بوبری روغن دنبه گوسفند با امواج فراصوت و ارزیابی شدت بو با استفاده از بینی الکترونیکی و آزمون حسی

نویسندگان
آسیه دوستی 1
کاظم جعفری نعیمی 2
محمد بلوردی 3
حمید مرتضی پور 2
1 دانشجوی دکتری، بخش مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
2 استادیار، بخش مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
3 استادیار، بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
10.29252/fsct.17.01.02
چکیده
روغن دنبه گوسفند به دلیل پایداری در برابر اکسیداسیون و طعم مطلوب آن، یک روغن سرخ کردنی مناسب است. این روغن با داشتن اسیدهای چرب‌ مفید می­تواند نقش موثری در سلامت مصرف ­کننده ایفا نماید. فرایندهای تصفیه روغن دنبه، از جمله بوبری آن در افزایش کیفیت روغن اهمیت زیادی دارند. بوبری یک فرآیند جداسازی است که در آن مقدار مشخصی از گاز جدا کننده ترکیبات فرار، در مدت زمان معینی از میان روغن داغ تحت شرایط خلاء عبور می‌کند و ترکیبات فرار و عامل ایجاد بو را از روغن خارج می‌کند. در این پژوهش، بوبری روغن دنبه با کمک امواج فراصوت انجام شد و اثرات دما، زمان و توان فراصوت روی شدت بو در طی فرایند بوبری، با استفاده از روش سطح پاسخ بررسی گردید. شدت بو به دو روش حسی و بینی الکترونیکی ارزیابی شد. همچنین، ترکیب اسیدهای چرب قبل و بعد از فرایند بوبری مقایسه شدند. نتایج پروفایل اسیدهای چرب نشان داد که حدود %72/46 از اسیدهای چرب روغن دنبه را اسیدهای چرب اشباع (پالمیتیک، استئاریک، مارگاریک و میریستیک) و مابقی (%28/53) آن ­را اسیدهای چرب غیر اشباع تشکیل داده بود که عمده­ترین آن‌ها اسید اولئیک (%67/39) بود. بر اساس نتایج آنالیز واریانس، ترکیب و نوع اسیدهای چرب قبل و بعد از بوبری نزدیک به هم بوده و مقدار اسیدهای چرب در طول بوبری تغییر جزئی داشتند. در نهایت، شرایط بهینه در دمای 162 درجه سلسیوس، زمان 110 دقیقه و توان فراصوت 165 وات برای بوبری روغن دنبه به کمک امواج فراصوت، به وسیله بینی الکترونیکی و ارزیابی حسی تعیین شد.
کلیدواژه‌ها
امواج فراصوت
اسیدهای چرب
بوبری
ترکیبات فرار
روش سطح پاسخ

موضوعات

عنوان مقاله English

Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis

نویسندگان English

Asiye Doosti 1
Kazem Jafari Naeimi 2
Mohammad Balvardi 3
Hamid Mortezapour 2
1 Ph.D. student, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
2 Assistant Professor, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
3 Assistant Professor, Department of food science and technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
چکیده English

Sheep tail fat is a suitable frying oil due to its good flavor and oxidation stability. This oil with its useful fatty acids can to play beneficial effect on consumer health. The refining processes of sheep tail oil, including its deodorization have high importance in the enhancement of the oil quality. Deodorization is a separation process in which a certain amount of the volatile compounds separator gas passes through the hot oil under vacuum condition and removes the volatile and odorous compounds from the oil. In this study, the ultrasound-assisted deodorization of sheep tail fat was carried out and the effects of temperature, time, and ultrasonic power on odor intensity during the deodorization process were investigated using the response surface methodology. The intensity of the odor was assessed by electronic nose and sensorial evaluation. Also, the fatty acid composition was compared before and after the deodorization process. The results of fatty acids profile showed that about 46.72% of sheep tail oil fatty acids were saturated fatty acids (palmitic, stearic, margaric, and myristic) and the rest (53.28%) was unsaturated fatty acids, which the majority of them was oleic acid (39.67%). According to the results of analysis of variance, the composition and kind of the fatty acids before and after the deodorization were close together and the amount of fatty acids changed slightly during the deodorization. Finally, the optimized conditions at the temperature of 162 °C, the time of 110 min and the ultrasonic power of 165 W were determined using electronic nose and sensory evaluation for ultrasound-assisted deodorization of sheep tail oil.

کلیدواژه‌ها English

Ultrasound
Fatty acids
Deodorization
response surface methodology
Volatile compounds
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