بررسی اثرات آنتی اکسیدانی و ضدمیکروبی عصاره اناریجه در افزایش عمر ماندگاری ماهی کیلکای چرخ شده تلقیح شده با لیستریا مونوسیتوژنز

الموضوعات :

الهام شکوه صارمی ¹ , محمد باقر حبیبی نجفی ² , محمدحسین حداد خداپرست ³ , معصومه بحرینی ⁴

1 - دانشگاه فردوسی مشهددانشجوی دکتری میکروبیولوژی مواد غذایی،گروه علوم و صنایع غذایی،دانشکده کشاورزی، دانشگاه فردوسی مشهد،مشهد ،ایران
2 - گروه علوم و صنایع غذایی،دانشکده کشاورزی، دانشگاه فردوسی مشهد،مشهد ،ایران
3 - گروه علوم و صنایع غذایی،دانشکده کشاورزی، دانشگاه فردوسی مشهد،مشهد ،ایران
4 - گروه زیست شناسی ، دانشگاه فردوسی مشهد، مشهد ، ایران

تاريخ الإرسال : 16 الإثنين , جمادى الأولى, 1438 تاريخ التأكيد : 07 الثلاثاء , ذو الحجة, 1438 تاريخ الإصدار : 15 السبت , ربيع الثاني, 1440

الکلمات المفتاحية: آنتی اکسیدان, کیلکا, عصاره, ضد میکروب, اناریجه,

ملخص المقالة :

در این پژوهش اثرات آنتی اکسیدانی و ضدمیکروبی عصاره هیدروالکلی اناریجه در افزایش عمر ماندگاری ماهی کیلکای چرخ شده تلقیح شده با لیستریامنوسیتژنز مورد بررسی قرار گرفت. عصاره گیاه اناریجه با روش اولتراسوند استخراج شد. فعالیت آنتی اکسیدانی غلظت های مختلف عصاره 500 تا 2000 ppm روش مهار رادیکال های آزاد DPPH و روش بیرنگ شدن بتاکاروتن اندازه گیری شد. همچنین نمونه ها از نظر رشد لیستریامونوسیتوژنز تلقیح شده و شمارش کلی در دماهای 4، 10 و 12- درجه سانتیگراد مقایسه شدند. نتایج نشان داد در هر دو روش با افزایش غلظت عصاره فعالیت آنتی اکسیدانی افزایش می یابد که به دلیل افزایش میزان ترکیبات فنولی است. ترکیبات فنولی عصاره دارای خاصیت آنتی اکسیدانی و فعالیت ضدمیکروبی بودند. اثرات آنتی اکسیدانی عصاره ها با اندازه گیری شاخص های عدد پراکسید، عدد اسید تیوباربیتوریک و مقادیر بازهای نیتروژنی فرار مورد بررسی قرار گرفت. نتایج حاصل نشان داد عصاره اناریجه از اکسیداسیون چربی و رشد میکروب ها در ماهی کیلکای چرخ شده جلوگیری کرد. مقادیر بدست آمده این شاخص ها برای نمونه حاوی لاکتات سدیم بیشتر از نمونه های حاوی عصاره بود. عصاره اناریجه دارای اثرات ضدمیکروبی و آنتی اکسیدانی است و بر روی طعم غذا و رایحه ماهی موثر است. گیاه اناریجه پتانسیل جایگزین شدن به عنوان یک آنتی اکسیدان و آنتی میکروب طبیعی در صنعت غذا را دارا است.

المصادر:

 

1. Abdollahzadeh, E. Rezaei, M.and Hosseini, H. 2014. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, (35): 177-183.


2. Afkhami, M.Mokhlesi, A. DarvishBastami, K. Khoshnood, R.Eshaghi, N. and Ehsanpour, M. 2011. Survey of some chemical composition and fatty acids in cultured common carp (Cyprinuscarpio) and grass carp (Ctenopharyngodonidella), Noshahr. World journal of fish and marine sciences, 3(6):533-538.


3. Aguilera, J.M.Francke,A.Figueroa, G.Bornhardt, C. and Cifuentes A.1992. Preservation of minced pelagic fish by combinedmethods. International journal of food science and technology, (21):171- 177.


4. Ahmadi, M. Razavilar, V.Motallebi, A. Esmailzadehkenari, R.and Khanipour, A. 2014. Effects of Hydroalcoholic and Water Extracts of Nettle Leaf (Urticadioica L.) on Chemical Properties of Superchilled Minced Meat of Common Kilka (Clupeonellacultriventriscaspia). Journal of food quality hazard control, (1):85-88.


5. Albu, S. Joyce, E. Paniwnyk, L.Lorimer, P. and Mason, J. 2004. Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinusofficinalis for the food and pharmaceutical industry. Ultrasonicssonochemistry, (11): 261−265.


6. Amarowicz, R.Pegg, R. B. Rahimi-Moghaddam, P. Barl, B.and Weil, J.A. 2004. Freeradical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food chemistry, (84):551–562.


