ارزیابی کیفی و مدت ماندگاری فیلة ماهیان شیر (Scomberomorus commerson) و سنگسر (Pomadasys kaakan) طی نگهداری در یخچال

نوع مقاله : مقاله پژوهشی

نویسنده

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

10.22059/jfisheries.2023.360410.1391

چکیده

در پژوهش حاضر تغییرات شاخص‌های کیفی و مدت ماندگاری فیله‌های تازة ماهی شیر (Scomberomorus commerson) و سنگسر (Pomadasys kaakan) طی دوازده روز نگهداری در یخچال با استفاده از شاخص‌های حسی، شیمیایی (pH، TVB-N، PV، TBARS) و میکروبی (شمار باکتری‌های مزوفیل و سرمادوست) بررسی گردید. ارزیابی حسی فیلة شیرماهی و سنگسر به‌ترتیب در روزهای ششم و هشتم نگهداری به کمتر از 4 (حد مجاز پذیرش مصرف‌کننده) رسید. شمار باکتری‌های مزوفیل و سرمادوست در فیلة هر دو ماهی با افزایش روزهای نگهداری افزایش یافت، با این وجود سرعت افزایش در دو گروه متفاوت و باکتری‌های سرمادوست با افزایش روزهای نگهداری به میزان بیش‌تری افزایش یافتند. میزان pH در فیلة ماهی تازة شیر و سنگسر به‌ترتیب از 6/52 و 6/24 در شروع دورة نگهداری، به 7/49 و 7/25 در روز آخر نگهداری رسیدند. میزان TVB-N در هر دو ماهی با افزایش روزهای نگهداری، افزایش و به mg N/100g  36/28 در ماهی شیر و mg N/100g 25/36 در ماهی سنگسر در روز دوازدهم رسید. شاخص‌های اکسیداسیون لیپیدی (PV و TBARS) در فیلة هر دو ماهی در انتهای دوره نسبت به ابتدای دوره به‌طور معنی‌داری بالاتر بود. نتایج شاخص‌های حسی، میکروبی و شیمیایی نشان داد حداکثر مدت ماندگاری فیلة شیرماهی و سنگسر طی نگهداری در یخچال به‌ترتیب 6 و 8 روز است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Quality assessment and shelf life of narrow-barred Spanish mackerel ( Scomberomorus commerson) and Javelin grunter (Pomadasys kaakan) fillets during refrigerated storage

نویسنده [English]

  • Salim Sharifian
Assistant Professor, Department of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
چکیده [English]

In the present study, changes in the quality indices and shelf life of fresh fillets of narrow-barred Spanish mackerel (Scomberomorus commerson) and Javelin grunter (Pomadasys kaakan) were investigated over a 12-day storage period in the refrigerator using sensory, chemical (pH, TVB-N, PV, TBARS), and microbiological (mesophilic and psychrotrophic bacterial counts) indices. The sensory scores of both fish fillets reached less than 4 (the acceptable limit for consumer acceptance) on the sixth and eighth days of storage, respectively. The mesophilic and psychrotrophic bacterial counts in the fillets of both fish increased with an increase in storage days, although the rate of increase was different between the two groups, and psychrotrophic bacteria increased to a greater extent with an increase in storage days. The pH of the fresh mackerel and grunter fillets decreased from 6.52 and 6.24, respectively, at the beginning of the storage period to 7.49 and 7.25, respectively, on the final day of storage. The TVB-N level in both fish increased with an increase in storage days and reached 28.36 mg N/100g in mackerel and 36.25 mg N/100g in grunter on the twelfth day of storage. The lipid oxidation indices, namely PV and TBARS, in the fillets of both fish were significantly higher at the end of the storage period than at the beginning. The results of sensory, microbiological, and chemical indices showed that the maximum shelf life of narrow-barred Spanish mackerel and Javelin grunter fillets is 6 and 8 days, respectively.

کلیدواژه‌ها [English]

  • Fillet
  • Fish
  • Quality
  • Shelf life
  • Refrigerated storage
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