ارزیابی تغییرات حسی فیش فینگر تولید شده از گوشت چرخ شده و سوریمی ماهی کوتر ساده(Sphyraena jello) وتاثیر جایگزینی گوشت قرمز با گوشت ماهی در طول نگهداری در سردخانه (۱۸- درجه سلسیوس) به مدت چهار ماه

نویسنده
سحر جلیلی
استادیار گروه شیلات و فرآوری محصولات شیلاتی ،دانشگاه آزاد اسلامی، واحد آبادان، آبادان.ایران
10.22034/FSCT.19.128.93
چکیده
کمبود پروتئین در اغلب جوامع بشری، مسئله کمبود وقت در تهیه غذا و مزایای پروتئین آبزیان، انگیزه ای مناسب برای وارد کردن انواع مختلف محصولات غذایی آماده و نیمه آماده نظیر فینگر، برگر،... از آبزیان مختلف را مورد توجه قرار داده است. هدف از این پژوهش، ارزیابی حسی فیش فینگر تهیه شده از گوشت چرخ شده و سوریمی ماهی کوتر ساده (Sphyraena jello) و جایگزینی گوشت قرمز با گوشت ماهی و مقایسه شاخص­های حسی(بافت، بو، رنگ ، طعم و مطلوبیت کل) در محصولات تولید شده ، در شرایط انجماد (ċ۱۸-) به مدت چهار ماه بود. ۴ تیمار فیش فینگر، به ترتیب: (تیمار۱:گوشت چرخ شده نشسته ماهی ، تیمار ۲: سوریمی، تیمار۳: گوشت چرخ شده نشسته ماهی+گوشت گوساله، تیمار۴: سوریمی+گوشت گوساله ) در نظر گرفته شد.شاخص­های در محصولات تولید شده در زمان­های: صفر(نمونه تازه)، ۱، ۲، ۳ و ۴ ماه در شرایط انجماد اندازه­گیری شدند. ارزیابی صفت بافت بین تیمارهای موجود نشان داد که بین تیمارهای حاوی سوریمی و گوشت چرخ شده نشسته ماهی در طول دوره نگهداری اختلاف معنی دار وجود دارد(P≤0.05) همچنین تیمار۲ در زمان (صفر )تولید و پایان دوره نگهداری (۱۲۰ روز) به ترتیب با ۰/۴۲±۷۴/۴ و۶۴/۰±۴۱/۳ بالاترین امتیاز را به خود اختصاص داد.بالاترین امتیاز در تیمار رنگ در زمان صفر تولید به تیمار ۲ با ۲۰/۰±۴۴/۴ تعلق گرفت، درفاکتور رنگ بین تیمارهای حاوی گوشت چرخ شده نشسته و شسته در طول دوره نگهداری اختلاف معنی دار به دست آمد(P≤0.05)، همچنین بالاترین امتیاز رنگ پس از ۱۲۰ روز نگهداری به تیمار۴ با ۲۲/۰±۳/۵۴ تعلق گرفت.
کلیدواژه‌ها
ارزیابی حسی
فیش فینگر
کوتر ساده
سوریمی
انجماد
گوشت چرخ شده
گوشت قرمز

موضوعات

عنوان مقاله English

Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18°C)

نویسنده English

sahar jalili
Department of fisheries and processing of fishery products, Islamic Azad University ,Abadan Branch, Abadan, Iran.
چکیده English

In the most of the human society, the issue of shortage of time for preparing food and the advantages of aquatic protein has brought about an appropriate motivation for introducing different kinds of ready-to-eat and semi-ready-to-eat products such as finger foods and burgers etc. made out of different aquatics. This research aims to conduct sensory evaluation on the fish finger made out of the meat of barracuda (Sphyraena jello) and to compare the sensory indices (texture, odor, color, taste and total utility) under freezing conditions -18ċ for four months. Four treatments of fish fingers including (first treatment: mince, second treatment: Surimi , treatment 3: mince+ red meat, treatment 4: Surimi +red meat) were considered. The indices in the products at the times of zero (fresh sample), 1, 2, 3, 4 months were measured under freezing conditions. The evaluations of texture description between the exiting treatments indicate that there is significant difference between Surimi bearing treatments &minced fish during the storage period (P ≤ 0.05). Meanwhile, Second Treatment at the time Zero, production and end of storage period (120 days) acquire the highest score of the texture factor by 4.74 ± 0.42 and 3.41 ± 0.64 respectively. The highest score in the color treatment at the time Zero is allocated to Second Treatment with 4.44 ± 0.20. As for the color factor, there has been a significant difference between minced meat and Surimi Treatments during storage period (P ≤0.05).

کلیدواژه‌ها English

Sensory evaluation
Fish Finger
Sphyraena jello (Barracuda)
Surimi
Mince
Freezing
red meat
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