تاثیر پوشش خوراکی ژلاتین - اسانس پوست لیموترش بر خصوصیات کیفی فیله ماهی کپور نقره¬ای (molitrix Hypophthalmichthys)
محورهای موضوعی : پوشش های خوراکیسیدجواد ابوالقاسمی 1 * , الناز نامی خسمخی 2 , محمدرضا رضایی ارده 3 , رحیم شفقتی 4
1 - گروه شیلات، واحد تالش، دانشگاه آزاد اسلامی، تالش، ایران.
2 - گروه شیلات، دانشکده منابع طبیعی ، دانشگاه گیلان، گیلان، ایران.
3 - گروه شیلات، واحد تالش، دانشگاه آزاد اسلامی، تالش، ایران.
4 - گروه شیلات، واحد تالش، دانشگاه آزاد اسلامی، تالش، ایران.
کلید واژه: پوشش خوراکی, ژلاتین, اسانس پوست لیمو ترش, خصوصیات کیفی.,
چکیده مقاله :
استفاده از فیلمها و پوشش‌های خوراکی یکی از روشهای نگهداری آبزیان میباشد. هدف از این تحقیق بررسی تاثیر پوشش خوراکی ژلاتین به همراه اسانس پوست لیمو ترش بر ارزش غذایی، فساد شیمیایی و ارزیابی حسی فیله ماهی کپور نقرهای طی نگهداری در یخچال (C˚4) میباشد. بدین منظور ماهیها پس از آمادهسازی اولیه، با دو محلول ژلاتین و ترکیب ژلاتین واسانس پوست لیمو ترش پوششدهی شدند و به مدت 20 روز، در بازهی زمانی 5 روزه مورد ارزیابی قرار گرفتند. تیمارهای تحقیق شامل: تیمار 1 یا شاهد (محلول ژلاتین)، تیمار 2 (محلول ژلاتین حاوی 5/0% اسانس پوست لیمو ترش) و تیمار 3 (محلول ژلاتین حاوی 1% اسانس پوست لیمو ترش) بودند. شاخصهای فساد (pH و TVB-N)، ارزیابی میکروبی (TVC) و ارزیابی حسی (رنگ، بو، طعم، مزه و بافت) طی دوره نگهداری اندازهگیری شدند. نتایج نشان داد میزان شاخصهای pH و TVB-N در تیمارهای پوششدهی شده به طور معنیداری کمتر از تیمار شاهد بود (05/0p<). نتایج میکروبی تایید کرد که میزان شمارش کلی باکتریها (TVC)، در تیمار 2 و 3 نسبت به تیمار شاهد کاهش معنیداری داشته است (05/0p<). نتایج ارزیابی حسی نشان داد که تیمارهای پوششدار در ابتدای دوره، امتیاز حسی بالاتر و سپس در انتهای دوره امتیاز حسی پایینتری کسب کردند. بر طبق نتایج به دست آمده تیمارهای پوششدهی شده نسبت به تیمار شاهد طی نگهداری در یخچال از کیفیت بهتری برخوردار بوده و تیمار 3 مناسبترین تیمار ارزیابی گردید.
Use of edible films and coatings is one of the methods of keeping aquatic animals. The purpose of this research is to evaluate the effect of edible coating of gelatin along with essential oil of lemon peel on nutritional value, chemical spoilage and sensory evaluation of silver carp fillet during storage in refrigerator (4˚c). For this purpose, after the initial preparation, the fish were covered with two gelatin solutions and a combination of gelatin and lemon peel essence and were evaluated for 20 days in a 5-day periods. Experimental treatments are including: treatment 1 control (gelatin solution), treatment 2 (gelatin solution containing 0.5% lemon peel essential oil), and treatment 3 (gelatin solution containing 1% lemon peel essential oil). Spoilage indices (pH and TVB-N), microbial evaluation (TVC) and sensory evaluation (color, odor, taste, and texture) were measured during the storage period. The results showed that the pH and TVB-N indices in the coated treatments were significantly lower than the control treatment (p<0.05). Microbial results confirmed that the total viable count (TVC) in treatments 2 and 3 decreased significantly compared to the control treatment (p<0.05). The results of the sensory evaluation showed that the treatments with coating obtained higher sensory scores at the beginning of the period and then lower sensory scores at the end of the period. According to the results, the coated treatments had better quality than the control during storage in the refrigerator and treatment 3 had the best quality.
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