يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﺎﺑ بﺮﭼ ﻢﮐ ﻪﻤﯿﻗ شرﻮﺧ وﺮﺴﻨﮐ ﺪﯿﻟﻮﺗ نﺎﮑﻣا ﯽﺳرﺮﺑﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷ ﻮﮑﯾﺰﯿﻓ يﺎﻫ ﯽﮔﮋﯾو ﻦﯿﯿﻌﺗ و ﯽﺑﺮﭼ نآ ﻦﯾﺪﻟا جﺎﺗ ﯽﻟﻼﺟ ﻢﯿﺴﻧ

(1)

يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﺎﺑ بﺮﭼ ﻢﮐ ﻪﻤﯿﻗ شرﻮﺧ وﺮﺴﻨﮐ ﺪﯿﻟﻮﺗ نﺎﮑﻣا ﯽﺳرﺮﺑ ﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷ ﻮﮑﯾﺰﯿﻓ يﺎﻫ ﯽﮔﮋﯾو ﻦﯿﯿﻌﺗ و ﯽﺑﺮﭼ

نآ

ﻦﯾﺪﻟا جﺎﺗ ﯽﻟﻼﺟ ﻢﯿﺴﻧ هداز ﻢﯿﮑﺣ ﺪﯿﺣو ،

1

2

يﺪﯿﺷر ﻦﺴﺣ ،

 3

1 - ﺎﭼﻮﻗ ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،نﺎﭼﻮﻗ ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻو مﻮﻠﻋ هوﺮﮔ ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ يﻮﺠﺸﻧاد ناﺮﯾا ،ن

.

2 - ناﺮﯾا ،نﺎﭼﻮﻗ ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،نﺎﭼﻮﻗ ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻو مﻮﻠﻋ هوﺮﮔ رﺎﯾدﺎﺘﺳا .

3 - ناﺮﯾا ﺪﻬﺸﻣ يزروﺎﺸﮐ ﺞﯾوﺮﺗ و شزﻮﻣآ تﺎﻘﯿﻘﺤﺗ نﺎﻣزﺎﺳ يﻮﺿر نﺎﺳاﺮﺧ ﯽﻌﯿﺒﻃ ﻊﺑﺎﻨﻣ و يزروﺎﺸﮐ شزﻮﻣآ و تﺎﻘﯿﻘﺤﺗ ﺰﮐﺮﻣ ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ هوﺮﮔ .

) رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 04 / 10 / 96 رﺎﺗ ﯾ ﺦ ﭘ ﺬ ﯾ شﺮ : 01 / 07 / 97 (

هﺪﯿﮑﭼ

فﺮﺼﻣ نوﺰﻓازور ﺶﯾاﺰﻓا ﺚﻋﺎﺑ بﺮﭼﺮﭘ تﻻﻮﺼﺤﻣ ﻞﻀﻌﻣ

يرﺎﻤﯿﺑ و ﯽﻗﺎﭼ ﯽﯾﺎﻫ

ﺖﺳا هﺪﺷ ﯽﺒﻠﻗ ﻪﺘﮑﺳ ﺪﻨﻧﺎﻣ .

ﻪﻤﯿﻗ شرﻮﺧ وﺮﺴﻨﮐ ﺰﯿﻧ

هدﻮﺑ بﺮﭼﺮﭘ ﯽﻟﻮﺼﺤﻣ

ﻦﯾا رد ﻪﮐ ﺎﺘﺳار ﺪﯿﻟﻮﺗ نﺎﮑﻣا عﻮﻧ

بﺮﭼ ﻢﮐ نآ ﺖﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ .

ﻪﻧﻮﻤﻧ يﺎﻫ يﺪﯿﻟﻮﺗ ﻞﻣﺎﺷ 1 ﺎﺑ بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ وﺪﺣ

د 6 ﺪﺻرد و ﯽﺑﺮﭼ 4 ﻢﮐ ﻪﻧﻮﻤﻧ

ﺎﺑ بﺮﭼ دوﺪﺣ 3 ﺪﺻرد دﻮﺑ ﯽﺑﺮﭼ . رﻮﻈﻨﻣ ﻪﺑ ﯽﺑﺮﭼ يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ زا ﯽﺑﺮﭼ فﺬﺣ زا ﯽﺷﺎﻧ ﺺﯾﺎﻘﻧ ﺶﻫﺎﮐ ﺪﻨﻧﺎﻣ

ﻦﯿﺗﻻژ ) 3/

0 و 5/

0 ﺪﺻرد ( راﻮﮔ ، ) 1/

0

ﺪﺻرد ( ﺪﯾﺮﯿﺴﯿﻠﮔﻮﻧﻮﻣ و )

1/

0 ﺪﺻرد ( ﻒﻠﺘﺨﻣ يﺎﻫ ﺐﯿﮐﺮﺗ رد ﺪﯾدﺮﮔ هدﺎﻔﺘﺳا

. ﯾﺎﺟ نوﺪﺑ ﺰﯿﻧ بﺮﭼ ﻢﮐ يﺎﻫ ﻪﻧﻮﻤﻧ زا ﯽﮑﯾ ﺪﺷ ﺪﯿﻟﻮﺗ ﯽﺑﺮﭼ ﻦﯾﺰﮕ

. ﻪﻧﻮﻤﻧ يﺎﻫ

وﺮﺴﻨﮐ شرﻮﺧ ﻪﻤﯿﻗ ﺖﺤﺗ ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫ نﻮﻣزآ )

،ﯽﺑﺮﭼ ،مﺎﻌﻃ ﮏﻤﻧ ﺪﯿﺴﮐاﺮﭘ ،pH

( ﯽﺴﺣ ، ) ،هﺰﻣ ﺮﻫﺎﻇ ،ﻮﺑ ،ﮓﻧر (

و ﯽﺘﻓﺎﺑ ) ﯽﺘﻔﺳ و ﻪﭙﻟ ﯽﺘﻔﺳ ،ﺖﺷﻮﮔ ﯽﺘﻔﺳ

ﯽﻨﯿﻣز ﺐﯿﺳ (

ﺪﻨﺘﻓﺮﮔ راﺮﻗ . ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ ،مﺎﻌﻃ ﮏﻤﻧ راﺪﻘﻣ

ﺲﯾﺪﻧا و ﺪﯿﺴﮐاﺮﭘ ردpH

ﺎﻓ ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ راد ﯽﻨﻌﻣ فﻼﺘﺧا ﺪﻗ

ﺢﻄﺳ رد 5 ﺪﺻرد دﻮﺑ ﺪﻧ .

يراد ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا ﯽﺑﺮﭼ درﻮﻣ رد )

05 /0

≤ (p ﻪﻧﻮﻤﻧ و بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ ﻦﯿﺑ يﺎﻫ

ﺖﺷاد دﻮﺟو بﺮﭼ ﻢﮐ .

ﻦﯾﺰﮕﯾﺎﺟ ندوﺰﻓا يﺎﻫ

دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﯽﺑﺮﭼ

ﯽﻨﻌﻣ رد يراد ﺪﺷ بﺮﭼ ﻢﮐ يﺎﻫ ﻪﻧﻮﻤﻧ هﺰﻣ زﺎﯿﺘﻣا .

دﻮﺑ بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﮓﻧر زﺎﯿﺘﻣا ﻦﯾﺮﺘﻬﺑ ناﺮﺒﺟ ار دﻮﺒﻤﮐ ﻦﯾا ﺖﺴﻧاﻮﺘﻧ ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا و

ﺪﯾﺎﻤﻧ . ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺰﯿﻧ

ﺳ ﺶﻫﺎﮐ ﺚﻋﺎﺑ يراد ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا بﺮﭼ ﻢﮐ يﺎﻫ ﻪﻧﻮﻤﻧ ﺮﻈﻧ ﻦﯾا زا و ﺪﯾدﺮﮔ ﺖﺷﻮﮔ ﯽﺘﻔ

) 05 /0

≤ (p بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ ﺎﺑ

ﺪﻨﺘﺷاد . ﯽﺑﺮﭼ يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ ﺰﯿﻧ

ﺘﺷاﺪﻧ ﯽﻨﯿﻣز ﺐﯿﺳ و ﺖﺷﻮﮔ ﯽﺘﻔﺳ ﺮﺑ يراد ﯽﻨﻌﻣ ﺮﺛا ﺪﻨ

.

ﺪﯿﻠﮐ نﺎﮔژاو : ،ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ،ﻦﯿﺗﻻژ

شرﻮﺧ ،ﻪﻤﯿﻗ بﺮﭼ ﻢﮐ راﻮﮔ ، .

(2)

1 - ﻪﻣﺪﻘﻣ

ﺪﯿﻟﻮﺗ و ﯽﺑﺮﭼ ﺶﻫﺎﮐ تﻻﻮﺼﺤﻣ

نوﺪﺑ ﺎﯾ ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ ﯽﺑﺮﭼ ﺎﺑ

ﺖﺳا هدﺮﮑﻧ اﺪﯿﭘ ﯽﻧاﺪﻨﭼ ﯽﻠﻤﻋ ﻪﺒﻨﺟ ناﺮﯾا ﺖﻌﻨﺻ رد ﯽﺑﺮﭼ .

