Subject Areas :

زهرا صدیقی ¹ , سمیه بهرام ^{2 *}

1 - دانشجوی کارشناسی ارشد فرآوری محصولات شیلاتی، واحد قائمشهر، دانشگاه آزاد اسلامی، قائمشهر، ایران
2 - گروه شیلات، واحد قائمشهر، دانشگاه آزاداسلامی، قائمشهر، ایران.

Received: 2018-07-16 Accepted : 2019-07-20 Published : 2021-09-23

Keywords:

References:

1. حسینی، ا.، فتاحی، ا. و هدایتی فرد، م. ۱۳۹۵. اثرضد میکروبی رنگدانه پرودی جیوسین بر باکتری سودوموناس آئروژینوزا تلقیح شده به فیله ی ماهی قزل الای رنگین کمان، پنجمین همایش سراسری کشاورزی و منابع طبیعی پایدار، قوچان.


2. رضوی شیرازی، ح. تکنولوژی فراورده های دریایی اصول نگهداری و عمل آوری، جلد 2، انتشارات نقش مهر، تهران، صفحات 292-1.


3. Abdollahzadeh, E., Rezaei, M .and Hosseini, H. 2014. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35: 177-183.


4. 2005. Official Method of Analgsis (17th ed). Washington, DC: Association of Official Analytical chemists.


5. Arivizhivendhan, K.V., Mahesh, M., Boopathy, R., Swarnalatha, S., Regina Mary, R. and Sekaran, G. 2018. Antioxidant and antimicrobial activity of bioactive prodigiosinproduces from Serratia marcescens using agricultural wasteas a substrate. Food Science and Technology, 55 (7): 2661-2670.


6. Ben-Gigirey, B., De Sousa, J.M., Villa, T.G. and Barros-velazqez, J. 1999 .Chemical changes and visualappearance of albacore tuna as related to frozen storage . Food Science, 64: 20-24.


7. Burt, S. 2004. Essentialoils: their antibacterial propertied and potential application in foods-a review. Food Mashinicrobiology, 94 (3): 223- 253.


8. Choobkar, N., Soltani, M., Ebrahimzadeh Mousavi, H. A., Akhonzadeh Basti, A. and Matinfar, A. 2010. Effect of Zataria multiflora Boiss. Essential Oil on the Growth of Staphylococcus aureus in the Light Salted Fillets of Silver Carp (Hypophthalmichthys molitrix). Iranian Journal of Fisheries Sciences, 9: 352- 359.


9. Delaquis, P.J., Stanich, K., Girard, B. and Mazza, G. 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Food Microbiology, 74: 101–109.


10. Egan, H., Kirk, R.S., Sawyer, R. 1997. Pearson’s chemical analysis of food. 9th ed. Edinburgh .Scotland. U.K: Churchill Livingstone. 609–34.


11. Fan, W.J., Sun, Y., Chen, J., Qiu, Y. and Zhang, Y. Chi. 2009. Effects of chitosan coating an qulity and shelf life of silver carp during frozen storage.Food Chemistry, 115: 66-70.


12. Gomes, H.A., Silva, E.N., Nascimento, M.R.L. and Fukuma, H.T. 2003. Evaluation of the 2- thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry, 80: 433-437.


13. Gulani, C., Bhattacharya, S. and Das, A. 2012. Assessment of process parameters influencing the enhanced production ofprodigiosin from Serratia marcescens and evaluation of its antimicrobial, antioxidant and dyeing

 

potentials. Malaysian Journal of Microbiology, 8(2): 116-122.

14. Huss, H.H. 1995. Quality and quality changes in fresh fish. FAQ Fisheries Technical Paper No 348. FAO, Rome


15. Ibrahim, D., Nazari, T., Kassim, J. and Lim, S. 2014. Prodigiosin - an antibacterial red pigment produced by Serratia marcescens IBRL USM 84 associated with a marine sponge Xestospongia testudinaria Applied Pharmaceutical Science, 4: 10. 001-006.


