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مروری بر مطالعات تولید کنسانترة پروتئینی از زائدات صنایع فرآوری ماهی به روش تغییر pH | ||
شیلات | ||
دوره 76، شماره 4، دی 1402، صفحه 553-564 اصل مقاله (1.4 M) | ||
نوع مقاله: مروری | ||
شناسه دیجیتال (DOI): 10.22059/jfisheries.2023.359070.1387 | ||
نویسندگان | ||
محدثه علیزاده پیرعلیدهی1؛ سیدولی حسینی* 2؛ تارا زارعی3 | ||
1دانشجوی کارشناسی ارشد، گروه شیلات، دانشکده منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
2دانشیارگروه شیلات، دانشکده منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
3فارغ التحصیل دکتری، گروه شیلات، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، نور، ایران | ||
چکیده | ||
هنگامی که ماهی بهصورت مکانیکی در مقیاس تجاری، فرآوری می شود، معمولاً بین 45 تا 55 درصد وزن آن به عنوان زائدات دور ریخته می شود. این حجم از زائدات حاصل از فرآوری آبزیان، مقدار زیادی مواد مغذی از جمله پروتئین با کیفیت تغذیه ای بالا دارد که علیرغم نیاز به آن، استفادة صحیح از آنها صورت نمی گیرد. به منظور استفادة بهینه این دسته مواد و همچنین استفادة بهینه از ماهی های کم ارزش فناوری های متعددی از جمله روش تغییر pH مورد توجه قرار گرفته است. این روش که بر مبنای انحلال مادة اولیه در اسید و باز (قلیا) صورت میگیرد، شامل دو مرحله است، در مرحلة اول، pH مواد اولیه با استفاده از اسید یا باز مربوطه کاهش یا افزایش می یابد. این امر سبب می شود پروتئین های عضلانی همبار شده و سپس در محیط آبی حل شوند و مرحلة دوم شامل رسوب پروتئین ها تا نقطة ایزوالکتریک آنها است. پروتئین حاصل از این روش، از خواص تغذیه ای و عملکردی بالاتری نسبت به سایر روش های مرسوم تولیدکنسانترة پروتئینی نظیرسوریمی برخوردارند. این مقاله قصد دارد به شرح اصول فرآیند تغییر pH و بازیابی پروتئین کنسانترة به این روش، مزایا و معایب هر دو روش اسیدی و بازی و مقایسة آن با روش فرآوری مرسوم (سوریمی) بپردازد که در نهایت خواص تغذیه ای و عملکردی این فرآیند نیز به تفصیل مورد بحث قرار می گیرد. | ||
کلیدواژهها | ||
زائدات شیلاتی؛ بازیابی پروتئین؛ ماهی؛ سوریمی؛ تغییر pH | ||
مراجع | ||
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