مقايسه تغييرات فيزيكوشيميايي، ميكروبي و حسي فيله‌‌هاي فيل ماهي (Huso huso) دودي طعم‌دهي شده با آب نمك و سس به مدت 30 روز در يخچال

Comparison of physicochemical, microbial and sensory properties of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator

در مطالعه حاضر، تغييرات فيزيكوشيميايي، ميكروبي و حسي فيل ماهي پرورشي ( Huso huso) دودي طعم‌دهي شده با آب نمك و سس به مدت 30 روز در دماي يخچال مورد بررسي قرار گرفت. بدين منظور، فيل ماهي پرورشي پس از صيد و آماده‌سازي، فيله شد. سپس فيله‌ها در آب نمك‌ اشباع با غلظت 34/6 درصد كلريد سديم و سس مورد نظر، به مدت يك ساعت غوطه‌ور و به كمك دستگاه دودي‌كن صنعتي به روش گرم، دودي شدند. سپس نمونه‌ها بسته‌بندي و به مدت 30 روز در يخچال نگهداري شدند. نتايج نشان داد كه ميزان پروتئين در تيمار دودي سس‌گذاري شده (32/32-28/32 درصد) بيشتر از تيمار دودي آب نمك (29/28-84/27 درصد) بود و بين ميزان TBA و TVB-N نمونه‌ها تفاوت معني‌داري مشاهده شد (05/0>p) بطوريكه بالاترين ميزان TBA (03/2 ميلي‌گرم مالون الدهيد بر 1000 گرم چربي) و TVB-N (9/25 ميلي‌گرم ازت بر 100 گرم نمونه) در پايان دوره نگهداري مربوط به نمونه دودي طعم‌دهي شده با سس گزارش شد. اما بين pH تيمارها تفاوت معني‌داري مشاهده نشد (05/0

In the present study, the physicochemical, microbial and sensory changes of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator were investigated. For this purpose, H.huso was filleted after harvesting and preparation. The fillets were immersed in saturated brine with a concentration of 6.34% NaCl and the sauce for one hour and smoked by hot smoky machine. Then, the samples were packed and stored for 30 days at refrigerator. The results showed that the percentage of protein in the smoked and flavored with sauce (32.28-32.32%) were higher than the brine treatment (27.84-28.29%), and there was a significant difference between TBA and TVB-N (p<0.05). So that, the highest levels of TBA (2.03 mg of malondialdehyde/1000 g of fat) and TVB-N (25.9 mg of nitrogen/100 g of sample) were reported at the end of the storage period for smoked and flavored with sauce (p<0.05); however, there was no significant difference between pH of treatments (p>0.05). The amount of total bacteria and coliform was negative during the period; but, mold was observed in both samples of smoked and flavored with brine (8 colonies per ml sample) and sauce (6 colonies per ml sample) at the end of storage period. The sensory evaluation results indicate that the both samples were not significantly different in terms of packaging. Therefore, based on sensory and microbiological evaluations, the shelf-life of hot smoked and flavored fillets with brine and sauce was 20 days in usual packages.