بررسی پارامترهای شیمیایی و میکروبی فساد و تعیین عمر ماندگاری فیله ماهی‌کپورمعمولی(Cyprinus carpio) تحت تأثیر پوشش کربوکسی متیل سلولز حاوی عصاره مریم گلی(Salvia officinalis.)
محورهای موضوعی : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذاییمحمد اسماعیلی 1 , یاسمن فهیم دژبان 2
1 - کارشناس ارشد، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
2 - استادیار، گروه منابع طبیعی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
کلید واژه: کپور معمولی, کربوکسی متیل سلولز, عصاره مریم گلی, فساد, پوشش خوراکی,
چکیده مقاله :
در مطالعه حاضر، تأثیر پوشش فعال خوراکی کربوکسی متیل سلولز حاوی عصاره مریم گلی(Salvia officinalis) بر کیفیت و ماندگاری فیله ماهی کپور معمولی طی دوره‌ی نگهداری در یخچال) 1ºϹ±٤( بررسی شد. فیله‌های ماهی کپور معمولی در پنج گروه شاهد، پوشش کربوکسی متیل سلولز بدون عصاره و حاوی 5/0 و 1 درصد عصاره مریم گلی تیماربندی شده و بعد از مدت 12 روز ، شاخص‌های شیمیایی (pH,TVN,PV,TBA) و میکروبی(بار باکتریایی کل و سرمادوست) مورد بررسی قرار گرفت. نتایج این تحقیق عملکرد بهتر پوشش کربوکسی متیل سلولز حاوی 1 درصد عصاره مریم گلی را نسبت به سایر تیمارها تأیید می‌کند؛ بطوریکه شاخص‌های شیمیایی و مقادیر باکتری‌های کل و سرمادوست به عنوان شاخص‌های میکروبی کنترل کیفیت، دارای نتایج بهتری نسبت به سایر تیمارها تا پایان دوره نگهداری بودند و توانستند از طریق کاهش مقادیر بار باکتریایی کلی و مقادیر باکتری‌های سرمادوست در نمونه‌ها، کیفیت قابل قبولی را ارائه نمایند. با توجه به نتایج ارزیابی شاخص‌های شیمیایی مؤثر بر فساد، کاربرد پوشش کربوکسی متیل سلولز حاوی 1 درصد عصاره مریم گلی، می‌تواند از طریق کنترل و کاهش اکسیداسیون لیپیدها، نسبت به سایر تیمارها به طور مؤثرتری سبب حفظ کیفیت فیله‌های ماهی کپور معمولی طی دوره نگهداری شود(05/0 (P<. بنابراین عصاره مریم گلی با دارا بودن خواص آنتی‌اکسیدانی و ضدمیکروبی به عنوان یک نگهدارنده زیستی طبیعی در ترکیب با پوشش خوراکی کربوکسی متیل سلولز، می‌تواند به عنوان یک روش در حفظ کیفیت و افزایش عمر ماندگاری فیله ماهی کپور معمولی طی نگهداری در یخچال به کار گرفته شود.
In the present study, the effect of carboxymethyl cellulose oral active coating containing salvia officinalis extract on the quality and shelf life of common carp fillet during the storage period in the refrigerator (4±1℃) was investigated. Common carp fillets in five control groups were treated with carboxymethyl cellulose coating without extract and containing 0.5% and 1% sage extract and kept in refrigerator for 12 days, chemical (pH, TVN, PV, TBA) and microbial (Total and Psychrophilic bacterial load) indicators were investigated. The results of this research confirm the better performance of carboxymethyl cellulose coating containing 1% sage extract compared to other treatments; So that the chemical indices and amounts of total and Psychrophilic bacteria as microbial indices of quality control of had better results than other treatments until the end of the storage period and showed was able to provide acceptable quality by reducing the Total bacterial amount and the amount of Psychrophilic bacteria in the samples. According to the results of the evaluation chemical indicators affecting spoilage, the application of carboxymethyl cellulose coating containing 1% of sage extract can more effectively cause damage by controlling and reducing the oxidation of lipids than other treatments. Maintain the quality of common carp fillets during the storage period. Therefore, Salvia officinalis extract, having antioxidant and antimicrobial properties, as a natural biological preservative in combination with coating of carboxymethyl cellulose, can be used as a method to maintain the quality and increase the shelf life of common carp fillets during storage in the refrigerator.
