چكيده فارسي :
ﺳﺎﺑﻘﻪ و ﻫﺪف: ﺳﻮرﯾﻤﯽ ﮔﻮﺷﺖ ﻣﺎﻫﯽ اﺳﺖ ﮐﻪ ﺑﻄﻮر ﻣﮑﺎﻧﯿﮑﯽ اﺳﺘﺨﻮان ﮔﯿﺮي ﺷﺪه و ﭘﺲ از ﺷﺴﺘﺸﻮ ﺗﻮﺳﻂ آب ﯾﺎ ﻣﺤﻠﻮل ﻧﻤﮑﯽ رﻗﯿﻖ، ﻣﺤﺎﻓﻆﻫﺎي ﺳﺮﻣﺎﯾﯽ ﺑﻪ آن اﻓﺰوده ﺷﺪه اﺳﺖ. ﺳﻮرﯾﻤﯽ ﺑﻪ ﻋﻨﻮان ﻣﺎده ﺧﺎم ﺑﺮاي ﺗﻬﯿﻪ ﻏﺬاﻫﺎي درﯾﺎﯾﯽ ﺗﻘﻠﯿﺪي ﻣﺎﻧﻨﺪ ﻣﯿﮕﻮ، ﭘﺎي ﺧﺮﭼﻨﮓ، ﺻﺪف و ﻻﺑﺴﺘﺮ اﺳﺘﻔﺎده ﻣﯽﺷﻮد. در روش ﺳﻨﺘﯽ ﺷﺴﺘﻦ ﯾﮑﯽ از ﺣﺴﺎسﺗﺮﯾﻦ ﻣﺮاﺣﻞ ﺑـﺮاي آﻣـﺎده ﺳـﺎزي ﺳـﻮرﯾﻤﯽ ﺑـ ﺎ ﺧﻮاص ﮐﺎرﮐﺮدي ﺧﻮب ﻣﯽﺑﺎﺷﺪ. ﺷﺴﺘﺸﻮ ﺑﺎ آب ﺗﺮﮐﯿﺒﺎﺗﯽ را ﮐﻪ ﻣﯽﺗﻮاﻧﻨﺪ ﺗﺎﺛﯿﺮ ﻣﻨﻔﯽ ﺑﺮ ژل داﺷﺘﻪ ﺑﺎﺷﻨﺪ )ﺑﺮاي ﻣﺜﺎل ﭘـﺮوﺗﺌﯿﻦ ﻫـﺎي ﺳﺎرﮐﻮﭘﻼﺳﻤﯽ( و ﺗﺮﮐﯿﺒﺎﺗﯽ ﮐﻪ ﻣﯽﺗﻮاﻧﻨﺪ ﺑﺎﻋﺚ اﯾﺠﺎد ﻣﺸﮑﻼت در ﻃﻌﻢ، ﺑﻮ، ﭘﺎﯾﺪاري و رﻧﮓ ﺷﻮﻧﺪ را ﺣﺬف ﻣـﯽ ﮐﻨـﺪ . ﮔﻮﻧـﻪ ﻫـﺎي ﻣﺨﺘﻠﻒ ﻣﺎﻫﯽ ﺑﻪ ﻋﻨﻮان ﻣﻮاد ﺧﺎم ﺑﺮاي ﻓﺮآوري ﮔﻮﺷﺖ ﭼﺮخﺷﺪه و ﺳﻮرﯾﻤﯽ اﺳﺘﻔﺎده ﻣﯽﺷﻮﻧﺪ. در اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﻪ دﻟﯿﻞ ﻣﺤﺪودﯾﺖ ذﺧﺎﯾﺮ ﺑﺮﺧﯽ ﻣﺎﻫﯿﺎن ﺳﻔﯿﺪ ﮔﻮﺷﺖ، ﭘﺘﺎﻧﺴﯿﻞ اﺳﺘﻔﺎده از ﻣﺎﻫﯿﺎن ﺗﯿﺮه ﮔﻮﺷﺖ ﻫﻤﭽﻮن ﻣﺎﻫﯽ ﺳﺎرم ﺑﺮرﺳﯽ ﺷﺪ.