رد

يﺮﻬﺷ ﯽﮔﺪﻧز جاور ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ تﻻﻮﺼﺤﻣ ﻪﻧﻮﮔ ﻦﯾا ،لﺎﺣ ﻦﯿﻋ و

ﻦﯿﻣﺎﺗ ﺖﻬﺟ رد ﯽﻣﻮﻤﻋ ﺖﻣﻼﺳ

ﻪﻌﻣﺎﺟ ﺖﺳاﻮﺧرد درﻮﻣ ﺪﺷﺎﺑ ﯽﻣ

.

،نآ ﺮﺑ هوﻼﻋ ﻦﺘﺧﺎﺳ فﺮﻃﺮﺑ ﺪﻨﻣزﺎﯿﻧ تﻻﻮﺼﺤﻣ ﻪﻧﻮﮔ ﻦﯾا ﺪﯿﻟﻮﺗ

و يدﺎﺼﺘﻗا يﺎﻫﺮﺘﻣارﺎﭘ ﺪﯾﺎﺑ و ﺖﺳا ﯽﻨﻓ و ﯽﮑﯾژﻮﻟﻮﻨﮑﺗ تﻼﮑﺸﻣ ﺖﻓﺮﮔ ﺮﻈﻧ رد ﺰﯿﻧ ار ﯽﮕﻨﻫﺮﻓ .

مﺎﺠﻧا موﺰﻟ ،دراﻮﻣ ﻦﯾا ﯽﻣﺎﻤﺗ

ﺪﯾﺎﻤﻧ ﯽﻣ ﺪﯿﯾﺎﺗ ار ﺪﻨﻤﻓﺪﻫ و ﻢﺠﺴﻨﻣ ﯽﺸﻫوﮋﭘ يﺎﻫرﺎﮐ .

ﻪﺑ ﻞﯾﺎﻤﺗ

ًﺎﺗﺪﻤﻋ بﺮﭼ ﻢﮐ تﻻﻮﺼﺤﻣ ﺪﯿﻟﻮﺗ و اﺬﻏ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﻞﯿﻟد ﻪﺑ

ﺖﺳا هدﻮﺑ هﺪﻨﻨﮐ فﺮﺼﻣ ﺖﻣﻼﺳ و ﯽﺘﺷاﺪﻬﺑ تﺎﻈﺣﻼﻣ .

ﻊﻣاﻮﺟ رد

يرﺎﻤﯿﺑ ﻪﺑ ﻼﺘﺑا ﺮﻄﺧ ﯽﺑﺮﭼ ﺪﺣ زا ﺶﯿﺑ فﺮﺼﻣ ،ﯽﺑﺮﻏ ﻪﺘﻓﺮﺸﯿﭘ نﻮﺧ رﺎﺸﻓ ﺶﯾاﺰﻓا ﻪﺑ ﺮﺠﻨﻣ و هداد ﺶﯾاﺰﻓا ار قوﺮﻋ و ﺐﻠﻗ يﺎﻫ ﺖﺳا هﺪﺷ داﺮﻓا .

ﻮﺗ ﻞﯿﻟد ﻦﯿﻤﻫ ﻪﺑ هﮋﯾو ﻪﺟ

يا ﻪﺑ تﻻﻮﺼﺤﻣ ﺪﯿﻟﻮﺗ

بﺮﭼ ﻢﮐ ﻊﻣاﻮﺟ ﻦﯾا رد دراد دﻮﺟو

1] و 2 . [ شرﻮﺧ زا ﻪﻤﯿﻗ

ﺖﺳا بﺮﭼ ﺮﭘ ﯽﯾاﺬﻏ تﻻﻮﺼﺤﻣ ﻪﻠﻤﺟ .

رﻮﻃ ﻪﺑ لﻮﺼﺤﻣ ﻦﯾا

دوﺪﺣ ياراد لﻮﻤﻌﻣ 6

ﯽﺑﺮﭼ ﺪﺻرد ﺖﺳا

نآ مواﺪﻣ فﺮﺼﻣ ﻪﮐ

و ﯽﻗﺎﭼ زوﺮﺑ و ﯽﻓﺮﺼﻣ يﺮﻟﺎﮐ ﺶﯾاﺰﻓا رد يﺮﺛﻮﻣ ﺶﻘﻧ ﺪﻧاﻮﺗ ﯽﻣ ﻪﺘﺷاد ﯽﻗوﺮﻋ ﯽﺒﻠﻗ تﻼﮑﺸﻣ ﺪﺷﺎﺑ

3] .[

ﻪﮑﻠﺑ ﺖﺴﯿﻧ يﺮﻟﺎﮐ دﺎﺠﯾا ﻞﻣﺎﻋ ﻂﻘﻓ ﯽﯾاﺬﻏ تﻻﻮﺼﺤﻣ رد ﯽﺑﺮﭼ ﺖﺳا ﺮﺛﻮﻣ ﺰﯿﻧ ﺮﮕﯾد يﺎﻫ ﯽﮔﮋﯾو ﯽﺧﺮﺑ و ﺖﻓﺎﺑ ،ﻢﻌﻃ رد .

رد

يﺮﺘﺸﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯽﺑﺮﭼ فﺬﺣ ﯽﯾاﺬﻏ تﻻﻮﺼﺤﻣ زا يرﺎﯿﺴﺑ ددﺮﮔ ﯽﻣ لﻮﺼﺤﻣ يﺪﻨﺴﭘ ﺎﯾ و ﻢﻌﻃ ،ﺖﻓﺎﺑ رد ﻪﮐ اﺮﭼ

ﺮﯾﺎﺳ

ددﺮﮔ ﯽﻣ ﺮﻫﺎﻇ ﯽﺼﯾﺎﻘﻧ لﻮﺼﺤﻣ ﯽﻔﯿﮐ يﺎﻫ ﯽﮔﮋﯾو .

لﺎﺜﻣ ناﻮﻨﻋ ﻪﺑ

ﻢﻌﻃ ﺖﻓا ﺚﻋﺎﺑ ﺮﯿﻨﭘ رد ﯽﺑﺮﭼ ﺶﻫﺎﮐ

، دﻮﺷ ﯽﻣ رﺎﺘﺧﺎﺳ ﺮﯿﯿﻐﺗ و ﻮﺑ .

ﺑ ﺎﯾ بﺮﭼ ﻢﮐ تﻻﻮﺼﺤﻣ ﺺﯾﺎﻘﻧ ﻊﻓر ياﺮﺑ و ﯽﺑﺮﭼ نوﺪ

ﮏﯾدﺰﻧ

ﻮﻤﻧ ﻪﺑ ﺎﻬﻧآ يﺎﻫ ﯽﮔﮋﯾو ندﺮﮐ درﻮﻣ ﯽﻔﻠﺘﺨﻣ يﺎﻫرﺎﮑﻫار بﺮﭼﺮﭘ ﻪﻧ

ﯽﻠﻤﻋ ﺰﯿﻧ ﺎﻬﻧآ زا ﯽﺧﺮﺑ و ﺖﺳا ﻪﺘﻓﺮﮔ راﺮﻗ ﻖﯿﻘﺤﺗ هﺪﺷ

ﺖﺳا . رد

ﺎﺘﺳار ﻦﯿﻤﻫ ﯽﺗﺎﺒﯿﮐﺮﺗ

ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ ﺖﺤﺗ هﺪﯾدﺮﮔ ﯽﻓﺮﻌﻣ

ﺖﺳا ﯽﺑﺮﭼ فﺬﺣ زا ﯽﺷﺎﻧ ﯽﻔﻨﻣ تاﺮﺛا ﺎﺗ فﺮﻃﺮﺑ

ددﺮﮔ . ﻦﯾﺰﮕﯾﺎﺟ

ﯽﺑﺮﭼ يﺎﻫ رد ﺎﻣا ﺪﻨﺘﺴﻫ ﯽﻔﻠﺘﺨﻣ عاﻮﻧا ياراد

3 ﯽﻠﺻا ﻪﺘﺳد

ﯽﻨﯿﺌﺗوﺮﭘ ) ﺮﯿﻨﭘ بآ و ﺎﯾﻮﺳ ﻦﯿﺌﺗوﺮﭘ ﺪﻨﻧﺎﻣ (

ﻪﺗارﺪﯿﻫﻮﺑﺮﮐ ، )

