تاثیر دمای خشک کردن بر خصوصیات فیزیکوشیمیایی پودر ماهی‌های کیلکا و کپور

نویسندگان
علی معتمدزادگان 1
سکینه پورناصری 2
شبنم حمزه 3
حدیثه باقری 4
سعید میرعرب رضی 5
1 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، موسسه آموزش عالی تجن، قائمشهر، مازندران، ایران.
3 استادیار گروه علوم و صنایع غذایی، موسسه آموزش عالی تجن، قائمشهر، مازندران، ایران.
4 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران.
5 دانش آموخته دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ایران.
10.52547/fsct.18.115.10
چکیده
تولید پودر ماهی سبب افزایش ماندگاری این منبع ارزشمند پروتئینی، دسترسی آسان­تر و افزایش تنوع غذایی می­شود. در این پژوهش تاثیر دمای خشک کردن بر خصوصیات فیزیکوشیمیایی پودر ماهی­های کیلکا و کپور مورد بررسی قرار گرفت. بدین منظور از دماهای 45، 55، 65 و 75 درجه سانتی گراد برای خشک کردن ماهی استفاده شد. نتایج این پژوهش نشان داد که مقدار رطوبت، چربی، پروتئین و ازت کل فرار برای پودر ماهی کپور به ترتیب 02/7%، 92/4%، 80/83% و 150 میلی گرم بر گرم و برای پودر ماهی کیلکا به ترتیب 12/8%، 09/5%، 18/82% و 140 میلی گرم بر گرم بود. بیشترین میزان جذب مجدد آب مربوط به نمونه­های کپور خشک شده در 45 درجه سانتی گراد و کیلکای خشک شده در 55 درجه سانتی گراد بود. کمترین و بیشترین میزان جذب مجدد چربی نیز به ترتیب در نمونه های کپور خشک شده در 45 درجه سانتی گراد و کیلکای خشک شده در 55 درجه سانتی گراد بود. نتایج آزمون دانسیته نشان داد که با کاهش دمای خشک کردن میزان دانسیته پودر نهایی کم شد. بالاترین مقادیر دانسیته پودر ماهی کپور و کیلکا به ترتیب 511/0 گرم بر سانتی متر مکعب و 408/0 گرم بر سانتی متر مکعب بود که در دمای 45 درجه سانتی گراد خشک شده بودند. همچنین نتایج نشان داد که با افزایش دما از 45 به 75 درجه سانتی گراد روشنی رنگ پودرهای تولیدی کاهش یافت. نتایج آزمون میکروسکوپ الکترونی روبشی نیز نشان داد که پروتئین­ها در دماهای بالاتر بیشتر دناتوره شده و اندازه ذرات کاهش یافت.
کلیدواژه‌ها
خشک کردن
خصوصیات فیزیکوشیمیایی
پودر ماهی
کپور
کیلکا

موضوعات

عنوان مقاله English

The effect of drying temperature on physicochemical properties of kilka and carp fish powder

نویسندگان English

Ali Motamedzadegan 1
Sekineh Pournaseri 2
Shabnam Hamzeh 3
Hadiseh Bagheri 4
saeed mirarab razi 5
1 Associate Professor, Department of Food Science and Technology
2 Tajan High Education Institute
3 Tajan High Education Institute
4 Sari Branch, Islamic Azad University
5 Sari Agricultural Sciences and Natural Resources University
چکیده English

Producing of fish powder is a good way for increasing the shelf life of these valuable protein sources, easy accessing and increasing of food variety.In this study, the effect of drying temperature on physicochemical properties of kilka and carp fish powder was investigated. For this purpose, temperatures of 45, 55, 65 and 75 °C were used to dry the fish. The results of this study showed that moisture, fat, protein and TVN for carp powder was 7.02%, 4.92%, 83.80%, and 150 mg/g, while moisture, fat, protein and TVN of kilka fish powder was 8.12, 8.8%, 5.09%, 82.18% and 140 mg/g, respectively. The highest water binding capacity was related to dried carp samples at 45 °C and dried kilka at 55 °C. The lowest and highest fat reabsorption was in dried carp samples at 45 °C and dried kilka at 55 °C, respectively. The results of density test showed that with decreasing drying temperature, the density of the final powder decreased. The highest densities of carp and kilka powders were 0.511 g/cm3 and 0.408 g/cm3, respectively, which were dried at 45 °C. The study also represented that with increasing temperature from 45 to 75 °C, L* factor of the powders decreased. Besides, scanning electron microscopy (SEM) results indicated that the proteins were more denatured at higher temperature and the particle sizes were reduced.

کلیدواژه‌ها English

Drying
Physicochemical properties
Fish powder
Carp
kilka
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