بررسی اثر استفاده از هیدروکسی پروپیل متیل سلولز با عصاره شاهی (Lepidium sativum) بر کاهش جذب روغن و کیفیت فیله سرخ‌شده ماهی کپور معمولی (Cyprinus carpio)
محورهای موضوعی : میکروبیولوژی مواد غذایی
زهرا لطیفی
1
,
زهرا غفوری
2
,
شیما منوچهری
3
,
سمانه خاکی آرانی
4
,
میلاد دانش نیا
5
,
لیلا روزبه نصیرایی
6
,
سارا جعفریان
7
1 - باشگاه پژوهشگران جوان و نخبگان، واحد ساری، دانشگاه آزاد اسلامی، مازندران، ایران
2 - دانشجوی دکتری، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، واحد اهواز، دانشگاه شهید چمران، خوزستان، ایران
3 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
4 - دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین، دانشگاه آزاد اسلامی، تهران، ایران
5 - باشگاه پژوهشگران جوان و نخبگان، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
6 - استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
7 - استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
کلید واژه: جذب روغن, عصاره شاهی, ماهی سرخ‌شده, هیدروکسی پروپیل متیل سلولز,
چکیده مقاله :
مقدمه: امروزه مصرف‌کنندگان تمایل زیادی به استفاده از محصولات گوشتی با چربی، کلسترول و محتوای کالری کاهش یافته دارند. لذا در تحقیق حاضر امکان سنجی در کاهش جذب روغن و کیفیت فیله ماهی کپور در شرایط سرخ شدن با استفاده از پوشش هیدروکسی پروپیل متیل سلولز به همراه عصاره شاهی مورد مطالعه قرار گرفت. مواد و روش ها: نمونه های شاهد (بدون هیچ افزودنی)، تیمار 2: هیدروکسی پروپیل متیل سلولز، تیمار 3: هیدروکسی پروپیل متیل سلولز+ عصاره شاهی ppm 500، تیمار 4: هیدروکسی پروپیل متیل سلولز+ عصاره شاهی ppm 1000 و تیمار 5: هیدروکسی پروپیل متیل سلولز+ عصاره شاهی ppm2000 تهیه شدند و جذب روغن، مقادیر رطوبت، عدد پراکسید، عدد تیوباربیوتیک اسید و آنالیز حسی ماهی سرخ‌شده تولیدی مورد ارزیابی قرار گرفت. یافته ها: نتایج آزمون فیزیکوشیمیایی نشان داد هیدروکسی پروپیل متیل سلولز و عصاره شاهی سبب افزایش رطوبت و کاهش جذب روغن نسبت به نمونه شاهد شد و توانست به طور مؤثرتری اکسیداسیون لیپیدی در فیله ماهی سرخ‌شده را از طریق کاهش پراکسید و مقادیر تیوباربیوتیک اسید به تعویق بیاندازد. بهترین نتایج در ارتباط با پارمترهای مذکور در تیمار 5 و پس از آن در تیمار 4 مشاهده شد. امتیاز حسی تیمار 4، بالاتر از امتیاز حسی تیمار 5 بود. نتیجه گیری: نتایج مطالعه حاضر حاکی از این است که می توان با استفاده از هیدروکسی پروپیل متیل سلولز و غلظت ppm 1000 عصاره شاهی، ارزش تغذیه ای فیله ماهی را بالا برد و سبب کاهش جذب روغن و افزایش رطوبت ماهی سرخ‌شده شد.
Introduction: In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose coated and Lepidium sativum extract was studied. Materials and Methods: Control samples (without coated), treatment 2: hydroxy propyl methyl cellulose, treatment 3: Hydroxy propyl methyl cellulose with Lepidium sativum extract of 500 ppm, treatment 4: hydroxy propyl methyl cellulose with Lepidium sativum extract of 1000 ppm and treatment 5: hydroxy propyl methyl cellulose with Lepidium sativum extract of 2000 ppm were prepared and the oil absorption, moisture content, peroxide value, thiobarbituric acid and Sensory analysis of fried fish produced were evaluated. Results: The results of physicochemical test showed that hydroxy propyl methyl cellulose with Lepidium sativum extract increased the moisture content and reduced the absorption of oil compared to the control treatment, and was more effective to delay lipid oxidation in fried fish fillet by decreasing peroxide and thiobarbituric values. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5. Conclusion: The results of this study indicated that hydroxypropylmethyl cellulose and 1000 ppm concentration of Royal extract can enhance the nutritional value of fish fillet by reducing the oil absorbtion and intreasing the moisture content of fried fish.
