اثر صمغ دانه‌ ریحان و شاهی بر خصوصیات رئولوژیکی ، بافت و رنگ خمیر ماهی فیتوفاگ

در اﯾﻦ ﭘﮋوﻫﺶ، اﺛﺮ ﺻﻤﻎ داﻧﻪ رﯾﺤﺎن و ﺻﻤﻎ داﻧﻪ ﺷﺎﻫﯽ ﺑﻪ ﺻﻮرت ﻣﻨﻔﺮد در ﻏﻠﻈﺖ ﻫﺎی (0، 0/25 ، 0/75 و 1 ) درﺻﺪ ﺑﺮ ﺧﻮاص رﺋﻮﻟﻮژﯾﮑﯽ، رﻧﮓ و ﺧﻮاص ﺑﺎﻓﺘﯽ ﻧﻤﻮﻧﻪﻫﺎی ژل ﺧﻤﯿﺮ ﻣﺎﻫﯽ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻣﺨﻠﻮط ﺧﻤﯿﺮ ﺗﺎزه ﻣﺎﻫﯽ و ﻏﻠﻈﺖ ﻫﺎی ﻣﺨﺘﻠﻒ ﺻﻤﻎ ﺑﺮای ﺑﺪﺳﺖ آﻣﺪن ژل در دﻣﺎی 75 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﺑﻪ ﻣﺪت زﻣﺎن 30 دﻗﯿﻘﻪ ﺣﺮارت دﻫﯽ ﺷﺪﻧﺪ . ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از آزﻣﻮن روﺑﺶ ﮐﺮﻧﺶ ﻧﺸﺎن داد ﮐﻪ ﺧﻮاص اﻻﺳﺘﯿﮏ ﺳﺎﺧﺘﺎر ژﻟﯽ ﻧﻤﻮﻧﻪﻫﺎ در ﻓﺮﮐﺎﻧﺲ ﭘﺎﯾﯿﻦ ﺑﯿﺸﺘﺮ از ﺧﻮاص ﭘﻼﺳﺘﯿﺴﯿﺘﻪ آﻧﻬﺎ ﺑﻮد در ﺣﺎﻟﯿﮑﻪ آﻧﻬﺎ در ﻣﯿﺎﻧﻪ ﻣﺤﺪوده ﮐﺮﻧﺶ، ﺗﺸﮑﯿﻞ ﻧﻘﻄﻪ ﺗﻘﺎﻃﻊ دادﻧﺪ. ﭘﺎراﻣﺘﺮﻫﺎی υc ،glve ،g'lve و ƭf ﻧﻤﻮﻧﻪﻫﺎی ژل ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﺻﻤﻎ ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل ﮐﺎﻫﺶ ﯾﺎﻓﺖ . داده ﻫﺎی ﺣﺎﺻﻞ از آزﻣﻮن ﻓﺮﮐﺎﻧﺲ ﺑﺎ ﻣﺪل ﻗﺎﻧﻮن ﺗﻮان ﺑﻪ ﺧﻮﺑﯽ ﻗﺎﺑﻞ ﭘﺮدازش ﺑﻮد. ﻫﻤﭽﻨﯿﻦ ﻧﺘﺎﯾﺞ اﯾﻦ آزﻣﻮن ﻧﺸﺎن داد ﮐﻪ در ﻓﺮﮐﺎﻧﺲﻫﺎی ﭘﺎﯾﯿﻦ ﻫﻤﻪ ﻧﻤﻮﻧﻪﻫﺎی ژل رﻓﺘﺎری ﺷﺒﯿﻪ ﺑﻪ ﺟﺎﻣﺪات دارد در ﺣﺎﻟﯿﮑﻪ در ﻓﺮﮐﺎﻧﺲ ﻫﺎی ﺑﺎﻻﺗﺮ ﻣﺪول اﻓﺖ و ﻣﺪول ذﺧﯿﺮه اﻓﺰاﯾﺶ ﯾﺎﻓﺖ ﺑﻨﺎﺑﺮا ﯾﻦ ﭼﻨﯿﻦ رﻓﺘﺎری ﻣﯽ ﺗﻮاﻧﺪ ﻣﺮﺑﻮط ﺑﻪ ﺳﺎﺧﺘﺎر ژل ﻫﺎی ﺿﻌﯿﻒ ﺑﺎﺷﺪ . ﻧﺘﺎﯾﺞ آزﻣﻮن روﺑﺶ دﻣﺎ ﻧﺸﺎن داد ﮐﻪ ﻣﻘﺎدﯾﺮ ﻣﺪول ذﺧﯿﺮه ('g) و ﻣﺪول اﻓﺖ (''g) ﺑﺮای ﻧﻤﻮﻧﻪﻫﺎی ﻣﺨﻠﻮط ﺑﺎ اﻓﺰاﯾﺶ دﻣﺎ ﺑﻪﺗﺪرﯾﺞ ﮐﺎﻫﺶ ﻣﯽﯾﺎﺑﺪ و ﭘﺲ از ﮔﺮم ﺷﺪن ﺑﺎ ﮐﺎﻫﺶ دﻣﺎ اﻓﺰاﯾﺶ ﻣﯽ ﯾﺎﺑﺪ. ﻧﺘﺎﯾﺞ آزﻣﻮن آﻧﺎﻟﯿﺰ ﭘﺮوﻓﯿﻞ ﺑﺎﻓﺖ ﻧﺸﺎن داد ﮐﻪ ﻧﻮع و ﻏﻠﻈﺖ ﺻﻤﻎ ﺑﻪﻃﻮر ﻣﻌﻨﯽ دار (0.05

The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste

In this study, the effect of basil and cress seed gum concentrations (0.00, 0.25, 0.50, and 1.00 % w/w) were individually investigated on the rheological, color, and textural properties of the fresh paste gel samples. The mixture of fresh fish paste and various concentrations of gum were heated at 75 °C for 30 minutes to obtain heatinduced gels. The strain test results showed that the elastic properties (storage modulus) of the gel samples at low frequency were higher than their plasticity properties (loss modulus), while they crossed over each other in the middle of the strain range. The Gchr(chr('39')39chr('39'))LVE, G "LVE, Υ c, and Ƭf parameters of the gel samples reduced with increasing gum concentration compared with the control sample. The obtained data by the frequency sweep test is nicely fitted by the Power Law Model. Also, the results of the frequency test at low frequencies showed solidlike behavior for all gel samples, while at higher frequencies the loss modulus and the storage modulus increased. This behavior can be related to the weak structure of gels. The temperature sweep test showed that the values of Gchr(chr('39')39chr('39')) (storage modulus) and G" (Loss modulus) for the mixture of samples decreased gradually with increasing temperature, and increased with decreasing temperature. The texture profile analysis showed that the type and concentration of gum significantly (p <0.05) affected the hardness, elasticity, and cohesiveness of the samples. Results of the puncture test showed that the gel strength of the samples changed significantly with the concentration and type of gum. As the concentration of gum increased, the strength of the gel decreased and the intensity of the decrease was greater in the type of cress gum. The type and concentration of gum affected significantly the yellow and red index of the sample of fish pastes