بررسی اثر عصاره هیدروالکلی گیاهان کلپوره ).L polium Teucrium ) و برگ چای سبز )L sinensis Camellia )بر شاخصهای شیمیایی و میکروبی فیله ماهی کپور در طول مدت نگهداری در دمای یخچال
Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs
شادی مهدیخانی
1
(گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، دانشگاه ازاد اسلامی واحد شهر قدس، شهر قدس، ایران.)
Keywords: Green tea, Teucrium polium L., Carp fish, Storage,
Abstract :
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.
