بررسی اثر عصاره هیدروالکلی گیاهان کلپوره (.Teucrium polium L ) و برگ چای سبز (Camellia sinensis L.) بر شاخص‌های شیمیایی و میکروبی فیله ماهی کپور در طول مدت نگهداری در دمای یخچال
محورهای موضوعی : ماندگاری مواد غذاییطاهره تبیریی 1 , شادی مهدیخانی 2 * , فاطمه حسینمردی 3
1 - کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد شهر قدس دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشجوی دکترا، گروه علوم و صنایع غذایی، واحد شهر قدس دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: چای سبز, کلپوره, ماهی کپور, نگهداری,
چکیده مقاله :
آبزیان یکی از مهم‌ترین موادغذایی موجود در سفره غذایی مردم دنیا و بخصوص ایران می‌باشد. افزایش عمر انبارمانی ماهی‌ها یکی از مهم‌ترین چالش‌های امروزه محققان صنعت غذایی می‌باشد. در این مطالعه اثر عصاره چای سبز و گیاه کلپوره بر روی تغییرات کیفی و میکروبی ماهی کپور طی 20 روز نگهداری در دمای 4 درجه سانتی‌گراد مورد بررسی قرار گرفت. در این مطالعه ابتدا عصاره برگ چای سبز و گیاه کلپوره با استفاده از اولتراسوند استخراج و در سه غلظت 1، 5/1 و 2 درصد حجمی/حجمی تحت آزمون سنجش قدرت آنتی‌اکسیدانی (تعیین فنول کل و DPPH) و میکروبی قرار گرفت. نتایج حاصل از آزمون‌های سنجش قدرت آنتی‌اکسیدانی و میکروبی نشان داد که عصاره با غلظت 2 درصد بیشترین قدرت آنتی‌اکسیدانی و خاصیت ضدمیکروبی را نسبت به سایر عصاره‌های حاصل دارد. در ادامه از عصاره حاصل از روش اولتراسوند چهار غلظت 0، 1، 5/1 و 2 درصد (حجمی/حجمی) تهیه و به ماهی کپور اضافه شد. ماهی در مدت 20 روز و هر 5 روز یک‌بار تحت آزمون‌های TVC، TVB-N، عدد پراکسید، تیوباربیتوریک اسید و pH قرار گرفت. در پایان روز 20، نتایج نشان داد که با افزایش غلظت عصاره میزان پارامتری‌های pH، عدد پراکسید، تیوباربیتوریک اسید، ازت پایه فرار کل و شمارش کلی باکتری کاهش معنی‌داری را نسبت به نمونه شاهد و غلظت‌های پایین‌تر نشان است (05/0P<). به‌طوری‌که در پایان مطالعه ماهی‌های تیمار شده با 2 درصد عصاره بهترین عملکرد کیفی و میکروبی را نشان دادند. لذا این مطالعه استفاده از عصاره چای سبز و کلپوره را برای نگهداری ماهی کپور مناسب می‌داند.
Aquatic is one of the most important food items in the food table of the people of the world and especially in Iran. Increasing the shelf life of fish is one of the most important challenges faced by food industry researchers today. In this study, the effects of green tea extract and Germanders extract on microbial and qualitative changes of carp were monitored for 20 days at 4°C. In this study, extracts of green tea leaves and tuberose plants were extracted by ultrasound. At three concentrations of 1, 1.5 and 2 volumes / volumes, an antioxidant strength (total phenol and DPPH) and microbial. The results of antioxidant and microbial strength tests showed that extract with 2% concentration had the most antioxidant and antimicrobial properties compared to other extracts. Four concentrations of zero, 1, 1.5 and 2% (v/v) were prepared from the extracts from the ultrasound method and added to the carp. The fish were subjected to TVB-N, TVC, peroxide number, thiobarbituric acid and pH tests for 20 days and every 5 days. At the end of the day, 20 results showed that with increasing concentrations of extract, pH, peroxide, thiobarbituric acid, total ester and total bacterial count decreased significantly, compared to the control and lower concentrations (P<0/05). At the end of the study, the treated fish with 2% extract showed the best quality and microbial yield. Therefore, this study considers the use of green tea extract and Germanders extract for keeping carp.
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