تأثیر پوشش کیتوزان غنی‌شده با لیکوپن بر پروفایل اسیدهای چرب و پارامترهای اکسیداسیون چربی فیله ماهی قزل‌آلای رنگین‌کمان در طول دوره نگهداری در یخچال (مقاله کامل تحقیقاتی)
الموضوعات :
سیده‌سمانه نقیبی
1
,
علی احسانی
2
,
حسین تاجیک
3
,
علیرضا طالبی
4
,
نوروز دلیرژ
5
1 - دستیار تخصصی گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران
2 - دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران
3 - استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران
4 - دانشیار گروه علوم درمانگاهی، بخش بیماری‌های طیور، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران
5 - دانشیار گروه میکروبیولوژی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران
تاريخ الإرسال : 16 الثلاثاء , ذو الحجة, 1436
تاريخ التأكيد : 21 السبت , شعبان, 1437
تاريخ الإصدار : 14 السبت , شعبان, 1437
الکلمات المفتاحية:
قزل‌آلا,
اکسیداسیون چربی,
لیکوپن,
اسیدچرب,
ملخص المقالة :
ماهی مهم‌ترین منبع تغذیه‌ای اسیدهای چرب چند غیراشباع برای انسان می‌باشد. بنابراین، محافظت از ماهی در برابر انواع فساد اکسایشـی ضروری به‌نظر می‌رسد. لیکوپن، یک منبع آنتی‌اکسیدانی طبیعی می‌باشد. مطالعه حاضر به‌منظور بررسی خواص آنتی‌اکسیدانی لیکوپن ( با استفاده از روش دی‌پی‌پی‌اچ) و اثر ترکیبی دوزهای مختلف آن (5/1 و 3 درصد) و کیتوزان بر پارامترهای اکسیداسیون چربی و ترکیب اسیدهای چرب فیله ماهی قزل‌آلای رنگین‌کمان انجام شد. آنالیز در زمان‌های صفر، هشت و شانزده روز پس از نگهداری نمونه‌ها در دمای 4 درجه سانتی‌گراد، به منظور تعیین شاخص‌های عدد پراکسید و اسیدهای چرب آزاد انجام شد. علاوه بر این، ترکیب اسـیدهای چـرب بـه‌روش کرومـاتوگرافی گـازی تعیـین گردید. در تیمار کنترل در روز صفر، ترکیبات اسید چرب فیله ماهیان قزل‌آلای رنگین‌کمان شامل 03/0±6/20 درصد اسیدهای چرب اشباع، 04/0± 81/43 درصد اسیدهای چرب تک غیراشباع و 03/0±83/32 درصد اسیدهای چرب چند غیراشباع بود. آنالیز آماری نشان داد که در مقایسه با نمونه کنترل، تغییرات کمتری در میزان عدد پراکسید و اسیدهای چرب فرار و نسبت اسـیدهای چـرب نمونه‌های تیمارشده با کیتوزان و کیتوزان- لیکوپن در طول 16 روز نگهداری در دمای یخچال، رخ داد. نمونه‌های پوشش داده‌شده با کیتوزان غنی‌شده با لیکوپن در هر سطح نسبت به دیگر نمونه‌ها، سبب کاهش سرعت تخریب لیپید گردید. مطالعه حاضر نشان داد که لیکوپن فعالیت آنتی‌اکسیدانی مناسبی دارد، که سبب تغییرات مطلوب در ساختار اسیدهای چرب می‌شود. بنابراین، می‌تواند به‌عنوان ماده نگهدارنده در ماهی استفاده شود.
المصادر:
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● Chouliara, I., Savvaidis, I.N., Panagiotakis, N. and Kontominas, M.G. (2004). Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology, 21: 351–359.
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● Kiessling, K.H. and Kiessling, A. (1993). Selective utilization of fatty acids in rainbow trout (Oncorhynchus mykiss Walbaum) red muscle mitochondria. Canadian Journal of Zoology, 71: 248-251.
● Kolakowska, A. (1991). The influence of sex and maturity stage of krill (Euphausia superba Dana) upon the content and composition of its lipids. Polish Polar Research, 12: 733-745.
● Kolakowska, A., Zienkowicz, L., Domiszewski, Z. and Bienkiewicz, G. (2006): Lipid changes and Quality of whole of whole and gutted Rainbow trout during storage in ice. Acta Ichthyologicaet Piscatoria, 36(1): 39-47.
● Kykkidou, S., Giatrakou, V., Papavergou, A. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4oC. Food Chemistry, 115:169-175.
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● Lin, C.C. and Lin, C.S. (2004). Enhancement of the storage quality of frozen bonito fillet by glazing with tea. Food Chemistry, 16(2): 169-175.
● Linares, F. and Henderson, R.J. (1991). Incorporation of 14C-labelled polyunsaturated fatty acids by juvenile turbot, Scophthalmus maximus (L.) in vivo. Journal of Fish Biology, 38: 335–347.
