مروری بر کاربرد عصاره‌های گیاهی برای کنترل ملانوزیس در میگوی پرورشی

محورهای موضوعی : علوم و صنایع غذایی

مینا سیف زاده ¹ (استادیار مرکز ملی تحقیقات فرآوری آبزیان، پژوهشکده آبزی‌پروری آب‌های داخلی، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران)

تاریخ دریافت : 1400/09/29 تاریخ پذیرش : 1400/12/15 تاریخ انتشار : 1400/08/01

کلید واژه: میگوی پرورشی, آنتی‌اکسیدان, عصاره‌های گیاهی, ملانوزیس, متا بی سولفیت سدیم,

چکیده مقاله :

میگو محصول بسیار فاسدشدنی با ماندگاری محدود به دلیل ملانوزیس و ترکیب بیولوژیکی است. کنترل اثرات مخرب ملانوزیس از چالش های حائز اهمیت برای صنعت است. ملانوزیس در سخت‌پوستان معمولاً با استفاده از مهارکننده هایی مانند متا بی سولفیت سدیم کنترل می شود. بااین‌حال استفاده از مهارکننده‌های مصنوعی برای ملانوزیس و آنتی‌اکسیدان‌ها در فرآوری مواد غذایی معمولاً با ملاحظات مربوط به ایمنی و تأثیر بر کیفیت غذا محدود می‌شود. ازاین‌رو طی دهه اخیر گرایش به سمت مطالعاتی برای کاربرد عصاره های طبیعی برای کنترل ملانوزیس میگو افزایش یافت. از داده های برخی مقالات منتشرشده از پایگاه های Science Direct، Pub Med، SpringerLink و Scopus در مورد بروز رنگ‌دانه سیاه ملانین در پوست میگو استفاده شد. میگوها به روش غوطه وری پوشش شده و در یخ یا یخچال نگهداری شدند. در ایران صرفاً اثرات عصاره دانه انگور برای جلوگیری از ملانوزیس مطالعه شده است. بعضی از مطالعات تأثیر عصاره های گیاهی ازجمله گشنیز ویتنامی، برگ میوه کاوا، رز ماری، چای سبز، آوکادو، رسوب قهوه عربی و چاموانگ را در مقایسه با متا بی سولفیت سدیم بیشتر گزارش کردند. برخی از پژوهشگران اثرات عصاره هایی ازجمله زیتون، رزماری، آویشن را به همراه متا بی سولفیت سدیم در جلوگیری از ملانوزیس در مقایسه با متا بی سولفیت سدیم به‌تنهایی بیشتر بیان کردند. عصاره های گیاهی طی زمان ۲۸-۲ روز برای کاهش بروز لکه سیاه در میگو مؤثر بودند. مطالعات نشان دادند که عصاره های گیاهی می توانند به‌منزله آنتی اکسیدان عمل کرده و جایگزین طبیعی مؤثر برای مهار ملانوزیس بعد از مرگ میگو باشند.

چکیده انگلیسی:

Shrimp is a highly perishable product with limited shelf life due to melanosis and biological composition. Controlling the destructive effects of melanosis is one of the major challenges for the industry. Melanosis in crustaceans is usually controlled by inhibitors such as sodium metabisulfite. However, the use of synthetic inhibitors for melanosis and antioxidants in food processing is usually limited by considerations related to safety and impact on food quality. Thus, over the last decade, the trend towards studies on the use of natural extracts to control shrimp melanosis has increased. Data from some articles published by ScienceDirect, PubMed, Scopus, SpringerLink, and Scopus databases on the occurrence of melanin black pigment in shrimp skin were used. The shrimps were dipped in extracts and stored in ice or refrigerator. In Iran, only the effects of grape seed extract to prevent melanosis have been studied. Some studies have reported higher effects of plant extracts such as Garcinia cowa Roxb, Persicaria Odorata, rosemary, green tea, avocado, Arabic coffee grounds, and chamomile than sodium bisulfite. Some researchers have described the effects of extracts such as olive, rosemary, and thyme along with metabisulfite in preventing melanosis more than metabisulfite alone. Plant extracts were effective in reducing black spots in shrimp for 2-28 days. Studies have shown that plant extracts can act as antioxidants and be an effective natural alternative to inhibit melanosis after shrimp death.

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