ﻣﻮاد و روشﻫﺎ: ﻣﺎﻫﯽ ﺳﺎرم دﻫﺎن ﺑﺰرگ از اﺳﮑﻠﻪ ﺻﯿﺎدي در ﺷﻬﺮ ﺑﻮﺷﻬﺮ ﺧﺮﯾﺪاري ﮔﺮدﯾﺪ. ﻣﺎﻫﯿﺎن ﺑﻪ ﺻـﻮرت دﺳـﺘﯽ اﺳـﺘﺨﻮان ﮔﯿﺮي ﺷﺪﻧﺪ و ﺑﺎ آب ﺳﺮد در ﻣﺪت زﻣﺎنﻫﺎي 5، 10 و 15 دﻗﯿﻘﻪ ﺑﺎ ﺗﻌﺪاد دﻓﻌﺎت 1، 2 و 3 ﺳﯿﮑﻞ ﺷﺴﺘﺸﻮ ﺷﺪﻧﺪ. ﺳﭙﺲ ﻧﻤﻮﻧﻪﻫﺎ در ﻣﺨﻠﻮط ﮐﻦ ﻗﺮار ﮔﺮﻓﺘﻨﺪ و ﻧﻤﮏ در ﺳﻄﺢ 2/5 درﺻﺪ اﺿﺎﻓﻪ ﺷﺪ. ﻣﺨﻠﻮط ﺑﻪﻣﺪت 4 دﻗﯿﻘﻪ در دﻣـﺎي 4 درﺟـﻪ ﺳـﺎﻧﺘﯽ ﮔـﺮاد ﺑـﺮاي ﺑﺪﺳﺖ آوردن ﺳﻮل ﻫﻤﻮژن ﺑﻪ ﻫﻢ زده ﺷﺪ. ﭘﺲ از آن ﺳﻮل درون ﭘﻮﺷﺶﻫﺎي ﻧﺎﯾﻠﻮﻧﯽ ﺑﺎ ﻗﻄﺮ 2/5 ﺳﺎﻧﺘﯽﻣﺘﺮ ﻗﺮار ﮔﺮﻓﺖ و دو ﺳﺮ آن ﺑﺎ اﺳﺘﻔﺎده از ﻃﻨﺎب ﻻﺳﺘﯿﮑﯽ ﺑﺴﺘﻪ ﺷﺪ. ژل ﮐﺎﻣﺎﺑﺎﮐﻮ از ﻃﺮﯾﻖ اﻧﮑﻮﺑﺎﺳﯿﻮن ﺳﻮل در دﻣﺎي 40 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﺑﻪﻣﺪت 30 دﻗﯿﻘﻪ و ﺑﺪﻧﺒﺎل آن ﺑﻪ ﻣﺪت 20 دﻗﯿﻘﻪ در دﻣﺎي 90 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد در ﺣﻤﺎم آب ﮔﺮم ﺑﺪﺳﺖ آﻣﺪ. ﺗﻤﺎﻣﯽ ژلﻫﺎ ﺑﺎ ﻗﺮار ﮔﺮﻓﺘﻦ ﻧﺎﮔﻬﺎﻧﯽ در آب ﯾﺦ، ﺳﺮد ﺷﺪﻧﺪ. ژلﻫﺎي ﺗﻬﯿﻪ ﺷﺪه ﭘﯿﺶ از آﻧﺎﻟﯿﺰﻫﺎ ﺑﻪ ﻣﺪت 24 ﺳﺎﻋﺖ در دﻣﺎي 4 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﻧﮕﻪداري ﺷﺪﻧﺪ.
