بررسی اثر صمغ تخم شربتی و نانوامولسیون زنجبیل بر ویژگی های میکروبی و شیمیایی ماهی قزل آلای رنگین کمان در طی دوران نگهداری
الموضوعات :
1 - دانشجوی دکترای عمومی دامپزشکی، دانشکده دامپزشکی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: دوره ماندگاری, ماهی قزل آلای رنگین کمان, صمغ تخم شربتی, نانوامولسیون اسانس زنجبیل,
ملخص المقالة :
مقدمه: امروزه با توجه به علاقه مصرف‌کنندگان به ماهی تازه نسبت به ماهی‌های منجمد، اهمیت نگهداری و عرضه ماهی تازه روز به روز بیشتر می‌شود. یکی از عوامل کلیدی در این زمینه، تعیین مدت زمان نگهداری ماهی است تا بتوان زمان مصرف آن را تعیین کرد. مواد و روش ها: در این مطالعه، تأثیر پوشش خوراکی زیست فعال بر پایه صمغ تخم شربتی و نانوامولسیون اسانس زنجبیل بر ماندگاری فیله ماهی قزل آلای رنگین کمان در طی 12 روز نگهداری در یخچال مورد بررسی قرار گرفت. برای این منظور، فیله‌های تازه ماهی قزل آلا با چهار محلول ژلاتینی مختلف با درصدهای گوناگون از 2 تا 15درصد آماده سازی و سپس، فیله‌ها در شرایط یخچالی نگهداری شدند . به جهت بررسی عملکرد این پوشش، آزمایش های میکروبی شامل شمارش کلی میکروبی، اندازه گیری اسیدهای چرب آزاد بر پایه اسید اولئیک، اندازه گیری بازهای فرار تام (TVN) و pH بصورت دوره ای برای همه نمونه ها در روز های 1 و6 و12 انجام شد. یافته ها: طبق آزمون دانکن نمونه ها با یکدیگر، نتایج بررسی ها نشان می دهد در نمونه شاهد به طرز معنی داری (05/0P<) شمارش میکروبی از سایر نمونه ها بالاتر است و همچنین آزمون شمارش میکروبی نشان میدهد که در روز 12 نسبت به روز 6 و در روز 6 نسبت به روز 1 افزایش معنی داری(05/0P<) یافته است. اسیدیته چربی استخراجی در روز 12 به طرز معنی داری(05/0P<) نسبت به روزهای 1 و 6 افزایش یافته است. همچنین میزان آزمون TVN نشان میدهد که در روز 12، به طرز معنی داری(05/0P<) از روز 1 و روز 6 بیشتر شده است. نتیجه گیری: به‌طور کلی، نتایج این تحقیق نشان می دهد از این ترکیبات می توان برای افزایش دوره ماندگاری ماهی قزل آلای رنگین کمان استفاده نمود
المصادر:
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Anwar, D. A., Eid, H. R. & Rashad, S. (2022). Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca). Egyptian Journal of Aquatic Biology and Fisheries, 26 (6), 279–298. http://dio.org/10.21608/EJABF.2022.272172.
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Cejko, B. I., Dryl, K., Sarosiek, B., Ilgert, J., Jesiołowski, M. & Kowalski, R. K. (2022). Application of sodium alginate solution for short-term storage of different volumes of sex-reversed rainbow trout (Oncorhynchus mykiss) testicular sperm. Aquaculture, 560, 738491. http://dio.org/10.1016/J.AQUACULTURE.2022.738491.
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Chong, C. Y., Abu Bakar, F., Rahman, R. A., Bakar, J. & Zaman, M. Z. (2014). Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °c) and ice temperature (0 °c). Journal of Food Science and Technology, 51 (6), 1118–1125. http://dio.org/10.1007/S13197-012-0621-3/TABLES/1.
Chuesiang, P., Ryu, V. & Siripatrawan, U. (2023). Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets. International Journal of Food Science & Technology, 58 (1), 126–134. http://dio.org/10.1111/IJFS.16171.
Dadalioǧlu, I. & Evrendilek, G. A. (2004). Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on Common Foodborne Pathogens. Journal of Agricultural and Food Chemistry, 52 (26), 8255–8260. http://dio.org/10.1021/JF049033E.
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Gharibzahedi, S. M. T. & Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769–777. http://dio.org/10.1016/J.IJBIOMAC.2016.11.119.
