مطالعه باقیمانده متابی‌سولفیت سدیم و اثر آن بر کیفیت میکروبی میگوی وانامی پرورشی (Litopenaeus vannamei) (مقاله کامل تحقیقاتی)
محورهای موضوعی :
علوم و صنایع غذایی
مینا سیف‌زاده
1
,
علی اصغر خانی‌پور
2
1 - مربی پژوهشی موسسه تحقیقات علوم شیلاتی کشور، پژوهشکده آبزی پروری آب های داخلی، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران
2 - دانشیار موسسه تحقیقات علوم شیلاتی کشور، پژوهشکده آبزی پروری آب های داخلی، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران
تاریخ دریافت : 1393/05/20
تاریخ پذیرش : 1395/03/19
تاریخ انتشار : 1395/03/01
کلید واژه:
باقیمانده متابی‌سولفیت سدیم,
میگوی وانامی,
تغییرات باکتریایی,
باکتری‌های عامل مسمومیت غذایی,
چکیده مقاله :
این پروژه با هدف مطالعه تأثیر متابی‌سولفیت سدیم بر کیفیت میکروبی فرآورده، مدت زمان ماندگاری و باقیمانده این ترکیب در بافت خوراکی میگوی پرورشی در سردخانه انجام شد. برای اجرای این تحقیق یک تیمار و یک شاهد در نظر گرفته شد. نمونه‌ها با متابی‌سولفیت سدیم 3 درصد به‌مدت 10 دقیقه تیمار و طی 6 ماه در سردخانه 18- درجه سلسیوس نگهداری شدند. کیفیت نمونه‌ها با استفاده از آزمون‌های باکتریایی مورد ارزیابی قرار گرفت. طبق نتایج مطالعه، شمارش کلی باکتری‌ها، جمعیت استافیلوکوکوس و کلی‌فرم‌ها در نمونه‌های تیمار و شاهد کاهش معنی‌دار نشان دادند (05/0(P<. هم‌چنین آلودگی به سودوموناس آئروجینوزا، ویبریو پاراهمولیتیکوکوس و اشریشیا کولای در نمونه‌های تیمار و شاهد کمتر از CFU/g 10 بود. ارزیابی غلظت متابی‌سولفیت سدیم نشان داد مقدار باقیمانده آن در نمونه‌های تیمار در حد مجاز بود (mg/kg 100). آزمایشات باکتریایی، وجود تفاوت معنی‌دار بین نمونه‌های تیمار و شاهد طی مدت زمان ماندگاری در سردخانه را نشان داد. با توجه به عدم حضور باکتری‌های بیماری‌زا در نمونه‌های تیمار شده و میزان مجاز باقیمانده متابی‌سولفیت سدیم در محصول نهایی، می‌توان به این نتیجه رسید که تیمار متابی‌سولفیت سدیم روش مناسبی برای حفظ کیفیت میکروبی میگوی وانامی است.
چکیده انگلیسی:
This project was carried out to evaluate the effect of metabisulfite sodium on microbial quality, shelf-life as well as residual of metabisulfite sodium in edible tissue of processed cultured shrimp during freezing storage. The samples were treated with 3% metabisulfite sodium for 10 minutes and were stored at -18 °C for 6 months. Then, the microbial quality of the samples was assayed. Results revealded a significant reduction (P<0.05) in total bacterial count and populations of staphylococci and coliform bacteria in the test and control samples. Moreover, contamination with Pseudomonas aeroginosa, Vibrio parahemolyticus and Escherichia coli was estimated below 10 CFU/g in the both test and control samples. According to the results, the amount of metabisulfite sodium residue in the treated shrimp samples was below the approved limit of 100 mg/kg. During the storage period a significant (P<0.05) difference was observed between the treatment and control groups. Absence of pathogenic bacteria in the treated samples together with the approved level of metabisulfite sodium residual in the final product, it was concluded that metabisulfite sodium treatment could be a suitable method for kepping the microbial quality of vannamei shrimp.
منابع و مأخذ:
مرتضوی، علی؛ کاشانی‌نژاد، مهدی و ضیاءالحق، سیدحمیدرضا (1381). میکروبیولوژی مواد غذایی، (ترجمه). تألیف: فریزیر، ویلیام و وستهوف، دنیس، چاپ دوم، مؤسسه چاپ و انتشارات دانشگاه فردوسی مشهد، صفحات 517-566.