16. Ibrahim Sallam, K. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon.Food Control, 18: 566-75.


17. 1986. Microorganisms in foods. 2. Sampling for microbiological analysis (2nd ed.). Toronto: University of Toronto Press.


18. Javadian, S.R., Shahoseini, S. R. and Ariaii, P. 2016. The effects of liposomal encapsulated thyme extract on the quality of fish mince and Escherichia coli O157: H7 inhibition during refrigerated storage. Aquatic Food Product Technology, 26 (1): 115-123.


19. Kamble, K.D., andHiwarale, V. D. 2012. Prodigiosin production from Serratia marcescens strains obtained from farm soil. Environmental Sciences, 3 (1): 631-638.


20. Kostaki, M., Giatrakou, V., Savvaidis, I.N. and Kontominas, M.G. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26: 475-482.


21. Losada, B. and Aubourgs, G. 2007. Rancidity development in frozen pelagic fish: inflaece of slurryice as preliminary chilling treatment. Food Science and Technology, 40: 991-9.


22. Lugasia, A., Losadab, V., Hovari, J., lebovicsav, J. and Aubourg S. 2007. Effect of pre- soaking whole pelagic fish in a plant extravt on sensory and biochemical changed duting subsequent frozen storage. Food Science and Technology, 40: 930-60.


23. Mekhael, R. and Yousif. S. 2009. The role of red pigment produced by Serratia marcescens as antibacterial and plasmid curing agent. The University of Duhok, 12: 268-274.


24. Morita, Y., Kondoh, K., Hasan, Q., Sakaguchi, T., Murakami, Y., Yokoyama, K.et al.1997. Purification and characterization of a cold-active protease from psychrotrophic Serratia marcescens American Chemical Society, 74: 1377-1383.


25. Natseba, A., LwaliRda, I., Kakura, E., MuyaBja, C.K. and Muyoaga, J.H. 2005. Effect of prefreezingicing duration on quality changes in frozen Nile perch (Lates niloticus). Food ResearchInternational, 38: 469-474.


26. Nishimoto, J., Suwetja, I. K. and Miki., H. Estimation of keepimg freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of the Faculty of Fisheries kagoshima university. 34(1): 89-69.


27. Ozyurt, G., Polat, A. and Tokur, B. 2007. Chemical and sensory changes in frozen (-18ºC) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Food Science and Technology, 42: 887–893.


28. Ramina, D., Nair, A. and Krithika, K. 2014. Optimization of cultural conditions for the production of prodigiosin bySerratia marcescens andscreening for the antimicrobial activity of prodigiosin. pharma and biosciences, 5 (3): 383 – 392.


29. Shirata, A., Tsukamoto, T., Yasui, H., Kato, H., Hayasaka, S. and Kojima. A. 1997. Production of bluish-purple pigments by Janthinobacterium lividum isolated from the raw silk and dyeing with them. Science of. Jpnan, 66: 377-385.


30. A., Esmaeili, M. A., Gholipour, A. and Kanani, M.R. 2010. Composition, cytotoxicity and antioxidant activity of the essential oil of Dracocephalum surmandinum from Iran. Natural Product Communication,5(2): 341-4.


31. Vendruscolo, F., Tosin, I., José Giachini, A., Schmidell, W. and Luiz Ninow, J. 2014. Antimicrobial

 

Activity of Monascus Pigments Produced in Submerged Fermentation. Food Processing and preservation, 38 (4): 1860- 1865.

32. Vidya, S.R.G. and Srikar, L.N. 1996. Effect of preprocess ice storage on the lipid changes of Japanese threadfin bream (Nemipterus japonicas) mince during frozen. Asian Fisher Science, 9: 109-114.


33. Vijayalakshmi, K. and Jagathy, K. 2016. Production of Prodigiosin From Serratia marcescens and its antioxidant and anticancer potential. Advaced Research in Biological Sciences, 3(3): 75-8