توليد پودر پروتئين از ماهي سيم Abramis brama orientalis سد ارس

هدف از اين مطالعه بررسي رابطه طول كل و وزن ماهي حلوا سفيد در سواحل استان خوزستان است. نمونه‌هاي مورد مطالعه از ماهيان صيد شده توسط ناوگان صيادي در اسكله چوئبده آبادان و ضمن آمارگيري كارشناسان شيلات در بهار و تابستان شهريورماه 1395 تهيه گرديد. تعداد 237 عدد ماهي حلوا سفيد مورد زيست سنجي قرار گرفتند. رابطه ي طول كل وزن براي ماهيان 7164/2X0784/0W و با ضريب همبستگي 9302/0 محاسبه شد. نتايج، اختلاف معني داري بين مقدار محاسبه شده b و عدد 3 را نشان داد(p 0/05) . بنابرين مي توان نتيجه گرفت كه رشد اين ماهي در تمام ابعاد به صورت يكسان انجام نمي شود و به عبارتي رشد آلومتريك منفي دارد.

Bream is one of the Aras Lake and Caspian Sea fish species that possess high processing potential because of high nutritional value and low price. Therefore in this project, in order to optimize application of this fish, protein powder developed. Hence Bream fish protein powder produced through various processing protocols. Two methods were applied for fish protein extraction: 1) fish mince leaching (Surimi) and 2) heating suspension (heating). Then the extracted proteins were dried at 45, 60 and 75˚C to produce fish protein powder. Physicochemical experiments and functional properties have been performed to prepared fish protein powder. Extraction method affect significantly on density of protein powder (P 0.05) but drying temperature had no effect on this factor (P 0.05). Interaction of extraction method and drying temperature was significant (P 0.05). Experimental trials had no effect on foam capacity (P 0.05). Hygroscopicity of fish protein powder increased with temperature decrease (P 0.05). Surimi dried at 45 ˚C had the highest soluble peptide content (P 0.05). As evidenced by sensorial analysis surimi dried at 75 ˚C proved better sensorial scores. Therefore based on the results of present study treatment with washing extraction method and dried at 75 ˚C showed the best quality in comparison with other experimental treatments.