بررسی ارزش غذایی ماریناد ماهی شعری گوش قرمز (Lethrinus Lentjan) با استفاده از اسید استیک

نویسندگان
1 استادیار علوم غذایی دانشگاه صنعتی خاتم الانبیاء بهبهان
2 فارغ التحصیل کارشناسی ارشد گروه شیلات، دانشگاه صنعتی خاتم الانبیاء بهبهان، بهبهان، ایران
چکیده
با توجه به نیاز روز افزون جامعه بشری به مواد پروتئینی ضروری است تکنولوژی فراورده های نوین شیلات گسترش یابد. در این مطالعه شاخص­های فساد ماریناد پس از تولید از ماهی شعری گوش قرمز (Lethrinus Lentjan) با استفاده از اسید استیک خوراکی بررسی شد. جهت انجام این طرح 24 قطعه ماهی شعری تازه با میانگین وزنی 5/437 گرم از سواحل بندر دیلم خریداری و به صورت تازه و در کنار یخ به آزمایشگاه دانشگاه صنعتی خاتم الانبیاء بهبهان منتقل گردید. پس از شستشو و جداسازی فلس و پوست، فیله ماهی در روغن مایع سرخ و بعد از روغن گیری با قراردادن در اسید استیک، نمک، سیر و فلفل قرمز ماریناد تهیه و در ظروف درب دار درون یخچال به مدت 2 هفته نگهداری شد. شاخص­های فساد همچون پراکسید، pH، تیوباربیتوریک اسید، اسید های چرب آزاد و ازت­های فرار اندازه گیری و با نمونه خام مقایسه گردید تا از نظر ارزش غذایی و سلامتی برای مصرف کننده مورد بررسی قرار گیرد. نتایج به دست آمده نشان داد که فرآیند ماریناد باعث افزایش شاخص­های فساد TBA، PV، TVB-N و FFA شد. به طور کلی می­توان نتیجه گرفت که فرآوری ماریناد ماهی باعث تغییر در ارزش غذایی محصول گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation on spoilage indicators of Lethrinus Lentjan Fish marinade Using Acetic Acid

نویسنده English

ALI ABEROUMAND 1
1 *Behbahan Khatam Alanbia University of Technology
چکیده English

Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using oral acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4,437 grams were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-al-Anbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and stored in acetic acid, salt, garlic and red pepper and marinade stored in refrigerated containers for 2 weeks. The spoilage indicators such as peroxide index, pH, volatile nitrogen, TBA and FFA were measured and compared with raw samples, for determination the nutritional value and health of the consumer. The results showed that the marination process increased the indicators of TBA, PV, TVB-N and FFA. In general, it can be concluded that the processing of fish as a marinade causes a change in the nutritional value of the product.

کلیدواژه‌ها English

Lethrinus Lentjan fish
marinade
indicators of spoilage
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