1- Moini S, Basimi B. Preparation of carp fish cutlet and determination of its shelf life in cold storage at-18°C. Scientific Journal of Iranian Fisheries. 2004; 13(1): 163-170.
DOI:10.22092/isfj.2004113724. [In Persian]
2- Kanipour AA, Moradian Sorkhi F, Faim dezban Y. The study of stability and changes poly unsaturated fatty acid (PUFA) coeffic-ient of the (Polyen Index) in burger produc-tion of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix) during storage at-18°C. Iranian Scientific Fisheries Journal. 2016; 25(1): 43-51.
DOI:10.22092/ISFJ. [In Persian]
3- Perez-Alonso F, Arias C, Aubourg S. Lipid deterioration during chilled storage of Atlan-tic pomfret (Brama brama). European Jour-nal of Lipid Science and Technology. 2003; 105(11): 661-667. DOI: 10.1002/ejlt.
4- Khorramgah M, Rezaei M. Chemical and sensory changes of kutum (Rutilus frisii kut-um) during frozen storage (-18ºC). Iranian Journal of Food Science and Technology. 2013; 9(13): 101-107.
5- Ghanbarzadeh B, Pezeski Najafabadi A, Almasi H. Active edible films in food pack-aging. Iranian Journal of Food Science and Technology. 2011; 8(31): 123-135. [In Pers-ian]
6- Tatari A, Shekarian E. The importance of cellulose derivatives in producing biodegra-deable films for food packaging. Iranian Jou-rnal of Packaging Science and Technologies. 2014; Period 5(19): 22-31. [In Persian]
7- Raeisi M, Tajik H, Aliakbarlu J, Mirho-sseini, SH, Hashem Hosseini SM. Effect of carboxymethyl cellulosebased coatings incur-porated with Zataria multiflora Boiss. Esse-ntial oil and grape seed extract on the shelf life of rainbow trout fillets. LWT-Food Sci-ence and Techno. 2015; 64: 898-904. DOI: 10.1016/j.lwt.2015.06.010.
8- Erkan N, Dogruyol H, Gunlu A, Yuksel Genc I. Use of natural preservatives in sea-food: plant extracts, edible film and coating. Journal of Food and Health Science. 2015; (1): 33-49. DOI: 10.3153/JFHS15004.
9- Dashipour A, Khaksar R, Hosseini H, Sho-jaee-Aliabadi S, Ghanati K. Physical, Antio-xidant & Antimicrobial Characteristics of Carboxymethyl Cellulose Edible Film Coop-erated with Clove Essential Oil. Zahedan Jou-rnal of Research in Medical Sciences. 2014; 16(8): 34-42.
10- Ariyaei P. Effect of edible methyl cellul-ose film coating enriched with anarije esse ntial oil on phytophagous fish fillets under conditions of refrigerator storage. Doctoral thesis. Faculty of Food Industry. Sabzevar Islamic Azad University. 2012; 90. [In Pers-ian]
11- Cochran G, Cox G. Experimental Desi-gns. John Wiley & Sons. Inc, New York. 1957; 390.
12- Han JH, Rooney ML. Personal communi-cations, Active Food Packaging Workshop, Annual Conference of the Canadian. Institute of Food Science and Technology (CIFST). 2002.
13- Fayazfar S, Ziafati kafi Z, Hosseini paz-hooh KH. An over review on usage of antim-icrobial films in food packaging. Pejvad. 2014; 3(1): 51-55.
14- Khezri Ahmadabad M, Rezaei M, Ojagh SM. The effect of whey protein edible coating on microbial quality of Rainbow trout fillet during cold storage. Iranian Journal of Food Science and Technology. 2015; 12(49): 11-20.
15- Ismaeilzadeh Kenari R. Investigating the antioxidant properties of some plant extracts. The first national seminar on food security, Islamic Azad University, Savadkooh branch. Mazandaran. 2011 [In Persian]
16- Benkeblia N. Antimicrobial activity of essential oil extracts of various onions (Alli-um cepa) and garlic (Allium sativum). LWT-Food Science and Technology. 2004; 37(2): 263-268.
DOI:10.1016/j.lwt.2003.09.001.
17- Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG. Combined effect of oregano essential oil and modified atmosph-ere packaging on shelf-life extension of fresh chicken breast meat, stored at 4ºC. Food Microbiology. 2007; 24(6): 607-617.
DOI: 10.1016/j.fm.2006.12.005.
18- Aryaei P, Tavakolipour h, Rezaei M, Elh-amirad AH. Antimicrobial activity of methyl cellulose edible film enriched with anarije essential oil on phytophagous fish fillets und-er conditions of storage in the refrigerator. Journal of Food Processing and Preservation. 2013; 5(1): 13-26. [In Persian]
19- Ali Babaei Qaghelestani A, Al Ibrahim M, Asadi M. Chemical analysis and identific-ation of dominant compounds of essential oil from medicinal plant Salvia officinalis L. Journal of Food Science and Industry. 2019; 101(17).
DOI 10.29252/fsct. [In Persian]
20- Raal A, Orav A, Arak E. Composition of the essential oil of Salvia officinalis L. from various European countries. Natural product research. 2007; 21(5): 406-411.
DOI: 10.1080/14786410500528478.
21- Couladis M, Tzakou O, Mimica Dukić N, Jančić R, Stojanović D. Essential oil of Salvia officinalis L. from Serbia and Montenegro. Flavour and fragrance journal. 2002; 17(2): 119-126.
DOI: 10.1002/ffj.1065.
22- Esmaeilzadeh Kenari R, Mohsenzadeh F, Amiri Z. Antioxidant activity and total phen-olic compounds of Dezful sesame cake extra-cts obtained by classical and ultrasound-ass-isted extraction methods, Food science & nutrition. 2014.
Doi: 10.1002/fsn3.118.
23- Ghanbarzadeh B, Almasi H. Physical pro-perties of edible emulsified based on carbox-ymethyl cellulose and oleic acid. Internatio-nal Journal of Biological Macromolecules. 2010; 48(1): 44-49.
DOI:10.1016/j.ijbiomac.
24- Iranian Institute of Standards & Industrial Research. Meat and its products-count of Psychrophilic bacteria. 2003; 2629. [In Pers-ian]
25- Iranian Institute of Standards & Industrial Research. Microbiology of the food chain-a comprehensive method for counting micro-rganisms. 2014; 5272. [In Persian]
26- Siripatrawan U, Noipha S. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids. 2012; 27(1): 102-108.
DOI:10.1016/j.foodhyd.
27- Goulas AE, Kontominas MG. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japon-icus): Biochemical and sensory attributes. Fo-od chemistry. 2005; 93(3): 511-520.
28- A.O.A.C. Official methods of Analysis (17edition), Association of Offcial Analytical Chemitis. 2005.
29- Suvanich V, Jahncke ML, Marshall DL. Changes in selected chemical quality charact-eristics of channel cat fish frame mince dur-ing chill and frozen storage. Journal of Food Science. 2000; 65(1): 24-29.
DOI:10.1111/j.1365-2621.2000.tb15950.x.
30- Shabanpoor B, Zolfaghari M, FalahZadeh S, Alipoor GHH. Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacu-um packaged Rainbow trout fillet (Oncorhy-nchus mykiss) in refrigerator conditions: mic-robial, chemical and sensory attributes asses-sments. Iranian Journal of Food Science and Technology (JFST). 2011; 8(33):1-11.
31- Lindsay RC. Flavour of fish. Paper prese-nted at 8th World Congress of Food Science and Technology. 1991; 29th September-4th October, Toronto, Canada.
32- Chidanandaiah Keshri RC, Sanyal MK. Effect of sodium alginate coating with presse-rvatives on the quality of meat patties during refrigerated (4±1ºC) storage. Journal of Mus-cle Foods. 2007; 20: 275-292.
DOI: 10.1111/j.1745-4573.2009.00147.x.
33- Etemadi H, Rezaei M, Abedian Kenary AM. Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss). Iranian Journal of Food Science and Technology. 2008; 5(4): 67-77.
34- Fan W, Chi Y, Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) du-ring storage in ice. Food Chemistry. 2008; 108: 148-153.
DOI:10.1016/J.FOODCHEM.