ﺪﻨﻧﺎﻣ

ﺰﻟﻮﻠﺳ ﻞﯿﺘﻣ ﯽﺴﮐﻮﺑﺮﮐ و رآﻮﮔ ،نﺎﺘﻧاز (

و ﺪﯿﭙﯿﻟ ي ) ﺪﻨﻧﺎﻣ و ﻦﯿﺘﺴﻟ ﻦﯿﺗﻻژ

ﯽﯾﺎﻧاﻮﺗ لﺎﺼﺗا ﯽﯾﻻﺎﺑ بآ ﺎﺑ ﻪﮐ ﺪﻧراد بآ ندﺮﮐ سﻮﺒﺤﻣ ﺎﺑ

ﯽﮔﮋﯾو لﻮﺼﺤﻣ دازآ يﺎﻫ

راﺮﻗ ﺮﯿﺛﺎﺗ ﺖﺤﺗ ار نآ يﺮﻫﺎﻇ و ﯽﺘﻓﺎﺑ

ﯽﻣ ﺪﻨﻫد . ﻦﯾﺰﮕﯾﺎﺟ عاﻮﻧا زا ﯽﺧﺮﺑ يﺎﻫ

اﺬﻏ ياﺰﺟا ﺎﺑ ﺰﯿﻧ ﯽﺑﺮﭼ

ﯽﻣ راﺮﻗﺮﺑ ﺪﻧﻮﯿﭘ ﺪﻨﻨﮐ

و ﺮﺘﺴﺑ ﮏﯾ ﯽﻣ ﻞﯿﮑﺸﺗ ار ﯽﻤﺠﺴﻨﻣ ﺪﻨﻫد

) ﺮﯿﺷ ﻦﯿﺋزﺎﮐ ﺎﺑ نﺎﻨﯿﮔارﺎﮐ لﺎﺼﺗا ﺪﻨﻧﺎﻣ .(

ﻪﻠﻤﺟ زا ﻦﯿﺘﺴﻟ ﺮﮕﯾد

ﻦﯾﺰﮕﯾﺎﺟ يﺎﻫ ﯽﻣ و دراد يﺮﯾﺎﻔﯿﺴﻟﻮﻣا ﺖﯿﺻﺎﺧ ﻪﮐ ﺖﺳا ﯽﺑﺮﭼ -

ﺪﻧاﻮﺗ ﺪﻫد لﺎﺼﺗا ﺮﮕﯾﺪﻤﻫ ﻪﺑ ار بآ و ﯽﺑﺮﭼ رد لﻮﻠﺤﻣ ياﺰﺟا .

يﺎﻫ ﺖﻓﺎﺑ زا ﻪﮐ ﺖﺳا ﯽﻨﯿﺌﺗوﺮﭘ ﯽﺑﺮﭼ يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ زا ﻦﯿﺗﻻژ ﮐ ﯽﻣ ﺪﯿﻟﻮﺗ ناﻮﺨﺘﺳا و ﺖﺳﻮﭘ ﺪﻨﻧﺎﻣ ﯽﻧژﻼ دﻮﺷ

هدﺮﺘﺴﮔ دﺮﺑرﺎﮐ و

دراد اﺬﻏ ﺖﻌﻨﺻ رد يا .

ﯽﻫﺎﯿﮔ زا ﻪﮐ ﺖﺳا ﯽﻐﻤﺻ راﻮﮔ ﻦﯿﻨﭽﻤﻫ

ًﺎﺗﺪﻤﻋ و مﺎﻧ ﻦﯿﻤﻫ ﺎﺑ ددﺮﮔ ﯽﻣ جاﺮﺨﺘﺳا ﺪﻨﻫ رﻮﺸﮐ رد

ﯽﯾﺎﻧاﻮﺗ و

دراد ﯽﯾﻻﺎﺑ بآ بﺬﺟ .

ار ﯽﯾﺎﻧاﻮﺗ ﻦﯾا رﻮﮐﺬﻣ تﺎﺒﯿﮐﺮﺗ لﺎﺣ ﺮﻫ ﻪﺑ

ﺮﮑﻠﻤﻋ ﻒﯾﺎﻇو زا ﯽﺧﺮﺑ ﻪﮐ ﺪﻧراد ﻢﮐ تﻻﻮﺼﺤﻣ رد ﯽﺑﺮﭼ يد

ﺪﻨﻫد نﺎﺸﻧ دﻮﺧ زا ار بﺮﭼ .

1] و 2 . [

نارﺎﮑﻤﻫ و نﺎﯿﻤﯾﺮﮐ )

2011 ( ﯽﺳرﺮﺑ ﻪﺑ ﺮﺑ ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ﺮﺛا

ﻮﮑﯾﺰﯿﻓ صاﻮﺧ ﺪﻨﺘﺧادﺮﭘ غﺮﻣ نﺎﺠﻨﺴﻓ شرﻮﺧ ﯽﻔﯿﮐ و ﯽﯾﺎﯿﻤﯿﺷ

.

ﻞﯿﺘﻣ ﯽﺴﮐﻮﺑﺮﮐ،ﺞﻧﺮﺑ سﻮﺒﺳ ﻞﻣﺎﺷ ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد دﻮﺑ ﺞﻧﺮﺑ ﻪﺘﺳﺎﺸﻧ و ﺰﻟﻮﻠﺳ .

ﻪﺳ رد داﻮﻣ ﻦﯾا ﺢﻄﺳ

1 و 2 و 3 ﺪﺻرد

ﻒﺼﻧ ﻪﺑ نآ ﯽﺑﺮﭼ ناﺰﯿﻣ ﻪﮐ ﺮﻈﻧ درﻮﻣ هدﺎﻣ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ ﯽﻧزو ﺪﺷ ﻪﻓﺎﺿا دﻮﺑ ﻪﺘﻓﺎﯾ ﻞﯿﻠﻘﺗ .

ﻪﯿﻠﮐ درﻮﻣ رد ﻪﮐ ﺪﻧداد نﺎﺸﻧ ﺞﯾﺎﺘﻧ

ﻪﺑ ﺖﺒﺴﻧ ﯽﺑﺮﭼ ناﺰﯿﻣ ،ﺪﯾﺪﺟ نﻮﯿﺳﻻﻮﻣﺮﻓ ﺎﺑ هﺪﺷﺪﯿﻟﻮﺗ تﻻﻮﺼﺤﻣ دﻮﺑ ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ ﻒﺼﻧ ﻪﺑ ﺪﻫﺎﺷ .

و ﻦﯾﺮﺘﺸﯿﺑ سﻮﺒﺳ CMC

ر ﺮﺑ ار ﺮﺛا ﻦﯾﺮﺘﻤﮐ و ﺖﺷاد ﮓﻧ

ﻪﮐ ﺪﻧداد نﺎﺸﻧ ﺖﻓﺎﺑ ﯽﺑﺎﯾزرا ﺞﯾﺎﺘﻧ

يوﺎﺣ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﺖﻓﺎﺑ ﻦﯾﺮﺗ ﺖﻔﺳ 3

ﺪﺻرد هدﻮﺑ سﻮﺒﺳ

ياراد ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ شﺮﺑ ياﺮﺑ مزﻻ ي وﺮﯿﻧ ﻦﯾﺮﺘﻤﮐ و ﺖﺳا 1

ﺪﺻرد CMC ﺪﯾدﺮﮔ شراﺰﮔ .

ﻦﯾﺮﺘﻬﺑ ﻢﻫ ﯽﺴﺣ ﯽﺑﺎﯾزرا ظﺎﺤﻟ زا

يوﺎﺣرﺎﻤﯿﺗ ﻪﻧﻮﻤﻧ 2

ﺪﺷ ﻪﺘﺧﺎﻨﺷ سﻮﺒﺳ ﺪﺻرد 4]

.[ و ﯽﭼﺮﯿﻣد

ﻫ نارﺎﮑﻤ ) 2014 ( ﯽﮔﮋﯾو ﺮﺑ ار ﺮﮕﯾد ﻎﻤﺻ ﺪﻨﭼ و راﻮﮔ زا هدﺎﻔﺘﺳا -

يﺎﻫ ﺪﻧداد راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ ﯽﻠﻘﻠﻗ ﻪﺘﻓﻮﮐ ﯽﻔﯿﮐ .

ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ

ﺑﻮﻃر راﺪﻘﻣ ،ﻎﻤﺻ ندوﺰﻓا ﺎﺑ ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﯽﻠﻘﻠﻗ ﻪﺘﻓﻮﮐ ﯽﺑﺮﭼ و ﺖ

ﺎﻣا ﻪﻧﻮﻤﻧ يﺰﻣﺮﻗ ﺶﻫﺎﮐ و ﺖﻓﺎﺑ يﺎﻫﺮﺘﻣارﺎﭘ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﻎﻤﺻ

ﺪﺷ ﯽﻠﻘﻠﻗ ﻪﺘﻓﻮﮐ يﺎﻫ 5]

. [ ادﺮﺳ نارﺎﮑﻤﻫ و ﻮﻠﮔور )

2016 ( تاﺮﺛا

ﯽﺑﺮﭼ زا ﯽﺸﺨﺑ ﺎﺑ ﻦﯿﻟﻮﻨﯾا و ﻦﯿﺗﻻژ ﯽﻨﯾﺰﮕﯾﺎﺟ ﯽﺘﺷﻮﮔ هدرواﺮﻓ

(3)

يﺪﯿﻟﻮﺗ بﺮﭼ ﻢﮐ لﻮﺼﺤﻣ و دراد ،ﺮﺘﺸﯿﺑ ﺖﻣﻼﺳ ﻦﻤﺿ

ظﺎﺤﻟ زا

نﺎﻣﺪﻧار راﺮﻗ ﯽﺑﻮﻠﻄﻣ ﺢﻄﺳ رد بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ و ﺖﺨﭘ

ﺖﺷاد 6] . [ نارﺎﮑﻤﻫ و ردار )

2017 ( ﻪﺑ راﻮﮔ زا هدﺎﻔﺘﺳا ﺮﺛا ﺰﯿﻧ

راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ ار ﯽﺘﺷﻮﮔ نﻮﯿﺴﻟﻮﻣا رد ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ ﺪﻧداد . ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ ﺚﻋﺎﺑ راﻮﮔ زا هدﺎﻔﺘﺳا و ﯽﺑﺮﭼ ﺶﻫﺎﮐ

