شماره مدرك :
9003
شماره راهنما :
8348
پديد آورنده :
رمضاني، عاطفه
عنوان :

اثر روش هاي پخت، انجماد و رفع انجماد در كيفيت روغن ماهي گونه بياه تيمار شده با عصاره رازيانه

مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
سال دفاع :
1392
صفحه شمار :
دوازده،82ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
اميرحسين گلي، مهدي كديور
استاد مشاور :
محمدرضا سبزعليان
توصيفگر ها :
سرخ دادن , آون گذاري كردن , گرم كردن مجدد
تاريخ نمايه سازي :
20/3/93
استاد داور :
جواد كرامت، محمدحسين اهتمام
دانشكده :
مهندسي كشاورزي
كد ايرانداك :
ID8348
چكيده انگليسي :
84 Effect of Cooking Freezing and Reheating Methods on Fish Oil Quality of Green Back Mullet Liza Suviridis Treated with Fennel Extract Atefeh Ramazani ramazani atefeh@gmail com January 12 2014 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Sayed Amir Hossein Goli Assist Prof amirgoli@cc iut ac ir Mahdi Kadivar Prof kadivar@cc iut ac irAbstractIn the world the tendency to fish consumption in order to provide food and also obtain to its beneficialeffects on human health is increasing If prepared foods be frozen not only their shelf life would belonger but also different methods such as oven or microwave can be used to make food ready to use in ashort time Nowadays cooking freezing and reheating CFR method is considered as a suitablealternative to conventional cooking in which food is cooked frozen and heated shortly before eating There are different methods that could prevent the lipid oxidation in food products The use of plantextracts is one of the methods that prevent lipid oxidation and extend the shelf life of food products dueto its antioxidant and antimicrobial activities In the current study Green back mullet fish were preparedby two methods frying and oven baking and then transferred to the freezer defined intervals samples were reheated using oven and microwave and oil physiochemical characteristicand fatty acid profile of treated and row fish were compared and analyzed Moreover the effect of fennelextract in the oxidation prevention of fish oil was studied The results revealed that the moisture contentof the samples decreased during baking while the amount of protein and ash increased Fried sample dueto the oil absorption during cooking had the highest fat content 8 6 Frying method in comparison tooven baking had less effect on the chemical properties of the fish Oil at the end of storage time acid value AV peroxide value PV and TBA were 3 5 3 8 meqO2 Kgoil and 0 4 mgMDA Kgoil respectivelywhich were much less than the values in the oven baked sample Among reheating methods there was nosignificant different in AV PV and TBA which means that both of oven and microwave methods can beused for reheating frozen fish Using fennel extract in oven baking successfully could prevent fish oiloxidation during 5 month of storage However this extract could not have the expected antioxidant effectin frying method The omega 6 to omega 3 fatty acids ratio in the oven baking did not differ with rawsample while this ratio in fried samples due to the oil absorption increased dramatically Finally it can besaid that fennel extract due to its antioxidant effect can increase the shelf life of food products which aresensitive to oxidation although use of higher concentrations of this plant extract may improve itsfunctional properties Keywords Fennel extract Frynig Green back mullet fish Oven Reheating
استاد راهنما :
اميرحسين گلي، مهدي كديور
استاد مشاور :
محمدرضا سبزعليان
استاد داور :
جواد كرامت، محمدحسين اهتمام
لينک به اين مدرک :

بازگشت