35- Fathi S. Production of hybrid fish burger of Kilka (Clupeonella cultiventris)-silver carp (Hypophthalmichthys molitrix) and evalua-tion of its nutritional value and shelf life during storage in cold storage (-18 degrees Celsius), master's thesis, Islamic Azad Univ-ersity, Savadkooh branch. Mazandaran. 2013. [In Persian]
36- Tokur B, Ozkűtűk AS, Polat A, Ozyurt GB. Changes in the quality of fishburger pro-duced from Tilapia (Oreochromis niloticus) during frozen storage (-18°C). European Food Research and Technolochy. 2004; 218(5): 420-423.
DOI:10.1007/s00217-004-0879-4.
37- Song Y, Liu L, Shen H, You J, Luo Y. Effect of sodium alginate based edible coa-ting containing different anti-oxidants on qu-ality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Cont-rol. 2011; 22(3-4): 608-615.
DOI:10.1016/j.foodcont.
38- He Q, Xiao K. The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as glazing layer on freshness preservation of bream (Megalobrama amblycephala) duri-ng superchilling storage. Food Control. 2016; 65: 339-345.
39- Ojagh SM, Rezaei M, Razavi SH, Hoseini SM. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated Rainbow trout. Food Chemistry. 2010; 120: 193-198.
40- Raissy M, Yazdi F. Study of Some Medi-cinal Plants on Chemical Composition of Rai-nbow Trout Fillets after Exposure with Aero-monas hydrophila. World Journal of Fish and Marine Sciences. 2014; 6(4): 350-354.
41- Ibrahim Sallam K. Antimicrobial and ant-ioxidan effect of sodium acetate, sodium lact-ate, and sodium citrate in refrigerated sliced salmon. Journal Food control. 2007; (18): 566-575.
DOI:10.1016/j.foodcont.
42- Ozyurt G, Polat A, Tokur B. Chemical and sensory changes in frozen (-18ºC) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Internatinal journal of food science and Technology. 2007; 42: 887-893.
DOI:10.1111/j.1365-2621.2006.01302.x.
43- Vidya sager reddy g, Spikar LN. Effect of preprocess ice storage on the lipid change of jappanese threadfin bream (nemipterus japo-nicas) mince during frozen storage .asian fi-sheris science. 1996; (9): 109-114.
44- Huss HH. Quality and quality changes in freshfish. Rome: FAO; (FAO Fisheries Tech-nical Paper). 1995; 348.
45- Ozogul f, Polat A, Ozogul Y. The effects of modified atmosphere packaging and vacu-um packaging on chemical. Sensory and mic-robiological change of sardines (sardine pil-chardus). Food chemistry. 2004; (85): 49-57. DOI:10.1016/j.foodchem.
46- Rahnama M, Investigating the acceptance rate of silver carp and shrimp mixed bite kebab, investigating its changes during stor-age at freezing temperature, Bachelor's cou-rse in the field of processing fishery products, Mirza Kochakh Khan Center for Applied Scientific Higher Education of Fisheries Scie-nces and Industries (Rasht). 2009. [In Pers-ian]
47- Nessrien MN, Aboutaleb M. Antioxidant and antimicrobial effects of marjoram and thyme in coated refrigerated senmi fried Mullet fish fillets. World Journal of Dairy & Food Science. 2007; 2(1): 1-9.
48- Serdaroglu M, Felekoglu E. Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilch-ardus) mince.Journal of Food Quality. 2005; (28): 109-120.
DOI:10.1111/j.1745-4557.2005.00016.x.
49- Ersoy B, Aksan E, Özeren A. The effect of thawing methods on the quality of eels (Anguilla anguilla). Food chemistry. 2008; (111): 377-380.
DOI:10.1016/j.foodchem.
50- Aubourg SP, Perez-Alonso F, Gallardo JM. Studies On Rancidity inhibition in frozen horse mackerel (Trachuus trachurus) by cit-ric and ascorbic acids. European journal of lipid science and technology. 2004; (4): 232-240.
DOI:10.1002/ejlt.200400937.
51- Khezri Ahmadabad M, Rezaei M, Ojagh M. The effect of ascorbic acid combined with whey protein coating on the shelf-life of Rainbow trout stored at refrigerator tempe-rature: Microbial and chemical analyzes. Iranian Journal of Nutrition Sciences & Food Technology. 2012; 7(3): 69-78.
_||_