Gimmel, A., Baumgartner, K., Bäckert, S., Tschudin, A., Lang, B. & Hein, A. (2022). Effects of Storage Time and Thawing Method on Selected Nutrients in Whole Fish for Zoo Animal Nutrition. Animals,12 (20), 2847. http://dio.org/10.3390/ANI12202847.
Hajji, S., Kchaou, H., Bkhairia, I., Ben Slama-Ben Salem, R., Boufi, S., Debeaufort, F. & Nasri, M. (2021). Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties. Food Hydrocolloids, 116, 106639. http://dio.org/10.1016/J.FOODHYD.2021.106639.
İnanan, B. E. (2020). Fertilization rate, motility, lipid peroxidation and pH changes after chilled storage of rainbow trout (Oncorhynchus mykiss) eggs and spermatozoa by a RMPI medium. Aquaculture Research, 51 (1), 222–231. http://dio.org/10.1111/ARE.14368.
Jouki, M., Yazdia, F. T., Mortazavia, S. A., Koocheki, A. & Khazaei, N. (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology, 174, 88–97. http://dio.org/10.1016/J.IJFOODMICRO.2014.01.001.
Kakaei, S. & Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT - Food Science and Technology, 72, 432–438. http://dio.org/10.1016/J.LWT.2016.05.021.
Karimi, N., Alizadeh, A., Almasi, H. & Hanifian, S. (2020). Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system. LWT, 121, 108978. http://dio.org/10.1016/J.LWT.2019.108978.
Kawecki, K., Stangierski, J. & Cegielska‐radziejewska, R. (2021). The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties. Sensors, 21 (8), 2653. http://dio.org/10.3390/S21082653.
Khalil, S. M. I., Bulfon, C., Galeotti, M., Acutis, P. L., Altinok, I. & Kotzamanidis, C. (2023). Immune profiling of rainbow trout (Oncorhynchus mykiss) exposed to Lactococcus garvieae: Evidence in asymptomatic versus symptomatic or vaccinated fish. Journal of Fish Diseases, 46 (7), 731–741. http://dio.org/10.1111/JFD.13782.
Kim, J., Lee, C. M., Moon, S. Y., Jeong, Y. Il, Kim, C. S. & Lee, S. Y. (2022) Biomedical Membrane of Fish Collagen/Gellan Gum Containing Bone Graft Materials. Materials, 15 (8), 2954. http://dio.org/10.3390/MA15082954.
Kuepethkaew, S., Sangkharak, K., Benjakul, S. & Klomklao, S. (2016). Laundry detergent-stable lipase from Pacific white shrimp (Litopenaeus vannamei) hepatopancreas: Effect of extraction media and biochemical characterization. International Journal of Food Properties, 20(4). http://dio.org/10.1080/10942912.2016.1180534
Mohebi, E. & Shahbazi, Y. (2017). Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT - Food Science and Technology, 76, 108–116. http://dio.org/10.1016/J.LWT.2016.10.062.
Mozaffarzogh, M., Misaghi, A., Shahbazi, Y. & Kamkar, A. (2020). Evaluation of probiotic carboxymethyl cellulose-sodium caseinate films and their application in extending shelf life quality of fresh trout fillets. LWT, 126, 109305. http://dio.org/10.1016/J.LWT.2020.109305.
Munda, S., Dutta, S., Haldar, S. & Lal, M. (2018). Chemical Analysis and Therapeutic Uses of Ginger (Zingiber officinale Rosc.) Essential Oil: A Review. Journal of Essential Oil Bearing Plants, 21 (4), 994–1002. http://dio.org/10.1080/0972060X.2018.1524794.
Naderi Farsani, M., Meshkini, S. & Manaffar, R. (2021). Growth performance, immune response, antioxidant capacity and disease resistance against Yersinia ruckeri in rainbow trout (Oncorhynchus mykiss) as influenced through singular or combined consumption of resveratrol and two-strain probiotics. Aquaculture Nutrition, 27 (6), 2587–2599. http://dio.org/10.1111/ANU.13387.
Özogul, Y., El Abed, N. & Özogul, F. (2022). Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chemistry, 368, 130831. http://dio.org/10.1016/J.FOODCHEM.2021.130831.
Rodrigues, P., Ferrari, F. T., Barbosa, L. B., Righi, A., Laporta, L., Garlet, Q. I., Baldisserotto, B. & Heinzmann, B. M. (2021). Nanoemulsion boosts anesthetic activity and reduces the side effects of Nectandra grandiflora Nees essential oil in fish. Aquaculture, 545, 737146. http://dio.org/10.1016/J.AQUACULTURE.2021.737146.
