مدل‌سازی و بهینه‌سازی فرمولاسیون سوسیس ماهی حسون (Saurida tumbile) تولید‌شده با حرارت اهمیک به روش سطح پاسخ(RSM)

نویسندگان
سارا شعبانی 1
سید ابراهیم حسینی 2
غلام حسن اسدی 3
بابک بهشتی 4
سیده شیما یوسفی 3
1 دانشجو دکتری علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
4 استادیار گروه مهندسی مکانیک بیوسیستم، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.19.125.73
چکیده
امروزه با تبدیل ماهی­های ارزان و کم مصرف به فرآورده­های دارای ارزش افزوده همانند سوسیس ماهی و همچنین کاربرد روش نوین حرارت­دهی اهمیک به منظور پخت یکنواخت­تر، سریع­تر نسبت به سایر روش­های متداول شدید حرارتی و فرآوری حداقلی می­تواند نقش به­سزایی در تولید محصول ایمن و مغذی ایفا نماید. از این رو هدف از تحقیق حاضر، بررسی برخی از ویژگی­های میکروبی و شیمیایی سوسیس ماهی حسون (Saurida tumbile) تحت تاثیر حرارت­دهی به روش اهمیک و بهینه­سازی فرمولاسیون از طریق بکارگیری روش آماری سطح پاسخ-طرح مرکب مرکزی با در نظرگیری مقادیر مختلف نمک کلرید پتاسیم (3/2-7/0­ درصد)، روغن سویا (14-4 درصد) و ایزوله پروتئین سویا (8/1 - 2/0درصد) می­باشد. بهینه­سازی فرمولاسیون 20 نمونه سوسیس ماهی حرارت­دیده به روش اهمیک با استفاده از نرم افزار Design Expert نسخه 11 صورت گرفت و ارتباط بین متغیرهای مستقل و پنج پاسخ مورد نظر بررسی گردید. نمک کلرید پتاسیم اثر بازدارندگی بر کاهش شمارش کلی میکروبی نمونه­ها نشان داد. اثر متقابل درصد روغن سویا و ایزوله پروتئین سویا تاثیر معنی­داری بر روند تغییرات pH داشتند. افزایش درصد روغن سویا منجر به افزایش اندک pH و سپس کاهش مقدار آن گردید و افزایش ایزوله پروتئین سویا، منجر به کاهش معنی­دار مقدار pH شد. همچنین افزایش درصد نمک و ایزوله پروتئین سویا سبب کاهش افت پخت گردید. افزایش درصد روغن سویا، منجر به کاهش معنی­دار و افزایش ایزوله پروتئین سویا منجر به افزایش ظرفیت نگهداری محصول شد. براساس نتایج بهینه­سازی فرمولاسیون، در سوسیس ماهی با فرمولاسیون محتوی 2 درصد نمک کلرید پتاسیم،6 درصد روغن سویا و 5/1 درصد ایزوله پروتئین سویا بیشترین ظرفیت نگهداری آب، کمترین بار میکروبی و پایین­ترین میزان افت پخت و عدد پراکسید با ارزش pH بهینه مشاهده شد.
کلیدواژه‌ها
سوسیس ماهی حسون
حرارت دهی اهمیک
نمک کلرید پتاسیم
روش سطح پاسخ طرح مرکب مرکزی

موضوعات

عنوان مقاله English

Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM)

نویسندگان English

Sara Shabani 1
Seyed Ebrahim Hosseini 2
Gholam Hasan Asadi 3
Babak Beheshti 4
Shima Yousefi 3
1 Ph.D. Student of Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 Professor of Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 Assistant Professor of Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 Assistant Professor of Department of Biosystems Engineering, Science and Research branch, Islamic Azad University, Tehran, Iran.
چکیده English



Nowadays, by converting the cheap and commercial low-valued fish into value-added products such as fish sausages, as well as the application of novel ohmic heating method to cook more uniform, faster compared to other thermal severe methods and with minimal processing can play an important role in producing a safe and nutritious product. Therefore, the purpose of this study is to investigate some microbial and chemical characteristics of (Saurida tumbil) greater lizardfish sausage heated by emerging ohmic heating method and formulation optimization was performed by response surface methodology -central composite design (RSM-CCD) by considering KCl (0.7- 2.3 %), Soy Oil ( 4-14 %) and Isolated Soy Protein (0.2-1.8%). Optimization of 20 fish sausage formulation produced by ohmic heating was done by response surface methodology using Design Expert software version 11 and the relationship between the independent variables and the five responses was investigated. KCl has been shown an inhibitory effect on samples total plate count level. The interaction effect of soybean oil and soy protein isolate had a significant effect on pH changes. Increasing soybean oil percentage caused a little increase and subsequently reduction of pH and increasing soy protein isolate led to a significant decrease in pH. Furthermore, higher amount of KCl and soy protein isolate reduced the amount of cooking loss. In addition increase of soy bean oil percentage caused reduction and increase of soy protein isolate lead to increase of water holding capacity. Based on the results of formulation optimization in fish sausages with formulations containing 2% potassium chloride, 6% soybean oil and 1.5% soy protein isolate can increase water holding capacity, the lowest microbial load and the lowest peroxide value, cooking loss and optimized pH.

کلیدواژه‌ها English

Greater lizardfish Sausage
Ohmic heating
KCl
Central composite Rotatable design (CCRD)
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