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Adedeji, A. A., Ngadi, M. O. & Raghavan, G. S. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering, 91(1),146-153.
Ahmadi, SH. & Aryan, P. (2017). Investigation of Antioxidant Properties of Royal Extract. First National Conference on New Technologies in Iranian Food and Tourism Sciences and Tourism, Babolsar, Mazandaran Province - Applied Science and Technology Center Borna Technology Research Foundation - Sari and Gorgan University of Agriculture and Natural Resources - Shahid Bahonar University of Kerman. [In Persian]
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Alipore, M., Kashani Nezhad, M., Maghsudlo, Y. & Jafari, M. (2009). Effect of carrageenan, oiltemperature and frying time on oil absorption in fried potato products. Iranian Food Sci and Technology Research Journal, 5(1), 7-21. [In persian]
Amboon, W., Tulyathan, V. & Tattiyakul, J. (2012). Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology, 5(2), 601-608.
Ammar, E. D., Walter, A. J. & Hall, D. G. (2013). New excised-leaf assay method to test inoculativity of Asian citrus psyllid (Hemiptera: Psyllidae) with Candidatus Liberibacter asiaticus associated with citrus huanglongbing disease. Journal of Economic Entomology,106(1), 25-35.
Ananth, A. & Rajan, S. (2015). In-vitro antioxidant activity of Datura stramonium L. leaves. Advances in Applied Science Research, 6, 147-151.
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AOAC. (2000). Official methods of analysis. 17ed. Association of Official analytical Chemists, Washington, DC.
AOCS. (2009). Official Methods and recommended practices of the American Oil Chemist’s Society. AOCS Press. Champaign. I L.
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Blois, R. (1958). Chemical structure of anthocyanins in Anthocyanins as Food Colors. J. Pericles Markakis, Academic Press Inc., New York. 1-38.
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Dana, D. & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128, 267-272.
Dziezak, J. D. (1991). A focus on gums. Food Technology’s Special Report.
Esmaeilzadeh Kenari, R., Mohsenzadeh, F. & Amiri, Z. (2014). Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods, Food Science & Nutriation. [In persian]
Farhoosh, R. & Esmaeilzadeh Kenari, R. (2009). Anti‐rancidity effects of sesame and rice bran oils on canola oil during deep frying. Journal of the American Oil Chemists' Society, 86(6), 539-544. [In persian]
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Hojjatoleslamy, M., Heidary Soreshjani, B., Molavi, H., Hemmatzade Dastgerdi, S. & Shariaty, M. A. (2013). Producing Low Fat Chicken Nugget Through Coating by Gellan Gum. International Journal of Farming and Allied Sciences, 2(20), 785-789. [In persian]
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Adedeji, A. A., Ngadi, M. O. & Raghavan, G. S. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering, 91(1),146-153.
Ahmadi, SH. & Aryan, P. (2017). Investigation of Antioxidant Properties of Royal Extract. First National Conference on New Technologies in Iranian Food and Tourism Sciences and Tourism, Babolsar, Mazandaran Province - Applied Science and Technology Center Borna Technology Research Foundation - Sari and Gorgan University of Agriculture and Natural Resources - Shahid Bahonar University of Kerman. [In Persian]
Akdeniz, N., Sahin, S. & Sumnu, G. (2006). Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering, 75(4), 522-526.
Alipore, M., Kashani Nezhad, M., Maghsudlo, Y. & Jafari, M. (2009). Effect of carrageenan, oiltemperature and frying time on oil absorption in fried potato products. Iranian Food Sci and Technology Research Journal, 5(1), 7-21. [In persian]
Amboon, W., Tulyathan, V. & Tattiyakul, J. (2012). Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology, 5(2), 601-608.
Ammar, E. D., Walter, A. J. & Hall, D. G. (2013). New excised-leaf assay method to test inoculativity of Asian citrus psyllid (Hemiptera: Psyllidae) with Candidatus Liberibacter asiaticus associated with citrus huanglongbing disease. Journal of Economic Entomology,106(1), 25-35.
Ananth, A. & Rajan, S. (2015). In-vitro antioxidant activity of Datura stramonium L. leaves. Advances in Applied Science Research, 6, 147-151.
Anon. (2004). Vegetable oils and fats. Direct measurement of thiobarbituric acid number. Iranian Institute of Standards and Industrial Research, Standard No. 10494.
AOAC. (2000). Official methods of analysis. 17ed. Association of Official analytical Chemists, Washington, DC.