و نﻮﯿﺴﻟﻮﻣا تﺎﺒﺛ ﺶﯾاﺰﻓا ﺖﺨﭘ نﺎﻣﺪﻧار

ﺪﯾدﺮﮔ مزﻻ يوﺮﯿﻧ ﺎﻣا

ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﺖﻓﺎﺑ رد ذﻮﻔﻧ ياﺮﺑ 7 ]

. [

وﺮﺴﻨﮐ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﻖﯿﻘﺤﺗ ﻦﯾا زا فﺪﻫ شرﻮﺧ

ﻪﻤﯿﻗ فﺪﻫ ﺎﺑ

ﻢﻟﺎﺳ ﯽﻟﻮﺼﺤﻣ ﺪﯿﻟﻮﺗ ﺮﺗ

ﺖﺳا هدﻮﺑ ﻪﮐ

ﺘﺣا ﺺﯾﺎﻘﻧ فﺬﺣ ياﺮﺑ ﯽﻟﺎﻤ

لﻮﺼﺤﻣ ﺖﯿﻔﯿﮐ رد هﺪﺷ دﺎﺠﯾا )

ﯽﮔﮋﯾو يﺎﻫ ﯽﺘﻓﺎﺑ و ﯽﺴﺣ (

زا

ﻦﯾﺰﮕﯾﺎﺟ يﺎﻫ ﯽﺑﺮﭼ ﺖﺳا هﺪﯾدﺮﮔ هدﺎﻔﺘﺳا .

2 - داﻮﻣ شور و

2 - 1 - ﻪﻧﻮﻤﻧ ﺪﯿﻟﻮﺗ

وﺮﺴﻨﮐ ﺪﯿﻟﻮﺗ شرﻮﺧ

رد ﻪﻤﯿﻗ ﺖﮐﺮﺷ هﺎﮕﺸﯾﺎﻣزآ

ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ

لﻮﻤﻌﻣ شور ﻪﺑ و نﺎﺳاﺮﺧ ﮓﻧﺮﻬﺑ رد

ﺖﻓﺮﮔ ترﻮﺻ ﺖﻌﻨﺻ . ﭘ

ﺲ

زا ﺰﭘ ﺶﯿﭘ ندﺮﮐ ﺖﺷﻮﮔ ) 30 ﻪﻘﯿﻗد ( و ﻪﭙﻟ ) 10 ﻪﻘﯿﻗد ( ، ﺐﯿﺳ

ﺖﺳﻮﭘ ﯽﻨﯿﻣز يﺮﯿﮔ

تﺪﻣ ﻪﺑ و ﺪﺷ ﻪﻌﻄﻗ ﻪﻌﻄﻗ و 1

ﺰﭘ ﺶﯿﭘ ﻪﻘﯿﻗد ﺪﯾدﺮﮔ

. ﯿﭘ هاﺮﻤﻫ ﻪﺑ ﺲﭙﺳ بآ ،بر ،ﮏﻤﻧ ،ﻪﯾودا ،هﺪﺷ هداد ﻒﺗ زﺎ

ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد و شﻮﺟ ژ ﯽﻨﻌﯾ

ﻦﯿﺗﻻ اﻮﮔ ، ر و

ﺪﯾﺮﺴﯿﻠﮔﻮﻧﻮﻣ ﺪﺷ ﻪﺘﺨﯾر ﯽﻃﻮﻗ نورد

. زا ﺲﭘ نآ ﻞﺣاﺮﻣ ﺖﺳاﺰﮔا

،

وﻼﮐﻮﺗا و يﺪﻨﺑرد ﺖﻓﺮﮔ ترﻮﺻ

) رﺎﺨﺑ رﺎﺸﻓ 2 / 1 رﺎﺑ يﺎﻣد ، 121

ﯽﻟا 122 داﺮﮔ ﯽﺘﻧﺎﺳ ﻪﺟرد تﺪﻣ ﻪﺑ

16 ﻪﻘﯿﻗد (.

2 - 2 - ﺶﯾﺎﻣزآ شور ﺎﻫ

ﺪﻨﻧﺎﻣ ﻖﯿﻘﺤﺗ ﻦﯾار د ﺎﻫ نﻮﻣزآ ﻪﯿﻠﮐ هزاﺪﻧا

يﺮﯿﮔ ﺶﮑﺑآ نزو ﺪﺻرد ،

هرﺎﻤﺷ دراﺪﻧﺎﺘﺳا سﺎﺳا ﺮﺑ ﻦﻏور راﺪﻘﻣ و ﮏﻤﻧ ناﺰﯿﻣ ،يﺮﭘ 4294

ﺖﻓﺮﮔ ترﻮﺻ ناﺮﯾا 3]

.[ ﮐا ﯽﻠﯿﻣ سﺎﺳا ﺮﺑ ﺪﯿﺴﮐاﺮﭘ ﺲﯾﺪﻧا ﯽ

رد نﻻاو 100 نﻮﯿﺳاﺮﺘﯿﺗ شور سﺎﺳا ﺮﺑ ﻦﻏور مﺮﮔ ﺪﺷ مﺎﺠﻧا

3] .[ ﭘ ﺖﯿﻔﯿﮐ ﺪﻨﻧﺎﻣ ﯽﺴﺣ تﺎﯿﺻﻮﺼﺧ هﺰﻣ ،ﺖﺨ

و سﺎﺳا ﺮﺑ ﮓﻧر

تﺎﺒﯿﮐﺮﺗ ﺖﻓﺎﺑ و ﺪﺷ مﺎﺠﻧا ﻞﻨﭘ ﺖﺴﺗ شرﻮﺧ

،ﺖﺷﻮﮔ ﺪﻨﻧﺎﻣ ﻪﻤﯿﻗ

لﺪﻣ ﺞﻨﺳ ﺖﻓﺎﺑ هﺎﮕﺘﺳد ﺎﺑ ﻪﭙﻟ و ﯽﻨﯿﻣز ﺐﯿﺳ ﻦﯿﺗﺮﭘ

TV600

ﺖﻓﺮﯾﺬﭘ ترﻮﺻ 3]

.[

2 - 3 - يرﺎﻣآ حﺮﻃ

هدﺎﻔﺘﺳا درﻮﻣ يرﺎﻣآ حﺮﻃ ﻖﯿﻘﺤﺗ ﻦﯾا رد

ًﻼﻣﺎﮐ عﻮﻧ زا ﺎﺑ ﯽﻓدﺎﺼﺗ

3

و راﺮﮑﺗ 5 رﺎﻤﯿﺗ ) لوﺪﺟ 1 ( ﯾﺎﻘﻣ و دﻮﺑ ﺎﺑ ﺎﻫ هداد ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴ

ﻦﮑﻧاد نﻮﻣزآ ﻂﺳﻮﺗ

راﺰﻓا مﺮﻧ mstatc ﺪﺷ مﺎﺠﻧا .

Table 1 Experimental runs based on oil percentage in Mstatc design statistical

Mono Glyceride Gelatin

Guar Fat (%)

Treatment number

0 0

0 6

1

0 0

0 3

2

0 0.5

0 3

3

0.1 0.5

0.1 3

4

0.1 0.3

0.1 3

5

3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ

3 - 1 - ﯽﮔﮋﯾو يﺎﻫ ﯽﯾﺎﯿﻤﯿﺷ

3 - 1 - 1 - ﺪﯿﺴﮐاﺮﭘ هزاﺪﻧا ﺞﯾﺎﺘﻧ

يﺮﯿﮔ راﺪﻘﻣ ﺲﯾﺪﻧا ﺪﯿﺴﮐاﺮﭘ رد وﺮﺴﻨﮐ يﺎﻫ ﻪﻧﻮﻤﻧ

شرﻮﺧ ﻞﮑﺷ رد ﻪﻤﯿﻗ 1

ﺖﺳا هﺪﻣآ .

نﺎﻤﻫ رﻮﻃ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ دﻮﺷ

ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ ﺪﯿﺴﮐاﺮﭘ راﺪﻘﻣ يراد ﯽﻨﻌﻣ يرﺎﻣآ توﺎﻔﺗ

ﺖﺷاﺪﻧ . ﺞﯾﺎﺘﻧ ﻦﯿﻨﭽﻤﻫ داد نﺎﺸﻧ

ﻪﻧﻮﻤﻧ ﻪﯿﻠﮐ ﺪﯿﺴﮐاﺮﭘ راﺪﻘﻣ ﻪﮐ ﺎﻫ

هدوﺪﺤﻣ رد ﺮﺑ ﻖﺒﻄﻨﻣ

دراﺪﻧﺎﺘﺳا ﺪﯿﻟﻮﺗ يﺎﻫ ﺖﺷاد راﺮﻗ .

3] .[

(4)

1.6a 1.54a 1.56a

1.48a 1.56a

1.11 1.21.3 1.41.5 1.61.7 1.81.92

١ ٢ ٣ ۴ ۵

peroxide

Treatment

Fig 1 Peroxide Index in different treatment (Means with different letters differ significantly in p<0.05)

pH- 2-1-3

هزاﺪﻧا ﺞﯾﺎﺘﻧ يﺮﯿﮔ

راﺪﻘﻣ وﺮﺴﻨﮐ يﺎﻫ ﻪﻧﻮﻤﻧ pH

شرﻮﺧ رد ﻪﻤﯿﻗ

ﻞﮑﺷ 2 ﺖﺳا هﺪﻣآ .

ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ رﻮﻃ نﺎﻤﻫ دﻮﺷ

راﺪﻘﻣ pH

ﯽﻨﻌﻣ يرﺎﻣآ توﺎﻔﺗ ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ و ﺖﺳا ﻪﺘﺷاﺪﻧ يراد

راﺪﻘﻣ

رد نآ ﺖﺳا ﻪﺘﺷاد راﺮﻗ دراﺪﻧﺎﺘﺳا هدوﺪﺤﻣ رد ﺎﻫ ﻪﻧﻮﻤﻧ ﻪﯿﻠﮐ 3]

.[

4.83a 4.82a 4.82a 4.79a 4.78a

4.3 4.4 4.5 4.6 4.7 4.8 4.9

1 2 3 4 5

pH

Treatment

Fig 2 pH Value in different treatment

(Means with different letters differ significantly in p<0.05)

3 - 1 - 3 - ﯽﺑﺮﭼ

رادﻮﻤﻧ رد ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ ﯽﺑﺮﭼ ﺮﯾدﺎﻘﻣ 3

ﺖﺳا هﺪﺷ ﻪﺴﯾﺎﻘﻣ .

ناﺮﯾا رد ﻪﻤﯿﻗ ﺖﺷرﻮﺧ وﺮﺴﻨﮐ ﯽﺑﺮﭼ راﺪﻘﻣ لﻮﻤﻌﻣ رﻮﻃ ﻪﺑ 6

ﺎﺗ 7

ﺎﯿﮔ يﺎﻫ ﻦﻏور ندوﺰﻓا ﺎﺑ ﺎﺗﺪﻤﻋ ﻪﮐ ﺪﺷﺎﺑ ﯽﻣ ﺪﺻرد ﯽﺸﺨﺑ و ﯽﻫ

دﻮﺷ ﯽﻣ ﻦﯿﻣﺎﺗ ﺖﺷﻮﮔ ﯽﺑﺮﭼ ﻖﯾﺮﻃ زا ﺰﯿﻧ نآ زا

3] .[ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ

فﺪﻫ ﺶﻫﺎﮐ يﺎﻨﺒﻣ ﺮﺑ ﻪﮐ ﻖﯿﻘﺤﺗ ﻦﯾا يراﺬﮔ 50

ﯽﺑﺮﭼ يﺪﺻرد

،ﺖﺳا هدﻮﺑ ﻞﮑﺷ رد

3 ﺰﯿﻧ ﯽﺑﺮﭼ راﺪﻘﻣ ددﺮﮔ ﯽﻣ هﺪﻫﺎﺸﻣ )

ﻦﻏور (

ددﺮﮔ ﯽﻣ ﺪﯿﻟﻮﺗ ﻪﻧﺎﺧرﺎﮐ رد ﻪﻧازور ﻪﮐ بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ )

4/

6 ﺪﺻرد (

رد ﺮﯿﯿﻐﺗ ﺎﺑ نﻮﯿﺳﻻﻮﻣﺮﻓ

ﻪﺑ 2/

3 ﺘﻓﺎﯾ ﺶﻫﺎﮐ ﺪﺻرد ﺖﺳا ﻪ

. ﻪﺴﯾﺎﻘﻣ

ﻼﻣﺎﮐ يرﺎﻣآ ظﺎﺤﻟ زا ﺶﻫﺎﮐ ﻦﯾا ﻪﮐ داد نﺎﺸﻧ ﺎﻫ هداد ﻦﯿﮕﻧﺎﯿﻣ ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا

يﺎﻫ ﺎﻫ ﻪﻧﻮﻤﻧ ﯽﺑﺮﭼ راﺪﻘﻣ ﺮﺑ يﺮﯿﺛﺎﺗ ﯽﺑﺮﭼ

هﺪﺷ هدﺎﻔﺘﺳا ﻢﮐ ﺮﯾدﺎﻘﻣ رد تﺎﺒﯿﮐﺮﺗ ﻦﯾا ﻪﮐ اﺮﭼ ﺖﺳا ﻪﺘﺷاﺪﻧ ﺖﺳا

ﺖﺳا هدﻮﺒﻧ ﻪﯿﻟوا لﻮﻣﺮﻓ ياﺰﺟا ﻦﯿﺑ ﺖﺒﺴﻧ ﺮﯿﯿﻐﺗ ﻪﺑ ردﺎﻗ و .

نﺎﯿﻤﯾﺮﮐ

نارﺎﮑﻤﻫ و )

2011 ( ﻦﻏور راﺪﻘﻣ رد ﺮﯿﯿﻐﺗ ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ هﺪﻫﺎﺸﻣ ﺰﯿﻧ

ﯽﺑﺮﭼ راﺪﻘﻣ ،غﺮﻣ ﺖﺷﻮﮔ ﺎﺑ نﺎﺠﻨﺴﻓ ﺖﺷرﻮﺧ وﺮﺴﻨﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ زا هدﺎﻔﺘﺳا ﻦﯿﻨﭽﻤﻫ و ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﻒﺼﻧ ﻪﺑ ﯽﯾﺎﻬﻧ لﻮﺼﺤﻣ ﻦﯾﺰﮕﯾﺎﺟ يﺎﻫ ﻨﻌﻣ ﺮﯿﯿﻐﺗ ﯽﺑﺮﭼ ﻢﮐ هدرواﺮﻓ ﯽﺑﺮﭼ راﺪﻘﻣ رد يراد ﯽ

دﺮﮑﻧ دﺎﺠﯾا بﺮﭼ 4]

.[ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﻪﻤﯿﻗ ﺖﺷرﻮﺧ وﺮﺴﻨﮐ

ﯽﻣ -

ﺪﻧاﻮﺗ ﺚﻋﺎﺑ و هﺪﺷ لﻮﺼﺤﻣ ﺖﻣﻼﺳ ﺶﯾاﺰﻓا ﻪﺘﻓﺎﯾ ﻦﯾﺮﺧآ ﻖﺑﺎﻄﻣ

ﯽﯾاﺬﻏ ﻢﯾژر ﯽﺑﺮﭼ ﺶﻫﺎﮐ ،ﯽﻤﻠﻋ يﺎﻫ ﻢﻬﺳ

ﯽﻤﻬﻣ ﺶﻫﺎﮐ رد

(5)

6.43a

3.26b 3.27b 3.27b 3.28b

0 1 2 3 4 5 6 7

1 2 3 4 5

oil (percentage)

Treatment Fig 3 Fat amount in different treatment

3 - 1 - 4 - مﺎﻌﻃ ﮏﻤﻧ

هزاﺪﻧا ﺞﯾﺎﺘﻧ يﺮﯿﮔ

ﮏﻤﻧ راﺪﻘﻣ رد

ﻪﻧﻮﻤﻧ يﺎﻫ وﺮﺴﻨﮐ شرﻮﺧ ﻪﻤﯿﻗ

ﻞﮑﺷ رد 4 ﺖﺳا هﺪﻣآ .

نﺎﻤﻫ رﻮﻃ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ دﻮﺷ

ﮏﻤﻧ راﺪﻘﻣ

ﯽﻨﻌﻣ يرﺎﻣآ توﺎﻔﺗ ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ يراد

ﻪﮐ اﺮﭼ ،ﺖﺳا ﻪﺘﺷاﺪﻧ ﺛ ﮏﻤﻧ راﺪﻘﻣ ﺎﻫرﺎﻤﯿﺗ مﺎﻤﺗ ﻪﺑ

ﺪﺷ ﻪﻓﺎﺿا ﯽﺘﺑﺎ .

داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ ﻪﮐ

ﻪﺘﺷاد راﺮﻗ دراﺪﻧﺎﺘﺳا هدوﺪﺤﻣ رد ﺎﻫ ﻪﻧﻮﻤﻧ ﻪﯿﻠﮐ ﮏﻤﻧ راﺪﻘﻣ ﺖﺳا 3] .[

1.38a 1.44a

1.4a 1.4a 1.38a

1 1.5

1 2 3 4 5

Salt(percent)

Treatment

Fig 4 Nacl amount in different treatment

3 - 2 - ﯽﺴﺣ يﺎﻫ ﯽﮔﮋﯾو

3 - 2 - 1 - ﻢﻌﻃ

يﺮﯿﮔ هزاﺪﻧا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﻪﻧﻮﻤﻧ ﻢﻌﻃ زﺎﯿﺘﻣا

يﺎﻫ وﺮﺴﻨﮐ ﻒﻠﺘﺨﻣ

نﺎﻤﻫ ﻪﻧﻮﮔ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ -

دﻮﺷ دراد دﻮﺟو يراد ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا ﺎﻫ ﻪﻧﻮﻤﻧ ﻦﯿﺑ .

