بررسی و بهینه سازی اثر پوشش ترکیبی کنسانتره پروتئین آب پنیر، مالتودکسترین واسانس رزماری بر خصوصیات شیمیایی ماهی تیلاپیا در طول نگهداری در سرما
الموضوعات :
سحر میرباقری
1
,
آزاده سلیمی
2
,
اشکان جبلی جوان
3
,
سارا مهدی زاده مود
4
1 - دانشجوی دکتری عمومی دامپزشکی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
2 - استادیار علوم و مهندسی صنایع غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
3 - دانشیار بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
4 - استادیار بهداشت و بیماری‌های آبزیان، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
تاريخ الإرسال : 14 السبت , جمادى الثانية, 1444
تاريخ التأكيد : 17 الأربعاء , رجب, 1444
تاريخ الإصدار : 29 الإثنين , رجب, 1444
الکلمات المفتاحية:
تیلاپیا,
پوشش‌دهی- آب پنیر- مالتودکسترین- رزماری,
ملخص المقالة :
ماهی منبع غذایی مهمی است که به دلیل ساختار خاص پروتئینی، اسیدهای چرب چندغیراشباعی و pH نزدیک به خنثی، مستعد فساد می باشد. یکی از را ه های کنترل سرعت فساد ، استفاده از پوشش های طبیعی می باشد. هدف از این پژوهش، پوشش دهی فیله ماهی تیلاپیا با ترکیب کنسانتره پروتئین آب پنیر (10، 15 و 20 درصد وزنی/وزنی)، مالتودکسترین (15، 20 و 25 درصد وزنی/وزنی) و اسانس رزماری (1، 3 و 5 درصد حجمی/وزنی) و بهینه سازی فرآیند با روش سطح پاسخ و نرم افزار دیزاین اکسپرت (Design Expert) بود. بدین منظور، 18 مدل توسط نرم افزار ارائه شد و نمونه ها در محلول های تولیدی غوطه ور و پس از تشکیل پوشش، در دمای 4 درجه سلسیوس به مدت 6 روز نگهداری شدند. عدد پراکسید (peroxide value or PV) تیوباربیتوریک اسید (Thiobarbituric acid or TBARS)، مقدار کل بازهای ازته فرار (Total Volatile Basic Nitrogen or TVBN) و pH آن ها اندازه گیری گردید. نتایج نشان داد که با افزایش غلظت بیوپلیمرها و اسانس، کلیه پارامترهای فوق، در حدود پایین تری قرار داشتند بطوریکه در نمونه پوشش دهی شده با حداکثر غلظت مواد، مقادیر عدد پراکساید، تیوباربیتوریک اسید، بازهای ازته فرار کل و pH (در صد گرم)، به ترتیب معادل 05/1 میلی اکی والان، 05/0 میلی گرم، 7/5 میلی گرم و 2/6 بود در حالیکه این مقادیر برای نمونه پوشش دهی شده با حداقل غلظت ها، به ترتیب 44/3 میلی اکی والان، 305/0 میلی گرم، 85/10 میلی گرم و 79/6 بودند. با بهینه سازی توسط نرم افزار، بهترین پوشش، با 214/11 درصد وزنی/وزنی کنسانتره پروتئین آب پنیر، 25 درصد وزنی/وزنی مالتودکسترین و 402/3 درصد حجمی/وزنی اسانس رزماری تولید گردید.
المصادر:
Antoniewski, M, N., Barringer, S, A., Knipe, C, L. and Zerby, H, N. (2007). Journal of Food Science, 72 (6): 382-387.
Arannilewa, S. , Salawu, S. O., Sorungbe, A. A. and Ola-Salawu, B. B. (2005). Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotheroden galiaenus). African Journal of Biotechnology, 4(8): 852-855.
Bahram, S., Rezaei, M., Soltani, M., Kamali, A., Abdollahi, M., Khezri, Ahmadabad, M. and Nemati, M. (2016). Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated Beluga sturgeon (huso huso). Food Quality, 39(6): 743-749. [In persian]
Gharibzahedi, S. M. T., Mousavi, S. M., Hamedi, M. and Ghasemlou, M. (2012). Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil in-water beverage emulsions. Food Hydrocolloids, 26: 293-301. [In persian]
Gimenez, B., Roncales, P. and Beltran, J. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10): 1154-1159
Gomes, H, A., Silva, E, N., Nascimento, M, R, L. and Fukuma, H, T. (2003). Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry, 80: 433–437.
Goulas, A.E. and Kontominas,M,G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3): 511-520.
Gram, L,.Huss,. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33:121-137.
