تاثیر پوشش کیتوزانی حاوی نانولیپوزوم پروتئین هیدرولیز شده ضایعات میگو در کنترل لکهسیاه و افزایش ماندگاری میگوی پا سفید غربی (Litopenaeus vannamei)
محورهای موضوعی : فرآورده های شیلات
سیده معصومه کمالی
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بهاره شعبان پور
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پرستو پورعاشوری
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معظمه کردجزی
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1 - گروه فرآوري محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزي و منابع طبیعی گرگان، گرگان، ایران.
2 - گروه فرآوري محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزي و منابع طبیعی گرگان، گرگان، ایران.
3 - گروه فرآوري محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزي و منابع طبیعی گرگان، گرگان، ایران.
4 - گروه فرآوري محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزي و منابع طبیعی گرگان، گرگان، ایران.
کلید واژه: نانولیپوزوم, پروتئین هیدرولیز شده, لکه سیاه, ماندگاری, میگوی پا سفید غربی.,
چکیده مقاله :
در پژوهش حاضر، اثر پوشش کیتوزان حاوی نانولیپوزوم پروتئین هیدرولیز شده ضایعات میگو بر کنترل لکهسیاه و ماندگاری میگوی پا سفید غربی (Litopenaeus vannamei) طی 20 روز نگهداری در یخ مورد بررسی قرار گرفت. پروتئین هیدرولیز شده (H) با استفاده از آنزیم آلکالاز تولید شد و خواص عملکردی آن مورد سنجش قرار گرفت. همچنین اثر غلظتهای مختلف آن بر مهار آنزیم پلیفنلاکسیداز (PPO) میگو اندازهگیری شد. غلظت بهینه H با بالاترین درصد بازدارندگی آنزیم انتخاب و در نانولیپوزوم بارگذاری شده یا با کیتوزان پوشش داده شدند، سپس میگوها در این پوششها غوطهور شدند. نتایج نشان داد که پروتئین هیدرولیز شده (H) دارای محتوای پروتئین (6/81%)، درجه هیدرولیز (DH) (54/32%) و میانگین طول زنجیره پپتیدی PCL)) (07/3) است. پروتئین هیدرولیز شده با غلظت 5/1% بالاترین اثر بازدارندگی آنزیم PPO را پس از 1 و3 دقیقه با مقادیر 08/60 و 98/47% نشان داد. در آخرین روز نگهداری، تیمار Ch-N-H بهترین عملکرد را در فاکتورهای PH، ارزش پراکسید (PV) و بافت (سختی) نشان داد (05/0 P <). تغییرات رنگ در تیمار N-H کمترین مقدار را داشت (05/0 P <). نتایج بازهای نیتروژنه فرار (TVN) نشان داد میگوهای تیمار Ch-N-H 16 روز قابلیت ماندگاری در یخ را دارند. لکهسیاه میگوهای تیمار شده با انواع پوششهای پروتئین هیدرولیز شده به طور معنیداری کمتر از تیمار شاهد بود. این نتایج نشان می‌دهد که ریزپوشانی پروتئین هیدرولیز شده با نانولیپوزوم و پوشش کیتوزان می‌تواند در کنترل لکه سیاه و افزایش ماندگاری میگو به عنوان یک جایگزین طبیعی مناسب برای متابیسولفیتسدیم موثر واقع شود.
In this study, the effect of chitosan coating containing hydrolyzed protein nanoliposome of shrimp waste on black spot control and shelf life of white leg shrimp (Litopenaeus vannamei) during 20 days storage in ice was investigated. Hydrolyzed protein (H) was produced using alcalase enzyme and its functional properties were measured. Also, the effect of its different concentrations on inhibiting the enzyme polyphenol oxidase (PPO) of shrimp was measured. The optimal concentration of H with the highest percentage of enzyme inhibition was selected and loaded into nanoliposomes or coated with chitosan, then the shrimps were immersed in these coatings. The results showed that hydrolyzed protein (H) has protein content (81.6%), degree of hydrolysis (DH) (32.54%), and an average length of the PCL peptide chain (3.07%). Hydrolyzed protein with a concentration of 1.5% showed the highest inhibitory effect of PPO enzyme after 1 and 3 minutes with values of 60.08 and 47.98%. On the last day of storage, the Ch-N-H treatment showed the best performance in the factors of pH, peroxide value (PV), and texture (Hardness) (P < 0.05). Color changes in the N-H treatment had the lowest value (P <0.05). The results of volatile basic nitrogen (TVN) showed that shrimps treated with Ch-N-H can be kept in ice for 16 days. The black spot of shrimps treated with different types of hydrolyzed protein coatings was significantly lower than the control treatment. These results show that hydrolyzed protein microencapsulation with nanoliposome and chitosan coating can be effective in controlling black spot and increasing shelf life of shrimp as a suitable natural alternative to sodium metabisulfite.
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