علوم و فنون شیلات

علوم و فنون شیلات

تاثیر روش های مختلف پخت بر غلظت فلزات سنگین، ترکیب شیمیایی و محتوای اسیدهای چرب فیله ماهی کلمه (Rutilus rutilus caspicus)

نوع مقاله : پژوهشی اصیل

نویسندگان
دانشگاه آزاد اسلامی واحد آزادشهر
چکیده
اهداف: ماهی منبع بالقوه ویتامین ها و مواد معدنی است و روش پخت ممکن است نقش مهمی در محتوای نهایی مواد مغذی ماهی داشته باشد. هدف از این تحقیق تاثیر روش های مختلف پخت بر غلظت فلزات سنگین، ترکیب شیمیایی و اسید چرب بافت ماهی کلمه بود.

مواد و روش ها: چهار روش پخت شامل بخارپز، کبابی، مایکروویو و سرخ­کردن روی فیله خام اعمال شد. تعیین میزان فلزات سنگین نمونه ها با استفاده از دستگاه جذب اتمی انجام گرفت. ترکیب شیمیایی بدن با روش استاندارد و ترکیب اسیدهای چرب ماهی با دستگاه گاز کروماتوگراف تعیین شد.

یافته ها: نتایج نشان داد اعمال روش های مختلف پخت منجر به کاهش معنادار رطوبت (سرخ کردن) و خاکستر (مایکروویو) و افزایش معنادار چربی (سرخ کردن) و پروتئین (کبابی) نسبت به نمونه خام گردید. در طبخ به شیوه کبابی میزان اسید چرب PUFA، اسید چرب امگا-3 و نسبت ایکوزاپنتانوئیک اسید (EPA) به دوکوزاهگزانوئیک اسید (DHA) نسبت به سایر روش های پخت و نمونه خام افزایش یافت. غلظت جیوه درنمونه های سرخ شده نسبت به نمونه خام و سایر روش های پخت افزایش معنی داری یافت. غلظت فلزات سنگین در نمونه های بخارپز نسبت به فیله خام و پخته شده کاهش معنی داری داشت.

نتیجه گیری: با توجه به افزایش EPA و DHA و نسبت ω-3/ω-6 در نمونه های کبابی و کاهش غلظت فلزات سنگین در نمونه های بخار پز ، این دو شیوه پخت روش مناسبی برای پخت این نوع ماهی و تغذیه سالم می باشد.
کلیدواژه‌ها

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