نوع مقاله : مقاله پژوهشی
نویسنده
استادیار، گروه شیلات، دانشکده منابع طبیعی، دانشگاه تهران، کرج، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسنده [English]
Food packaging plays a multifaceted role in maintaining the quality, shelf life of products.In this study, the quality of ice-coated Rainbowtrout fillets with different initial temperatures was investigated. After glazing, the samples were stored for 6 months and the thickness of the glaze layer, moisture content, texture hardness, and chewability were evaluated on days 0, 60, 120, and 180. The results showed that the minus 30 degree treatment had the best performance in terms of glazing quality significantly (p<0.05). At this temperature, the thickness of the ice coating was on average 15% greater than the minus 20 degree treatment and 10% greater than the minus 40 and 50 degree treatments. The control treatment, due to the absence of a protective layer, had the greatest reduction in quality, moisture content, and chewability, which indicates the importance of the glazing process. In contrast, the minus 20 degree treatment, due to the formation of a thinner coating, could not protect the quality of the fish as much as the minus 30 degree treatment. At lower temperatures (-40 and 50 degrees), the rate of ice formation increased, but due to the formation of a thinner layer, they showed poorer performance in maintaining fish quality.The minus 30 treatment had significantly the highest tissue hardness during the storage stages.The result shows that the formation of a thicker layer at this temperature prevents moisture loss and tissue destruction.In the control treatment, rapid tissue destruction occurs due to the lack of ice coverage.Therefore, minus 30 is suggested as the optimal temperature for glazing the fillets of this fish, because this temperature significantly (p<0.05) improves the shelf life of the product.Results showed that appropriate icecoverage plays key role in maintaining the integrity of the texture and sensory properties by creating a physical barrier against oxygen, reducing oxidation and moisture.
کلیدواژهها [English]
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