اثر پوشش ترکیبی کربوکسی متیل سلولز- صمغ دانه شاهی به همراه اسانس علف چشمه (Nasturtium officinale) بر ماندگاری فیله کپور سرگنده (Aristichthys nobilis ) در شرایط نگهداری سرد
محورهای موضوعی : تکنولوژی مواد غذایی- فرآورده های گوشتی
سید زمان شاه حسینی
1
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سید روح الله جوادیان
2
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,
سید رسول شاه حسینی
3
1 - گروه شیلات، واحد قائم‌شهر، دانشگاه آزاد اسلامی، قائم‌شهر، ایران.
2 - گروه شیلات، واحد قائم‌شهر، دانشگاه آزاد اسلامی، قائم‌شهر، ایران.
3 - گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران.
کلید واژه: فیله, کپور سرگنده, پوشش مرکب, کربوکسی متیل سلولز - صمغ دانه شاهی, اسانس علف چشمه.,
چکیده مقاله :
گوشت ماهی مستعد فساد شیمیایی و آلودگی میکروبی میباشد. لذا استفاده از نگهدارنده با خصوصیات ضد میکروبی و آنتیاکسیدانی ضروری به نظر میرسد. در این پژوهش تاثیر پوشش ترکیبی کربوکسی متیل سلولز - صمغ دانه شاهی حاوی اسانس گیاه علف چشمه بر کیفیت و ماندگاری فیله کپور سرگنده نگهداری شده در یخچال طی مدت زمان 16 روز مورد بررسی قرار گرفت. ابتدا اسانس علف چشمه به روش کلونجر استخراج شد. مقادیر ترکیبات فنلی و فعالیت آنتیاکسیدانی اسانس تعیین شد. مقادیر ترکیبات فنلی برابر با 85/9±57/388 میلی گرم اسید گالیک بر گرم وزن خشک بود. بالاترین میزان فعالیت رادیکال آزاد ABTS در غلظت ppm 1000 مشاهده شد(47/83درصد). همچنین خاصیت آنتیاکسیدانی اسانس علف چشمه اختلافی با آنتیاکسیدان سنتزی BHA (غلظتppm100) نداشت (05/0<P).بنابراین اسانس علف چشمه در دو غلظت ppm500 و 1000 به پوشش ترکیبی اضافه شد. 4 تیمار فیله کپور سرگنده شامل شاهد، پوشش کربوکسی متیل سلولز - صمغ دانه شاهی ، پوشش+ اسانس با غلظت ppm 500، پوشش+ اسانس با غلظت ppm 1000، تولید و به صورت دورهای مورد ارزیابی شیمیایی و میکروبی قرار گرفتند،که شامل بررسی مقادیر عدد پراكسيد (PV)، مقادیر تیوباربیوتیک اسید (TBA)، pH ، مقادیر کلی باکتری و باکتری سرمادوست بود. نتایج مطالعه حاضر که مربوط به ماندگاری فیله کپور سرگنده میباشد، نشان داد تیمارهای حاوی اسانس گیاه علف چشمه، فساد اکسیداسیونی و میکروبی را در فیله ماهی به طور معنيداري نسبت به تیمار شاهد کاهش میدهد و نتایج مشاهده شده در تیمار ترکیبی کربوکسی متیل سلولز - صمغ دانه شاهی + اسانس ppm 1000 نسبت به سایر تیمارها بهتر بوده است و تا پایان دوره نگهداری از محدوده مجاز شیمیایی و میکروبی برخوردار بود. بنابراین به نظر میرسد پوشش مرکب کربوکسی متیل سلولز - صمغ دانه شاهی و اسانس علف چشمه در غلظت ppm 1000 می‌تواند به عنوان یک نگهدارنده طبیعی در فرآوردههاي دریایی مورد استفاده قرار گیرد.
Fish meet is prone to both microbial and chemical spoilage.Therefore, it is desirable to use a preservative with both antioxidant and antimicrobial properties..In this study, the effect of Carboxymethyl Cellulose- Lepidium sativum seed gum with Nasturtium officinalis essential oil on the shelf life of Bighead carp (Aristichthys nobilis) fillet during a 16-day refrigeration period was investigated. First, the essential oil of Nasturtium officinalis was extracted by Cloninger method. The phenolic compounds of Nasturtium officinalis essential oil were equal to 388.57±9.85 mg / g gallic acid compounds were. The highest free radical scavenging activity was observed at 1000 ppm (83.47%). The levels of antioxidant activity at this concentration did not siggnifacnt different with synthetic antioxidant BHA (concentration 100 ppm) (P <0.05). Therefore, Nasturtium officinalis essential oil was added to the composite coating at two concentrations of 500 and 1000 ppm. 4 treatments fillet Bighead carp including control, Carboxymethyl Cellulose- Lepidium sativum seed gum coating, Carboxymethyl Cellulose- Lepidium sativum seed gum coating + essential oil with 500 ppm concentration, Carboxymethyl Cellulose- Lepidium sativum seed gum coating + essential oil At a concentration of 1000 ppm were produced. were analyzed by Chemical and microbial parameters such as peroxide value (PV), thiobarbithic acid (TBA), total viable counts (TVC) and total psychrotrophic counts (TPC). The results of shelf life of Bighead carp showed that, the treatments with essential oil Nasturtium officinalis slowed down the upward trend of oxidation and microbial indices compared to the control treatment, and these changes in treatment Carboxymethyl Cellulose- Lepidium sativum seed gum coating + essential oil with At a concentration of 1000 were less than other treatments and until the end of the storage period of the range of chemical and microbial index were acceptable. Therefore, it seems that the combined coating of Carboxymethyl Cellulose- Lepidium sativum seed gum and essential oil of Nasturtium officinalis can be used as a natural preservative in and Seafood products.
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