تأثیر روش های مرگ و فرآوری اولیه بر جمود نعشی، شاخص های کیفی، باکتریایی و زمان ماندگاری ماهی سفید (Rutilus kutum) در شرایط یخ پوشی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 اداره کل شیلات استان گیلان، سازمان شیلات ایران، بندر انزلی، ایران

2 گروه شیلات، واحد تالش، دانشگاه آزاداسلامی، تالش، ایران

3 موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران

10.22034/AEJ.2021.291328.2562

چکیده

با توجه به ارزش اقتصادی ماهی سفید دریای خزر(Rutilus kutum). حفظ ارزش غذایی همراه با افزایش زمان ماندگاری آن تا هنگام مصرف از اهمیت بالایی برخوردار است، تعیین بهترین روش مرگ و عرضه مناسب این گونه از ماهیان با تازگی قابل قبول در بازار مصرف از اهداف اصلی این تحقیق می­باشد. 4 تیمار شامل ماهیان با مرگ سریع (قطع برانشی) همراه با تخلیه شکمی (تیمار1)، با مرگ سریع بدون تخلیه شکمی( تیمار2 )، مرگ عادی (در مجاورت هوا) با تخلیه شکمی (تیمار3) و مرگ عادی بدون تخلیه شکمی (تیمار شاهد4) همگی یخ پوشی شده و از فاز صفر تا 16 روز جهت ارزیابی تازگی با انجام آزمایشات کیفی مورد بررسی قرار گرفتند. تیمار با تخلیه شکمی به روش مرگ سریع در زمان دیرتری به مرحله جمود نعشی وارد و نسبت به دیگر تیمارها دیرتر خارج گردید. هم چنین مقدار ازت آزاد در این تیمار تا روز 8 به میزان قابل قبول 19/26 میل ­گرم / 100 گرم و مقدار TBArs  به 1/5 میلی اکی والان مالون دی آلدئید /1000 گرم رسید، میزان pH در تیمارها بین 5/75 تا 5/76 متغییر بودند. بیش ترین شمارش کلی باکتری­ ها در تیمار شاهد (Log cfu/g 6/6) دیده شد. فرآوری اولیه پس از صید در شاخص ­های کیفی تاثیر گذار است. از نظر اندازه ­گیری تازگی در تیمار 1  تا روز هشتم تمامی شاخص ­های کیفی قابل پذیرش بوده ولی دیگر تیمارها تا قبل از آن به سمت فساد رفته و از حد قابل قبول خارج شده بودند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of slaughtered and primary processing methods on Rigor mortis, quality parameters, bacterial and shelf-life on Caspian kutum (Rutilus kutum) during stored in ice

نویسندگان [English]

  • Keramat Saadati lamri 1
  • Seyed Javad Abolghasemi 2
  • Hamid Reza Shahmohammadi 3
1 General Directorate of Fisheries of Gilan Province, Iran Fisheries Organization, Bandar Anzali, Iran
2 Department of Fisheries, Talesh Branch, Islamic Azad University, Talesh, Iran
3 Iranian Fisheries Science Research Institute, Agriculture Research Education and Organization (AREEO), Tehran, Iran
چکیده [English]

The Caspian kutum is a economic precious species in Caspian sea. It is very important to maintane the nutrition value with increasing of shelf-life until marketing. Determining the best method of slaughtered in this species and proper marketing of fish with acceptable freshness in the consumer market are the main aims of this study. 4 treatments including fish with rapid death (due to branch cut) with visceral emptying (treatment 1), rapid death without visceral emptying (treatment 2), common death with visceral emptying (treatment 3) and common death without visceral emptying (Control treatment, 4) all  stored in ice. and from phase 0 to 16 days were evaluated for freshness by performing qualitative tests. The results showed that the fish entered the rigor mortis stage at a later time in emptying the visceral and rapid death method and left later than other treatments. Also, the amount of TVN-N in this treatment reached an acceptable level of 19.26 mg / 100 g by day 8 and the amount of TBArs reached 1.5 mEq of malon dialdehyde/1000 g, the pH of the treatments from 5.75 to 5.76 were variable. The most total bacterial count was observed in control treatment (6.6 log cfu/g). Primary processing in post harvest is effective on quality parameters. In terms of freshness evaluation in the (treatment 1) until the 8th day was acceptable in all quality indicators, but other treatments before that were spoiling and exceeded the acceptable level.

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