مروری بر کاربرد پلاسمای سرد در نگهداری فرآورده‌‌های آبزیان
محورهای موضوعی : فرآورده های شیلاتآناهیتا طالب رضا 1 , نرگس مورکی 2 * , مسعود هنرور 3
1 - گروه علوم و مهندسی صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 - گروه شیلات، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
3 - گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
کلید واژه: فرآیند غیرحرارتی, محصولات شیلاتی, ماتریس غذایی, اکسیداسیون, خواص ارگانولیپتیک. ,
چکیده مقاله :
حفظ و ایمنی تضمین شده غذاهای دریایی یک چالش بزرگ در بسیاری از کشورها می‌باشد. پلاسمای سرد یک فناوری نسبتا نوظهور که برای حفظ کیفیت غذاهایی با سرعت فساد پذیری بالا، به ویژه محصولات غذایی آبزیان مورد استفاده قرار می‌گیرد. فن‌آوری‌های غیرحرارتی، به ویژه پلاسمای سرد، به‌عنوان ابزاری قدرتمند برای مواد غذایی فرآوری شده، به ویژه گوشت آبزیان جهت برآوردن انتظار مصرف‌کننده، که در آن پایداری و خواص تغذیه‌ای و ارگانولپتیکی بهبود یافته‌ای مد نظر می‌باشد، توجه زیادی را به خود جلب کرده است. با این وجود، محدودیت‌های متعددی مانند اکسیداسیون پروتئین و لیپیدها، تغییر در خواص ارگانولپتیکی و همچنین تغییر رنگ وجود دارد که کاربرد این فناوری‌ها را در صنایع غذایی دریایی محدود می‌کند. غذاهایی که با حداقل یا غیرحرارتی فرآوری شده و نگهداری شدهاند، توجه زیادی را به خود جلب میکنند. پلاسمای سرد تولید شده با استفاده از انرژی برای القای یونیزاسیون جزئی یک گاز، توانایی بسیار خوبی برای غیرفعال کردن میکروارگانیسم‌ها و تحت اثر قرار دادن برخی آنزیم‌های مخرب، که عوامل موثر فساد آبزیان هستند، نشان داده است و همچنین حفظ کیفیت و افزایش ماندگاری محصولات غذایی آبزیان توسط این فناوری غیرحرارتی بسیار مورد توجه قرار گرفته شدهاست. درک علمی بیشتر برای تأیید قانونی و توسعه منابع پلاسما به صورت کارآمد و در مقیاس بزرگ حائز اهمیت است. تحقیق در زمینه پلاسمای سرد در حوزه مواد غذایی درحال افزایش یافته است. درحال حاضر بیشتر تمرکز بر اثر باکتریسیدال پلاسما معطوف است. تیمار پلاسما به وضوح غیرفعال شدن عوامل بیماری‌زا مرتبط با فساد را نشان می‌دهد، هرچند گونه‌های فعال تولید شده در این فرآیند بر ماتریس محصولات خوراکی، و ترکیب شیمی و خواص ارگانواپتیک مواد غذایی موثر خواهد بود که باید در تحقیقات مورد توجه قرارگیرد.
Preservation and guaranteed safety of seafood is a big challenge in many countries. Cold plasma is a relatively new technology that is used to preserve the quality of foods with a high rate of spoilage, especially aquatic food products. Non-thermal technologies, especially cold plasma, have attracted a lot of attention as a powerful tool for processed food, especially aquatic foods, in order to meet consumer expectations, in which stability and improved nutritional and organoleptic properties are considered. However, there are several limitations such as oxidation of protein and lipids, change in organoleptic properties and also color change, which limit the application of these technologies in the marine food industry. Foods that have been processed and stored with minimal or no heat, attract a lot of attention. Cold plasma produced by using energy to induce partial ionization of a gas has shown a very good ability to inactivate microorganisms and affect some destructive enzymes, which are aquatic pathogens, and also maintain the quality and increase the shelf life of aquatic food products by this non-thermal technology has been highly regarded. Further scientific understanding is important for the legal approval and development of plasma sources efficiently and on a large scale. Research in the field of applying cold plasma in the food technology domain is increasing. Currently, most of the focus is on the bactericidal effect of plasma. Plasma treatment clearly shows the inactivation of pathogens associated with spoilage, although the active species produced in this process will affect the matrix of food products, and the chemical composition and organoleptic properties of food should be considered in research.
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