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

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