بررسی تاثیر تلقیح نژاد عربی و رومانوف بر ویژگی‌های کیفی گوشت بره طی ماندگاری

نویسندگان
بهزاد ناصحی 1
آدیه انور 2
سحر ناصحی 3
1 دانشگاه پیام نور
2 گروه صنایع غذایی دانشگاه تربیت مدرس
3 دانشجوی دانشگاه بابل
10.22034/FSCT.20.140.204
چکیده
در بین انواع مواد غذایی که جهت رفع نیاز فیزیولوژیک انسان به مصرف می­رسد، پروتئین حیوانی از لحاظ ارزش غذایی و مواد مغذی نسبت به سایر مواد خوردنی با ارزش­تر است. امروزه مصرف­کنندگان در جستجوی غذاهای سالم و با کیفیت مطلوب هستند. بنابراین اطلاع از ویژگی­های کیفی گوشت امری مهم تلقی می­گردد. در بررسی حاضر خواص کیفی و ماندگاری گوشت دو نژاد عربی و عربی- رومانوف طی یک دوره رسانیدن هفت روزه به صورت طرح کاملاً تصادفی مورد بررسی قرار گرفت. نمونه‌ها از ناحیه فوقانی ران شامل ماهیچه تهیه شد. جهت مطالعه اختلافات بین تیمارها، از روش آنالیز واریانس یک طرفه و آزمون فیشر در سطح آماری 5% استفاده شد و در نهایت تجزیه و تحلیل نتایج با استفاده از برنامه آماری مینی تب نسخه 16 انجام گردید. مقدار pH برای گوشت نژاد عربی از میانگین 33/6 بلافاصله پس از کشتار به 7/5 و برای گوشت نژاد عربی – رومانوف از میانگین 36/6 بلافاصله پس از کشتار به 05/6 پس از 168 ساعت کاهش پیدا کرد. اختلاف میان مقدار pH در دو نژاد از نظر آماری معنی­دار نبود. نتایج حاصل از این پژوهش نشان داد که دو نژاد مورد بررسی از نظر ویژگی­های بافتی، حسی و افت پخت اختلاف معنی­داری (05/0P<) داشتند. به طور کلی گوشت نژاد عربی – رومانوف امتیاز پذیرش کلی بیشتری داشته و از نظر ویژگی­های بافت­سنجی نیز مطلوب بود.
کلیدواژه‌ها
جمود نعشی
آمیختگی
ماهیچه نیم‌غشایی

موضوعات

عنوان مقاله English

Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage

نویسندگان English

Behzad Nasehi 1
A Anvar 2
Sahar Nasehi 3
1 Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran.
2 Department of Food Science and Technology, Tarbiat modares University, Iran.
3 3. Faculty of Veterinary Medicine, Islamic Azad University, Babol Branch
چکیده English

Among the types of foods that are consumed to meet the physiological needs of humans, animal protein is more valuable than other nutrients in terms of nutritional value and nutrients. Today, consumers are looking for healthy and quality foods. Therefore, knowledge of the qualitative characteristics of meat is considered to be important. In this study, the quality and durability characteristics of Arabia and Arabia -Romanov meat were studied during 7 days of ageing period under commercial conditions at 4 °C. Samples were taken from the top round section including Semimembranosus muscles. This research was conducted as a randomized complete design. One-way ANOVA and Fisher test were used at 5% statistical level to study the differences between treatments. Finally, the results were analyzed using Minitab version 16 software. The pH value for Arabia meat decreased from 6.33 immediately after slaughter to 5.7 and for the Arabic-Romanian meat, the mean of 6.36 immediately after slaughter, decreased to 6.05 after 168 hours. The mean value of pH indicating that there was no statistically significant difference between treatments. The results showed that there were significant differences between the two treatment in characteristics of texture, sensory and cooking loss (P <0.05). In general, Arabia- Romanov meat has a higher overall acceptance rating and desirable texture characteristics.

کلیدواژه‌ها English

Rigor mortis
Crossbreeding
Semimembranosus muscles
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