Hassanzadeh, P., Moradi, M., Vaezi, N., Moosavy, M. H. and Razzagh, M. (2018). Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. Veterinary Research Forum, 9(1): 73–79. [In persian]
Jebelli Javan, A., Ghazvinian, K., Mahdavi, A., Javaheri Vayeghan, A., Staji, H. and Ghaffari khaligh, S. (2013). The effect of dietary zataria multiflura Boiss. Essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation, 37(5): 881-888. [In persian]
Kape, A., Ruick, B. and Drusch, S. (2016). Characterization of the work of adhesion of food grade coating materials on a maltodextrin model surface. Chemical Engineering Research and Design, 110: 152-159.
Khezri, Ahmadabad, M., Rezaei, M. and Ojagh, S. M. (2015). The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage. Journal of Food Technology, 12(49): 11-20. [In persian]
Kontominas, M, G., Savvaidis, I, N., Chouliara, I. and Chytiri, S. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiology, 21(2): 157-165.
Li, J. and Chen, H. (2000). Biodegradation of Whey Protein-Based Edible Films. Journal of Polymers and Enviroment, 8: 135-143.
Lou, Y., Jia, Sh, Liu, X. and Huang, Zh. (2016). Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. Food Control, (82): 214-324.
Myers, H.R., Montgomery, D.C., Vining, G.G., Borror, C.M. and Kowalski, S.M. (2004). Response Surface Methodology: A Retrospective and Literature Survey. Journal of quality technology, 36(1): 53-77.
Noori SMA, Khanzadi S, Fazlara A, Najafzadehvarzi H. and Azizzadeh M. (2018). Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). LWT, 97:434–39[In persian]
Pacheco-Aguilar,R,. Lugo-Sanchez,M,E. and Robles-Burgueno,M,R. (2000). Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C. Journal of Food Science, 65(1): 40-47.
Razavi Shirazi, H. (2007). Seafood technology: principles handling, Tehran, Naghshe Mehr pp35-74. [In persian]
Rezaeifar, M., Mehdizadeh, T. and Lngroodi. Rezae, F. (2020). Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss), Journal of Food Safety, 40(3): e12781. [In persian]
Rodriguez, Turienz, L., Cobos, A. and Diaz, O. (2012). Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar). Innovative Food science and Emerging Technologies, 14: 92-98.
Savvaidis, L, N., Ntzimani, A., Giatrakou, V., Pyrgotou, N. and Frangos, C. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout filets. Food Microbiology, 27(1): 115-121.
M. (2014). Effect of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common kilka. Iranian Journal of Fisheries Sciences, 13(2):477-491. [In persian]
Seow, Y. X., Yeo, C. R., Chung, H. L. and Yuk, H. G. (2014). Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition, 54: 625-644.
Seydim, A.C. and Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5): 639-644.
Valizadeh, Sh., Naseri, M., Babaei, S. and Hashem Hosseini, S.M. (2020). Shelf-life extension of fish patty using biopolymer-coated active paper sheets. Food Packaging and Shelf life, 26: 305-321. [In persian]
Vidya, S.R. and Srikar, L. N. (1991). Effect of ice storage on protein and related changes in Pink Perch (Nemipterus japonicus). Journal of Food Science and Technology (Mysore), 2:101-104.
Xiong, Y., Kamboj, M., Ajlouni, S. and Fang, Z. (2021). Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet. Food Control, 125(35): 107994.
Yuan,X., Liu, J., Zeng, G., Shi, J., Tong, J. and Huang,G. (2009). Optimization of conversion of waste rapeseed oil with high FFA to biodiesel using response surface methodology. Renewable Energy, 33(7): 1678-1684.
Yildiz, P. O. and Yangilar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C). International Journal of Food Properties, 19(9), 2007-2015.
Zouari, N., Elgharbi, F., Fakhfakh, N., Bacha, A. B., Gargouri, Y. and Miled, N. (2010). Effect of dietary vitamin E supplementation on lipid and color stability of chicken thigh meat. African Journal of Biotechnology, 9(15): 2276-2283.
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Antoniewski, M, N., Barringer, S, A., Knipe, C, L. and Zerby, H, N. (2007). Journal of Food Science, 72 (6): 382-387.
Arannilewa, S. , Salawu, S. O., Sorungbe, A. A. and Ola-Salawu, B. B. (2005). Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotheroden galiaenus). African Journal of Biotechnology, 4(8): 852-855.
