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اثر اسانس فلفل دلمه سبز (Capsicum annuum) بر ویژگیهای کیفی سوسیس کپور نقره ای (Hypophthalmichthys molitrix) طی نگهداری در یخچال | ||
مجله بهره برداری و پرورش آبزیان | ||
مقاله 2، دوره 9، شماره 4، دی 1399، صفحه 19-34 اصل مقاله (977.15 K) | ||
نوع مقاله: مقاله کامل علمی - پژوهشی | ||
شناسه دیجیتال (DOI): 10.22069/japu.2021.18183.1546 | ||
نویسندگان | ||
ذبیح اله بهمنی* 1؛ میثم نوایی2 | ||
1پژوهشکده اکولوژی خلیجفارس و دریای عمان، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، بندرعباس، ایران | ||
2دانشآموخته کارشناسیارشد گروه علوم و صنایع غذایی، مؤسسه آموزش عالی رودکی، تنکابن، ایران | ||
چکیده | ||
سوسیس ماهی یکی از فرآورده هایی است که جهت ایجاد تنوع و افزایش مصرف آبزیان تولید می شود. از آنجایی که بخش اعظم این فرآورده ها از گوشت ماهی تشکیل می شود بنابراین عمر ماندگاری بسیار کوتاهی دارد. یکی از راههای حفظ کیفیت و افزایش عمرماندگاری این گونه محصولات استفاده از آنتی اکسیدانهای طبیعی می باشد. در این تحقیق از اسانس فلفل سبز (Capsicum annuum) که به روش تقطیر با آب (Clevenger) استخراج شد. مقدار ترکیبات فنول کل و DPPH در اسانس فلفل دلمه سبز به ترتیب (mg/g) 3/146 و (mg/ml) 37/1 بوده است. اسانس استخراج شده با غلظت های 2 و 4 درصد (W/V) روی سوسیس ماهی کپور نقره ای اسپری شده و در دمای یخچال نگهداری گردید. سپس در فواصل زمانی 5 روزه به ارزیابی شیمیایی شامل pH، TBA و TVB-N، فاکتورهای میکروبی شامل (باکتریهای مزوفیل، سودموناس ها، کلیفرم و کپک و مخمر) و ارزیابی حسی پرداخته شد. براساس نتایج تیمار 4 درصد اسانس فلفل دلمه سبز بیشترین میزان ماندگاری به مدت 25 روز را داشته است و اختلاف بین تیمار 4 % با تیمارهای 2% و شاهد معنی دار (05/0 p˂) بوده است. بنابراین استفاده از اسانس فلفل دلمه سبز برای نگهداری و افزایش عمر ماندگاری سوسیس کپور نقره ای مناسب می باشد. | ||
کلیدواژهها | ||
سوسیس ماهی؛ کپور نقره ای؛ اسانس؛ فلفل دلمه سبز | ||
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