اثر انجماد در تغییرات ترکیب اسیدهای آمینه و برخی شاخص های کیفی میگوی وانامی (Litopenaeus vannamei) پرورشی طی نگهداری در سردخانه

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه شیلات، دانشکدة کشاورزی و منابع طبیعی، دانشگاه خلیج فارس بوشهر، برازجان، ایران

2 استادیار گروه شیلات، دانشکدة منابع طبیعی، دانشگاه تهران، کرج، ایران

3 استادیار گروه شیلات، دانشکدة منابع طبیعی و محیط زیست، دانشگاه ملایر، همدان، ایران

چکیده

در این مقاله اثر مدت زمان نگهداری (شش ماه) در سردخانه (دمای oC18-) در پروفیل اسیدهای آمینه همچنین، ویژگی‌های کیفی میگوی وانامی پرورشی بررسی شد. نتایج نشان داد که نگهداری در سردخانه باعث تغییر اسیدهای آمینه می‌شود به طوری که، اسیدهای آمینة ضروری دچار کاهش معنی‌داری شدند (05/0>P). دربارة اسیدهای آمینة غیرضروری، فقط میزان اسیدهای آمینة گلیسین و تیروزین تغییر نکرد (05/0<P). همچنین کاهش مجموع کل اسیدهای آمینه 37/8 درصد بود. افزایش زمان نگهداری باعث کاهش میزان رطوبت (از 8/74 به 8/70 درصد) و افزایش میزان آب‌‌چک (از 16/16 به 8/25 درصد) شد، اما مقادیر شاخص‌های کیفیت چربی، شاخص آتروژنیک (AI) و ترومبوژنیک (TI) تغییر نکرد. از نظر آنالیز حسی، تغییرات معنی‌داری در ویژگی‌های رنگ، بو و مقبولیت کلی میگوهای پخته‌شده مشاهده شد، ولی از نظر طعم و مزه تغییری نکرد (05/0<P). به هر حال این محصول بعد از 180 روز نگهداری در دمای 18- درجة سانتی‌گراد سالم و از نظر حسی قابل قبول بود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of freezing on the amino acid profile Changes and sensory quality of cultured pacific white shrimp, Litopenaeus vannamei during frozen storage

نویسندگان [English]

  • Amin Oujifard 1
  • Seyed Vali Hosseini 2
  • Abbas Zamani 3
1 Assistant Professor, Fisheries Department, Faculty of Agriculture and Natural Resources, Persian Gulf University, Borazjan, Bushehr, Iran
2 Assistant Professor, Fisheries Department, Faculty of Natural Resources, University of Tehran, Karaj, Iran
3 Assistant Professor, Fisheries Department, Faculty of Natural Resources and Environmental Sciences, Malayer University , Malayer, Hamedan, Iran
چکیده [English]

Effects of frozen (-18°C) storage (6months) on the amino acid profile and sensory quality of pacific
white shrimp, Litopenaeus vannamei were investigated. The results indicated that storage in freezing
resulted in changes on amino acid profile as essential amino acid significantly decreased (P<0.05).
Regarding non-essential amino acid, change all of them was evident except for Glycine and Tyrosine.
Also total amino acid reduction was about 8.37 percent. The increase in duration caused a decrease in
moisture (from 74.82 to 70.87%) and increase in drip loss (from 16.18 to 25.88) but didn’t change in
Atherogenic index (AI) and Thrombogenic index (TI). Significant changes in colour, odour properties
and overall of the cocked shrimp were observed but no significantly altered were observed in flavour
and tast of them (P>0.05), however these products were safe and sensorially acceptable even after 180
days of storage at -18°C.

کلیدواژه‌ها [English]

  • dripp loss
  • Freezing
  • Frozen storage
  • Litopenaeus vannamei
  • sensory evaluation
[1].   Abu Bakar, F., Salleh, A.B., Razak, C.N.A., Basri, M., Ching, M.K., Son, R., 2008. Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage. International Food Research Journal, 15 (2), 181-191.

[2].   AOAC (Association of Official Analytical Chemists)., 2005. Official methods of analysis, 18th edition.Association of Official Analytical Chemists, MD., Gaithersburg, USA.

[3].   Badii, F., Howell, N.K., 2001. A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage. Journal of the Science of Food and Agriculture, 82, 87–97.

[4].   Bak, L.S., Andersen, A.B., Andersen, E.M., Bertelsen , G., 1999. Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis).Food Chemistry, 64, 169-175.

[5].   Benjakul, S., Visessanguanb,W., Thongkaewa, C., Tanaka, M., 2003. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International, 36, 787–795.

[6].   Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., Takai, R., 2007. Effect of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80, 292-299.

[7].   Briggs, M., Funge-Smite, S., Subasinghe, R., Phillips, M., 2004.Introductions and movement of Penaeus vannamei and Penaeus stylirostris in Asia and Pacific. FAO, RAP Publication. Thailand.pp. 20-45.

[8].   Campan˜one, L.A., Roche, L.A., Salvadori, V.O., Mascheroni, R.H., 2002. Monitoring of weight losses in meat products during freezing and frozen storage. Food Science and Technology International, 8(4), 229–238.

[9].   Connell, J.J., 2002. Quality control in fish Industry. Torry advisory Note No. 58 Torry Research Station.

[10].         Dainty, R.H., Shaw, B.G.,Roberts, T.A., 1983. Microbial changes in chilled stored red meats. In Roberts, T.A. and Skinner, F. (Eds). Food Microbiology: Advances and Prospects, pp. 151-178. London:Academic Press.

