بررسي وزن آبكش، درصد شكستگي و ميزان چربي كنسرو ميگوي سرتيز (Metapenaeus affinis)

Drained weight, fracture percent and fat content evaluation of canned Jinga shrimp (Metapenaeus affinis)

ميگو يكي از مهم ترين گونه هاي آبزيان در ايران مي باشد. با توجه به روند افزايشي توليد ميگو، توليد فرآورده هايي با ارزش افزوده جديد بيش از پيش مورد نياز است. هدف از پژوهش حاضر توليد يك فرآورده كنسرو شده جديد با استفاده از ميگوي سرتيز (Metapenaeus affinis) بود. زمان حرارت دهي، غلظت نمك و غلظت سركه هنگام آماده سازي ميگو و همچنين شاخص زمان استريل كردن بهينه سازي شد و اثرات آنها بر كيفيت اين محصول مورد بررسي قرار گرفت. با افزايش غلظت نمك و زمان استريل كردن وزن آبكش به طور معني داري كاهش يافت (0/05>P) اما غلظت سركه بر وزن آبكش ميگوها تاثيري نداشت (0/05P). با افزايش زمان استريل كردن، شكستگي ميگوها به طور معني دار كاهش يافت (0/05>P) . در حالي كه با افزايش غلظت سركه، شكستگي ميگوها به طور معني دار نيز افزايش يافت (0/05>P). زمان حرارت دهي اوليه تاثيري بر ميزان شكستگي ميگوها نداشت (0/05P) اما ساير عوامل تاثير معني داري بر اين شاخص نداشتند (05/0

Shrimp is one of the most important aquatic species in Iran. Considering the increasing trend in shrimp production, development of new value added products is increasingly required. The aim of the present study was to produce a new canned product from shrimp (Metapenaeus affinis) as the raw material. Some variables including heating time, salt and vinegar concentrations as well as sterilizing time were optimized and their effect on the drained weight, fracture percent and fat content were determined. Drained weight was significantly decreased as a result of increasing the salt concentration and sterilizing time (P<0.05), but vinegar concentration had no significant effect on shrimp drained weight (P>0.05). Vinegar concentration and sterilization time had an important effect on shrimp fracture (P<0.05). With increasing sterilizing time, shrimp fracture were significantly decreased (P<0.05). However, with increasing vinegar concentration, shrimp fracture significantly increased also (P<0.05). Heating time had no significant effect on shrimp fracture (P>0.05). Interaction of sterilizing time and sterilizing time change shrimp fat content (P<0.05) but other factor had no significant effect on this parameter (P>0.05). It was concluded that first sterilization time and then heating process exert a great influence on the quality of the canned product.