Bahram, S., Rezaei, M., Soltani, M., Kamali, A., Abdollahi, M., Khezri, Ahmadabad, M. and Nemati, M. (2016). Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated Beluga sturgeon (huso huso). Food Quality, 39(6): 743-749. [In persian]
Gharibzahedi, S. M. T., Mousavi, S. M., Hamedi, M. and Ghasemlou, M. (2012). Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil in-water beverage emulsions. Food Hydrocolloids, 26: 293-301. [In persian]
Gimenez, B., Roncales, P. and Beltran, J. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10): 1154-1159
Gomes, H, A., Silva, E, N., Nascimento, M, R, L. and Fukuma, H, T. (2003). Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry, 80: 433–437.
Goulas, A.E. and Kontominas,M,G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3): 511-520.
Gram, L,.Huss,. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33:121-137.
Hassanzadeh, P., Moradi, M., Vaezi, N., Moosavy, M. H. and Razzagh, M. (2018). Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. Veterinary Research Forum, 9(1): 73–79. [In persian]
Jebelli Javan, A., Ghazvinian, K., Mahdavi, A., Javaheri Vayeghan, A., Staji, H. and Ghaffari khaligh, S. (2013). The effect of dietary zataria multiflura Boiss. Essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation, 37(5): 881-888. [In persian]
Kape, A., Ruick, B. and Drusch, S. (2016). Characterization of the work of adhesion of food grade coating materials on a maltodextrin model surface. Chemical Engineering Research and Design, 110: 152-159.
Khezri, Ahmadabad, M., Rezaei, M. and Ojagh, S. M. (2015). The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage. Journal of Food Technology, 12(49): 11-20. [In persian]
Kontominas, M, G., Savvaidis, I, N., Chouliara, I. and Chytiri, S. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiology, 21(2): 157-165.
Li, J. and Chen, H. (2000). Biodegradation of Whey Protein-Based Edible Films. Journal of Polymers and Enviroment, 8: 135-143.
Lou, Y., Jia, Sh, Liu, X. and Huang, Zh. (2016). Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. Food Control, (82): 214-324.
Myers, H.R., Montgomery, D.C., Vining, G.G., Borror, C.M. and Kowalski, S.M. (2004). Response Surface Methodology: A Retrospective and Literature Survey. Journal of quality technology, 36(1): 53-77.
Noori SMA, Khanzadi S, Fazlara A, Najafzadehvarzi H. and Azizzadeh M. (2018). Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). LWT, 97:434–39[In persian]
Pacheco-Aguilar,R,. Lugo-Sanchez,M,E. and Robles-Burgueno,M,R. (2000). Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C. Journal of Food Science, 65(1): 40-47.
Razavi Shirazi, H. (2007). Seafood technology: principles handling, Tehran, Naghshe Mehr pp35-74. [In persian]
Rezaeifar, M., Mehdizadeh, T. and Lngroodi. Rezae, F. (2020). Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss), Journal of Food Safety, 40(3): e12781. [In persian]
Rodriguez, Turienz, L., Cobos, A. and Diaz, O. (2012). Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar). Innovative Food science and Emerging Technologies, 14: 92-98.
Savvaidis, L, N., Ntzimani, A., Giatrakou, V., Pyrgotou, N. and Frangos, C. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout filets. Food Microbiology, 27(1): 115-121.
M. (2014). Effect of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common kilka. Iranian Journal of Fisheries Sciences, 13(2):477-491. [In persian]
Seow, Y. X., Yeo, C. R., Chung, H. L. and Yuk, H. G. (2014). Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition, 54: 625-644.
Seydim, A.C. and Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5): 639-644.
Valizadeh, Sh., Naseri, M., Babaei, S. and Hashem Hosseini, S.M. (2020). Shelf-life extension of fish patty using biopolymer-coated active paper sheets. Food Packaging and Shelf life, 26: 305-321. [In persian]
Vidya, S.R. and Srikar, L. N. (1991). Effect of ice storage on protein and related changes in Pink Perch (Nemipterus japonicus). Journal of Food Science and Technology (Mysore), 2:101-104.
Xiong, Y., Kamboj, M., Ajlouni, S. and Fang, Z. (2021). Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet. Food Control, 125(35): 107994.
Yuan,X., Liu, J., Zeng, G., Shi, J., Tong, J. and Huang,G. (2009). Optimization of conversion of waste rapeseed oil with high FFA to biodiesel using response surface methodology. Renewable Energy, 33(7): 1678-1684.
Yildiz, P. O. and Yangilar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C). International Journal of Food Properties, 19(9), 2007-2015.
Zouari, N., Elgharbi, F., Fakhfakh, N., Bacha, A. B., Gargouri, Y. and Miled, N. (2010). Effect of dietary vitamin E supplementation on lipid and color stability of chicken thigh meat. African Journal of Biotechnology, 9(15): 2276-2283.