AOCS. (2009). Official Methods and recommended practices of the American Oil Chemist’s Society. AOCS Press. Champaign. I L.
Asadi Farsani, H., Kordjazi, M., Shabanpour, B., Ojagh, S. M. & Jamshidi A. (2018). The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C). Research and Innovation in Food Science and Technology, 7, 2. [In persian]
Atarés, L., Pérez-Masiá, R. & Chiralt, A. (2011).The role of some antioxidants in the hpmc film properties and lipid protection in coated toasted almonds. Journal of Food Engineering,104, 649-656.
Bahrami, S., Razi Jalali, M. H., Ramezani, Z., Pourmehdi Boroujeni, M. & Toeimepour, F. (2016). In vitro scolicidal effect of Lepidium sativum essential oil. Journal of Ardabil University of Medical Sciences, 15(4), 395-403. [In persian]
Biswas, A. K., Chatli, M. K. & Sahoo, J. (2012). Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chemistry, 133(2), 467-472.
Blois, R. (1958). Chemical structure of anthocyanins in Anthocyanins as Food Colors. J. Pericles Markakis, Academic Press Inc., New York. 1-38.
Chen, S. D., Chen, H. H., Chao, Y. C. & Lin, R. S. (2009). Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95(2), 359-364.
Dana, D. & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128, 267-272.
Dziezak, J. D. (1991). A focus on gums. Food Technology’s Special Report.
Esmaeilzadeh Kenari, R., Mohsenzadeh, F. & Amiri, Z. (2014). Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods, Food Science & Nutriation. [In persian]
Farhoosh, R. & Esmaeilzadeh Kenari, R. (2009). Anti‐rancidity effects of sesame and rice bran oils on canola oil during deep frying. Journal of the American Oil Chemists' Society, 86(6), 539-544. [In persian]
Garma Khani Mirzaei, H., Maghsudlou, Y. & Kashani Nejad, M. (2009). Effect of hydrocolloids on oil absorption and qualitative properties of half-fried potato slices. Journal of Agricultural Science and Natural Resources.Vol. XVI.
Ghidurus, M. I., Turtoi, M., Boskou, G., Niculita, P. E. & Stan, V. (2010). Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters, 15(6), 5675-5682.
Goli Movahed, Gh. & Mehraban Sang Atash, M. (2020). Comparison of antioxidant and antidepressant properties of edible methanolic extracts of edible leaves. Journal of Medicinal Plants. Eighth year, first course,Twenty-ninth machine gun number. [In persian]
Gorgij, A., Shafafi Zanorian, Sh. & Elhami, A. (2014). The effect of frying temperature and pectin coverage on oil content and moisture content in shark fillet. The first national conference on agriculture and sustainable natural resources, Tehran, Mehr Arvand Institute of Higher Education, Promotion Group of Environmental Lovers and the Association for the Protection of nature of Iran. [In persian]
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Rashedi, H. R. & Rahmatzadeh, B. (2013). Effect of β-glucan and carboxymethyl cellulose on sensory and physical properties of processed shrimp nuggets. Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 65-72. [In persian]
Haliloǧlu, H. İ., Bayır, A., Sirkecioǧlu, A. N., Aras, N. M. & Atamanalp, M. (2004). Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater. Food Chemistry, 86(1), 9-55.
Heidary, A. K, Anjaneyulu, A. S. R, Gadekar, Y. P, Singh, R. P. & Pragati, H. (2013). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Journal of Meat Science, 80, 607-614. [In persian]
Hojjatoleslamy, M., Heidary Soreshjani, B., Molavi, H., Hemmatzade Dastgerdi, S. & Shariaty, M. A. (2013). Producing Low Fat Chicken Nugget Through Coating by Gellan Gum. International Journal of Farming and Allied Sciences, 2(20), 785-789. [In persian]
Hosseini, M. H., Razavi, S. H. & Mousavi, M. A. (2009). Antimicrobial, physical and mechanical properties of chitosan-based films incorporated with thyme, ciove and cinnamon essential oils. Journal Food Process. Preserv. In Press. [In persian]
Jamshidi, A. & Shabanpour, B. (2013). Quality Characteristics of Fried Rainbow Trout (Oncorhynchus mykiss) Fillets Coated with Different Hydrocolloids Edible Films. World Journal of Fish and Marine Sciences, 5(4), 398-404. [In persian]
Jeon, Y. K., Kamil, V. A. & Shahidi, F. (2002). Chitosan as an Edible Invisible film for Quality preservation of Herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50, 5167-5178.
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