بهبود بافت ناگت میگوی تولیدی از سوریمی ماهی در ترکیب با کاراژینان، آلژینات و زانتان

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• بهاره شعبان پور ¹
• پرستو پورعاشوری ¹
• انیسه جمشیدی ¹
• کاوه رحمانی فرح ²
• اکبر وجدان طالشمیکائیل ¹

¹ گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

² پژوهشکده تحقیقات دریاچه ارومیه، دانشگاه ارومیه، ارومیه، ایران

10.22067/ifstrj.2023.83269.1268

چکیده

در تحقیق حاضر از سوریمی قوام‏یافته در ترکیب با درصدهای مختلف کاراژینان، آلژینات و زانتان به‌منظور شبیه‏سازی میگو سوخاری و تولید ناگت میگو با بافتی مشابه میگو سوخاری استفاده شد. ناگت‏های میگو از ترکیب سوریمی حاصل از ماهی کپور نقره‏ای در ترکیب با افزودنی‏ها و درصدهای مختلف (5/0، 1، 5/1 و 2) کاراژینان، آلژینات و زانتان تهیه شدند و پس از قوام‏یابی در دمای C⁰35 تحت فرایند سوخاری شدن قرار گرفتند. آزمایشات فیزیکی، شیمیایی، رنگ‏سنجی و حسی بر تیمارهای تولیدی در مقایسه با تیمار شاهد (میگو سوخاری) انجام گرفت. براساس نتایج حاصل، مقدار چروکیدگی در کلیه‏ی تیمارها در مقایسه با شاهد کاهش یافت (05/0 ˂ p). تیمارهای حاوی زانتان و آلژینات مقدار چربی کمتری را نسبت به تیمار شاهد و تیمارهای حاوی کاراژینان نشان دادند (05/0 ˂ p). بالاترین مقدار pH در تیمار شاهد و بالاترین مقدار ظرفیت نگهداری آب در تیمار حاوی 2 درصد آلژینات مشاهده شد. بالاترین مقادیر شاخص‏های بافت‏سنجی شامل سختی، فنریت و چسبندگی به‌ترتیب در تیمارهای شاهد، تیمارهای حاوی کاراژینان و تیمارهای حاوی آلژینات مشاهده شدند (05/0 ˂ p). تیمار حاوی 1 درصد کاراژینان بالاترین مقادیر شاخص‏های حسی طعم، بو، بافت و پذیرش کلی را دریافت کرد ولی در مقایسه با نمونه شاهد اختلاف معنی‏داری را نشان نداد.

کلیدواژه‌ها

• آنالیز حسی
• سوریمی
• صمغ
• میگو سوخاری
• ناگت میگو

موضوعات

• فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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