تاثير روش هاي مختلف غني سازي برگر ماهي با روغن امگا -3 ماهي ريزپوشاني شده بر كيفيت و مدت ماندگاري آن

The effects of different encapsulated omega-3 oil enrichment methods on fish burger quality and its shelf life

هدف از اين پژوهش بررسي غني سازي برگر ماهي با حالت هاي مختلف روغن امگا-3 و عصاره هاي رزماري و دارچين و بررسي پايداري آنها در دماي 18- درجه سانتيگراد بود. روغن امگا-3 به شكل هاي الف) امولسيون و عصاره گياهي (جداگانه)، ب) پودر ريزپوشينه امگا-3 و عصاره گياهي و ج) امولسيون و عصاره گياهي (به صورت تركيب) به برگر ماهي كپور نقره اي اضافه شدند. تيمارهاي آزمايشي با تيمار شاهد شامل پودر ريزپوشينه ماهي، روغن ماهي و روغن گياهي مقايسه شدند. آزمون هاي فيزيكوشيميايي و حسي در پايان ماه هاي صفر، اول، دوم، سوم و چهارم نگهداري برگرهاي ماهي در دماي 18- درجه سانتيگراد صورت گرفت. در طول دوره نگهداري برگرها، تيمار حاوي امولسيون رزماري با مقدار 85/69 درصد بيشترين مقدار و تيمار ريزپوشاني و عصاره رزماري با 38/68 درصد كمترين مقدار رطوبت را در ماه چهارم از خود نشان داد. غني سازي برگر ماهي با روغن امگا-3 تاثيري بر ميزان چربي برگرها در روز نخست نداشت (05/0

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.