ﯽﺑﺮﭼ

ﯾو ﺮﯾﺎﺳ رد ﻪﮑﻠﺑ رﺎﺘﺧﺎﺳ رد ﺎﻬﻨﺗ ﻪﻧ ﺰﯿﻧ ﻢﻌﻃ ﺮﯿﻈﻧ اﺬﻏ يﺎﻫ ﯽﮔﮋ

دراد ﯽﯾاﺰﺴﺑ ﺮﯿﺛﺎﺗ .

ﯽﻧﺎﺑز يﺎﻫزﺮﭘ يور ﺮﺑ ﯽﺑﺮﭼ يﺎﻬﻟﻮﮑﻟﻮﻣ

ﯽﻣ دﺎﺠﯾا ار يﺪﻨﯾﺎﺷﻮﺧ سﺎﺴﺣا ﺪﻨﻨﮐ

نﺪﺷ ﺮﺗ هﺰﻤﺷﻮﺧ ﺚﻋﺎﺑ ﻪﮐ

ﯽﻣ اﺬﻏ دﻮﺷ . ﺎﺑ لﻮﻤﻌﻣ رﻮﻃ ﻪﺑ ﻢﻌﻃ زﺎﯿﺘﻣا ،ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺎﯾ فﺬﺣ

ﺪﺑﺎﯾ ﯽﻣ ﺶﻫﺎﮐ اﺬﻏ .

يﺎﻫاﺬﻏ درﻮﻣ رد ناﺮﮕﺸﻫوﮋﭘ تﺎﻌﻟﺎﻄﻣ

ﻨﭘ ﺮﯿﻈﻧ ﯽﺗوﺎﻔﺘﻣ ﺮﯿ

بﺮﭼ ﻢﮐ يﻻرازﻮﻣ و

بﺮﭼ ﻢﮐ ﯽﻨﺘﺴﺑ ﺪﯾﻮﻣ

ﺮﺛا ﻢﻌﻃ يور ﯽﺑﺮﭼ ﻪﮐ ﺖﺳا ﻦﯾا ﯽﻨﻌﻣ

يراد دراد 10 ] و 11 .[

نﺎﻤﻫ ﻪﻧﻮﮔ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ دﻮﺷ

ﻢﻌﻃ زﺎﯿﺘﻣا ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺎﺑ شرﻮﺧ

ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا و ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ يراد

بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ ﻦﯿﺑ

ﺎﻔﺘﺳا ﺎﻣا دراد دﻮﺟو ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ نوﺪﺑ بﺮﭼ ﻢﮐ ﻪﻧﻮﻤﻧ و زا هد

ﻦﯾﺰﮕﯾﺎﺟ يﺎﻫ ﺪﺸﺨﺑ دﻮﺒﻬﺑ ار ﻢﻌﻃ زﺎﯿﺘﻣا ﺖﺴﻧاﻮﺗ ﯽﺑﺮﭼ )

ﻞﮑﺷ

5 .(

ياراد ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﻢﻌﻃ زﺎﯿﺘﻣا ﻦﯾﺮﺘﺸﯿﺑ 5/

0 ،ﻦﯿﺗﻻژ ﺪﺻرد

1/

0 و راﻮﮔ ﺪﺻرد 1/

0 فﻼﺘﺧا ﻪﮐ دﻮﺑ ﺪﯾﺮﯿﺴﯿﻠﮔﻮﻧﻮﻣ ﺪﺻرد

ﯽﻨﻌﻣ يرﺎﻣآ يراد

ﻦﯾﺰﮕﯾﺎﺟ ندﻮﺑ بﺮﭼ ﻢﮐ و بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ ﺎﺑ

ﺖﺷاد ﯽﺑﺮﭼ .

يﺪﯾوﺎﺟ ﻪﻄﺑار ﻦﯾا رد )

2012 ( يﺪﯿﺷر و )

2012 (

ﯽﺳرﺮﺑ درﻮﻣ ﯽﻨﺘﺴﺑ و ﺮﯿﻨﭘ رد ار ﯽﺑﺮﭼ يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ ﺮﯿﺛﺎﺗ ﻪﮐ ﺪﻨﺘﻓﺎﯾ ﺖﺳد ﯽﻬﺑﺎﺸﻣ ﺞﯾﺎﺘﻧ ﻪﺑ ﺪﻧداد راﺮﻗ 11]

و 12 .[

(6)

3.63b

2.83c

3.61b 4.03a

3.63a

0 1 2 3 4 5

1 2 3 4 5

Taste

Treatment

Fig 5 Comparing flavors between different treatments (Means with different letters differ significantly in p<0.05)

3 - 2 - 2 - ﮓﻧر

هزاﺪﻧا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ يﺮﯿﮔ

زﺎﯿﺘﻣا ﮓﻧر وﺮﺴﻨﮐ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ

نﺎﻤﻫ ﻪﻧﻮﮔ هﺪﻫﺎﺸﻣ ﻪﮐ

ﯽﻣ ددﺮﮔ ﺖﺳا بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﮓﻧر زﺎﯿﺘﻣا ﻦﯾﺮﺘﺸﯿﺑ

ﻣ ﮓﻧر زﺎﯿﺘﻣا ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯽﺑﺮﭼ ﺶﻫﺎﮐ و لﻮﺼﺤ

هﺪﺷ ﺖﺳا . زا ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﺮﮕﯾد يﻮﺳ يﺎﻫ

ﺘﻣا ﺖﺴﻧاﻮﺘﻧ ﯽﺑﺮﭼ ﮓﻧر زﺎﯿ

ﻪﺑ ار ﺎﻫ ﻪﻧﻮﻤﻧ زا ﮏﯾ ﭻﯿﻫ بﺮﭼﺮﭘ ﻪﻧﻮﻤﻧ زﺎﯿﺘﻣا

ﺪﻧﺎﺳﺮﺑ .

ًﻻﻮﺻا

ﺢﻄﺳ ﺮﺑ هدﺎﺘﺴﯾا ﻦﻏور ﻪﯾﻻ ﻪﺑ ﻪﮐ ﺪﻨﺘﺷاد رﺎﻬﻇا نﺎﮔﺪﻨﻨﮐ فﺮﺼﻣ شرﻮﺧ ﺖﯿﺑﻮﻠﻄﻣ ﺖﻓا ﺚﻋﺎﺑ ار نآ ندﻮﺒﻧ و ﻪﺘﺷاد ﻪﻗﻼﻋ ﻪﻤﯿﻗ

ﻮﺼﺤﻣ ﯽﮕﻧر ﺪﻨﺘﺴﻧاد ل

.

4.43a

3.1d

3.83b 3.73b 3.5c

0.501 1.52 2.53 3.54 4.55

1 2 3 4 5

Color

Treatment

Fig 6 Comparing color between different treatments (Means with different letters differ significantly in p<0.05)

3 - 2 - 3 - ﻮﺑ

ﺞﯾﺎﺘﻧ هزاﺪﻧا زا ﻞﺻﺎﺣ يﺮﯿﮔ

زﺎﯿﺘﻣا ﻮﺑ ي وﺮﺴﻨﮐ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ

ﻤﻫ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ ﻪﻧﻮﮔ نﺎ

ﯽﻨﻌﻣ يرﺎﻣآ توﺎﻔﺗ ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ دﻮﺷ يراد

ﺮﮕﯾﺪﮑﯾ ﺎﺑ

ﺪﻨﺘﺷاﺪﻧ . نﺎﻤﻫ نﻮﭼ ﻪﮐ رﻮﻃ

ﻪﻤﯿﻗ ﺖﺷرﻮﺧ وﺮﺴﻨﮐ ﺪﯿﻟﻮﺗ شور رد

ﯾا ﻪﯿﻟوا داﻮﻣ زا لﻮﺼﺤﻣ ﺪﯿﻟﻮﺗ رد ،ﺪﺷ نﺎﯿﺑ ﯽ

هدﺎﻔﺘﺳا ﺪﯾدﺮﮔ ﻪﮐ هﺪﻤﻋ ﻢﻬﺳ و هدﻮﺑ يﻮﻗ يﻮﺑ و ﺮﻄﻋ ياراد ﺎﻬﻧآ زا ﯽﺧﺮﺑ

ﯽﯾا رد ار

ﻧ لﻮﺼﺤﻣ يﻮﺑ راد ﯽﯾﺎﻬ

ﯽﻣ ا ﺪﻨﺷﺎﺑ . ﻪﺟﻮﮔ بر ،تﺎﺟ ﻪﯾودا ،زﺎﯿﭘ

ﯽﮕﻧﺮﻓ

، ﺮﻄﻋ دﺎﺠﯾا ﻞﻣاﻮﻋ ﻦﯾﺮﺘﻤﻬﻣ ،نآ رد نﺎﻬﻨﭘ ﯽﺑﺮﭼ و ﺖﺷﻮﮔ

ﺪﻨﺘﺴﻫ لﻮﺼﺤﻣ رد ﻮﺑ و .

ﻦﯾا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ قﻮﻓ تﺎﺒﯿﮐﺮﺗ ﻪﮐ

رد

زﺎﯿﺘﻣا ﻦﯿﺑ راد ﯽﻨﻌﻣ فﻼﺘﺧا مﺪﻋ ﺪﻧا هدﻮﺑ ﺖﺑﺎﺛ ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ ﺖﺳا هدﻮﺒﻧ رﺎﻈﺘﻧا زا رود ﺎﻬﻧآ ﻦﯿﺑ رد ﺪﺑ .

