ویژگی‌های شیمیایی، بیوفیزیکی و حسی برگرهای ترکیبی گوشت قرمز گوساله و سوریمی ماهی کپور معمولی (Cyprinus carpio)

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه شیلات دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران

2 کارشناس‌ارشد، گروه شیلات دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران

3 استادیار گروه علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران

چکیده

در این مطالعه ویژگی‌های کیفی برگرهای ترکیبی گوشت قرمز گوساله و سوریمی ماهی کپور معمولی با درصدهای 25، 50، 75 و 100 درصد سوریمی با برگر ۱۰۰ درصد گوشت قرمز به‌منزلة شاهد بررسی شدند و بدین منظور ترکیب تقریبی، بافت، پارامترهای رنگ، ظرفیت نگهداری آب و ارزیابی حسی سنجش شدند. میزان خاکستر، پروتئین و چربی برگرها نشان داد که برگرهای حاوی درصدهای مختلف سوریمی دارای میزان کمتری از پارامترهای ذکرشده در مقایسه با تیمار شاهد بودند (05/0P<)، در حالی که رطوبت این برگرها نسبت به شاهد بیشتر بود (05/0P<). همچنین با افزودن سوریمی به برگر میزان ظرفیت نگهداری آب افزایش یافت (05/0P<). در خصوص رنگ برگرها تیمار شاهد دارای کمترین میزان سفیدی نسبت به برگر حاوی سوریمی بود و اضافه‌شدن سوریمی باعث افزایش پارامتر روشنایی یا L* و زردی یا b*و کاهش پارامتر قرمزی یا a*شد (05/0P<). نتایج آنالیز بافت نشان داد که اضافه‌کردن سوریمی به برگر باعث کاهش در پارامترهای سختی، قابلیت جویدن، خاصیت صمغی و استحکام بافت برگرهای ترکیبی می‌شود به طوری که تیمارهای ۵۰ ، ۷۵ و ۱۰۰ درصد سوریمی با تیمار شاهد از لحاظ آماری اختلاف معنی‌داری نشان دادند (05/0P<)، ولی از لحاظ پارامتر برش نرمال بیشترین مقدارها متعلق به تیمارهای ۲۵، ۵۰ و 75 درصد است که با تیمار ۱۰۰درصد سوریمی و شاهد اختلاف معنی‌داری دارند (05/0P<). نتایج ارزیابی حسی نشان داد بافت و رنگ برگرهای ۵۰، ۷۵ و ۱۰۰ درصد سوریمی بیشترین امتیاز را به خود اختصاص دادند (05/0P<)، ولی از لحاظ طعم و بو تفاوت معنی‌داری با تیمار شاهد نداشتند (05/0<P). نتیجه این‌که سوریمی ماهی کپور معمولی قابلیت مناسبی برای جایگزینی در ترکیب برگر گوشت گوساله دارد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Chemical, biophysical and sensory characteristic of beef burgers incorporated with common carp (Cyprinus carpio) surimi

نویسندگان [English]

  • Seyyed Ali Jafarpour 1
  • Mona Shokri 2
  • Bahram Shohreh 3
1 Assistant Prof., Department of Fisheries, University of Agriculture and Natural resources, Sari, Iran
2 MSc. Department of Fisheries, University of Agriculture and Natural resources, Sari, Iran
3 Assistant Prof. Department of Animal Science, University of Agriculture and Natural resources, Sari, Iran
چکیده [English]

In this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 common carp (Cyprinus carpio) surimi was evaluated. Accordingly, proximate composition, texture profile analysis (TPA), color, water holding capacity (WHC) and sensory attributes of resulted burgers were determined. Based on data, burgers containing surimi showed lower amount of protein, fat and ash compared to the meat burger with no surimi (control) (P<0.05), however, the moisture content of former burgers was significantly higher that the later one (P<0.05). Consequently, by addition of surimi into burger formula, WHC was improved. Moreover, the whiteness of control burger was significantly lower compared to the incorporated burgers, as addition of surimi increased the L* and b* values and reduced the redness (a*) of burgers (P<0.05). According to TPA test, incorporation of surimi into burger caused significant reduction in hardness, chewiness, gumminess, and firmness of resulted burgers as those treatments containing 50, 75 and 100 surimi showed significant (P<0.05) difference with control one. However, in terms of cutting shear, the highest values were belong to treatments with 25, 50 and 75 surimi in which the difference was significant (P<0.05) compared to 100 surimi burger and control. Sensory evaluation indicated that burgers with 50, 75 and 100 surimi obtained the highest texture and color scores (P<0.05), whereas, did not show any significant difference in terms of taste and flavor compared to the control (P>0.05).

کلیدواژه‌ها [English]

  • incorporated burgers
  • sensory evaluation
  • Surimi
  • common carp
  • Texture
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