Comparative investigation of physico-chemical and sensory properties of glazed and non-glazed frozen rainbow trout (Oncorhynchus mykiss) thawed with different methods by principal component analysis

Document Type : Research Paper


1 Department of Natural Resources and Environment Engineering, Shiraz University, Shiraz, I. R. Iran

2 Department of Food Science and Technology, Fasa University, Fasa, I. R. Iran

3 University of Gastronomic Sciences, Bra, Italy


Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in protein and pH contents (except for M/MG). The glazing process negatively affected the TVB-N (total volatile basic nitrogen) and % FFA (free fatty acid) levels and these compound increased after glazing in all thawed samples except for SG and S from  conventional and M, MG, U and UG from modern thawing methods, respectively. The TOTOX value of HVEF, HVEFG and OG was not significantly changed after thawing process compared with the fresh fish sample. Glazing could reduce the drip loss and increase the WHC (water holding capacity) in different thawing methods except for MG. MG and HVEFG/RG/WG had the lowest and highest hardness, respectively. The L* values of HVEF/HVEFG and U were higher than those of fresh and other thawing methods.


Article Title [Persian]

بررسی مقایسه‌ای خواص فیزیکوشیمیایی و حسی دیفراست با روش‌های مختلف در قزل‌آلای رنگین کمان منجمد با و بدون لعاب، تحت روش آنالیز خوشه‌ای چند متغیره

Authors [Persian]

  • محمود ناصری 1
  • الهه عابدی 2
  • سارا وفا 1
  • لئویسا توری 3
1 بخش مهندسی منابع طبیعی و محیط زیست، دانشکده کشاورزی، دانشگاه شیراز
2 بخش مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فسا
3 دانشگاه علوم گوارش، برا، ایتالیا
Abstract [Persian]

کیفیت قزل آلای رنگین کمان (Oncorhynchus mykiss) منجمد شده با لعاب و بدون آن، پس از خروج از انجماد به روش های متداول (بخاردهی، آب و یخچالی) و نوین (مایکرویو، میدان الکتریکی با ولتاژ بالا و روش اهمیک) مورد مقایسه قرار گرفت. نمونه های منجمد شده با لعاب، پس از خروج از انجماد به روش متداول و نوین (به جز نمونه M و MG) افزایشی را در میزان pH و پروتئین نشان دادند. فرایند لعاب دهی به صورت منفی بر میزان TVNB (میزان کلی نیتروژن باز فرار) و %FFA (میزان اسید چرب آزاد) اثر گذاشت و میزان این ترکیبات بعد از لعاب دهی در تمامی نمونه ها بعد از خروج از انجماد به استثنای SG (بخاردهی با لعاب) و S (بخاردهی) در روش متداول و M، MG، U و UG از روش مدرن افزایش یافت. میزان TOTOX  در نمونه های HVEF HVEFG  و OG پس از خروج از انجماد  نسبت به نمونه ماهی طبیعی تغییر معناداری نداشت. لعاب دهی، میزان از دست دادن آب را کاهش و میزان ظرفیت نگهداری آب را در تمام نمونه های خروج از انجماد به استثنای MG افزایش داد. نمونه های MG  و  HVEFG/RG/WG به ترتیب دارای بیشترین و کمترین میزان سفتی بافت بودند. میزان L* در HVEF/HVEFG  و  U نسبت به نمونه ماهی تیمار نشده و دیگر تیمارها بزرگتر بود.

Keywords [Persian]

  • میدان الکتریکی با ولتاژ بالا
  • لعاب دهی
  • حرارت دهی اهمیک
  • ماهی قزل آلا
  • اولتراسونیکه کردن
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