بررسی تأثیر آنتی‌اکسیدان گیاهی کاتچین در ملانوزیز در میگوی پرورشی (Litopenaeus vannamei) در انجماد

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناس ارشد، مرکز ملی تحقیقات فرآوری آبزیان، انزلی، ایران

2 دکتری، مرکز ملی تحقیقات فرآوری آبزیان، انزلی، ایران

چکیده

اثرات کاتچین جهت جلوگیری از ایجاد لکه سیاه در میگوی پا سفید غربی (Litopenaeus vannamei)پرورشی مورد ارزیابی قرار گرفت. برای عمل آوری میگوهای کامل با کاتچین از غلظت های 2/0 و 3/0 درصد آن به مدت 15 دقیقه، و برای نمونه های شاهد از متا بی سولفیت سدیم 3 درصد به مدت 10 دقیقه و میگوی بدون آنتی اکسیدان استفاده شد. کیفیت تیمارها طی شش ماه نگهداری در سردخانه با استفاده از آزمایشات شیمیایی و حسی مورد ارزیابی قرار گرفت. طی این مدت زمان، فاکتورهای pH ، بازهای نیتروِژنی فرار و تری متیل آمین در تیمار 3/0 درصد کاتچین، تفاوت معنی دار نشان دادند (05/0،(P.فاکتورهای TMA، FFA و TVB-N در تیمار متا بی سولفیت سدیم تفاوت معنی داری را در مقایسه با سایر تیمارها نشان دادند (05/0 (P فاکتورهای PV ، TBARS ، FFA، pH و TVB-N در تیمارهای 2/0و 3/0درصد کاتچین در مقایسه با تیمار متا بی سولفیت سدیم طی مدت زمان نگهداری در سردخانه تفاوت معنی دار نشان ندادند(05/0.(P> اما، در مقایسه با تیمار بدون آنتی اکسیدان تفاوت معنی دار نشان دادند (05/0 (P

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of Catechin for preventing black spot forming in cultured whiteleg shrimp (Litopenaeus vannamei) during frozen storage

نویسندگان [English]

  • Mina Seifzadeh 1
  • Aliasghar Khanipour 2
  • Hasan Jalili 2
1 M.Sc, Iranian Fisheries National Fish Processing Center, Anzali, Iran
2 PhD, Iranian Fisheries National Fish Processing Center, Anzali, Iran
چکیده [English]

Effects of catechin for preventing black spots forming in whiteleg shrimp (Litopenaeus vannamei) were evaluated. For processing whole shrimp, catechin was used at a concentration of 0.2 and 0.3 % for 15 minutes. Sodium metabisulfite was used at a concentration of 3 % for 10 minutes as control samples. Without antioxidant shrimp were used as control samples too. Treatments quality was evaluated by Sensory analysis and chemical experiments during 6 months being kept in frozen storage. pH, total volatile basic nitrogen and trimethylamine factors in 0.3 % catechin treatments showed significant differences During the storage period (P0.05). TMA, FFA and TVB-N factors in Sodium metabisulfite treatments showed significant differences compared to other treatments (P0.05). PV, TBARS , FFA, pH and TVB-N factors in 0.2 and 0.3 % catechin treatments showed no significant difference during the storage period compared to Sodium metabisulfite treatments (P>0.05). But they showed significant differences compared to without antioxidant treatments (P

کلیدواژه‌ها [English]

  • black spot
  • Catechin
  • sodium metabisulfite
  • keeping in frozen storage
  • whiteleg shrimp
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