● Losada, V., Barros-Velazquez, J., Gallardo, J.M. and Aubourg, S.P. (2004). Effect of advanced chilling methods on lipid damage during sardine (Sardine pilchardus) storage. The European Journal of Lipid Science and Technology, 106: 844-850.
● Lugasia, A., Losadab, V., Hovari, J., Lebovicsa, V., Jakoczic, I. and Aubourg, S. (2007). Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. Learning with Technologies, 40: 930-936.
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● Nachbar, F. and Korting, H.C. (1995). The role of vitamin E in normal and damaged skin. Journal of Molecular Medicine, 73(1):7-17.
● Ojagh, S.M., Masoud, R., Razavi, S.H. and Hosseini, S.M.H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120: 193–198.
● Ozyurt, G., Kuley, E., Ozkutuk, S. and Ozogul, F. (2009). Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry, 114: 505–510.
● Pacheco-Aguilar, R., Lugo-Sanchez, M.E. and Robles-Burgueno, M.R. (2000). Post-mortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 °C. Journal of Food Science, 65(1): 40–47.
● Paiva, S.A. and Russell, R.M. (1999). Betacarotene and other carotenoids as antioxidants. Journal of the American College of Nutrition, 18(5):426-433.
● Rao, A.V., Agarwal, S. (1999). Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutrition Research, 19(2):305- 23.
● Sakanaka, S., Tachibana, Y. and Okada, Y. (2005). Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (Kakinoha-cha). Food Chemistry, 89(4): 569-575.
● Sargent, J.R., Tocher, D.R. and Bell, J.G. (2002). In: J.E. Halver, and R.W. Hardy (Editors.), The lipids. Fish Nutrition, 3th Edition. Elsevier, USA. 181– 257.
● Shi, J., and Maguer, M. (2000). Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing. Critical Reviews in Food Science and Nutrition, 40(1):1–42.
● Simic, M. G., and Taylor, K. A. (1987). Freeradical mechanisms of oxidation reaction. In A. Angelo, J. St. and Bailey, M. E. (Editors.), Warmed-over flavor of meat. Orlando, FL: Academic Press. 69-72.
● Simopoulos, A.P. (2000). Human Requirements for n-3 polyunsaturated fatty acids. Poultry Science, 79(7): 961-970.
● Wilson, C.M., Friesen, E.N., Higgs, D.A. and Farrell, A.P. (2007). The effect of dietary lipid and protein source on the swimming performance, recovery ability and oxygen consumption of Atlantic salmon (Salmo salar). Aquaculture, 273: 687–699.
● Zakipour Rahimabadi, E., Jasour, M.S., Ehsani, A., Rahnama, M. and Arshadi, A. (2012). Dietary supplementation versus direct postmortem addition of α-tocopherol acetate on fatty acid composition of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. International Food Research Journal, 19(3): 1145-115
_||_
● Ajuyah, A.O., Ahn, D.U., Hardin, R.T. and Sim, J.S. (1993). Dietary antioxidants and storage affect chemical characteristics of x-3 fatty acid enriched broiler chicken meats. Journal of Food Science, 58: 43–46.
● Bellus, D. (1979). Physical quenchers of molecular oxygen. adv. Photochemistry, 11:105-205.
● Bligh, E.G. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Journal of Biochemistry and Physiology, 37: 911–917.
● Chen, Y., Nguyen, J., Semmens, K., Beamer, S. and Jaczynski, J. (2007). Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets. Learning with Technologies- Food Science and Technology, 41: 244–253.
● Cho, S., Endo, Y., Fujimoto, K. and Kaneda T. (1989). Oxidative deterioration of lipids in salted and dried sardines during storageat 5 ℃. Nippon Suisan Gakkaishi, 55:541–544.
● Chouliara, I., Savvaidis, I.N., Panagiotakis, N. and Kontominas, M.G. (2004). Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology, 21: 351–359.
● Clinton, S.K. (1998). Lycopene: Chemistry, Biology, and Implications for Human Health and Disease. Nutrition Reviews, 1:35–51.
● Diplock, A.T. (1994). Antioxidants and free radical scavengers. In"Free Radical Damage and Its Control. Rice C.A., Burdon R.H. eds. Elsevier Science, 392.
● Egan, H., Kirk, R. S. and Sawyer, R. (1981). Pearson’s chemical analysis of foods. Churchill Livingstone: UK, Edinburgh, 535–536.
● Erkan, N., Ayranci G. and Ayranci, E. (2008). Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol, Food Chemistry, 110: 76-82.
● Foegeding, E.A., Lanier, T.C. and Hultin, H.O. (1996). Characteristics of edible muscle tissues. Food Chemistry, 880–942.
● Holub, D.J. and Holub, B.J. (2004). Omega-3 fatty acids from fish oils and cardiovascular disease. Molecular and Cellular Biochemistry, 263: 217-225.
