بررسی اثر استفاده از هیدروکسی پروپیل متیل سلولز با عصاره شاهی (Lepidium sativum) بر کاهش جذب روغن و کیفیت فیله سرخ‌شده ماهی کپور معمولی (Cyprinus carpio)

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 باشگاه پژوهشگران جوان و نخبگان، واحد ساری، دانشگاه آزاد اسلامی، مازندران، ایران

2 دانشجوی دکتری، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، واحد اهواز، دانشگاه شهید چمران، خوزستان، ایران

3 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران

4 دانشجوی کارشناسی ارشد، گروه علوم‌ و صنایع غذایی، دانشکده کشاورزی، واحد ورامین، دانشگاه آزاد اسلامی، تهران، ایران

5 باشگاه پژوهشگران جوان و نخبگان، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران

6 استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران

چکیده

مقدمه: امروزه مصرف‌کنندگان تمایل زیادی به استفاده از محصولات گوشتی با چربی، کلسترول و محتوای کالری کاهش یافته دارند. لذا در تحقیق حاضر امکان­سنجی در کاهش جذب روغن و کیفیت فیله ماهی کپور در شرایط سرخ شدن با استفاده از پوشش هیدروکسی پروپیل متیل سلولز به همراه عصاره شاهی مورد مطالعه قرار گرفت.
مواد و روش­ها: نمونه­های شاهد (بدون هیچ افزودنی)، تیمار 2: هیدروکسی پروپیل متیل سلولز، تیمار 3: هیدروکسی پروپیل متیل سلولز+ عصاره شاهی ppm 500، تیمار 4: هیدروکسی پروپیل متیل سلولز+ عصاره شاهی ppm 1000 و تیمار 5: هیدروکسی پروپیل متیل سلولز+ عصاره شاهی  ppm2000 تهیه شدند و جذب روغن، مقادیر رطوبت، عدد پراکسید، عدد تیوباربیوتیک اسید و آنالیز حسی ماهی سرخ‌شده تولیدی مورد ارزیابی قرار گرفت.
یافته ­ها: نتایج آزمون فیزیکوشیمیایی نشان داد هیدروکسی پروپیل متیل سلولز و عصاره شاهی سبب افزایش رطوبت و کاهش جذب روغن نسبت به نمونه شاهد شد و توانست به‌ طور مؤثرتری اکسیداسیون لیپیدی در فیله ماهی سرخ‌شده را از طریق کاهش پراکسید و مقادیر تیوباربیوتیک اسید به تعویق بیاندازد. بهترین نتایج در ارتباط با پارمترهای مذکور در تیمار 5 و پس از آن در تیمار 4 مشاهده شد. امتیاز حسی تیمار 4، بالاتر از امتیاز حسی تیمار 5 بود.
نتیجه­ گیری: نتایج مطالعه حاضر حاکی از این است که می­توان با استفاده از هیدروکسی پروپیل متیل سلولز و غلظت  ppm 1000 عصاره شاهی، ارزش تغذیه­ای فیله ماهی را بالا برد و سبب کاهش جذب روغن و افزایش رطوبت ماهی سرخ‌شده شد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Using Hydroxy Propyl Methyl Cellulose With Extract of Royal Oil (Lepidium sativum) in Reducing Oil Absorption and Quality of Fried Common Carp Fish Fillet (Cyprinus carpio(

نویسندگان [English]

  • Z. Latifi 1
  • z. Ghafuri 2
  • Sh. Manochehri 3
  • S. Khaki Arani 4
  • M. Daneshniya 5
  • L. Roozbeh Nasiraie 6
  • S. Jafarian 6
1 Young Researchers and elite Club, Sari Branch, Islamic Azad University, Mazandaran, Iran.
2 Ph.D. Student of Hygiene and Food Quality Control Faculty of Veterinary Medicine, Ahvaz Branch, Shahid Chamran University, Khuzestan, Iran.
3 MSc Graduate of the Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
4 MSc Student of the Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Tehran, Iran.
5 Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
6 Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
چکیده [English]

Introduction: In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose coated and Lepidium sativum extract was studied.
Materials and Methods: Control samples (without coated), treatment 2: hydroxy propyl methyl cellulose, treatment 3: Hydroxy propyl methyl cellulose with Lepidium sativum extract of 500 ppm, treatment 4: hydroxy propyl methyl cellulose with  Lepidium sativum extract of  1000 ppm and treatment 5: hydroxy propyl methyl cellulose with Lepidium sativum extract of  2000 ppm were prepared and the oil absorption, moisture content, peroxide value, thiobarbituric acid and Sensory analysis of fried fish produced were evaluated.
Results: The results of physicochemical test showed that hydroxy propyl methyl cellulose with Lepidium sativum extract increased the moisture content and reduced the absorption of oil compared to the control treatment, and was more effective to delay lipid oxidation in fried fish fillet by decreasing peroxide and thiobarbituric values. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5.
Conclusion: The results of this study indicated that hydroxypropylmethyl cellulose and 1000 ppm concentration of Royal extract can enhance the nutritional value of fish fillet by reducing the oil absorbtion and intreasing the moisture content of fried fish.

کلیدواژه‌ها [English]

  • fried fish
  • Hydroxy Propyl Methyl Cellulose
  • Lepidium sativum extract
  • oil absorption
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