7. AOAC. 1995. Official methods of analysis (16th ed.). Arlington, VA.USA: AOAC.


8. AOCS. 1990Official Methods and Recommended Practices ofAmerican Oil Chemists’ Society, edited by DavidFirestone, Vol. 1., Method Cd 8-53. 15th ed. Washington,DC.


9. Arun, K.D. Rajkumar, V. 2011. Antioxidant effect of curry leaf (Murrayakoenigii) powder on quality of ground and cooked goat meat.International food research journal, 18(2):563-569.


10. Bakkali, F.Averbeck, S. Averbeck, D. andIdaomar, M. 2008. Biological effects ofessential oils-a review. Food Chemical Toxicology, (46): 446-475.


11. Benjakul, S.and Visessanguan, W. 2011. Impacts of freezing and frozen storage on quality changes of seafoods. Physicochemical aspects of food engineering and processing. CRC Press, 283-306.


12. Berra, B.Montorfano, G.Negroni, M.Corsetto, P.and Rizzo, A.M.2009. Biomarkers of long-chain PUFA ω-3 fatty acids and the humannutritional status. Lipid Technology,(21): 32-35.


13. Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods: areview. Journal of food protection, (94):223–53.


14. Dadkhah, H. Bassami, M. R. Hashemi, S. Shahraz, F. Hosseini, H.and Karatzas, K.A.G. 2012. Evaluation and comparison of SYBR Green I Real-Time PCR andTaqMan Real-Time PCR methods for quantitative assay of Listeria monocytogenesin nutrient broth and milk. African journal of microbiology research, (6): 1908-1917.


15. Desai, M.A. Soni, K. A. Nannapaneni, R. Schilling, M. W.and Silva, J. L. 2012.Reductionof Listeria monocytogenes in raw catfish fillets by essential oils andphenolic constituentcarvacrol. Journal of food science, (77): 516-522.


16. Djenane, D. Escalante, A.S. Beltran,J.A.and Roncales, P. 2003. The shelf-lifeacid and antioxidants and stored undermodified atmospheres. International journal of food microbiology, (20): 1-7.


17. Donald S. Prenzler, P. D. Autolovich, M.and Robards, K. 2001. Phenolic content and antioxidant activity of olive extracts. Food chemistry, (73):73-84.


18. EsmaeilzadehKenari, R. Mohsenzadeh F.and RaftaniAmiri Z. 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food science and nutrition, 2(4):426-435.


19. Fahimdezhban, Y. Motallebi, A. A. Hosseini, E. Khanipour, A.A.and Soltani, M. 2014. Comparison of effect of Zatariamultifloraand Rosemarinusofficinalisextracts on quality of minced frozen silver carp. Iranian journal of fishery science, 13(1):20-29.


20. Fan, W. J. Chi, Y. L.and Zhang, S. 2008. The use of a tea polyphenol dip to extend theshelf life of silver carp (Hypophthalmicthysmolitrix) during storage in ice. FoodChemistry, (108):148–153.


21. Fazli, H. 2011. Some environmental factors effects on species composition, catch and CPUE of Kilkas in the

 

Caspian Sea. International Journal of NaturalResource and Marine Science, 1(2):157-164.

1. Gokoglu, N. Yerlikaya, P. KadirTopuz, O.and Aydan Buyukbenli, H. 2012. Effects of Plant Extracts on Lipid Oxidation in Fish Croquette during Frozen Storage. Food science and biotechnology, 21(6):1641-1645.


2. Gram, L.and Huss, H. 1996.Microbiological spoilage of fish and fishproducts. International journal food microbiology, (33):589–595.


3. Huber, G.M.Rupasinghe, H.P.V.and Shahidi, F. 2009. Inhibition of oxidation ofω-3 polyunsaturated fatty acids and fish oil by quercetin glycosides.Food Chemistry,(117): 290-295.


4. ICMSF 1982. International Commission of Microbiological Specifications for Foods. Microorganisms in foods. Their significance and methods of enumeration. 2nd ed. University of Toronto Press. 436.


5. James, M. Jay-Martin J.and Loessner-david, A. 2005. Modern food microbiology. Volume1.


6. Jeon, Y. J.Kamil, J. Y.and Shahidi, F. 2002. Chitosan as an edible invisible film for quality preservation of herring and atlantic cod. Journal of agriculture of food Chemistry, (50): 5167-5178.


7. Kaur, T. Gupta, R. Vaiphel, K. Kapoor, R..Gupta, N.M.Khanduja. K.L. 2007. International journal of radiation oncology,1-9.


8. Khanipour, A. A.Jorjani, S. and Soltani, M. 2014. Chemical, sensory and microbial quality changes of breaded kilka (Clupeonellacultriventris) with tempura batter in production stage and during frozen storage.International food research journal, 21(6):2421-2430.


9. Leroi, F.Joffraud, J.J.and Chevalier, F.2000. Effect of salt and smoke on themicrobiological quality of cold-smokedsalmon during storage at 5°C as estimated bythe factorial design method. Journal of foodprotection, 63(4):502–508.