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· Adams, M.R. and Moss, M.O. (2008). Food microbiology. 3rd edition, RS.C,London, pp. 334–350.
· Andrews, W.H. and Hammack, T.S. (2003). Food sampling and preparation of sample homogenatwe, Chapter 1 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.
· Banwart, G.J. (2004). Basic food microbiology, Second edition, CBSPublishers and Distributors, New Delhi. pp: 178–215.
· Bennett, R.W. and Lancette, G.A. (2001). Staphylococcus aureus, Chapter 12 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.
· Benson, H. J. (2002). Microbiological applications, Eighth edition, McGraw-Hill pub, New York. pp: 290–343.
· Bisen, P.S. and Verma, K. (1998). Handbook of Microbiology. First edition, CBS, New Delhi, pp: 315–346.
· Burton, G.R.W. (1998). Microbiology for the Health Sciences. First edition, Lippincott Williams & Wilkins Publication. Philadelphia, P.A. pp: 85–114.
· Cappuccino, J.C. and Sherman, N. (1999). Microbiology. First edition, Benjamin/Cumming Science Publishing, Redwood City, Calif, pp: 116–167.
· Cobb, B.F.I., Alaniz, C.A. and Thrompson, J.R. (1973). Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38: 225–229.
· Concalves, A.A. and Junior, C.S.G.G. (2009). The effect of uptake on storage quality of frozen shrimp. Journal of Food Engineering, 90(2): 285–290.
· Depaolajr, A. and Kysner, C.A. (2004). Vibrio, Chapter 9 in Bacteriological Analytical Manual. 8th edition. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.
· Edberg, U. (1993). Enzymatic determination of sulphite in food: NMKL Interlaboratory study. Journal of AOAC International. 76 (1): 53–58.
Feng, P., Weagant, S.D. and Grant, M.A. (2013). Enumeration of Escheria coli and the Coliform bacteria, Chapter 4 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.
· Frank, K.L. and Patel, R. (2007). Activity of sodium metabisulfite against planktonic and biofilm Staphylococcus species. Diagnostic Microbiology and Infectious Disease; 57(4):355–359.
· Forbes, I.C. (1996). Sodium Metabisulfite and Sodium Sulfite Blends to Control Shrimp Melanosis and Reduce Sulfur Dioxide. First edition, University of Florida, F.L.A.pp: 198–246.
· Holt, J.G., Krieg, R.N., Sneath, P.H.A., Staley, J.T. and Williams, S.T. (1994). Bergeys Manual of Determinative Bacteriology. 9th ed, Williams & Wilkins, Baltimore, M. D., pp: 590– 593.
· Hui, Y.H., Cornillon, P., Guerrero, I., Hilim, M., Murrell, W. and Nip, K. (2004). Handbook of frozen foods. First edition, Macel Dekker Pub; New York, pp: 134–176.
· Jay, J.M. (2003). Modern Food Microbiology. 4th edition, CBS Publishers and Distributors, New Delhi, pp: 254–283.
· Kanduri, L. and Eckhard, R.A.(2002). Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers. First edition, Willy Blackwell, Oxford, London. pp: 145–156.
· Maturin, L.J. and Peeler, J.T. (2001). Aerobic plate counts, Chapter 3 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.
· McDonald, L.C., Hackney, C.R. and Ray, B. (1983). Enhanced recovery of injured Escherichia coli by compounds that degrade hydrogen peroxide or block its formation. Applied and Environmental Microbiology, 45(2): 360–365,
· McEvily, A., Radha I. and Otwell, S. (1991). Sulfite alternative prevents shrimps melanosis. Food Technology, 45( 9): 80-86
· Mortazavi, A., Kashaninejad, M. and Ziaalhag, S.H.R. (2002). Food microbioloy, (Translation). Author: Frezier, Viliam. And Vesthof, Danis. 2nd Edition, Printing and publishing institution University of Ferdowsi Mashhad: 517-566. [in Persian]
· Official Methods of Analysis Chemistry. (2014). «Bacteria/Pseudomonas aeruginosa (ATCC No. 15442)». No. ATCC 964.02. First edition.
· Omojowo, F.S., Idris, G.L. and Ihuahi, J.A. (2009). Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Nature and Science Journal, 7(10):10-17.
