علوم و فنون شیلات

علوم و فنون شیلات

تاثیر وزن بر تغییرات پروتئین، چربی، خاکستر و ماده خشک گوشت ماهی کپور معمولی

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه فرآوری محصولات شیلاتی، واحد گرگان، دانشگاه آزاد اسلامی، گرگان، ایران
2 گروه شیلات، واحد بندرگز، دانشگاه آزاد اسلامی، بندرگز، ایران
چکیده
چکیده

مقادیر ترکیب شیمیایی در بدن آبزیان به نوع تغذیه، محیط زندگی، سن و جنس موجود زنده بستگی دارد. از طرفی دانستن میزان ترکیبات شیمیایی به انتخاب گونه مناسب برای تغذیه انسان و صنایع غذایی کمک می نماید. در این بررسی میزان تغییرات کیفیت گوشت ماهی کپور پرورشی در وزنهای مختلف مورد بررسی قرار گرفت. بدین منظور تعداد 25 عدد ماهی کپورپرروشی 2 ساله در طی سال دوم پرورش از گرو‌ه‌های مختلف وزنی از 500 گرم تا 1600 گرم مورد بررسی قرار گرفتند. اندازهگیری میزان پروتئین، چربی، خاکستر و ماده خشک گوشت ماهیان در آزمایشگاه مواد غذایی انجام پذیرفت. نتایج بررسی نشان داد که میانگین پروتئین گوشت ماهی کپور پرورشی 106/2±209/10 درصد، چربی 937/0±429/9 درصد، خاکستر 198/0±407/1 درصد و ماده خشک 62/1±03/21 درصد می‌باشد. ضمن اینکه نتایج تحقیق حاضر بیان میکند که بین فاکتورهای کیفی گوشت ماهی کپور پرورشی در وزن‌های مختلف تفاوت معنی داری وجود ندارد (P> 0.05). نتایج تحقیق حاضر نشان می دهد هیچ ارتباطی بین ترکیبات مغذی (پروتئین، چربی، خاکستر، ماده خشک) گوشت و وزن ماهی کپور معمولی و جود ندارد و وزن ماهی تاثیری بر کیفیت گوشت آن ندارد، بنابراین هیچ تفاوتی در گوشت ماهی کپور در اوزان مختلف از لحاظ ارزش غذایی وجود ندارد.
کلیدواژه‌ها

موضوعات


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