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

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.

مراجع

  1. Baixas, N.S., Bover, C.T., Veciana, N.M.L. and Vidal, C.M.C., 2003. Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius). journal of food science. 68(3): 1067-1071.
  2. Duarte, A.M., Silva, F., Pinto, F.R. and Barroso, S., 2020. Quality Assessment of Chilled and Frozen Fish. Journal of Foods, Mini Review. 9: 1-26.
  3. Bita, S., 2008. Investigating the shelf life of common grouper Epinephelus coioides using some chemical and microbiological indicators of quality control during storage in ice. Chabahar University of Navigation and Marine Sciences. 17 p. (In Persian)
  4. Gudrun, O., 2004. Evaluation of fish freshness. Journal of Food Science and Technology. 15(2): 86-93.
  5. Narcisa, B,. 1996. Quality indices to evaluate lipid oxidation of sardine (sardina plichardus) during ice storage. Journal of food science. 62(1): 40-42.
  6. Vladimiros, P., Lougovoisa, S., Eustratios, R., Kyranasb, V.R. and Kyranaa, p., Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food research international. 36: 551-560.
  7. Alasalvar, C., Taylor, K. and Grigorakis, K., 2001. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food chemistry journal. 27(1): 33-40.
  8. Boubaker, K., Achour, S., Abdelkarim, M. and Souheil, B.M., Assessment of the freshness state of preserved Sarpa salpa under ice. High Institute of biotechnology of Monastir. International Food Research Journal. 20(4):
    1877-1881.
  9. Carlos, A., Barassi, A. and Rolando, P., 1987. Total, Non-volatile Free Fatty Acids as a freshness index for Hake (Merluccius hubbsi) stored in ice. Journal of the Science of Food and Agriculture. 38(4): 373-377.
  10. Kapute, F., Likongwe, F., Kang’ombe, and Kiiyukia, J., 2013. Shelf life of whole Lake Malawi Tilapia (Chambo) stored in ice. University of Malawi. African Journal of Food. 13(1): 7139-7156.
  11. Alam, N., 2007. Post-mortem Changes and Assessment of Fish Quality. Bangladesh Fisheries Research Forum. 329 p.
  12. Bagheri, S., Ghorbani, R. and Fazli, H., 2015. Investigating the relationship between the survival rate of white fish fry (Rutilus kutum) and some abiotic factors of water (a case study of the Iranian shores of the Caspian Sea). Journal of animal environment. 8(2): 139-150. (In Persian)
  13. Valipour, A. and Khanipour, A.A., 2010. White fish: the jewel of the Caspian Sea. Publications of the Fisheries research institute of Iran. 84 p.
  14. Shahifar, R., Patimar, R., Raisi, H., Gholizadeh, M. and Jafarian, H., 2019. Evaluation of the relationship between the release of white fish (Rutilus kutum) and its catch rate. Journal of animal environment. 12(4): 459-465. (In Persian)
  15. AOAC. 2016. Official methods of analyses of association of analytical chemist (15 ed). Washington, DC. Association of Official Analytical chemists. 771 p.
  16. Standard 2325. 1995. Rules for the use of general methods of food microbial laboratories. Iran Institute of Standards and Industrial Research. (In Persian)
  17. Standard 5227. 2000. Microbiology of food and animal feed-general count of microorganisms. Iran Standard and Industrial Research Institute. (In Persian)
  18. Luten, J.B. and Martinsdottir, E., 1997. QIM: A European tool for fish freshness evaluation in the fishery chain. Proceedings of the Final meeting of the concerted action “Evaluation of fish freshness” FAIR CT94 2283;
    12-14 November; Nantes Conference. France. Paris. 396 p.
  19. Mossadegh, M., 2013. Proper cooling and handling of fish with emphasis on RSW system. Report of Quality Control and Health Supervision Department of the General Department of Market Development and Fisheries Industries. 3 p.
  20. Huss, H., 1998. Assurance of seafood quality. FAO fisheries technical paper. 33-35.
  21. Nguyen, H., 2005. Guides for handling and preservation of fresh fish for future processing in Vietnam. Final project report. University of Akureyri, Iceland. 56 p.
  22. Ozyurt, G., 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry. 114(2): 505-510.
  23. Papadopoulosnv, V., 2003. Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology. 20(4): 411-420.
  24. Erkan, N., 2007. Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage. International Journal of Food Properties. 10 (3): 421-434.
  25. Shabanpour, B., Rahmani Farah, K. and Shabani, A., 2013. Investigating the quality characteristics of common carp meat after catching and killing by blood sampling and freezing. Journal of Food Science and Industry. 36(9):
    21-31. (In Persian)
  26. Reinhard, S., Texture measurement on gutted cod during storage in ice using a hand-held instrument . fishery technology and fish quality. 45(2): 25-27.
  27. Morkore, T., Pablo, I., Mazo, T., Vildana, and Einen, O., 2008. Impact of starvation and handling stress quality of Atlantic salmon (Salmon salar L). Aquaculture. 277: 231-238.         
فصلنامه محیط زیست جانوری
دوره 14، شماره 2
تیر 1401
صفحه 161-168

فایل ها

هم رسانی

ارجاع به این مقاله

آمار