(7)

3.23a

3.13a

3.03a

3.19a 3018a

2.5 2.7 2.9 3.1 3.3 3.5

1 2 3 4 5

Perfume

Treatment

Fig 7 Comparing aroma between different treatments (Means with different letters differ significantly in p<0.05)

3 - 2 - 4 - يﺮﻫﺎﻇ ﺖﯿﻌﺿو

وﺮﺴﻨﮐ يﺎﻫ ﻪﻧﻮﻤﻧ ﯽﻣﻮﻤﻋ ﺮﻫﺎﻇ زﺎﯿﺘﻣا شرﻮﺧ

ﻞﮑﺷ رد ﻪﻤﯿﻗ 8

ﺖﺳا هﺪﺷ هدروآ .

ﺷ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ ﻪﻧﻮﮔ نﺎﻤﻫ هرﺎﻤﺷ ﻪﻧﻮﻤﻧ دﻮ

4

) 5/

0 ،ﻦﯿﺗﻻژ ﺪﺻرد 1/

0 و راﻮﮔ ﺪﺻرد 1/

0 ﺪﯾﺮﯿﺴﯿﻠﮔﻮﻧﻮﻣ ﺪﺻرد (

زﺎﯿﺘﻣا ﻦﯾﺮﺘﺸﯿﺑ ياراد ﺮﻈﻧ زا

ﺖﺳا هدﻮﺑ ﯽﻣﻮﻤﻋ ﺮﻫﺎﻇ .

ﻪﮐ ﯽﺘﺷادﺮﺑ

ﻪﺘﺷاد لﻮﺼﺤﻣ ﯽﻣﻮﻤﻋ ﺮﻫﺎﻇ زا نارواد ﺪﻧا

زا ﯽﺒﯿﮐﺮﺗ ﻞﻣﺎﺷ تﺎﺒﺛ و ﺖﺳا هدﻮﺑ ﯽﻨﯿﻣز ﺐﯿﺳ و ﺖﺷﻮﮔ ،ﻪﭙﻟ يﺮﻫﺎﻇ ﺖﯿﻌﺿو

ﻪﻟ مﺪﻋ و لﻮﺼﺤﻣ ﯽﻠﮑﺷ رد ﺮﺛﻮﻣ ﻞﻣاﻮﻋ ﻦﯾﺮﺘﻤﻬﻣ زا ﯽﮑﯾ ﯽﮔﺪﺷ

ﺖﺳا هدﻮﺑ زﺎﯿﺘﻣا ﻦﯾا ﺶﯾاﺰﻓا .

ﻞﮑﺷﺪﺑ و ﯽﻨﯿﻣز ﺐﯿﺳ ﺎﯾ ﻪﭙﻟ نﺪﺷ ﻪﻟ

ﺮﻈﻨﻣ زا لﻮﺼﺤﻣ ﺖﯿﺑﻮﻠﻄﻣ ﺶﻫﺎﮐ ﻞﯾﻻد ﻦﯾﺮﺘﻬﻣ زا لﻮﺼﺤﻣ نﺪﺷ ﺖﺳا هدﻮﺑ نارواد .

3.83b

3.06d

3.83a 4.07a

3.43c

0 0.5 1 1.5 2 2.5 3 3.5 4 4.5

1 2 3 4 5

General appearance

Treatment

Fig 8 Comparing appearance between different treatments (Means with different letters differ significantly in p<0.05)

3 - 3 - ﯽﮑﯾﺰﯿﻓ يﺎﻫ ﯽﮔﮋﯾو

3 - 3 - 1 - ﺖﺷﻮﮔ ﯽﺘﻔﺳ

هزاﺪﻧا ﻪﺑ طﻮﺑﺮﻣ ﺞﯾﺎﺘﻧ يﺮﯿﮔ

ﻞﮑﺷ رد ﺖﺷﻮﮔ ﯽﺘﻔﺳ 9

ﯽﺘﻔﺳ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯽﺑﺮﭼ ﺶﻫﺎﮐ دﻮﺷ ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ ﻪﻧﻮﮔ نﺎﻤﻫ ﺖﺳا هﺪﺷ ﺖﺷﻮﮔ ﺖﻓﺎﺑ .

ﺮﭼ ﺎﺑ يﺎﻫ ﻪﻧﻮﻤﻧ رد ﺮﮕﯾد ترﺎﺒﻋ ﻪﺑ ﯽﺑ

ﺖﺳا هدﻮﺑ ﺮﺗ لﻮﮐﺎﻣ و هﺪﺷ ﻪﺘﺨﭘ ﺮﺘﺸﯿﺑ ﺖﺷﻮﮔ ﺮﺘﻤﮐ .

و رﻮﭘ ﻦﺴﺣ

نارﺎﮑﻤﻫ ) 2015 ( ﻂﯾاﺮﺷ و ﻦﻏور راﺪﻘﻣ ﻪﮐ ﺪﻧدﺮﮐ هﺪﻫﺎﺸﻣ ﺰﯿﻧ ﺮﻓ

آ ﺖﺳا ﺮﺛﻮﻣ ﻞﻓﻼﻓ ﺖﻓﺎﺑ يور ﺮﺑ يرو ﻪﺑ

ﻪﮐ يرﻮﻃ ﺎﺑ ا ﺰﻓ ا ﺶﯾ

ز ﺎﻣ ن ﺮﺳ خ ﺮﮐ ند ﻮﺘﺤﻣ ر ي ﺶﻫﺎﮐ ﺖﺑﻮﻃ و

ﺰﯿﻣ ﯽﻟ ور نا ﻦﻏ ،

ﺮﯿﯿﻐﺗ تا ﯽﻠﮐ ر ﮓﻧ ، ﯽﺘﻔﺳ و ﻢﺠﺣ ا ﺰﻓ ا ﺑﺎﯾ ﯽﻣ ﺶﯾ ﺪ

. ﺎﺑ ﻦﯿﻨﭽﻤﻫ

ا ﺰﻓ ا ﺶﯾ د ﺎﻣ ي ﺮﺳ خ ﺮﮐ ور ند ﺪﻧ ﯽﻟوﺰﻧ ﻮﺘﺤﻣ ر ي ﯽﻣ ﺶﻫﺎﮐ ﺖﺑﻮﻃ

ﺪﺑﺎﯾ زا و ﺰﯿﻣ نا ﺬﺟ ور ب ﻮﺷ ﯽﻣ ﻪﺘﺳﺎﮐ ﺰﯿﻧ ﻦﻏ د

13] . [ سﺎﯾرآ

نارﺎﮑﻤﻫ و زﺪﻨﻣ )

2013 ( نﺎﻣز و ﺎﻣد ﺶﯾاﺰﻓا ﺎﺑ ﺪﻧدﻮﻤﻧ رﺎﻬﻇا ﺰﯿﻧ

ﯽﻣ ،ندﺮﮐ خﺮﺳ ناﻮﺗ

ﺎﻫ ﻪﻧﻮﻤﻧ ﺖﻓﺎﺑ ﯽﺘﻔﺳ ﺶﯾاﺰﻓا و دﻮﺒﻬﺑ ﻪﺑ

دﺮﮐ ﮏﻤﮐ 14]

.[ و ﮏﯿﺑ نارﺎﮑﻤﻫ ) 2016 ( ﺪﻨﺘﺷاد رﺎﻬﻇا ﺰﯿﻧ ﺎﺑ ﻪﮐ

(8)

ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﻪﺘﺨﭘ ﺖﺷﻮﮔ ﯽﺘﻔﺳ نﺎﺘﮐ ﻦﻏور ندوﺰﻓا .

بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ﺮﯿﯿﻐﺗ ﺮﻣا ﻦﯾا ﻞﯿﻟد )

(WHC ﺖﺳا هﺪﯾدﺮﮔ ناﻮﻨﻋ

15] .[

566a

480b 475b 470b 479b

0 100 200 300 400 500 600

1 2 3 4 5

Meat firmness(g)

Treatment

Fig 9 Comparing hardness of meat between different treatments (Means with different letters differ significantly in p<0.05)

3 - 3 - 2 - ﯽﻨﯿﻣز ﺐﯿﺳ ﯽﺘﻔﺳ

ﯽﺘﻔﺳ يﺮﯿﮔ هزاﺪﻧا ﻪﺑ طﻮﺑﺮﻣ ﺞﯾﺎﺘﻧ ﯽﻨﯿﻣز ﺐﯿﺳ

ﻞﮑﺷ رد 10 هﺪﻣآ

ﺖﺳا . هﺪﻤﻋ ﺖﻤﺴﻗ ﯽﻨﯿﻣز ﺐﯿﺳ ﺮﯿﻈﻧ ﻻﺎﺑ ﻪﺘﺳﺎﺸﻧ ﺎﺑ تﻻﻮﺼﺤﻣ رد

ﺎﺸﻧ نﺪﺷ ﻪﻨﯿﺗﻻژ ﻪﺑ طﻮﺑﺮﻣ ﯽﺘﻓﺎﺑ تاﺮﯿﯿﻐﺗ ﯽﻫد تراﺮﺣ ﯽﻃ رد ﻪﺘﺳ

ﺖﺳا 16] . [ رد ﯽﻫد تراﺮﺣ نﺎﻣز و ﺎﻣد ﻪﮐ ﻦﯾا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ

ﻪﻨﯿﺗﻻژ ﺪﻨﯾاﺮﻓ رد ﯽﺗوﺎﻔﺗ اﺬﻟ ﺖﺳا هدﻮﺑ نﺎﺴﮑﯾ ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ ﺳ و نﺪﺷ ﺪﯾدﺮﮕﻧ هﺪﻫﺎﺸﻣ ﯽﻨﯿﻣز ﺐﯿﺳ ﯽﺘﻔ .