Sánchez-González, L., Quintero Saavedra, J. I. & Chiralt, A. (2013). Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum. Food Hydrocolloids, 33 (1), 92–98. http://dio.org/10.1016/J.FOODHYD.2013.02.011.
Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L. & Betancur-Ancona, D. (2014). Chemical and functional properties of chia seed (Salvia hispanica L.) gum. International Journal of Food Science, 241053. http://dio.org/10.1155/2014/241053.
Semwal, A., Ambatipudi, K. & Navani, N. K. (2022). Development and characterization of sodium caseinate based probiotic edible film with chia mucilage as a protectant for the safe delivery of probiotics in functional bakery. Food Hydrocolloids for Health, 2, 100065. http://dio.org/10.1016/J.FHFH.2022.100065.
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Aboutalebzadeh, S., Esmaeilzadeh-Kenari, R. & Jafarpour, A. (2022a). Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil. Journal of Food Measurement and Characterization, 16 (3), 2386–2399. http://dio.org/10.1007/S11694-022-01332-2
Anwar, D. A., Eid, H. R. & Rashad, S. (2022). Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca). Egyptian Journal of Aquatic Biology and Fisheries, 26 (6), 279–298. http://dio.org/10.21608/EJABF.2022.272172.
Beikzadeh, S., Khezerlou, A., Jafari, S. M., Pilevar, Z. & Mortazavian, A. M. (2020). Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry, Advances in Colloid and Interface Science, 280, 102164. http://dio.org/10.1016/J.CIS.2020.102164.
Cejko, B. I., Dryl, K., Sarosiek, B., Ilgert, J., Jesiołowski, M. & Kowalski, R. K. (2022). Application of sodium alginate solution for short-term storage of different volumes of sex-reversed rainbow trout (Oncorhynchus mykiss) testicular sperm. Aquaculture, 560, 738491. http://dio.org/10.1016/J.AQUACULTURE.2022.738491.
Ceylan, Z., Meral, R., Kose, Y. E. & Cavidoglu, I. (2020). Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C, Journal of Food Science and Technology, 57 (5), 1798–1806. http://dio.org/10.1007/S13197-019-04213-7/TABLES/4.
Chaudhary, S. (2023). Chitosan nanoemulsion: A sustainable approach for quality preservation of fish and fishery foods. Food Control, 151, 109790. http://dio.org/10.1016/J.FOODCONT.2023.109790.
Chong, C. Y., Abu Bakar, F., Rahman, R. A., Bakar, J. & Zaman, M. Z. (2014). Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °c) and ice temperature (0 °c). Journal of Food Science and Technology, 51 (6), 1118–1125. http://dio.org/10.1007/S13197-012-0621-3/TABLES/1.
Chuesiang, P., Ryu, V. & Siripatrawan, U. (2023). Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets. International Journal of Food Science & Technology, 58 (1), 126–134. http://dio.org/10.1111/IJFS.16171.
Dadalioǧlu, I. & Evrendilek, G. A. (2004). Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on Common Foodborne Pathogens. Journal of Agricultural and Food Chemistry, 52 (26), 8255–8260. http://dio.org/10.1021/JF049033E.
Espinosa-Andrews, H., Morales-Hernández, N., García-Márquez, E. & Rodríguez-Rodríguez, R. (2023). Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration. International Journal of Polymeric Materials 72(8), http://dio.org/10.1080/00914037.2022.2042289
Feng, X., Tjia, J. Y. Y., Zhou, Y., Liu, Q., Fu, C. & Yang, H. (2020) Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT, 118, 108737. http://dio.org/10.1016/J.LWT.2019.108737.
Gharibzahedi, S. M. T. & Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769–777. http://dio.org/10.1016/J.IJBIOMAC.2016.11.119.
Gimmel, A., Baumgartner, K., Bäckert, S., Tschudin, A., Lang, B. & Hein, A. (2022). Effects of Storage Time and Thawing Method on Selected Nutrients in Whole Fish for Zoo Animal Nutrition. Animals,12 (20), 2847. http://dio.org/10.3390/ANI12202847.
