نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه شیلات، دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.

2 گروه زیست دریا، دانشکده علوم دریایی، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.

چکیده

نگهداری در یخچال یکی از ساده‌ترین روش‌های حفاظتی کوتاه مدت ماهی می باشد. هدف از این مطالعه بررسی تاثیر نگهداری در یخچال بر تغییرات میکروساختار، آنالیز تقریبی (رطوبت، پروتئین، چربی و خاکستر)، فیزیکوشیمیایی (بازهای ازته فرار، pH، تیوباربیتوریک اسید، اسیدهای چرب آزاد و ظرفیت نگهداری آب)، میکروبی (بار باکتری مزوفیل و بار باکتری سرمادوست) و حسی فیله سرخو حرا طی 12 روز نگهداری در دمای Cº 4 بود. میزان چربی و پروتئین فیله سرخو حرا طی دوره نگهداری در یخچال به طور معنی‌داری کاهش و میزان رطوبت و خاکستر فیله سرخو حرا طی دوره نگهداری در یخچال به طور معنی‌داری افزایش یافتند (05/0>p). میزان بازهای ازته فرار، pH، تیوباربیتوریک اسید و اسیدهای چرب آزاد فیله سرخو حرا طی دوره نگهداری به طور معنی‌دار افزایش یافتند (05/0>p). ظرفیت نگهداری آب ماهی سرخو حرا طی نگهداری از 86 درصد به 66/52 درصد کاهش یافت (05/0>p). بار باکتری مزوفیل ماهی سرخو حرا از log10 cfu/g 77/2 به log10 cfu/g 73/12 طی دوره نگهداری افزایش یافت. بار باکتری سرمادوست ماهی سرخو حرا از log10 cfu/g 43/3 به log10 cfu/g 13/9 طی دوره نگهداری افزایش یافت. تخریب سلول بافت پس از 9 روز نگهداری مشاهده شد. ارزیابی حسی ماهی طی دوره نگهداری به طور معنی دار کاهش یافت. طول مدت ماندگاری سرخو حرا تقریبا 8-7 روز طبق نتایج آنالیز حسی، شیمیایی و میکروبی بود.

