با همکاری انجمن علوم و صنایع غذایی ایران

تأثیر روش‌های استخراج هندی و نیمه‌صنعتی بر کیفیت و مقبولیت آیزین گلاس تولید شده از کیسه شنای فیل‌ماهی (Huso huso)، تاس‌ماهی ایرانی (Acipenser persicus) و ازون‌برون (Acipenser stellatus) پرورشی

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

مرکز ملی تحقیقات فرآوری آبزیان، پژوهشکده آبزی پروری آب‌های داخلی، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران

چکیده
آیزین گلاس پروتئینی با ساختار ژل‌مانند است که از کلاژن استخراج می‌شود. این پروتئین از کیسه شنای ماهی‌های مختلف گرفته می‌شود، اما بیشتر از ماهیان خاویاری استخراج می‌شود. ایزینگلاس از سه نوع ماهی خاویاری که معمولاً در ایران پرورش داده می‌شوند. آیزین گلاس از ماهی‌های فیل‌ماهی، تاس‌ماهی ایرانی و ازون‌برون با استفاده از دو روش مختلف شامل هندی و نیمه‌صنعتی، استخراج شد. در این مطالعه، ایزینگلاس استخراج شده به‌مدت 7 ماه در دمای اتاق نگهداری شد و از نظر ویژگی‌های فیزیکی، شیمیایی، میکروبیولوژیکی و ارگانولپتیکی مورد آزمایش قرار گرفت. درصد استخراج در روش نیمه صنعتی (63-67٪) بیشتر از روش هندی (<24٪) بود. زمان استخراج نیز در این نمونه‌ها کوتاه‌تر بود (3-7 روز در مقابل 8-24 روز) (P<0.05). روش‌های نیمه صنعتی حاوی 74-75٪ پروتئین بودند، در حالی‌که در روش هندی حدود 64٪ بود. رطوبت، TVB-N و پراکسید در روش نیمه‌صنعتی در مقایسه با نمونه‌های هندی پس از 7 ماه بهتر بودند. نمونه‌های نیمه‌صنعتی کمترین تعداد باکتری را داشتند و ارزیابی حسی آنها امتیاز پذیرش بالاتری را در مقایسه با نمونه‌های هندی نشان داد (بالای 4 پس از 7 ماه). با این حال، نمونه‌های هندی از نظر ارزیابی حسی قابل قبول نبودند. در حالی‌که نمونه‌های هندی ارزش غذایی بالاتر و مصرف انرژی کمتری داشتند، روش نیمه‌صنعتی بازده بالاتر، کیفیت شیمیایی و میکروبی بهتر و کیفیت حسی مطلوبی داشت. بنابراین، روش‌های نیمه‌صنعتی انتخاب بهتری برای تولید ایزینگلاس در مقیاس تجاری هستند.

کلیدواژه‌ها

موضوعات

عنوان مقاله English

Effects of Indian and Semi-industrial Extraction Methods on the Quality and Acceptability of Isinglass Produced from Swim Bladders of Cultured Beluga (Huso huso), Persian Sturgeon (Acipenser persicus), and Stellate Sturgeon (Acipenser stellatus)

نویسندگان English

Mina Seifzadeh
Anoosheh Koochakian Sabour
National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran
چکیده English

The protein with a gel like structure, extracted from collagen, is named isinglass, which is derived from the swim bladder of various fish, but is mostly extracted from sturgeon. Isinglass extracted from three types of sturgeon fish, which are commonly reared in Iran, namely Beluga, Persian, and Stellate sturgeon fish, using two different methods, namely the Indian method and the semi-industrial method. In this study, the extracted isinglass was tested for quality in terms of physical, chemical, microbiological, and organoleptic properties for 7 months at room temperature. The percentage of extraction as well as the extraction time were found to be higher in the semi industrial method (63-67% and 3-7 days) than in the Indian method (<24% and 8-24 days). (P<0.05). The protein content in semi-industrial method was 74-75%, while in the Indian method, it was about 64%. Moisture, TVB-N, and peroxide were better in the semi-industrial method compared to the Indian samples after 7 months. The semi-industrial samples had the lowest bacterial count, and their sensory evaluation showed higher acceptability scores compared to the Indian samples (above 4 after 7 months). However, the Indian samples were not acceptable in terms of sensory evaluation. The Indian samples had higher nutritional values and lower energy consumption, the semi-industrial method had higher yield, better chemical and microbial quality, and good sensory quality. Thus, it is concluded that semi-industrial method is a better choice for isinglass production on a large scale.

کلیدواژه‌ها English

Isinglass
Indian method
Physicochemical properties
Semi-industrial method
Sturgeon

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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