7385

6891

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1391

سيزده، 86ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

جواد كرامت، مهدي كديور

21/9/91

اميرحسين گلي، اميرحسين مهدوي

1396/09/21

كتابنامه

كشاورزي

مهندسي كشاورزي

ID6891

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

1 Study on Comparison of Antioxidant Effects of Rosemary Ethanol Extract and BHT on Coated Frozen Fried Escolar Fish Fillets Mehran Sarabi Shushtari mehransarabi@yahoo com 1 September 2012 Collage of Agriculture Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisorsDr J Kerama Keramat@cc iut irDr M Kadivar Kadivar@cc iut irAbstractIn this study total phenolic compounds content of Rosemary were determined after extraction with 80 ethanol Theextract with different concentration of phenolic compounds was then used in 2 model systems in order to explorerelationships between phenolic content and antioxidant activity Results showed great reducing power on potassiumferricyanid for Rosemary ethanolic extract The scavenging effect of both Rosemary ethanolic extract and BHT on DPPHranged from 91 34 and 82 9 inhibition for 50 ppm concentration respectively sure Rosemary showed that effectpowerful for this test than BHT in same as concentrations After that doing this tests upon rosemary extract concentratedof Rosemary extract with different phenolic concentrations and BHT with one concentration than batter coated theEscolar fish were able to retard auto oxidation Samples treated with different concentration of Rosemary and BHT andthere are fried in 170 for 5 minutes and then them frozen in 18 and packaged in polyethylene bags and storage for 5months in 18 Results showed that TVB and TMA number in Rosemary treatments were less than BHT samples Results got by GC system revealed that fatty acids analysis changes for Rosemary treatments lower than BHT samples because of no changes drastic observed in polyene index and PUFAs SFAs values for Rosemary treated samples withupper concentration Results showed that for Peroxide TBA Totox and acid values for Rosemary treated with increasedto concentration its decrease to rate of composition of this index In the sensory evaluation Results showed that therewere lower scores in fried Escolar fish which did not contain any kinds of spices in its coat control than otherinvestigated treatments There was a significant p 0 01 0 05 enhancement in sensory attributes which appeared insamples containing Rosemary at concentration 0 1 0 2 and 0 3 and BHT at concentration 0 1 and compared tocontrol sample Generally samples contained 0 3 Rosemary followed by samples contained 0 2 Rosemarydemonstrated the highest scores than the other treatments Key WordRosemary BHT Oxidation Escolar TBA Totox TMA TVB

جواد كرامت، مهدي كديور

اميرحسين گلي، اميرحسين مهدوي