10. Li, T. Li, J. Hu, W. Zhang, X. Li, X.and Zhao, J. 2012. Shelf-life extension of crucian carp (Carassiusauratus) using natural preservatives during chilled storage. Journal of food chemistry, (135):140–145.


11. Mahmoudzadeh, M. Khaksar, B. Motallebi, A. Hosseini, H. Ahmadi, H.Hosseini, M. andFarzaneh, M.2012. Freezingeffectsonchangesin-18°C qualityrawburgermade from Sauridaundosquamisuncoated.Journal of food science and nutrition, 7(1):23-30.


12. Maqsood, S. Benjakul, S. Abushelaibi, A.and Alam A. 2014. Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review. Comprehensive reviews in food science and technology, (13):1125-1140.


13. Nawar, W.W. 1996. Lipids. In: Fennema, O.R, editor. Food chem. 3rd ed.New York: Marcel Dekker. 225–320.


14. Ojagh, S. M. Rezaei, M. Razavi, S. H.and Hosseini, S.M.H. 2010. Effect of chitosancoatings enriched with cinnamon oil on the quality of refrigerated rainbowtrout. Food Chemistry, (120): 193–198.


15. Özbek, H. Güvenalp1, Z. Kuruüzüm-Uz, A. Kazaz, C. and Demirezer, L. O. 2016. Phenylpropanoids, Sesquiterpenoids and Flavonoids from PimpinellatragiumVill. subsp. lithophila(Schischkin) Tutin, Record of natural products journal, 10(2):207-213.


16. Pezeshk, S. Hosseini, H. Rezaei M.and Khaksar, R. 2013. Evalua­tion of shelf life of live and gutted fish treated with a shallot extract. Journal of food processing and preservation, (37):970–976.


17. Pirestani, S. Ali Sahari, M.Barzegar, M. and Seyfabadi, S. J. 2009. Chemical compositions and minerals of some commercially important fish species from the South Caspian Sea. International food research journal, (16): 39-44.


18. Pirestani, S.Sahari, M. A.and Barzegar, M. 2010. Fatty acid changes during

 

frozen storage in several fish species from south Caspian Sea. . Journal of agriculture of food technology, (12):321-329.

1. RazaviShirzi, H. 2007. Seafoodtechnology, principles of handling andprocessing (1). Pars negar Press.


2. Sahoo, J.Kawasra, R. K.and Hooda, S. 2004. Studies on a-tocopherol acetate as an antioxidant in chicken mince on its quality during refrigerated storage. Journal of food science and technology, (41):240-243.


3. SanchezAlonso I. JimenezEscrig, A. SauraCalixto, F.and Borderıas, J. 2008.Antioxidant protection of white grape pomace on restructured fish productsduring frozen storage. LWT - food science and technology journal, (41):42-50.


4. Schormüller, J. 1968. Manual of Food Chemistry. TeilSpringer-Verlag, Berlin, Germany. 1482-1537.


5. Seifzadeh, M.Motallebi, A. A.and Mazloumi, M.T. 2012. Evaluation of fat quality in packaged common kilka fishsoaked in whey protein compared with sodium alginate. Scholarly journal of agriculture science, 2(2)26-31.Sabah Abbas, M. 2014. Isolation of bacteria from fish. International journal of advanced research, 2(3): 274-279.


6. Sallam, K. I. Ahmed, A. M.Elgazzar, M. M.and Eldaly, E.A. 2007. Chemical qualityand sensory attributes of marinated Pacific saury (Cololabissaira) duringvacuum-packaged storage at 4°C. Food Chemistr, (102): 1061–1070.


7. Shahidi, F. and Zhong, Y. 2005. Lipid oxidation measurement methods.Canada. 357-386.


8. Smith-Palmer, A. Stewart, J.and Fyfe, L. 1998. Antimicrobial properties of plant essential oils andessences against five important food-borne pathogens. Letters in applied microbiology, (26)118–22.


9. Tharun, G.and Kumar Pindi, P. 2013. Evaluation of antioxidant potential andantimicrobial activity of successive extractsof Pimpinellatirupatiensis. Journal of pharmacy research. (7): 817-822.


10. Thiansilakul, Y. Benjakul, S.and Richards, M.P. 2013. Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices. LWT - food science and technology journal, (50):146-152


11. Tokur, B. Ozkutuk, S. Atici, E. Ozyurt, G.and Ozyurt, C.E. 2006. Chemical andsensory quality changes of fish fingers, made from mirror carp (Cyprinuscarpio L.), during frozen storage (−18°C). FoodChemistry, (99): 335-341.


12. Weber, J. Bochi, V. C. Ribeiro, C. P.Victorio, A.M. and Emanuelli, T. 2008. Effect of different cookingmethods on the oxidation, proximateand fatty acid composition of silvercatfish (Rhadiaquelen) fillets. FoodChemistry,(106): 140-146.