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بهبود کیفیت تخم قزل آلای رنگین کمان (Oncorhynchus mykiss) منجمد شده با استفاده از کیتوزان و عصاره سیر و لیمو | ||
| مجله بهره برداری و پرورش آبزیان | ||
| مقاله 7، دوره 5، شماره 3، مهر 1395، صفحه 83-98 اصل مقاله (315.84 K) | ||
| شناسه دیجیتال (DOI): 10.22069/japu.2016.3609 | ||
| نویسندگان | ||
| مجتبی علیشاهی* ؛ مهرزاد مصباح؛ زهرا طولابی دزفولی | ||
| دانشکده دامپزشکی دانشگاه شهید چمران اهواز | ||
| چکیده | ||
| � اکسیداسیونی را در ت�در این مطالعه تاثیر نمک 1درصد به همراه عصاره ترکیبی سیر و لیمو 1/5درصد و محلول کیتوزان 1درصد بر روی کیفیت تخم قزلآلای رنگینکمان طی شش ماه نگهداری در دمای -20 درجه سانتیگراد بررسی شد. آزمایشهای شیمیایی شامل اندازهگیری ،pHشاخص تیوباربیتوریک اسید ) ،(TBAپروتئین، میزان چربی کل و ارزیابی حسی در طی یک دوره 180روزه طی روزهای )،0 120 ،60و (180انجام گردید. اکسیداسیون لیپیدها در نمونههای تیمار شده با عصاره و کیتوزان به تعویق افتاد. میزان چربی و پروتئین در تمام تیمارها در طول دوره بهطور معنیداری کاهش یافت ) pH .(p≤0/05در تیمارهای عصاره و کیتوزان اختلاف معنیداری با سایر تیمارها نشان داد. نتایج نشان داد که استفاده از عصاره سیر و لیمو و کیتوزان توانست فسا | ||
| کلیدواژه‌ها | ||
| تخم قزلآلای رنگینکمان؛ عصاره سیر و لیمو؛ کیتوزان | ||
| مراجع | ||
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