نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاوم و فنون دریایی خرمشهره عل

2 دانشگاه خرمشهر

چکیده

این پژوهش با هدف تأثیرروش‌های پخت (بخارپز، آب‌پز، مایکروویو، سرخ کردن تابه‌ای، سرخ کردن عمیق) بر تغییرات اسیدهای چرب آزاد، تیوباربیتوریک اسید، فلزات سنگین (کبالت، سرب، کادمیوم، کروم، نیکل) و خواص حسی ماهی آمور (Ctenopharyngodonidella) انجام شد. پخت ماهی آمور طبق تکنیک‌های معمول مصرف‌کننده تهیه شد: آب‌پز، بخارپز، سرخ‌کردن تابه‌ای (بدون افزودن روغن)، سرخ‌کردن عمیق (در روغن زیتون) و مایکروویو. روش‌های پخت بخارپز و سرخ‌کردن عمیق منجر به افزایش تیوباربیتوریک اسید شد، درحالی‌که در روش‌های پخت آب‌پز و سرخ کردن تابه‌ای میزان تیوباربیتوریک اسید تغییری نداشتند. میزان اسیدهای چرب آزاد فیله‌ها با روش‌های مختلف پخت به‌طور معنی‌داری کاهش یافت. نیکل در روش‌های پخت آب‌پز، سرخ‌کردن تابه‌ای و سرخ‌کردن عمیق شناسایی نشد. محتوی کروم در نمونه‌های پخته‌شده در مقایسه با سایر روش‌های پخت تفاوت معنی‌داری نداشت.

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