اثر پوشش ترکیبی آلژینات- صمغ دانه چیا به همراه پروتئین هیدرولیز شده تخم ماهی قزل آلای رنگین کمان بر ماندگاری گوشت طی مدت زمان نگهداری در یخچال
محورهای موضوعی : پوشش های خوراکیمحمد حسن گلپایگانی 1 , پیمان آریایی 2 * , محمد احمدی 3 , رضا صفری 4
1 - دانشجوی دکتری،گروه علوم و صنایع غذایی، واحد آیت ا... آملی،دانشگاه آزاد اسلامی،آمل، ایران
2 - دانشیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
3 - استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران
4 - پژوهشکده اکولوژی دریای خزر، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج جهاد کشاورزی، ساری، ایران.
کلید واژه: پروتئین هیدرولیز شده, آنزیم آلکالاز , تخم ماهی, پوشش مرکب, کیفیت گوشت.,
چکیده مقاله :
در این پژوهش تاثیر پروتئین هیدرولیز شده تخم ماهی قزلآلای رنگینکمان به همراه پوشش آلژینات- صمغ دانهچیا برای افزایش ماندگاری فیله گوشت طی دوره 16 روزه نگهداری در یخچال بررسی شد. ابتدا پروتئین هیدرولیز شده توسط آنزیم آلکالاز تولید، بدین منظور 5 تیمار فیله گوشت، شامل تیمار1: شاهد، تیمار2: آلژینات+ صمغ چیا، تیمار 3: آلژینات+ صمغ چیا+ پروتئین هیدرولیز شده 1درصد، تیمار 4: آلژینات+ صمغ چیا+ پروتئین هیدرولیز شده 5/1درصد و تیمار 5: آلژینات+ صمغ چیا + BHA تهیه و به صورت دورهای مورد ارزیابی میکروبی (مقادیر باکتری کل و سرمادوست)، شیمیایی (مقادیر عدد پراکسید و بازهای نیتروژنی فرار) و حسی قرار گرفتند. نتایج مربوط به پروتئین هیدرولیز شده نشان داد درجه هیدرولیز در زمانهای مختلف هیدرولیز مابین 47/24-48/40 بود و پروتئین هیدرولیز شده حاوی مقدار بالایی از اسیدهای آمینه آبگریز (79/42) بود. پوشش آلژینات- صمغ دانه چیا سبب کند شدن فساد میکروبی و شیمیایی و افزودن پروتئین هیدرولیز شده تخم ماهی قزلآلایرنگینکمان باعث بهبود ویژگیهای مذکور شد و با افزایش غلظت پروتئین هیدرولیز شده نتایج بهتری مشاهده شد به طوریکه تیمار 4 روند فساد میکروبی و اکسیداسیونی در گوشت را به طور معنیداری به تعویق انداخت و عمر ماندگاری گوشت را افزایش داد، همچنین در اکثر موارد به طور موثرتری از آنتی اکسیدان سنتزی BHA عمل نمود (05/0P<). با توجه به نتايج به دست آمده ميتوان نتيجه گيري كرد كه به طور كلي افزودن پروتئین هیدرولیز شده تخم ماهی قزلآلایرنگینکمان در سطح 5/1 درصد به پوشش آلژینات- صمغ دانهچیا میتواند تقاضای مصرف کنندگان به فرآورده های گوشتی عاری از مواد شیمیایی را تامین نماید.
In this study, the effect of hydrolyzed rainbow trout roe protein with alginate-chia gum coating to increase the shelf life of meat fillets during the 16-day refrigeration period was investigated. First, the protein is hydrolyzed by the alcalase enzyme, then, 5 treatments including, treatment 1: control, treatment 2: alginate + chia gum, treatment 3: alginate + chia gum + hydrolyzed protein 1%, treatment 4: alginate + chia gum + hydrolyzed protein 1.5% and Treatment 5: Alginate + chia gum + BHA were prepared and periodically evaluated for microbial (total bacterial and cold-loving values) and chemical (peroxide value and volatile nitrogen bases). The results related to the hydrolyzed protein showed that the degree of hydrolysis at different times of hydrolysis was between 24.47-40.48 and the hydrolyzed protein contained a high amount of hydrophobic amino acids (42.79). The results of the present study showed that alginate-chia seed coating slowed down microbial and chemical spoilage and the addition of hydrolyzed protein of rainbow trout roe improved the mentioned characteristics, and with increasing the concentration of hydrolyzed protein better results was observed, so that treatment 4 significantly delayed the process of microbial and oxidative spoilage in meat and increased the shelf life of meat and in most cases acted more effectively than the synthetic antioxidant BHA (P <0.05). According to the obtained results, it can be concluded that, adding hydrolyzed rainbow trout roe protein to alginate-chia seed coating can meet the demand of consumers for chemical products free of chemicals.
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