بررسي اثر عصاره رزماري (Rosmarinus officinalis)و آويشن شيرازي (Zataria multiflora) بر پايداري اسيدهاي چرب در گوشت چرخ شده منجمد ماهي كپورنقره اي (Hypophthalmichthys molitrix)

ماهي كپور نقرهاي Hypophthalmichthys molitrix يا فيتوفاگ به دليل سازش پذيري ب ا محيط محصور، سرعت رشد بالا و داشتن زنجيره غذايي كوتاه ، در آبزيپروري از ارزش بالايي برخوردار است ( جليلي،1388). ارزيابي و مقايسه قيمت تمام شده محصولات تهيه شده از ماهيان گرمابي نيز نشان داده كه استفاده از ماهي فيتوفاگ مقرون به صرفهتر ميباشد ( ذوالفقاري و همكاران،1389 از ).

In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were defined: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg) in normal packaging After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days