بهینه‌سازی میزان مصرف صمغ کربوکسی متیل سلولز در بخش‌های مختلف ناگت ماهی کپور سرگنده

نویسندگان
صدیقه شیخیانی 1
کاوه رحمانی فرح 2
مهدی نیکو 3
فرزانه نوری 4
احمد قره خانی 5
1 فرآوری محصولات شیلاتی، دانشگاه ارومیه، ارومیه، ایران
2 گروه کنترل کیفی، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران
3 گروه بیولوژی و تکثیر و پرورش، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران
4 دانشیار،گروه بیولوژی و تکثیر و پرورش، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران
5 گروه دامپزشکی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
10.22034/FSCT.19.131.199
چکیده
هدف از این مطالعه بررسی تاثیر کربوکسی متیل سلولز بر کاهش جذب روغن و بررسی کیفیت ناگت ماهی کپور سرگنده در طی فرآیند سرخ کردن عمیق می‌باشد. جهت بهینه‌سازی ناگت ماهی از سطوح مختلف هیدروکلوئید کربوکسی متیل سلولز (25/0، 50/0 و 75/0 درصد)در فرمولاسیون گوشت، در بخش آرد زنی اولیه (25، 50 و 75 درصد) و در خمیرآبه(25/0، 50/0 و 75/0 درصد) استفاده شد. تمامی ناگت‌های پیش سرخ شده در دمای 180 درجه سانتی‌گراد به مدت 3 دقیقه سرخ شدند. روش‌شناسی سطح پاسخ با استفاده از یک طرح باکس بانکن برای ارزیابی پارامتر‌های ثابت مطالعه بر میزان رطوبت، جذب روغن، چروکیدگی، چسبندگی، شاخص روشنایی و پذیرش کلی مورد استفاده قرار گرفت. نتایج نشان داد که با افزایش درصد صمغ در مراحل تهیه فرمولاسیون اولیه و همچنین خمیرآبه، میزان رطوبت به‌صورت غیرمعنی‌داری در ابتدا افزایش و سپس کاهش یافت(05/0<p) ولی با افزایش درصد صمغ در مرحله آردزنی همواره میزان رطوبت افزایش یافت. از طرفی مشخص شد که با افزایش صمغ موجود تا 5/0 درصد در فرمولاسیون اولیه میزان جذب روغن کاهش ولی میزان چروکیدگی و چسبندگی افزایش یافت. یافته‌ها نشان داد که با افزایش درصد صمغ مرحله آردزنی میزان شاخص روشنایی به‌صورت جزئی افزایش یافت ولی با افزایش درصد صمغ خمیرآبه در ابتدا میزان این شاخص افزایش و سپس کاهش یافت. نتایج بهینه‌‌سازی فرمولاسیون نشان داد که برای ناگتی با بهترین کیفیت بایستی درصد صمغ در فرمولاسیون اولیه، مرحله آردزنی و خمیرآبه به ترتیب 50/0، 75 و 73/0 درصد باشد تا تحت شرایط مذکور مطلوبیت 801/0حاصل گردد.
کلیدواژه‌ها
بهینه‌سازی
جذب روغن
کپور سرگنده
کربوکسی متیل سلولز
ناگت

موضوعات

عنوان مقاله English

Optimizing the consumption of CMC gum in different parts of Bighead carp nugget

نویسندگان English

sedigeh Sheikhiani 1
Kaveh Rahmanifarah 2
Mehdi Nikoo 3
Farzaneh Noori 4
Ahmad gharekhani 5
1 Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia,
2 Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia,
3 Department of Biology and Aquaculture, Artemia and Aquaculture Research Institute, Urmia University, Urmia
4 Department of Biology and Aquaculture, Artemia and Aquaculture Research Institute, Urmia University, Urmia
5 Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran
چکیده English

To control the excess oil uptake and avoid the health problems associated with consumption of foods with unsafe amount of oil, some additives have been used. The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC) on oil uptake and quality of bighead carp (Hypophthalmichthys nobilis) nuggets. Twenty-seven treatments with a 3×3 factorial design was used to optimize CMC at 0.25, 0.5 and 0.75% in meat, 0.25, 0.5 and 0.75% in batter and 25, 50 and 75% in pre-dust wheat flour and coating medium. All nuggets were subjected to deep-frying at 180 ºC for 3 min. some parameters in deep-fried nuggets were measured. The oil uptake after pre frying ranged from 2.86 (treatment 5) to 0.99 (treatment 18) indicating moisture loss in some samples. Shrinkage was affected by formulation and formulation × coating medium. Also, results indicated no difference in surface oil among samples (p > 0.05). However, the amount of absorbed oil was significantly different among nuggets. Nuggets produced using 0.75% CMC showed the highest moisture content (p < 0.05). Coating layer stickiness ranged from 87.73 to 65.06% and with the exception of wheat flour, the effect of all variables and their interactions significantly influenced stickiness (p < 0.05). Therefore, the use of CMC at 0.75% in product formulation, 0.75% in coating medium and 0.25% in wheat flour could be a promising process for lowering oil uptake and improving quality of experimental nuggets.

کلیدواژه‌ها English

Nugget
Bighead carp
Gum
CMC
Oil uptake
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