بهینه سازی استخراج عصاره برگ گیاه (Eruca sativa )خندل به روش مایکروویو و کاربرد آن در ماریناد فیله (Huso huso )بلوگا

محورهای موضوعی : میکروبیولوژی مواد غذایی

پریسا سلامی ¹ (کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
نرگس مورکی ² (دانشیار گروه شیلات، دانشکده علوم و فنون دریائی، واحد تهران شمال، دانشگاه آزاداسلامی، تهران، ایران)
مسعود هنرور ³ (دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)

تاریخ دریافت : 1400/07/05 تاریخ پذیرش : 1400/07/05 تاریخ انتشار : 1400/07/01

کلید واژه: خندل ( Eruca sativa), فعالیت آنتی اکسیدانی عصاره, فیل ماهی(Huso huso), ماریناد, ماکروویوو,

چکیده مقاله :

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.

چکیده انگلیسی:

Introduction: Marination accompanied with the application of functional plant extracts is aconvenient method to preserve fish meat. The present study aims to extract Khandalcontaining antioxidant compounds by the use of microwave and applying it to marinatedfillets of Beluga in order to increase its shelflife at 4±1ºC.Materials and Methods: Microwave extraction optimization according to the solvent type,solvent ratio (5–15.5cc), time (10-30min) and power (90-270W) through RSM and applyingthe optimum extract in respect to the total phenolic compounds and the inhibitory potential ofDPPH free radicals for preparing marinates (i.e. control, treatments containing10 (T1),20 (T2),and 30% (T3) extract( and storage during 20days at 4±1ºC and monitoring the physical,chemical and sensory properties and comparing the results and data were carried out usingone-wayANOVA and chi-square methods.Results: The results indicated that the optimal extract was obtained by the use of water for30min, at 90W and solvent ratio of 5. Moreover, it was revealed that TBA inT2wassignificantly controlled as compared to other groups and the amount of TVB-N, in T2 and T3were lower significantly (P<0.05) and being controlled. In terms of water activity, the highestamount was observed in T2 at days 0 and 10. The highest WHC was observed in the controlon day 0, which was decreased during storage time. The texture hardness, color, appearanceand odor didn’t show significant difference among the groups, but taste and oral sensationwere differed significantly over time. In terms of texture analysis, due to excessivemarinating, the samples became soft and watery and low score was obtained. Examination ofacid-salt taste showed that the marinated samples had acidic and salty taste.Conclusion: It is concluded that the sample containing 20% of extract was selected as thebest group in controlling chemical spoilage.

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