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

نوع مقاله : مقاله پژوهشی

نویسندگان

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

چکیده

چکیده
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.

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