Hajji, S., Kchaou, H., Bkhairia, I., Ben Slama-Ben Salem, R., Boufi, S., Debeaufort, F. & Nasri, M. (2021). Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties. Food Hydrocolloids, 116, 106639. http://dio.org/10.1016/J.FOODHYD.2021.106639.
İnanan, B. E. (2020). Fertilization rate, motility, lipid peroxidation and pH changes after chilled storage of rainbow trout (Oncorhynchus mykiss) eggs and spermatozoa by a RMPI medium. Aquaculture Research, 51 (1), 222–231. http://dio.org/10.1111/ARE.14368.
Jouki, M., Yazdia, F. T., Mortazavia, S. A., Koocheki, A. & Khazaei, N. (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology, 174, 88–97. http://dio.org/10.1016/J.IJFOODMICRO.2014.01.001.
Kakaei, S. & Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT - Food Science and Technology, 72, 432–438. http://dio.org/10.1016/J.LWT.2016.05.021.
Karimi, N., Alizadeh, A., Almasi, H. & Hanifian, S. (2020). Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system. LWT, 121, 108978. http://dio.org/10.1016/J.LWT.2019.108978.
Kawecki, K., Stangierski, J. & Cegielska‐radziejewska, R. (2021). The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties. Sensors, 21 (8), 2653. http://dio.org/10.3390/S21082653.
Khalil, S. M. I., Bulfon, C., Galeotti, M., Acutis, P. L., Altinok, I. & Kotzamanidis, C. (2023). Immune profiling of rainbow trout (Oncorhynchus mykiss) exposed to Lactococcus garvieae: Evidence in asymptomatic versus symptomatic or vaccinated fish. Journal of Fish Diseases, 46 (7), 731–741. http://dio.org/10.1111/JFD.13782.
Kim, J., Lee, C. M., Moon, S. Y., Jeong, Y. Il, Kim, C. S. & Lee, S. Y. (2022) Biomedical Membrane of Fish Collagen/Gellan Gum Containing Bone Graft Materials. Materials, 15 (8), 2954. http://dio.org/10.3390/MA15082954.
Kuepethkaew, S., Sangkharak, K., Benjakul, S. & Klomklao, S. (2016). Laundry detergent-stable lipase from Pacific white shrimp (Litopenaeus vannamei) hepatopancreas: Effect of extraction media and biochemical characterization. International Journal of Food Properties, 20(4). http://dio.org/10.1080/10942912.2016.1180534
Mohebi, E. & Shahbazi, Y. (2017). Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT - Food Science and Technology, 76, 108–116. http://dio.org/10.1016/J.LWT.2016.10.062.
Mozaffarzogh, M., Misaghi, A., Shahbazi, Y. & Kamkar, A. (2020). Evaluation of probiotic carboxymethyl cellulose-sodium caseinate films and their application in extending shelf life quality of fresh trout fillets. LWT, 126, 109305. http://dio.org/10.1016/J.LWT.2020.109305.
Munda, S., Dutta, S., Haldar, S. & Lal, M. (2018). Chemical Analysis and Therapeutic Uses of Ginger (Zingiber officinale Rosc.) Essential Oil: A Review. Journal of Essential Oil Bearing Plants, 21 (4), 994–1002. http://dio.org/10.1080/0972060X.2018.1524794.
Naderi Farsani, M., Meshkini, S. & Manaffar, R. (2021). Growth performance, immune response, antioxidant capacity and disease resistance against Yersinia ruckeri in rainbow trout (Oncorhynchus mykiss) as influenced through singular or combined consumption of resveratrol and two-strain probiotics. Aquaculture Nutrition, 27 (6), 2587–2599. http://dio.org/10.1111/ANU.13387.
Özogul, Y., El Abed, N. & Özogul, F. (2022). Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chemistry, 368, 130831. http://dio.org/10.1016/J.FOODCHEM.2021.130831.
Rodrigues, P., Ferrari, F. T., Barbosa, L. B., Righi, A., Laporta, L., Garlet, Q. I., Baldisserotto, B. & Heinzmann, B. M. (2021). Nanoemulsion boosts anesthetic activity and reduces the side effects of Nectandra grandiflora Nees essential oil in fish. Aquaculture, 545, 737146. http://dio.org/10.1016/J.AQUACULTURE.2021.737146.
Sánchez-González, L., Quintero Saavedra, J. I. & Chiralt, A. (2013). Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum. Food Hydrocolloids, 33 (1), 92–98. http://dio.org/10.1016/J.FOODHYD.2013.02.011.
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