و 8 درصد پودر پروتئین ماهی با افزودن سطوح 5/0 و 1 درصد آنزیم ترانس گلوتامیناز (جایگزین‌ آرد مصرفی(. تیمار شاهد، بدون پودر پروتئین ماهی و آنزیم بود. فاکتورهای پروتئین و خاکستر در تیمارهای آزمایشی نسبت به گروه کنترل افزایش معنی‌دار و فاکتورهای رطوبت و چربی کاهش معنی‌دار یافتند (P<0.05). اندیس پراکسید و pH در تیمارهای‌ آزمایشی حاوی 8 درصد پودر پروتئین ماهی در مقایسه با سایر تیمارها افزایش معنی‌دار و اسیدیته کاهش معنی‌دار نشان داد (P<0.05). فاکتورهای حسی شامل طعم، رنگ، بافت، بو و مقبولیت کلی بین تیمار 6 درصد پودر پروتئین ماهی حاوی 5/0 درصد آنزیم ترانس‌گلوتامیناز در مقایسه با نمونه‌ی شاهد تفاوت معنی‌دار نشان نداد (P>0.05). افزودن آنزیم ترانس‌گلوتامیناز به کیک‌های حاوی پودر پروتئین ماهی باعث بهبود خواص فیزیکو‌شیمیایی نمونه‌ها گردید. با توجه به نتایج به دست آمده و عدم وجود تفاوت معنی‌دار بین تیمار 6 درصد پودر پروتئین ماهی و 5/0 درصد آنزیم ترانس‌گلوتامیناز در مقایسه با نمونه‌ی شاهد می‌توان این تیمار را به عنوان تیمار مناسب برای تهیه‌ی کیک پیشنهاد کرد.

کلیدواژه‌ها
پودر پروتئین ماهی (FPP)
آنزیم ترانس گلوتامیناز
غنی‌سازی
کیک

عنوان مقاله English

Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme

نویسندگان English

Sina Babakhani 1
Sima Moghaddaszadeh-Ahrabi 2
Mehdi Gharakhani 3
1 M.Sc. Student, Department of Food Science and Technology, Agriculture & Natural Sources Faculty, Tabriz Branch, Islamic Azad University, Tabriz
2 Assistant Professor, Ph.D of Biometry, Department of Food science and Technology, Tabriz Branch, Islamic Azad University, Tabriz
3 Assistant Professor, Department of Food science and Technology, Agriculture & Natural Sources Faculty, Tabriz Branch, Islamic Azad University, Tabriz
چکیده English

The aim of this study primary was to evaluate the production possibility of high quality protein powder type A (an almost odorless and tasteless powder with a maximum fat content of 0.75%) from milled meat of common carp through isopropanol solvent extraction method, and then the replacement of produced fish protein powder (FPP) together with the transglutaminase enzyme instead of flour in the formulation of cake and evaluation of the sensory quality, physicochemical properties and nutritional value at ambient temperature. For experiments, 1 control and 6 experimental cakes treated with 6 and 8% concentrations of fish protein powder by adding 0.5 and 1% transglutaminase levels were considered. The control treatment was free of fish protein and enzyme powders. Factors such as fat, protein, ash and moisture content were significantly different in enriched and control treatments (P<0.05). Peroxide value and pH increased significantly in experimental treatments containing 8% FPP in comparison with other treatments and acidity decreased significantly (P<0.05). Sensory factors including taste, color, texture, odor, and overall acceptability of treatments contain 6% FPP and 0.5% transglutaminase enzyme had no significant difference compared to the control sample (P>0.05). Wih adding transglutaminase enzyme to cakes containing fish protein powder improved the physicochemical properties of the samples.With considering the results and the absence of a significant difference between samples contain 6% FPP and 0.5% enzyme transglutaminase compared to control, this treatment can be recommended as a suitable combination for fish cake.

کلیدواژه‌ها English

Fish Protein powder (FPP)
Transglutaminase enzyme
Enrichment
Cake
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