Aberoumand Ali, Baesi Farideh
Department of Fisheries Behbahan Khatam Alanbia University of Technology Behbahan Iran.
Msc in Fisheries, Behbahan Khatam Alanbia University of Technology Behbahan Iran.
Food Sci Nutr. 2020 Oct 1;8(11):6275-6286. doi: 10.1002/fsn3.1926. eCollection 2020 Nov.
Many studies showed that the nutritional value and the fish spoilage changed during handle and processing. In this research, 20 pieces of the Kotr fish were purchased from Behbahan market. After washing the fish, some as whole fish were frozen (sample A) and some were descaled and emptied and without salt frozen (sample B) and some were immersed in saltwater with 4% concentrations (sample C), 8% (sample D) and 12% (sample E) which then frozen. After 30 days of freezing, samples were transferred to the laboratory to measure fatty acids profile, spoilage indices, proximate composition, and microbial load. The results showed that the percentage of saturated fatty acids in whole fish was significantly lower than the other treatments. However, the percentage of omega-3, omega-6, and MUFA and PUFA fatty acids in different samples did not show a significant difference, but the ratio between DHA/EPA fatty acids changed significantly. Spoilage indexes in fillet had a significant difference in process methods. The amount of the indexes decreased with the addition of salt. The addition of salt and the abdominal emptying of resulted in a change in the fat content of the fish fillet, but did not a significant effect on protein, moisture, and ash content of fish fillet. The number of sycrophile bacteria in treatment A was 158 × 10 Cfu/g, which was higher than the other treatments. The lowest level was observed in salted 12% sample. It can be concluded that abdominal emptying and immersion of the Kotr fish in saltwater can lead to preserve the nutritional value and decrease the spoilage indices and increase the shelf life of the product.
许多研究表明，在处理和加工过程中，鱼肉的营养价值和腐败情况会发生变化。在本研究中，从贝赫巴汉市场购买了20条科特尔鱼。清洗鱼后，一些整条鱼被冷冻（样品A），一些去鳞、掏空内脏且未加盐冷冻（样品B），还有一些浸泡在浓度为4%（样品C）、8%（样品D）和12%（样品E）的盐水中然后冷冻。冷冻30天后，将样品转移到实验室测量脂肪酸谱、腐败指标、近似成分和微生物负荷。结果表明，整条鱼中饱和脂肪酸的百分比显著低于其他处理方式。然而，不同样品中ω-3、ω-6、单不饱和脂肪酸和多不饱和脂肪酸的百分比没有显著差异，但DHA/EPA脂肪酸之间的比例有显著变化。鱼片的腐败指标在加工方法上有显著差异。这些指标的量随着盐的添加而降低。加盐和掏空腹部导致鱼片脂肪含量发生变化，但对鱼片的蛋白质、水分和灰分含量没有显著影响。处理A中的嗜冷菌数量为158×10菌落形成单位/克，高于其他处理方式。在12%加盐样品中观察到最低水平。可以得出结论，科特尔鱼掏空腹部并浸泡在盐水中可以保留营养价值、降低腐败指标并延长产品保质期。