391.66a 391.33a

386.33a

391a

387.66a

383 384 385 386 387 388 389 390 391 392 393

1 2 3 4 5

Potato stiffness

Treatmant

Fig 10 comparing hardness of potato between different treatments (Means with different letters differ significantly in p<0.05)

4 - ﯽﻠﮐ يﺮﯿﮔ ﻪﺠﯿﺘﻧ

ﺖﻔﮔ ناﻮﺗ ﯽﻣ ﻖﯿﻘﺤﺗ ﻦﯾا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﺪﯿﻟﻮﺗ ﻪﮐ

شرﻮﺧ وﺮﺴﻨﮐ

ًﻼﻣﺎﮐ ﯽﺘﻌﻨﺻ ﺢﻄﺳ رد بﺮﭼ ﻢﮐ ﻪﻤﯿﻗ ﺮﯾﺬﭘ نﺎﮑﻣا

ﺖﺳا . ﻦﯾا ﺪﯿﻟﻮﺗ ﺮﺿﺎﺣ لﺎﺣ رد ترﻮﺻ ناواﺮﻓ ﯽﺑﺮﭼ ﺎﺑ هدرواﺮﻓ

ﻣ ﻊﺒﺗ ﻪﺑ و ﻪﻌﻣﺎﺟ رد ﯽﺑﺮﭼ فﺮﺼﻣ ﻪﻧاﺮﺳ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﻪﮐ دﺮﯿﮔ ﯽ

دﻮﺷ ﯽﻣ نﺎﻃﺮﺳ و قوﺮﻋ و ﺐﻠﻗ يﺎﻫ يرﺎﻤﯿﺑ ﺶﯾاﺰﻓا نآ .

ﺞﯾﺎﺘﻧ

زا ﯽﺧﺮﺑ ﯽﺑﺮﭼ يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦﯾا

ﺖﺳا ﺪﯿﻔﻣ و ﯽﻠﻤﻋ .

شرﻮﺧ وﺮﺴﻨﮐ ﯿﻗ

ﺎﺑ ﻪﺘﻓﺎﯾ دﻮﺒﻬﺑ بﺮﭼ ﻢﮐ ﻪﻤ

دﻮﺑ ﯽﺒﺳﺎﻨﻣ ﻢﻌﻃ ياراد ﯽﺑﺮﭼ يﺎﻫ ﻦﯾﺰﮕﯾﺎﺟ ه

ﺖﯿﻌﺿو ﺮﻈﻧ زا و

نآ ياﺰﺟا يﺮﻫﺎﻇ )

ﻦﻏور بآ و ﯽﻨﯿﻣز ﺐﯿﺳ ،ﺖﺷﻮﮔ ،ﻪﭙﻟ (

درﻮﻣ

ﺖﻓﺮﮔ راﺮﻗ نﺎﺑﺎﯾزرا شﺮﯾﺬﭘ .

ﻦﯾا ﺞﯾﺎﺘﻧ زا هدﺎﻔﺘﺳا ﺪﺳر ﯽﻣ ﺮﻈﻧ ﻪﺑ

يزﺎﺳوﺮﺴﻨﮐ ﺖﻌﻨﺻ رد ﻖﯿﻘﺤﺗ ﯽﻣ

ﺪﻧاﻮﺗ ﺖﻣﻼﺳ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ

ﺶﻫﺎﮐ و لﻮﺼﺤﻣ ﻪﯿﻟوا داﻮﻣ ﻪﻨﯾﺰﻫ

ددﺮﮔ .

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5 - ﻊﺑﺎﻨﻣ

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[2] Blaga, L. 2006. Fat replacers. Journal of Agro alimentary Processes and Technologies, XII(2),433-442.

[3] Institute of Standard and industrial Research of Iran. 2009. Canned Khoresht Gheymeh, Specifications and test methods, No:4294.

ISIRI. Iran.

[4] Karimian, H. and Imam-Jomeh, Z. 2011.

Studying on the application of fat replacers on the physicochemical and quality properties of canned products. 18^th Congress of Food Science and Technology, RIFST Institute, Iran.

[5] Demirci, Z. O., Yilmaz, I. and Demirci, A. S.

2014. Effects of xanthan, guar, carrageenan and Locust bean gum addition on physical, chemical and sensory properties of meatballs.

Journal of Food Science Technology. 51(5):

936–942.

[6] Serdaroglu, M., Nacak, B., Karabiyikoglu, M. and Keser, G. 2016. Effects of partial Beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean Journal of Food Science and Animal Resources. 36(6), 744–751.

[7] Rather, S. A., Masoodi, F. A., Akhter, R., Rather, J. A. and Amin, F. 2017. Effects of Guar gum as a fat substitute in low fat meat emulsions. Food Processing and Preservation, 41(6), jfp, 13249.

[8] Nettleton, J. A., Brouwer, I. A., Geleijnse, J.

M. and Hornstra, G. 2017. Saturated fat consumption and risk of coronary heart disease and ischemic stroke: A science update. Annals of Nutrition and Metabolism. 70(1), 26–33.

[9] Anaizi, N.2018. The dietary fat–heart disease hypothesis: An ongoing debate. Ibnosina Journal of Medical Biomed Science, 10(1), 3-8.

[10] Mazaheri-Nasab, M., Habibi-Najafi, M. B.

and Razavi, S. M. A. 2012. Effect of application of two types of fat replacers on the physicochemical and sensory characteristics of low-fat Mozzarella cheese. IFSTR Journal, 8(2), 103-114.

[11] Javidi, F. 2012. Effect of Guar and Basil seeds gum as fat replacers on the rheological, physical and sensory characteristics of low- fat and half-fat Ice cream. A Msc. Thesis of Ferdowsi University of Mashad.

[12] Rashidi, H., Mazaheri-Tehrani, M., Razavi, S. M. A. and Ghods-Rohany, M. 2012.

Determination of coagulation and chemical characteristics of UF cheese made from retentate powder in deferent levels of fat and calcium chloride. FSCT Journal, 35(9), 25-34.

[13] Hassan-Poor, N., Mohebbi, M. and Varidi, M. 2015. Evaluation of effect of coating and frying conditions on the physicochemical characteristics of deep fried Falafel. FSCT Journal, 47(12), 53-63.

[14] Arias-Mendez, A., Warning, A., K. Datta, A. and Balsa-Canto E.2013. Quality and safety driven optimal operation of deep-fat frying of potato chips. Food Engineering, 119: 125-134.

[15] Beak, K. H., Utama, D. T., Lee, S. G., An, B. K. and Lee, S. K.2016. Effects of replacing pork back fat with Canola and Flaxseed oils on physicochemical properties of emulsion Sausages from spent layer meat. Asian- Australia’s Journal of Animal Sciences, Volume 29(6).

[16] Andersson, A. and Gekas V., Lind, I., Oliveira F. and Oste R.1994. Effect of preheating on potato texture. Food Science and Nutrition, 34: 229-251.

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Investigating the possibility of producing low-fat canned Gheymeh stew using fat substitutes and determining its physicochemical and

sensory properties

Jalali Tajoddin, N. ¹, Hakimzadeh, V.^2, Rashidi, H. ³

1. M.Sc. student of department of food science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

2. Assistant professor of department of food science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

3. Food industries depaetment,Khorasan Razvi agricultural and natural resources research and education center, AREEO, Mashad, iran.

(Received: 2017/12/25 Accepted:2018/09/23)

The consumption of full fat foods has led to an increase in obesity and diseases such as heart attacks.

Gheymeh Stew is also a fatty product and in this regard, the possibility of producing low-fat type was studied. The produced samples consisted of one high-fat sample with about 6% fat and four low fatty samples with about 3% fat. In order to reduce the defects caused by fat reduction, fat substitutes including gelatin (0.3 and 0.5%), guar (0.1%) and monoglyceride (0.1%) were used in different compositions. One of the low-fat samples was also produced without fat replacer. Samples of Gheymeh stew were subjected to chemical (salt, fat, pH, peroxide), sensory (taste, color, odor, appearance) and mechanical texture (meat and potato firmness) tests. The results showed that there was no statistically significant difference between sodium salt, peroxide value and pH of different treatments. On the other hand there was a significant difference in fat content (p ≤ 0.05) between high fat and low fat samples. Adding fat substitutes improved the taste scores of low-fat samples. The best color score was for the high-fat sample and the use of a fat substitute could not compensate for this deficiency. Fat reduction caused a decrease in the firmness of the meat and in this regard, low fat samples showed a significant difference (P ≤ 0.05) with high fatty samples. Application of fat replacers didn’t have any significant effect on Meat and potato hardness.

Keywords: Fat replacer, Gelatin, Gheymeh stew, Low-Fat, Guar gum.