بررسی و بهینه سازی اثر پوشش ترکیبی کنسانتره پروتئین آب پنیر، مالتودکسترین واسانس رزماری بر خصوصیات شیمیایی ماهی تیلاپیا در طول نگهداری در سرما

محورهای موضوعی : بهداشت مواد غذایی

سحر میرباقری ¹ , آزاده سلیمی ² , اشکان جبلی جوان ³ , سارا مهدی زاده مود ⁴

1 - دانشجوی دکتری عمومی دامپزشکی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
2 - استادیار علوم و مهندسی صنایع غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
3 - دانشیار بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
4 - استادیار بهداشت و بیماری‌های آبزیان، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.

تاریخ دریافت : 1401/10/17 تاریخ پذیرش : 1401/11/19 تاریخ انتشار : 1401/12/01

کلید واژه: تیلاپیا, پوشش‌دهی- آب پنیر- مالتودکسترین- رزماری,

چکیده مقاله :

ماهی منبع غذایی مهمی است که به دلیل ساختار خاص پروتئینی، اسیدهای چرب چندغیراشباعی و pH نزدیک به خنثی، مستعد فساد می باشد. یکی از را ه های کنترل سرعت فساد ، استفاده از پوشش های طبیعی می باشد. هدف از این پژوهش، پوشش دهی فیله ماهی تیلاپیا با ترکیب کنسانتره پروتئین آب پنیر (10، 15 و 20 درصد وزنی/وزنی)، مالتودکسترین (15، 20 و 25 درصد وزنی/وزنی) و اسانس رزماری (1، 3 و 5 درصد حجمی/وزنی) و بهینه سازی فرآیند با روش سطح پاسخ و نرم افزار دیزاین اکسپرت (Design Expert) بود. بدین منظور، 18 مدل توسط نرم افزار ارائه شد و نمونه ها در محلول های تولیدی غوطه ور و پس از تشکیل پوشش، در دمای 4 درجه سلسیوس به مدت 6 روز نگهداری شدند. عدد پراکسید (peroxide value or PV) تیوباربیتوریک اسید (Thiobarbituric acid or TBARS)، مقدار کل بازهای ازته فرار (Total Volatile Basic Nitrogen or TVBN) و pH آن ها اندازه گیری گردید. نتایج نشان داد که با افزایش غلظت بیوپلیمرها و اسانس، کلیه پارامترهای فوق، در حدود پایین تری قرار داشتند بطوریکه در نمونه پوشش دهی شده با حداکثر غلظت مواد، مقادیر عدد پراکساید، تیوباربیتوریک اسید، بازهای ازته فرار کل و pH (در صد گرم)، به ترتیب معادل 05/1 میلی اکی والان، 05/0 میلی گرم، 7/5 میلی گرم و 2/6 بود در حالیکه این مقادیر برای نمونه پوشش دهی شده با حداقل غلظت ها، به ترتیب 44/3 میلی اکی والان، 305/0 میلی گرم، 85/10 میلی گرم و 79/6 بودند. با بهینه سازی توسط نرم افزار، بهترین پوشش، با 214/11 درصد وزنی/وزنی کنسانتره پروتئین آب پنیر، 25 درصد وزنی/وزنی مالتودکسترین و 402/3 درصد حجمی/وزنی اسانس رزماری تولید گردید.

چکیده انگلیسی:

polyunsaturated fatty acids, and pH. One of the methods which can control the spoilage rate is the use of natural coatings. This study aimed to investigate the effect of coating Tilapia fish fillets with whey protein concentrate (10, 15, and 20% w/w), maltodextrin (15, 20, and 25% w/w), and rosemary essential oil (1, 3 and 5% v/w). The optimization of the process was conducted by response surface methodology and Design Expert software. For this purpose, 18 models were presented by the software, and the samples were immersed in the produced solutions and were kept at 4 °C for 6 days. After this period, peroxide value (PV), Thiobarbituric acid (TBARS), Total Volatile Basic Nitrogen (TVBN), and pH were measured. The results showed that by increasing the concentration of biopolymers and essential oil, all the investigated parameters were in lower limits, and in the sample coated with the maximum concentration of substances, the values of PV, TBARS acid, TVBN, and pH (in 100 grams), were 1.05 meq, 0.05 mg, 5.7 mg and 6.2, respectively, while these values for the coated sample with minimum concentrations, were 3.44 meq, 0.305 mg, 10.85 mg and 6.79 respectively. By optimizing the production process by software, the best solution was achieved by mixing 11.214% w/w of whey protein concentrate, 25% w/w of maltodextrin, and 3.402% v/w of rosemary essential oil.

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