پديد آورنده :
خاكباز حشمتي، مريم
عنوان :
بهبود و توسعه فرآوري خاويار با استفاده از تكنولوژي هردل
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
ده،273ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
ناصر همدمي، محمد شاهدي
استاد مشاور :
محمدامين حجازي، عباسعلي مطلبي، علي نصيرپور
توصيفگر ها :
اسانس آويشن شيرازي , بهينه سازي , سوربات پتاسيم , فرايند حرارتي , نايسين , مدلسازي
تاريخ نمايه سازي :
5/8/92
استاد داور :
زهرا امام جمعه، عيسي ابراهيمي، جواد كرامت
كد ايرانداك :
ID556 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Improvement and development of caviar processing by hurdle technology Maryam Khakbaz Heshmati m khakbazheshmati@ag iut ac ir Date of Submission 2013 7 9 Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Degree PhD Language Farsi Nasser Hamdami hamdami@cc iut ac ir Mohammad Shahedi shahedim@cc iut ac ir Mohammad Amin Hejazi Abbas Ali Motalebi Ali Nasirpour Department Graduate Program coordinator Mohammad Mahdi Majidi Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan 84156 Iran Branch for the Northwest and West Region Agricultural Biotechnology Research Institute of Iran ABRII Tabriz Iran Iranian Fisheries Research Organization Tehran 141556116 Iran Abstract Caviar is one of the most luxury foods in the world In addition to the traditional method using salt and preservative with low temperature there are various methods to extend the caviar shelf life The main objective of this study was to evaluate the capabilities of Zataria multi ora essential oil 0 0 06 W W nisin 0 18 mg kg potassium sorbate 0 1000 mg kg combinations and storage temperature 4 and 25 C on the shelf life as a new approach in caviar preservation Microbial counts total aerobic bacteria and molds and yeasts peroxide index and color of samples were evaluated during storage The quality charactristics and thermal processing of caviar samples were modelled The best formulation of combined preservatives for obtaining longest caviar shelf life was the formulation with 0 06 W W Zataria multiflora essential oil plus other nisin and potassium sorbate concentrations This is because of the high capability of Zataria multiflora essential oil for controlling total microbial mold yeast count and oxidation ratio in caviar samples Key Words Caviar Hurdle technology Nisin Optimization Potassium sorbate Zataria multiflora Boiss Introduction Caviar is an expensive delicacy with high nutritional factor full of vitamin A and complex vitamins B 1 The caviar from Russia and Iran produced from roes of Sturgeon fish is known as the original caviar There are over 20 species of sturgeon while the Caspian Sea has six commercially valuable sturgeon species four of which produce 90 of the world s original caviar They consist of Acipenser Huso huso Beluga sturgeon Acipenser gueldenstaedtii Ossetra or Russian sturgeon Acipenser
استاد راهنما :
ناصر همدمي، محمد شاهدي
استاد مشاور :
محمدامين حجازي، عباسعلي مطلبي، علي نصيرپور
استاد داور :
زهرا امام جمعه، عيسي ابراهيمي، جواد كرامت
