تهیه کوفته و گوشت چرخ کرده از ماهی سیم سد ارس (Abramis barama) و ارزیابی کیفیت و زمان ماندگاری آن ها در انجماد

نویسندگان
مینا سیف زاده 1
انوشه کوچکیان 1
یزدان مرادی 2
1 مرکز ملی تحقیقات فرآوری آبزیان، پژوهشکده آبز ی پرور ی آب های داخلی، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورز ی، انزلی، ایران
2 موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورز ی، تهران، ایران
10.22034/FSCT.22.161.165
چکیده
ماهی سیم سد ارس به دلایلی مانند جثه کوچک، بوی نامطبوع و استخوان فراوان به شکل تازه­خوری مصرف چندانی ندارد. ماهی سیم بیش از 1000 تن از صید سالانه را در سد ارس به خود اختصاص می­دهد، که به دلیل حجم بالای صید در زمان کوتاه و نگهداری و انتقال نامناسب حدود 90 درصد از این ماهیان برای تولید پودر ماهی به کار می­رود، بنابراین مطالعه حاضر با هدف تولید گوشت چرخ کرده و کوفته از این ماهیان، ارزیابی کیفیت شیمیایی، میکروبی و حسی و زمان ماندگاری آن­ها در دمای انجماد انجام شد. تیمارها شامل گوشت چرخ کرده و کوفته بودند (2 تیمار). برای عمل­آوری گوشت چرخ کرده آنتی اکسیدان BHT 2/0 درصد به کار رفت. تیمارها شش ماه در oC 18 – نگهداری گردیدند. در نمونه­ها سالمونلا، سودوموناس، کلی­فرم، اشریشیاکلی و کپک و مخمر مشاهده نشدند. در گوشت چرخ کرده و کوفته TVB-N (25/14- 53/13 mg/100g)، pH ( 92/6 – 89/6)، پراکسید (39/1 -29/1 meq/kg lipid)، TBARS(89/1 – 67/1 mg MDA/kg) و تعداد کلی باکتری­ها (75/1 -53/1 logCFU/g) در پایان زمان نگهداری قابل پذیرش بودند. در این تیمارها استافیلوکوکوس بعد از دو ماه نگهداری مشاهده نشد. در تیمارهای کوفته و گوشت چرخ کرده ویژگی­های حسی شامل بافت (72/3 – 24/3)، بو (10/4 – 52/3)، رنگ (68/3 – 15/3)، طعم و مزه (80/3 – 42/3) و پذیرش کلی (90/3 – 39/3) از کیفیت مطلوبی برخوردار بودند. در تیمارهای کوفته و گوشت چرخ کرده رطوبت (26/73 – 12/69 درصد)، پروتئین (12/19 – 24/ 17 درصد)، چربی (85/4 -71/4 درصد) و خاکستر (52/1 – 01/1 درصد) بودند. با توجه به این­که ارزش غذایی در تیمارهای مورد بررسی از میزان بالایی برخوردار بودند، و در پایان زمان نگهداری ویژگی­های شیمیایی، میکروبی و حسی قابل پذیرش تعیین گردیدند، بنابراین تهیه کوفته و گوشت چرخ کرده از ماهی سیم به صنعت غذایی پیشنهاد می­شود.

 
کلیدواژه‌ها
آنتی اکسیدان
فرآورده‌های خمیری
ماهیان ارزان قیمت
محصولات با ارزش افزوده
ویژگی های حسی

موضوعات

عنوان مقاله English

Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing

نویسندگان English

Mina Seifzadeh 1
Anoosheh Koochekian 1
Yazdan Morady 2
1 National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran
2 Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Tehran, Iran
چکیده English

Abramis brama of Aras Dam is not consumed fresh for reasons such as small size, unpleasant smell, and many bones. Abramis brama accounts for more than 1000 tons of the annual catch in Aras Dam. Due to the high volume of catch in a short time and inappropriate storage and transportation, about 90% of these fish are used for fish meal processing. Therefore, the present study was conducted to produce ground meat and fishballs from these fish, evaluating their chemical, microbial, and sensory quality and shelf life at freezing temperatures. The treatments included ground meat and fishballs (2 treatments). 0.2% BHT antioxidant was used to ground meat production. The treatments were kept at -18 oC for six months. Salmonella, Pseudomonas, coliform, Escherichia coli, mold, and yeast were not observed in the samples. In minced fish and fishballs TVB-N (13.53-14.25 mg/100g), pH (6.89-6.92), peroxide (1.29-1.39 meq/kg lipid), TBARS (1.67-1.89 mg MDA/kg) and the total bacterial counts (1.53-1.75 logCFU/g) were acceptable at the end of storage time. Staphylococcus was not observed in these treatments after two months of storage. Sensory properties including texture (3.24 - 3.72), odor (3.52 – 4.10), color (3.15 - 3.68), taste (3.42-3.80), and overall acceptance (3.39-3.90) were of good quality in fishball and minced fish treatments. Moisture, protein, fat, and ash were 69.12 - 73.26%, 17.24- 19.12%, 4.71 - 4.85%, and 1.01 - 1.52%, respectively in fishball and minced fish treatments. Because the nutritional value of the examined treatments was high, and chemical, microbial, and sensory characteristics were determined acceptable at the end of the storage time, the food industry is advised to prepare fishballs and ground meat from Abramis brama.

 

کلیدواژه‌ها English

Antioxidant
Cheap fish
Paste products
Sensory characteristics
Value-added products
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