اثر صمغ دانه‌ ریحان و شاهی بر خصوصیات رئولوژیکی ، بافت و رنگ خمیر ماهی فیتوفاگ

نویسندگان
علی معتمدزادگان 1
هایده گرجیان 2
ندا مشتاقی فرخی‎ ‎ 2
‌ تندیس ‌ خسروی راد 3
1 گروه علوم و صنایع غذایی، دانشکده علوم کشاورزی و منابع طبیعی ساری
2 دانشجوی دکترای گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری.
3 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، ایران
10.52547/fsct.18.113.313
چکیده
در این پژوهش، اثر صمغ دانه ریحان و صمغ دانه شاهی به صورت منفرد در غلظت­های (0، 25/0 ، 75/0 و 1 ) درصد بر خواص رئولوژیکی، رنگ و خواص بافتی نمونه­های ژل خمیر ماهی مورد بررسی قرار گرفت. مخلوط خمیر تازه ماهی و غلظت­های مختلف صمغ برای بدست آمدن ژل در دمای 75 درجه سانتی­گراد به مدت زمان 30 دقیقه حرارت­دهی شدند. نتایج حاصل از آزمون روبش کرنش نشان داد که خواص الاستیک ساختار ژلی نمونه­ها در فرکانس پایین بیشتر از خواص پلاستیسیته آنها بود در حالیکه آنها در میانه محدوده کرنش، تشکیل نقطه تقاطع دادند. پارامترهای Gchr('39')LVE ، G"LVE، cΥ و fƬ مربوط به نمونه­های ژل با افزایش غلظت صمغ نسبت به نمونه کنترل کاهش یافت. داده های حاصل از آزمون فرکانس با مدل قانون توان به خوبی قابل پردازش بود. همچنین نتایج این آزمون نشان داد که در فرکانس­های پایین همه نمونه­های ژل رفتاری شبیه به جامدات دارد در حالیکه در فرکانس­های بالاتر مدول افت و مدول ذخیره افزایش یافت. بنابراین چنین رفتاری می­تواند مربوط به ساختار ژل­های ضعیف باشد. نتایج آزمون روبش دما نشان داد که مقادیر مدول ذخیره (Gchr('39')) و مدول افت (Gchr('39')chr('39')) برای نمونه­های مخلوط با افزایش دما به­تدریج کاهش می­یابد و پس از گرم شدن با کاهش دما افزایش می­یابد. نتایج آزمون آنالیز پروفیل بافت نشان داد که نوع و غلظت صمغ به­طور معنی­دار (p<0.05) ، سفتی، کشش­پذیری و پیوستگی نمونه­ها را تحت تاثیر قرار داد. آزمون نفوذ بافت نشان داد که قدرت ژلی نمونه­ها با غلظت و نوع صمغ به­طور معنی­داری تغییر پیدا کرد، بطوریکه با افزایش غلظت صمغ، قدرت ژلی کاهش پیدا کرد و این شدت کاهش در نوع صمغ دانه شاهی بیشتر بود. شاخص­های رنگ زرد و قرمز نمونه­ها تحت تاثیر نوع و غلظت صمغ به­طور معنی­داری تغییر پیدا کرد.
کلیدواژه‌ها
خمیر ماهی
صمغ دانه ریحان
صمغ دانه شاهی
خواص رئولوژیکی
بافت

موضوعات

عنوان مقاله English

The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste

نویسندگان English

Ali Motamedzadegan 1
haideh gorjian 2
Neda Moshtaghi Farokhi‎ 2
Tandis Khaosravi Rad 3
1 Dept. of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University ‎
2 ph.D Student
3 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Iran
چکیده English

In this study, the effect of basil and cress seed gum concentrations (0.00, 0.25, 0.50, and 1.00 % w/w) were individually investigated on the rheological, color, and textural properties of the fresh paste gel samples. The mixture of fresh fish paste and various concentrations of gum were heated at 75 °C for 30 minutes to obtain heat-induced gels. The strain test results showed that the elastic properties (storage modulus) of the gel samples at low frequency were higher than their plasticity properties (loss modulus), while they crossed over each other in the middle of the strain range. The Gchr('39')LVE, G "LVE, Υ c, and Ƭf parameters of the gel samples reduced with increasing gum concentration compared with the control sample. The obtained data by the frequency sweep test is nicely fitted by the Power Law Model. Also, the results of the frequency test at low frequencies showed solid-like behavior for all gel samples, while at higher frequencies the loss modulus and the storage modulus increased. This behavior can be related to the weak structure of gels. The temperature sweep test showed that the values of Gchr('39') (storage modulus) and G" (Loss modulus) for the mixture of samples decreased gradually with increasing temperature, and increased with decreasing temperature. The texture profile analysis showed that the type and concentration of gum significantly (p <0.05) affected the hardness, elasticity, and cohesiveness of the samples. Results of the puncture test showed that the gel strength of the samples changed significantly with the concentration and type of gum. As the concentration of gum increased, the strength of the gel decreased and the intensity of the decrease was greater in the type of cress gum. The type and concentration of gum affected significantly the yellow and red index of the sample of fish pastes

کلیدواژه‌ها English

Fish paste
Basil seed gum
cress seed gum
Rheological properties
Texture‎
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