● Huss, H.H. (1995). Quality and quality changes in fres. FAO Fisheries Technical Paper No. 348, Foodand Agriculture Organization (FAO) of the United Nations, Rome, Italy.
● Ichihara, K., Shibahara, A., Yamamoto, K. and Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31: 535–539.
● Kiessling, K.H. and Kiessling, A. (1993). Selective utilization of fatty acids in rainbow trout (Oncorhynchus mykiss Walbaum) red muscle mitochondria. Canadian Journal of Zoology, 71: 248-251.
● Kolakowska, A. (1991). The influence of sex and maturity stage of krill (Euphausia superba Dana) upon the content and composition of its lipids. Polish Polar Research, 12: 733-745.
● Kolakowska, A., Zienkowicz, L., Domiszewski, Z. and Bienkiewicz, G. (2006): Lipid changes and Quality of whole of whole and gutted Rainbow trout during storage in ice. Acta Ichthyologicaet Piscatoria, 36(1): 39-47.
● Kykkidou, S., Giatrakou, V., Papavergou, A. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4oC. Food Chemistry, 115:169-175.
● Lee, S.M. (2001). Review of the lipid and essential fatty acid requirements of rockfish (Sebastes schlegeli). Aquaculture Research, 32(1): 8-17.
● Lin C.C. and Liang J.H. (2002). Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science, 67: 530-533.
● Lin, C.C. and Lin, C.S. (2004). Enhancement of the storage quality of frozen bonito fillet by glazing with tea. Food Chemistry, 16(2): 169-175.
● Linares, F. and Henderson, R.J. (1991). Incorporation of 14C-labelled polyunsaturated fatty acids by juvenile turbot, Scophthalmus maximus (L.) in vivo. Journal of Fish Biology, 38: 335–347.
● Losada, V., Barros-Velazquez, J., Gallardo, J.M. and Aubourg, S.P. (2004). Effect of advanced chilling methods on lipid damage during sardine (Sardine pilchardus) storage. The European Journal of Lipid Science and Technology, 106: 844-850.
● Lugasia, A., Losadab, V., Hovari, J., Lebovicsa, V., Jakoczic, I. and Aubourg, S. (2007). Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. Learning with Technologies, 40: 930-936.
● Mahdavi, D.L., Deshpande, S.S. and Salunkhe, D.K. (1995). Food Antioxidant. 1st edn. New York: Marcel Dekker, Inc, USA. 378.
● Nachbar, F. and Korting, H.C. (1995). The role of vitamin E in normal and damaged skin. Journal of Molecular Medicine, 73(1):7-17.
● Ojagh, S.M., Masoud, R., Razavi, S.H. and Hosseini, S.M.H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120: 193–198.
● Ozyurt, G., Kuley, E., Ozkutuk, S. and Ozogul, F. (2009). Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry, 114: 505–510.
● Pacheco-Aguilar, R., Lugo-Sanchez, M.E. and Robles-Burgueno, M.R. (2000). Post-mortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 °C. Journal of Food Science, 65(1): 40–47.
● Paiva, S.A. and Russell, R.M. (1999). Betacarotene and other carotenoids as antioxidants. Journal of the American College of Nutrition, 18(5):426-433.
● Rao, A.V., Agarwal, S. (1999). Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutrition Research, 19(2):305- 23.
● Sakanaka, S., Tachibana, Y. and Okada, Y. (2005). Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (Kakinoha-cha). Food Chemistry, 89(4): 569-575.
● Sargent, J.R., Tocher, D.R. and Bell, J.G. (2002). In: J.E. Halver, and R.W. Hardy (Editors.), The lipids. Fish Nutrition, 3th Edition. Elsevier, USA. 181– 257.
● Shi, J., and Maguer, M. (2000). Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing. Critical Reviews in Food Science and Nutrition, 40(1):1–42.
● Simic, M. G., and Taylor, K. A. (1987). Freeradical mechanisms of oxidation reaction. In A. Angelo, J. St. and Bailey, M. E. (Editors.), Warmed-over flavor of meat. Orlando, FL: Academic Press. 69-72.
● Simopoulos, A.P. (2000). Human Requirements for n-3 polyunsaturated fatty acids. Poultry Science, 79(7): 961-970.
● Wilson, C.M., Friesen, E.N., Higgs, D.A. and Farrell, A.P. (2007). The effect of dietary lipid and protein source on the swimming performance, recovery ability and oxygen consumption of Atlantic salmon (Salmo salar). Aquaculture, 273: 687–699.
● Zakipour Rahimabadi, E., Jasour, M.S., Ehsani, A., Rahnama, M. and Arshadi, A. (2012). Dietary supplementation versus direct postmortem addition of α-tocopherol acetate on fatty acid composition of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. International Food Research Journal, 19(3): 1145-115