کلیدواژه‌ها

موضوعات

AOAC. 1984. Official methods of analysis (14th Ed.). Washington, DC: Association of Official analytical Chemists.
Attouchi M.and Sadok S. 2010. The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice. Food Chemistry.119:1527–1534.
Aubourg SP., Rodríguez A. and Gallardo J. 2005. Rancidity development during frozen storage of mackerel (Scomber scombrus):  Effect of catching season and commercial presentation. European Journal of Lipid Science and Technology. 107: 316–323.
Bahmani ZA., Rezaei M., Hosseini SV., Regenstein JM., Böhme K., Alishahi A. and Yadollahi F. 2011. Chilled storage of golden gray mullet (Liza aurata). LWT- Food Science and Technology. 44: 1894-1900.
Balachandran KK. 2001. Postharvest technology of fish and fish products. New Delhi, India: Daya Publishing House.
Bermúdez-Aguirre D. and Welti-Chanes J. 2016. Chilled foods: effects on shelf-life and sensory quality. In Encyclopedia of Food and Health. Reference module in food science (pp. 14-18). Oxford: Elsevier.
Cakli S., Kilinc B., Cadun A., Dincer T. and Tolasa S. 2007. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control. 18: 391-397.
Coniza EB., Catacutan MR. and Caballero PA. 2012. Grow-out culture of Mangrove Red Snapper (Lutjanus argentimaculatus Forsskal, 1775) in ponds. SEFDEC Aquaculture Department, Philippines.
Dey SS. And Dora KC. 2010. Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein. Journal of Food Science and Technology. 47:432–436
FAO. 1990. Regional seafarming resource Atlas. FAO/UNDP regional seafarming development and demonstration project. RAS/ 86/024.
Goulas AE. and Kontominas MG. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chemistry. 93: 511–520.
Hafezparast-Moadab N., Hamdami N., Dalvi-Isfahan M. and Farahanaky A. 2018. Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet. Innovative Food Science and Emerging Technologies. 47: 81-87.
Husain R., Suparmo, Harmayani E. and Hidayat C. 2016. Kinetic oxidation of protein and fat in Snapper (Lutjanus spp.) fillet during storage. AIP Conference Proceedings 1755, 050006.
ICMSF. 1978. Sampling for microbiological analysis (2nd ed.). In microorganisms in foods, Vol. 2 Toronto, Canada: University of Toronto Press: The International Commission on Microbiological Specifications for Foods.
Jeyasekaran G., Maheswari K., Ganesan P., Jeya Shakila R. and Sukumar D. 2005. Quality changes in ice stored tropical wire-netting reef cod (Epinephelus merra). Journal of Food Processing and Preservation. 29:165–182
Losada V., Barros-Velazquez J., and Aubourg SP. 2007. Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment. LWT. Food Science and Technology.40: 991–999.
Kilincceker O., Dogan IS. and Kucukoner E. 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology. 42: 868–873.
Mørkøre T., Hansen AA., Unander E. and Einen O. 2002. Composition, liquid holding capacity and mechanical properties of farmed rainbow trout: variation between fillet sections and the impact of ice and frozen storage. Journal of Food Science. 67:1933–1938
Ojagh SM. 2010. Effect of chitosan coating enriched with cinnamon essential oil rainbow trout (Oncorhynchus mykiss) fillet. Thesis of Ph.D. degree. Faculty of Natural Resources and Marine Sciences. Tarbiat Modares University. 105 p (In Persian)
Özogul F., Őzogul Y. and Kuley E. 2008. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 °C). Food Chemistry. 108:933–941.
Ozyurt G., Kuley E., Ozkutuk S. and Ozogul F. 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and gold band goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry 114: 505–510.
Razavi Shirazi H. 2008. Seafood Processing, Principle of heading and processing. Pars Negar Pub. 325 pages.
Romiani L. and Khosravizadeh M. 2017. Comparing sensory, textural and color properties of (Acanthopagrus latus) under modified atmosphere packaging at -18 °C. Journal of Marine Science and Technology. In press.
Sallam KI. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 18: 566–575.
Seifzadeh M., Motalebi A. and Mazloumi MT. 2012. Effect of coating time by sodium alginate edible film on quality and shelf life of frozen Kika (Clupidaes delicatula). Journal of Marine Science and Technology. 10: 65-77.
Sharifian S., Zakipour E., Mortazavi MS. and Arshadi A. 2011. Quality assessment of tiger tooth croaker (Otolithes ruber) during ice storage. International Journal of Food Properties.14: 309-318.
Sharifian S., Alizadeh E., Mortazavi MS. and Shahriari Moghadam M. 2014. Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets. Journal of Food Science and Technology. 51: 929-935.
Shakila R., Jeyasekaran G. and Vijayalakshmi S. 2005. Effect of vacuum packaging on the quality characteristics of seerfish (Scomberomorus commersonii) chunks during refrigerated storage. Journal of Food Science and Technology. 42: 438-443.
Siripatrawan U. and Noipha S. 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloid. 27: 102-108.
Suvanich V., Jahncke ML. and Marshall DL. 2000. Changes selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. Food Science. 65(1): 24-29.
Wang L., Shi L., Jiao C., Wu W., Li X., Wang J., Qiao Y., Liao L., Ding A., Xiong G. and Zhang M. 2019. Effects of different sugars on the thermal properties and microstructures of Mandarin fish (Siniperca chuats), LWT - Food Science and Technology.99: 84-88.
Woyewoda AD., Shaw SJ., Ke PJ. and Burns BG. 1986. Recommended laboratory methods for assessment of fish quality.Canadian technical report of fish and aquatic science, 1448p.
Wu L., Pu H. and Sun D. 2019. Novel techniques for evaluating freshness quality attributes for fish: A review of recent developments. Trends in Food Science and Technology. 83: 259-273.
Zhuang H., Savage EM., Smith DP. and Berrang ME. 2008. Effect of dry-air chilling on warner-bratzler shear force and water-holding capacity of broiler breast meat deboned four hours postmortem. International Journal of Poultry Science.7:743-748.