بررسی اثر صمغ کنجاک بر ویژگی‌های فیزیکی‌شیمیایی، بافتی و حسی سوریمی حاصل از ماهی گواف کوچک (Anodontostoma chacunda)

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران

2 گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران.

چکیده

سابقه و هدف: همه ساله در جریان صید ماهیان دریایی برخی از گونه‌هایی که صید می‌شوند برای مصرف انسان مناسب نیستند و به عنوان مازاد صید یا کم‌مصرف شناخته می‌شوند که این خود عامل مهمی در اتلاف این منابع غنی محسوب می‌شود. از این رو لازم است تمهیداتی به‌کار برده شود تا بتوان از این گونه‌ها برای مصارف انسانی بهره گرفت که از جمله آن به تولید سوریمی می‌توان اشاره کرد. البته در این راستا جهت اصلاح و بهبود ویژگی‌های سوریمی می‌توان از افزودنی‌هایی مانند صمغ‌ها استفاده کرد. از این رو، در این مطالعه امکان تولید سوریمی از ماهی گواف کوچک (Anodontostoma chacunda) مورد بررسی قرار گرفته و نیز تاثیر هیدروکلوئید کنجاک بر ویژگی‌های فیزیکوشیمیایی و بافتی محصول تولید شده از این نوع ماهی ارزیابی شد.
مواد و روش‌ها: در این مطالعه، ماهی گواف به صورت تازه از اسـکله صـیادی در شهر بوشهر تهیه گردید و پس از قرارگیری در محفظه یخ بلافاصله به آزمایشگاه منتقل شد. بعد از آماده‌سازی سوریمی، صمغ کنجاک در غلظت‌های 25/0، 50/0 و 75/0% (w/w) مستقیماً به سوریمی اضافه شد. سپس جهت آماده‌سازی ژل سوریمی، نمونه‌ها ابتدا در حمـــام آبـــی بـا دمـای 25 درجه سانتی‌گراد به مدت 3 ساعت قرار گرفته و سپس در دمای ۹۰ درجه سانتی‌گراد به مدت 2۰ دقیقه حرارت داده شدند. بعد از سرد کردن نمونه‌ها با آب یخ، آزمایشات لازم بر روی آن‌ها صورت گرفت. سوریمی تولیدی از نظر ترکیبات شیمیایی، ظرفیت نگهداری آب و فاکتورهای رنگی مورد ارزیابی قرار گرفت و بررسی ویژگی‌های بافتی و ارزیابی حسی در مورد ژل‌های تولیدی انجام و با نمونه شاهد (بدون صمغ) مقایسه شد.
یافته‌ها: بر اساس نتایج بدست آمده درصد خاکستر، پروتئین و چربی تیمارها نسبت به نمونه شاهد تفاوت معنی‌داری نشان نداد (05/0<p). با افزایش سطح کنجاک، مقدار رطوبت و ظرفیت نگهداری آب نمونه‌های سوریمی افزایش معنی‌داری داشت. میزان روشنایی (L*) سوریمی و ژل سوریمی با افزودن کنجاک به طور معنی‌داری افزایش یافت. نمونه شاهد و نمونه حاوی 25/0% کنجاک در سوریمی ماهی گواف نسبت به بقیه تیمارها قرمزی و زردی بیشتری را نشان دادند. اما در ژل حاصل، میزان قرمزی و زردی بین تیمارها معنی‌دار نبود. با افزایش غلظت کنجاک در ژل سوریمی، پارامترهای مربوط به بافت (سفتی، انسجام، چسبندگی، فنریت و قابلیت جویدن)، نیروی شکست و عمق نفوذ به طور معنی‌داری نسبت به نمونه شاهد افزایش یافت. ارزیابی‌های حسی نیز نشان داد که افراد ارزیاب در مورد ژل سوریمی حاصل از ماهی گواف بیشترین امتیاز را به تیمار 75/0% کنجاک اختصاص دادند.
نتیجه‌گیری: بر اساس یافته‌های پژوهش حاضر مشخص شد که ماهی گواف پتانسیل تولید سوریمی را داشته و با افزودن کنجاک می‌توان خصوصیات آن را بهبود بخشید.

کلیدواژه‌ها

عنوان مقاله [English]

The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda)

نویسندگان [English]

  • Dornoush Jafarpour 1
  • Parisa Ataei 2
1 Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fars, Iran
2 Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fars, Iran
چکیده [English]

Background and objectives: Every year during marine fishing, some species that are caught are not suitable for human consumption, and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species for human consumption, including the production of surimi. In this regard, additives such as gums can be used to reform and improve the properties of surimi. Therefore, in this study, the possibility of producing surimi from Chacunda gizzard shad was investigated, and the effect of Konjac gum on the physicochemical and textural properties of the product produced from this type of fish was evaluated.
Materials and methods: In this study, Chacunda gizzard shad was purchased freshly from the dock in Local market in Bushehr (IRAN) and immediately transferred to the laboratory after being placed in an ice chamber. After preparing surimi, Konjac gum in concentrations of 0.25, 0.50, and 0.75 % (w/w) was added directly to the surimi. Then, to prepare the surimi gel, the samples were first placed in a water bath at 25 ° C for 3 hours and then heated at 90 ° C for 20 minutes. After cooling the samples with ice water, the necessary tests were performed on them. The produced surimi was evaluated in terms of chemical composition, water holding capacity, and color factors, and the study of tissue properties and sensory evaluation of the produced gels was performed and compared with the control sample (without gum).
Results: Based on the results, the percentage of ash, protein, and fat in the treatments did not change significantly compared to the control sample (p>0.05). As the contraction level of Konjac gum increased, the amount of moisture and water holding capacity of the surimi samples increased significantly. The lightness level (L*) of the surimi and surimi gel increased significantly with the addition of Konjac. The control sample and the sample containing 0.25% of Konjac in the surimi of Chacunda gizzard shad showed more yellowness and redness than other treatments. But in the resulting gel, the amounts of redness and yellowness between treatments were not significant. By increasing the concentration of Konjac in surimi gel, the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness), breaking force and deformation increased significantly compared to the control sample. Sensory evaluations also showed that the panelists assigned the highest score to the 0.75 % Konjac treatment for surimi gel from the Chacunda gizzard shad.
Conclusion: Based on the findings of the present study, it was found that Chacunda gizzard shad has the potential to produce surimi, and by adding Konjac gum, its properties can be improved.

کلیدواژه‌ها [English]

  • Surimi
  • Chacunda gizzard shad
  • Konjac gum
  • Sensory evaluation
  • Textural properties

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 3
مهر 1400
صفحه 17-36

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