ارزیابی کیفی برخی از ماهیان خوراکی عرضه شده به بازار ماهی فروشان چابهار

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانش‌آموخته فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران

2 استادیار گروه شیلات، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران

چکیده

سابقه و هدف: پس از صید ماهی تغییرات مختلفی در بدن ماهی ایجاد می‌شود که در اثر این تغییرات کیفیت ماهی به تدریج کاهش پیدا می‌کند که این کاهش کیفیت در ماهی به دلیل رشد و هجوم باکتری‌ها، فرایند خودهضمی، اکسیداسیون چربی‌ها، آسیب‌های فیزیکی و مکانیکی بوده و تازگی ماهی را تحت تاثیر قرار می‌دهد. از آنجا که تازگی یکی از مهمترین پارامترهای موجود در بازار ماهی برای مصرف کننده است، بنابراین مطالعه حاضر با هدف ارزیابی تازگی و کیفیت ماهیان عرضه شده به بازار ماهی فروشان چابهار با شامل استفاده از ترکیبی از روش‌های حسی، شیمیایی و میکروبیولوژیکی انجام شد.
مواد و روش‌ها: به منظور ارزیابی تازگی و کیفیت تعداد 30 قطعه ماهی از 10 گونه شامل شانک زردباله (Acanthopagrus latus)، بچه زرده (Auxis thazard)، سارم دهان بزرگ (Scomberoides commersonnianus)، طلال (Rastrelliger kanagurta)، گیش میگویی (Alepes djedbada)، شوریده (Otolithes ruber)، کوتر ساده (Sphyraena jello)، سرخوی معمولی (Lutjanus johnii)، سنگسر معمولی (Pomadasys kakkan) و ساردین پهلو طلایی (Sardinella gibbosa) از بازار ماهی فروشان چابهار خریداری و پس از یخ گذاری بلافاصله به آزمایشگاه منتقل شدند. بررسی کیفیت ماهیان مورد مطالعه با استفاده از روش‌های حسی، بیوشیمیایی (TVN، TMA، TBA و pH) و میکروبی (بار باکتریایی مزوفیل و سرمادوست) انجام شد.
یافته‌ها: طبق نتایج، از نظر ارزیابی حسی تفاوت آماری معناداری بین ماهیان مختلف مشاهده نشد (05/0p>)، اما بیشترین میزان امتیازدهی عوامل حسی مربوط به ماهی شوریده (Otolithes ruber) و کوتر ساده (Sphyraena jello) و کمترین آن مربوط به ساردین پهلو طلایی (Sardinella gibbosa) بود. نتایج ارزیابی بیوشیمیایی نشان داد که به جز pH بیشرین میزان این شاخص‌ها مربوط به ماهیان بچه زرده و ساردین پهلو طلایی هست که با سایر گونه‌های ماهیان تفاوت معناداری در مقدار TVN، TMA و TBA وجود داشته است (05/0p<). بار باکتریایی در تمام نمونه‌ها کمتر از میزان حد مجاز بود، اما در ماهیان بچه زرده و ساردین پهلو طلایی تعداد بار باکتریایی مزوفیل نسبت به سایر ماهیان به طور معناداری بیشتر بود (05/0p<)، همچنین کمترین و بیشترین میزان بار باکتریایی سرمادوست مربوط به ماهیان شوریده و بچه زرده بود که با یکدیگر تفاوت معناداری داشتند (05/0p<).
نتیجه‌گیری: در مجموع نتایج مطالعه حاضر نشان داد که ماهیان عرضه شده به بازار ماهی فروشان چابهار از کیفیت مناسب و قابل قبولی برخوردار بوده و ماهیان پرچرب مثل ساردین نسبت به ماهیان کم چرب زودتر مستعد فساد هستند زیرا در این ماهی TMA با میزان 00/1 ± 48/7 میلی‌گرم در صد گرم عضله نزدیک به حد مجاز فساد رسیده بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Quality evaluation of some edible fish sold in Chabahar fish market

نویسندگان [English]

  • Yaser Sajedinia 1
  • Seraj Bita 2
  • Salim Sharifiyan 2
1 1Graduated student of fisheries product processing, Faculty of marine sciences, Chabahar maritime University, Chabahar, Iran
2 Assistant Professor, Department of Fisheries, Faculty of marine sciences, Chabahar maritime University, Chabahar, Iran
چکیده [English]

Background and Objectives: After catching fish, various changes occur in the fish body and as a result of these changes the quality of the fish gradually decreases. This reduction in quality in fish is due to the growth and invasion of bacteria, autolysis process, lipid oxidation, physical and mechanical damage, that affects the freshness of the fish. Since freshness is one of the most important parameters in the fish market for the consumer, so the present study was conducted with the aim of evaluating the freshness and quality of fish sold to the Chabahar fish market by using a combination of sensory, chemical and microbiological methods.
Materials and Methods: In order to evaluate the freshness and quality, 30 fish belonging to 10 species including yellowfin sea bream (Acanthopagrus latus), frigate tuna (Auxis thazard), largemouth queenfish (Scomberoides commersonnianus), Indian mackerel (Rastrelliger kanagurta), shrimp scad (Alepes djedbada), tigertooth croaker (Otolithes ruber), pickhandle barracuda (Sphyraena jello), golden snapper (Lutjanus johnii), javelin grunter (Pomadasys kaakan) and goldstripe sardinella (Sardinella gibbosa) were purchased from Chabahar fish market and immediately transferred to the laboratory after icing. The quality of the studied fish was evaluated using sensory, biochemical (TVN, TMA, TBA and pH) and microbial (mesophilic and psychrophilic) methods.
Results: According to the results, in terms of sensory evaluation, no statistically significant difference was observed between different fishes (p>0.05), but the highest scores of sensory factors were related to tigertooth croaker (Otolithes ruber) and pickhandle barracuda (Sphyraena jello) and the lowest It was related to goldstripe sardinella (Sardinella gibbosa). The results of biochemical evaluation showed that, except for pH, the highest amount of these indicators is related to Auxis thazard and Sardinella gibbosa, and there was a significant difference in the amount of TVN, TMA and TBA with other fish species (p<0.05). The bacterial counts in all samples was less than the permissible limit, but in Auxis thazard and Sardinella gibbosa, the number of mesophilic bacterial load was significantly higher than other fish (p<0.05), as well as the Also, the lowest and highest psychrophilic bacterial load was related to Otolithes ruber and Auxis thazard, which were significantly different from each other (p<0.05).
Conclusion: Overall, the results of this study showed that the fish sold in the Chabahar fish market are of suitable and acceptable quality, and fatty fish such as sardines are more susceptible to spoilage than low fat fish because in this species TMA with a rate of 7.48 ± 1.00 mg/100 g reached the permissible level of spoilage.

کلیدواژه‌ها [English]

  • Freshness
  • Edible fish
  • Quality assessment
  • Fish market
  • Chabahar

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نشریه فرآوری و نگهداری مواد غذایی
دوره 15، شماره 1
فروردین 1402
صفحه 43-56

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