تأثیر استفاده از پری‌بیوتیک اینولین در فرمولاسیون ناگت ماهی کم‌چرب بر ویژگی‌های کیفی محصول

نوع مقاله : پژوهشی اصیل

نویسندگان
تربیت مدرس
چکیده
هدف از این تحقیق، تولید ناگت ماهی کم‌چرب و فراسودمند با استفاده از پری‌بیوتیک اینولین بود. در این مطالعه، از اینولین در غلظت‌های 0، 1/5، 3 و 4/5 درصد برای غنی‌سازی ناگت ماهی استفاده شد. نتایج نشان داد که افزایش غلظت اینولین موجب کاهش محتوای چربی در ناگت‌های ماهی می‌شود به‌طوری‌که بیشترین میزان کاهش چربی در تیمار حاوی 5/4% اینولین ( T3) مشاهده شد. همچنین ویژگی‌های کیفی ناگت‌های ماهی از جمله میزان رطوبت، افت پخت و چروکیدگی نیز با به‌کارگیری اینولین بهبود پیدا کردند. استفاده از غلظت‌های بالاتر اینولین باعث کاهش میزان روشنایی (L*) و زردی (b*) و افزایش میزان قرمزی (a*) در هر دو مرحله سرخ کردن مقدماتی و نهایی شد. اینولین باعث بهبود ویژگی‌های بافتی ناگت‌ها شد، به‌طوری‌که با افزایش غلظت اینولین، سختی، انسجام، قابلیت جویدن و صمغیت بافت کاهش یافت و در مقابل، ارتجاعیت و فنریت آن افزایش پیدا کرد. این مطالعه نشان داد که غنی‌سازی ناگت‌های ماهی با 5/4٪ اینولین به‌طور مؤثری می‌تواند محتوای چربی را کاهش داده و کیفیت ناگت‌های ماهی سرخ‌شده را ارتقا بخشد.
کلیدواژه‌ها

موضوعات


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