[11].         FAO. 2009. http://www.fao.org/docrep/006/J2084e/j2084e06.htm

[12].         Foegeding, E.A., Lanier, T.C., Hultin, H.O., 1996. Characteristics of edible muscle tissues.In O. R. Fennema (Ed.), Food Chemistry (pp. 879–942). New York: Marcel Dekker.

[13].         Gonalves, A.A., Ribeiro, J.L.D., 2009. Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing. LWT - Food Science and Technology, 42, 1435–1438.

[14].         Gonçalves , A.A, Junior, C.S.G.G., 2009. The effect of glaze uptake on storage quality of frozen shrimp.Journal of Food Engineering. 90, 285–290.

[15].         Haghparast, S., Shabanpour, B., Kashiri, H., Alipour, Gh., Sodagar, M., 2013. A comparative study on antioxidative properties of carameled reducing sugars; inhibitory effect on lipid oxidative and sensory improvement of glucose carameled products in shrimp flesh. Journal of Agriculture and Scienceand Technology, 15, 87-99.

[16].         Chytiri, S., Paleologos, E., Savvaidis, I., Kontominas, M.G., 2004. Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Oncorhynchus mykiss) stored on ice. Journal of Food Protection, 67(5), 960–965.

[17].         Hatula, T.,Wallin, H.C., 1995. Rapid method based on ATP catabolites for evaluating freshness of Baltic herring. Journal of AOAC International, 79, 703-706.

[18].         Hsieh, Y.L., Regenstein, J.M., 1989. Texture changes of frozen stored cod and ocean perch minces. Journal of Food Science, 54, 824–826.

[19].         Imran, A., Chawalit, J., Somrote, K., 2013. Characterization of quality degradation during chilled shrimp (Litopenaeus vannamei) supply chain. International Food Research Journal 20(4), 1833-1842.

[20].         Javaheri Baboli, M., Choi, R., Askary Sary, A., Roomiani, L., 2012.Effect of freezing on the chemical quality changes and fatty acid composition of cultured shrimp muscle, Litopenaus vannamei. Iranian Scientific Fisheries Journal, 21(3): 31-44.

[21].         Kashiri, H., Haghparast, S., Alipour, Gh.H., Shabanpour, B., Sudagar, M.,2011. Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage.EJFPP., 2(1): 27-39.

[22].         Makarios-Laham, I.K., Lee, T., 1993. Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteria. Journal of Food Science, 58(2), 310–313.

[23].         Meilgaard, M., Civille, G.V., Carr, B.T., 1999. Sensory  evaluation techniques. 3rd Ed. CRC Press, Inc. Boca Raton, U.S.A., pp. 111-116.

[24].         Moini, S., Pazira, A., 2004. The Effect of Cold Storage on the Quality of Cultured P. Indicus and Sea P. Semisulcatus.Iranian Journal. Natural Research.,57, 469-478.

[25].         Moore, S., 1963. On the determination of cysteine as cysteic acid. Journal of  Biochemistry.45, 235-238.

[26].         Olsson, G.B., Ofstad, R., Lodemel, J.B., Olsen, R.L. 2003. Changes in water-holding capacity of halibut muscle during cold storage. LWT – Food Science and Technology, 36, 771–778.

[27].         Olsson, G.B., Seppola, M.A., Olsen, R.L. 2007. Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. LWT – Food Science and Technology, 40, 793–799.

[28].         Oujifard, A. Rezaei, M. Seyfabadi, S.J., Abedian Kenari, A.,2011.Effects of frozen storage on physical, chemical and sensory changes of cultured pacific white shrimp, Litopenaeus vannamei. Journal of Fisheries, Iranian Journal of Natural Research, 63(4): 243-256.

[29].         Ouraji, H., 2009. Effect of dietary lipid level and source along Vitamin E on growth, fatty acid profile and lipid quality changes of Indian white shrimp (Fenneropenaeus indicus) muscle during Frozen Storage (-18°C). Thesis of Ph.D. Faculty of Natural Resources.Gorgan University.130 p.

[30].         Ozogul, Y., Ahmad, J.I., Hole, M., Ozogul, F., Deguara, S., 2006. The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Oncorhynchus mykiss) on post mortem spoilage of fillets. Food Chemistry, 96, 549-561.

[31].         Santos-Yap, E.E.M., 1995. Fish and seafood.In Freezing Effects on Food Quality(L.E. Jeremiah, ed.) pp. 109–133, Marcel Dekker, NewYork, NY.

[32].         Sawant, S.S., Sawant, D.V., Shrangdher, S.T., Koli, J.M., Shrangdher, M.T.,Metar, S.Y., 2012. Effect of vacuum packaging on shelf life of frozen shrimp. CIBTech Journal of Biotechnology, Vol. 1 (1), 27-35.

[33].         Schnee, R., 2000. Budenheim phosphates for seafood processing.Chemische Fabrik Budenheim Catalogue, 11 pp.

[34].         Sikorski, Z.E., Kolakowska, A., Burt, J.R., 1990. Postharvest biochemical and microbial changes. In Seafood: Resources, Nutritional, Composition and Preservation(Z.E. Sikorski, ed.) pp. 55–75, CRC Press, Boca Raton, FL.

[35].         Taylore, S.L., Sumner, S.S., 1986. Determination of histamine, putersine and cadaverin.Seafood quality determination, 235-246 p.

[36].         Tsironi, T., Dermesonlouoglou, E., Giannakourou, M., Taoukis, P., 2009. Shelf life modeling of frozen shrimp at variable temperature conditions. LWT-Food Science and Technology, 42, 664-671.

[37].         Ulbricht, T.L.V., Southgate, D.A.T., 1991. Coronary heart disease: Seven dietary factors.  The Lancet. 338, 985-994.