علوم و فنون شیلات

علوم و فنون شیلات

بررسی پوشش خوراکی پروتئین آب پنیرحاوی نایسین بر میزان ماندگاری فیله ماهی سوف

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
2 گروه دامپزشکی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
3 گروه میکروبیولوژی دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران
چکیده
عرضه ماهی و محصولات دریایی به صورت تازه با مشکل فسادپذیری سریع و عمر ماندگاری کوتاه آنها همراه است. لذا روش­هایی که بتواند عمر ماندگاری این گونه محصولات را افزایش دهند، همواره مورد توجه بوده است. در همین راستا هدف از این مطالعه بررسی اثرات پوشش خوراکی پروتئین آب پنیر حاوی نایسین در فیله ماهی سوف با چهار سطح 100، 200، 400 و 800 واحد بین المللی در هر گرم فیله ماهی به منظور افزایش زمان ماندگاری در دمای یخچال بود. برای این منظور آزمون‌های رطوبت، عدد پراکسید، شاخص تیوباربیتوریک اسید، بار میکروبی، فعالیت آبی و pH روی فیله ماهی‌های پوشش داده شده و فاقد پوشش صورت پذیرفت. نتایج نشان داد که با افزایش زمان نگهداری در تمامی تیمارها میزان عدد پراکسید، شاخص تیوباربیتوریک اسید، تعداد باکتری‌ها، pH و فعالیت آبی نمونه‌ها افزایش یافت که این افزایش در نمونه‌های پوشش‌دار شده نسبت به نمونه فاقد پوشش کمتر بود. از طرفی یافته‌ها مشخص نمود که پوشش پروتئین آب پنیر و نایسین به خصوص در غلظت 400 واحد بین المللی در هر گرم فیله ماهی می‌تواند تا 16 روز نگهداری در مقایسه با نمونه فاقد پوشش سبب افزایش ماندگاری فیله ماهی سوف در دمای یخچال گردد. بر اساس نتایج به‌دست آمده می­توان نتیجه گرفت که استفاده از پروتئین آب پنیر حاوی نایسین با غلظت 400 واحد بین المللی در هر گرم فیله ماهی به‌عنوان پوشش خوراکی در فیله ماهی سوف سبب افزایش ماندگاری آن در یخچال می­گردد.
کلیدواژه‌ها

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