بهینه سازی استخراج عصاره برگ گیاه (Eruca sativa )خندل به روش مایکروویو و کاربرد آن در ماریناد فیله (Huso huso )بلوگا
الموضوعات :پریسا سلامی 1 , نرگس مورکی 2 , مسعود هنرور 3
1 - کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار گروه شیلات، دانشکده علوم و فنون دریائی، واحد تهران شمال، دانشگاه آزاداسلامی، تهران، ایران
3 - دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: خندل ( Eruca sativa), فعالیت آنتی اکسیدانی عصاره, فیل ماهی(Huso huso), ماریناد, ماکروویوو,
ملخص المقالة :
مقدمه: تهیه ماریناد همراه با کاربرد عصاره‌های فعال گیاهی یکی از قدیمی‌ترین روش‌های نگهداری برای انواع گوشت آبزیان می‌باشد. در این تحقیق امکان استخراج عصاره برگ خندل به روش مایکروویوو کاربرد آن در فیله ماریناد فیل ماهی با تاکید بر ترکیبات ضداکسیداسیونی برای افزایش ماندگاری بررسی شده است.مواد و روش‌ها: بهینه‌سازی عصاره‌گیری از برگ خندل با ماکروویوو با در نظر گرفتن نوع حلال (آب، اتانول، متانول)، نسبت حلال (cc5/15-5)، زمان(10-30min) و قدرت (W270-90) به روش سطح پاسخ و کاربرد عصاره بهینه باتوجه به محتوی کل ترکیبات فنلی و توان مهار رادیکال‌های آزاد DPPH برای تهیه ماریناد در قالب چهار گروه آزمایشی شاهد، و تیمارهای حاوی (T1)10،(T2) 20، و (T3) 30% عصاره و نگهداری طی 20 روز در یخچال و بررسی تغییرات ویژگی‌های فیزیکی، شیمیایی و حسی با استفاده از تحلیل واریانس یک‌طرفه و خی دو صورت گرفت.یافته‌ها: عصاره بهینه با حلال آب درمدت 30 دقیقه، قدرت 90 وات و نسبت نمونه به حلال 5 به‌دست آمد. با کاربرد عصاره حاصله در گروه‌های آزمایشی مشخص شد تیوباربیتوریک اسید در T2 در مقایسه با سایر گروه‌ها به طور معنی‌داری کمتر بود و هچنین در مورد میزان کل بازهای نیتروژنه فرار این تیمار و سپس T3 کمترین مقدار را نشان دادند(P<0.05). از نظر فعالیت آبی بیشترین میزان در گروه T2 در دو روز صفر و دهم مشاهده شد. بیشترین ظرفیت نگهداری آب مربوط به نمونه شاهد روز صفر که در طی نگهداری کاهش پیدا کرد(P>0.05). فاکتورهای سفتی بافت، رنگ، وضعیت ظاهری و بو در نمونه‌های ماریناد و شاهد در طول زمان فاقد اختلاف آماری معنی‌داری بودند، فاکتورهای طعم و حس دهانی در بین نمونه‌ها دارای اختلاف معنی‌داری بودند. از نظر بررسی بافت به دلیل مرینیت شدن زیاد، نمونه‌ها نرم وآبکی و امتیاز پایین (2) لحاظ گردید. بررسی مزه اسیدی نمکی نشان داد که نمونه‌های ماریناد دارای امتیاز 8 (بسیاراسیدی-نمکی) بودند.نتیجه گیری: نتایج حاصل نشان داد تیمار حاوی20 درصد عصاره به عنوان بهترین تیمار در کنترل فساد شیمیایی و نگهداری ماریناد شناسایی شد.
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Attouchi, M. & Sadok, S. (2012). The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food and Bioprocess Technology, 5, 1803-1816. https://doi.org/10.1007/s11947-011-0522-x
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Çağlak, E. & Karsli, B. (2015). Determination of shelf life of marinade and brine injected rainbow trout (oncorhynchus mykiss, walbaum 1792) at refrigerator conditions. Journal of food and health science, 1(4), 199- 210. DOI: 10.3153/JFHS15019.
Chen, W.S., Liu, D.C., & Chen, M.T. (2002). Effects of high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky. Asian-Australian Journal of Animal Science, 15, 585–590. DOI: 10.5713/ajas.2002.585.
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Erkan, N., Ulusoy, S. & Tosun, Y. (2011). Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6, 419–426. https://doi.org/10.1007/s00003-011-0665-8
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Fayaz, Y., Honarvar, M., Mooraki, N. (2021). Optimization of Extraction of Antioxidant and Phenolic Compounds of Caulerpa sertularioides by Microwave-Assisted Extraction Process. Food Technology & Nutrition, 18,2, 5-19.
Fuselli, S.R., Casales, M.R., Fritz, R. & Yeannes, M.I. (1994). Microbiology of the marination process used in anchovy (Engraulis anchoita) production. Lebensmittel-Wissenschaft und-Technologie, 3, 214-218. AGR: IND20412871
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Hecer, C.(2011). Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period. African Journal of Agricultural Research, 6 (22), 5087-5090
Hedayatzadeh Abhari, M. & Ismailzadeh Kenari, R. (2014). The effect of different extraction methods (ultrasound and microwave) on the antioxidant properties of Moras nigra L. extract. The Second National Conference on Production and Consumption Chain Optimization in the Food Industry. Sari University of Agricultural Sciences and Natural Resources,1739-1750 [In Persian].
Huss, H.H. (1988). Fresh Fish: Quality and quality changes. Rome: Food and Agriculture Organization (FAO) of the United Nations, 132.
Jafari, F., Zamindar, M., Goli, M. & Ghorbani, Z. (2020). Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat. Iranian food science and technology research journal, 2(62), 287-299. [In Persian] https://www.sid.ir/en/journal/ViewPaper.aspx?id=785952
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Jilani M. I., Abid, A., Rehman R., Sadique, S. & Nisar, S. (2015). Health benefits of Arugula: A review. International Journal of Chemical and Biochemical Sciences, 8, 65-70.
Jongberg, S., Tørngren, M. A., Gunvig, A., Skibsted, L. H. & Lund, M.N. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93(3), 538-546. DOI: 10.1016/j.meatsci.2012.11.005.
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