تاثیر جایگزینی کاهو و زغال اخته بر ویژگی های شیمیایی سوسیس ماهی

نویسندگان
زهرا صفدریان 1
محمد کاظمیان 1
شیلا صفائیان 2
1 دانشگاه آزاد واحد تهران شمال
2 دانشگاه آزاد اسلامی واحد تهران شمال
10.22034/FSCT.20.143.1
چکیده
درحال حاضر فرآورده‌های گوشتی یکی از پرمصرف‌ترین غذاها در دنیا محسوب می‌شوند.صنایع غذایی نه تنها وظیفه تهیه غذای مطلوب برای عموم مردم را دارد،بلکه توجه به مولفه‌های تغذیه‌ای و سلامتی بخش مانند کاهش مصرف نیتریت و نگهدارنده ها مانند اسید آسکوربیک نیز مواردی است که چالش بزرگی برای متخصصین و فعالان در این زمینه می‌باشد.این تحقیق با هدف بررسی جایگزینی نیتریت و اسید آسکوربیک در فرمولاسیون سوسیس ماهی انجام شد.نمونه ها در قالب 5 تیمار شامل:C(نمونه شاهد بدون پودر کاهو و پودر زغال اخته)،T1(1 درصد پودر کاهو و 5 درصد پودر زغال اخته)،T2 (2 درصد پودر کاهو و 5 درصد پودر زغال اخته)،T3(4 درصد پودر کاهو و 5 درصد پودر زغال اخته) و T4(6 درصد پودر کاهو و 5 درصد پودر زغال اخته)تولید شدند.اخیرا محققان به دنبال استفاده از جایگزین های طبیعی به جای نیتریت در صنعت گوشت هستند تا هم کیفیت فرآورده ها تا حد قابل قبولی حفظ شود و هم از فساد زودهنگام آنها جلوگیری شود؛در این رابطه بسیاری از محققان به استفاده از مواد گیاهی به عنوان منابع خوب آنتی اکسیدانی و ضد میکروبی روی آوردند. با توجه به اینکه زغال اخته منبع غنی از ترکیبات فنلی،آنتوسیانین و ویتامین C است،لذا می تواند منبع خوبی از آنتی اکسیدان های طبیعی به حساب آید.تجمع نیترات در سبزی هایی مانند کاهو بیشتر از سایر سبزی ها می باشد.میزان نیترات موجود در اندام های مختلف سبزیجات متفاوت بوده،بنابراین کاهو منبع مناسبی برای تامین نیترات مورد نیاز است. با توجه به نتایج به دست آمده از ویژگی های شیمیایی،تیمار T4 (نمونه سوسیس ماهی حاوی 6 درصد پودر کاهو و 5 درصد پودر زغال اخته) در تمامی ویژگی های شیمیایی تیمار در رنج استاندارد قرار داشت.
کلیدواژه‌ها
ویژگی های شیمیایی
سوسیس ماهی
کاهو
زغال اخته

موضوعات

عنوان مقاله English

The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage

نویسندگان English

Zahra Safdarian 1
Mohammad Kazemian 1
Sheila Safaean 2
1 Islamic azad university.North tehran branch
2 Islamic azad university.North tehran branch
چکیده English



Currently, meat products are considered one of the most consumed foods in the world. The food industry is not only responsible for providing good food for the general public, but paying attention to nutritional and health-giving components such as reducing the consumption of nitrites and preservatives such as ascorbic acid is also a challenge. It is great for experts and activists in this field. This research was done to investigate the replacement of nitrite and ascorbic acid in the formulation of fish sausage. The samples are in the form of 5 treatments including C (control sample without lettuce powder and blueberry powder), T1(1%lettuce powder and 5% blueberry powder), T2 (2%lettuce powder and 5%blueberry powder), T3 (4%lettuce powder and 5%blueberry powder) and T4 (6%lettuce powder and 5% blueberry powder) blueberries) were produced. Recently, researchers are looking for the use of natural substitutes instead of nitrite in the meat industry to maintain the quality of the products to an acceptable level and to prevent their early spoilage; in this regard, many researchers use turned to plant materials as good sources of antioxidants and antimicrobials. Because blueberries are a rich source of phenolic compounds, anthocyanin, and vitamin C, they can be considered a good source of natural antioxidants. Nitrate accumulation in vegetables such as lettuce is higher than in other vegetables. It is different in different organs of vegetables, so lettuce is a good source of nitrate supply. According to the results obtained from the chemical characteristics, the T4 treatment (fish sausage sample containing 6%lettuce powder and 5% blueberry powder) was in the standard range in all the chemical characteristics of the treatment.

کلیدواژه‌ها English

Chemical properties
Fish sausage
lettuce
Cornus mas
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