ﯾﺎﻓﺘﻪﻫﺎ: روﻧﺪ اﻓﺰاﯾﺸﯽ در ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ اﺳﺘﺨﺮاﺟﯽ، ﻇﺮﻓﯿﺖ ﻧﮕﻪداري آب، ﺳﻔﺘﯽ، ﺳﻔﯿﺪي و ﭘﺎراﻣﺘﺮﻫﺎي ﺣﺴﯽ ﺳﻮرﯾﻤﯽ ﺑﺎ اﻓﺰاﯾﺶ ﻣﺪت زﻣﺎن و ﺗﻌﺪاد دﻓﻌﺎت ﺷﺴﺘﺸﻮ ﻣﺸﺎﻫﺪه ﺷﺪ.
ﻧﺘﯿﺠﻪﮔﯿﺮي: روش ﺷﺴﺘﺸﻮ )ﺑﻪ ﺗﻨﻬﺎﯾﯽ( ﺑﺮاي ﺗﻮﻟﯿﺪ ﻓﺮآوردهﻫﺎي ﺷﯿﻼﺗﯽ )ﻣﺜﻞ ﻓﯿﺶ ﺑﺎل، ﻓﯿﺶ ﻓﯿﻨﮕﺮ و ﻏﯿﺮه( از ﻣﺎﻫﯿﺎن ﺗﯿﺮه ﮔﻮﺷﺖ ﻣﻨﺎﺳﺐ ﻣﯽﺑﺎﺷﺪ، زﯾﺮا ﻃﻌﻢ و ﺑﻮي ﻣﺎﻫﯽ ﺑﻬﺘﺮ ﻣﯽﮔﺮدد. از ﻃﺮﻓﯽ اﺳﺘﻔﺎده از ﻣﻮاد ﺷﯿﻤﯿﺎﯾﯽ در آب ﺷﺴﺘﺸﻮ ﺳﻮرﯾﻤﯽ ﺣﺎﺻﻞ از ﻣﺎﻫﯽ سارم دهان بزرگ براي مديريت هزينه و زمان پيشنهاد ميشود.
چكيده لاتين :
Background and objectives: Surimi is mechanically deboned fish flesh that has been washed with water or dilutes salt solutions and to which cryoprotectants have been added. Surimi is used as the raw material for preparation of seafood analogues, such as shrimp, crab legs, scallop and lobster tail. In conventional surimi making, washing is one of the most critical steps for preparing surimi with good functional properties. Washing with water removes components that can have negative effects on gelation (e.g., sarcoplasmic proteins, although this is debatable) and compounds that can cause flavor, odor, stability and color problems. Various fish species are used as raw material for fish mince/surimi processing. In this study due to the limited sources of some white meat fish, the potential of dark meat fish such as Talang queenfish was investigated.
Materials and Methods: Talang queen fish was purchased from the dock in Bushehr. The Fish was manually deboned and has been washed with cold water as follow: frequency of 1, 2 and 3 cycle and duration of 5, 10 and 15 minutes of washing. Then the samples were placed in a mixer and NaCl at a level of 2.5% was added. The mixture was chopped for 4 min at 4 ºC to obtain a homogenous sol. The sol was then stuffed into a nylon casing with a diameter of 2.5 cm and both ends were sealed tightly. Kamaboko gels were prepared by incubating the sol at 40ºC for 30 min, followed by heating at 90ºC for 20 min. All gels were cooled in iced water suddenly. Prepared gels were stored for 24 h at 4ºC before analyses.
Results: An increasing trend in protein extraction, water holding capacity, hardness, whiteness and sensory parameters of surimi was observed when duration and frequency of washing increased. Although some parameters with the frequency of two washing cycles and 15 minutes had the desired effects, but even 3 cycle of washing for 15 minutes could not reduce the amount of fat to less than 1%.
Conclusion: Washing with water alone for the production of surimi with the first grade from Talang queen fish is not enough. However, this method is recommended for the production of fishery products (such as fish ball and Fish fingers and. etc), because the taste and smell of fish become be suitable. Use of chemicals in the wash water for surimi production from Talang queen fish is recommended.
