بررسی ارزش غذایی ماریناد ماهی شعری گوش قرمز (lethrinus lentjan) با استفاده از اسید استیک

ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﯿﺎز ﺟﺎﻣﻌﻪ ﺑﺸﺮی ﺑﻪ ﻣﻮاد ﭘﺮوﺗﺌﯿﻨﯽ ﻣﯽ ﺑﺎﯾﺴﺖ ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ از ﺟﻤﻠﻪ ﺗﮑﻨﻮﻟﻮژی ﺷﯿﻼت در ﺟﻬﺎن ﺗﻮﺳﻌﻪ و ﮔﺴﺘﺮش ﯾﺎﺑﺪ. در اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﭘﺮوﻓﯿﻞ اﺳﯿﺪﻫﺎی ﭼﺮب ﻣﺎرﯾﻨﺎد ﻣﺎﻫﯽ ﺷﻌﺮی ﮔﻮش ﻗﺮﻣﺰ (lethrinus lentjan) ﺑﺎ اﺳﺘﻔﺎده از اﺳﯿﺪ اﺳﺘﯿﮏ ﺧﻮراﮐﯽ ﺑﺮرﺳﯽ ﺷﺪ. ﺟﻬﺖ اﻧﺠﺎم اﯾﻦ ﻃﺮح 24 ﻗﻄﻌﻪ ﻣﺎﻫﯽ ﺷﻌﺮی ﺗﺎزه ﺑﺎ ﻣﯿﺎﻧﮕﯿﻦ وزﻧﯽ 437/5 ﮔﺮم از ﺳﻮاﺣﻞ ﺑﻨﺪر دﯾﻠﻢ ﺧﺮﯾﺪاری و ﺑﻪ ﺻﻮرت ﺗﺎزه و در ﮐﻨﺎر ﯾﺦ ﺑﻪ آزﻣﺎﯾﺸﮕﺎه داﻧﺸﮕﺎه ﺻﻨﻌﺘﯽ ﺧﺎﺗﻢ اﻻﻧﺒﯿﺎء ﺑﻬﺒﻬﺎن ﻣﻨﺘﻘﻞ ﮔﺮدﯾﺪ. ﭘﺲ از ﺷﺴﺘﺸﻮ و ﺟﺪاﺳﺎزی ﻓﻠﺲ و ﭘﻮﺳﺖ، ﻓﯿﻠﻪ ﻣﺎﻫﯽ در روﻏﻦ ﻣﺎﯾﻊ ﺳﺮخ و ﺑﻌﺪ از روﻏﻦ ﮔﯿﺮی ﺑﺎ ﻗﺮاردادن در اﺳﯿﺪ اﺳﺘﯿﮏ، ﻧﻤﮏ، ﺳﯿﺮ و ﻓﻠﻔﻞ ﻗﺮﻣﺰ ﻣﺎرﯾﻨﺎد ﺗﻬﯿﻪ و در ﻇﺮوف درب دار درون ﯾﺨﭽﺎل ﺑﻪ ﻣﺪت 2 ﻫﻔﺘﻪ ﻧﮕﻬﺪاری ﺷﺪ. ﺳﭙﺲ ﺗﺮﮐﯿﺒﺎت ﺗﻘﺮﯾﺒﯽ ﺷﺎﻣﻞ ﭘﺮوﺗﺌﯿﻦ، ﭼﺮﺑﯽ، ﺧﺎﮐﺴﺘﺮ و رﻃﻮﺑﺖ، و ﺷﺎﺧﺺﻫﺎی ﻓﺴﺎد ﻫﻤﭽﻮن ﭘﺮاﮐﺴﯿﺪ، ph، ازتﻫﺎی ﻓﺮار اﻧﺪازه ﮔﯿﺮی و ﺑﺎ ﻧﻤﻮﻧﻪ ﺧﺎم ﻣﻘﺎﯾﺴﻪ ﺧﻮاﻫﺪ ﮔﺮدد ﺗﺎ از ﻧﻈﺮ ارزش ﻏﺬاﯾﯽ و ﺳﻼﻣﺘﯽ ﺑﺮای ﻣﺼﺮف ﮐﻨﻨﺪه ﺑﺮرﺳﯽ ﺷﻮﻧﺪ. ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه ﻧﺸﺎن داد ﮐﻪ ﻓﺮآﯾﻨﺪ ﻣﺎرﯾﻨﺎد ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﺷﺎﺧﺺﻫﺎی ﻓﺴﺎد tvb-n ،pv ،tba و ffa ﺷﺪ. ﺑﻪ ﻃﻮر ﮐﻠﯽ ﻣﯽﺗﻮان ﻧﺘﯿﺠﻪ ﮔﺮﻓﺖ ﮐﻪ ﻓﺮآوری ﻣﺎرﯾﻨﺎد ﻣﺎﻫﯽ ﺑﺎﻋﺚ ﺗﻐﯿﯿﺮ در ارزش ﻏﺬاﯾﯽ ﻣﺤﺼﻮل ﮔﺮدﯾﺪ.

Investigation on spoilage indicators of Lethrinus Lentjan Fish marinade Using Acetic Acid

Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using oral acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4,437 grams were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan KhatamalAnbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and stored in acetic acid, salt, garlic and red pepper and marinade stored in refrigerated containers for 2 weeks. The spoilage indicators such as peroxide index, pH, volatile nitrogen, TBA and FFA were measured and compared with raw samples, for determination the nutritional value and health of the consumer. The results showed that the marination process increased the indicators of TBA, PV, TVBN and FFA. In general, it can be concluded that the processing of fish as a marinade causes a change in the nutritional value of the product.