بررسی اثر نایسین و عصاره گیاه رزماری بر شاخص های حسی و فساد میکروبی ماهی قزل آلای رنگین کمان (Onchorynchus mykis) در شرایط نگهداری سرد

محورهای موضوعی : فصلنامه زیست شناسی جانوری

مهران مسلمی ¹ , رقیه صالحانی ² , شهریار مهدی ابادی ³

1 - گروه کشاورزی، واحد جویبار، دانشگاه آزاد اسلامی، جویبار، ایران
2 - موسسه غیرانتفاعی تجن، قایم شهر، ایران
3 - دفتر مرکزی جهاد دانشگاهی، تهران، ایران

تاریخ دریافت : 1398/02/23 تاریخ پذیرش : 1398/06/14 تاریخ انتشار : 1398/06/01

کلید واژه: ماندگاری, قزل آلای رنگین کمان, نایسین, رزماری,

چکیده مقاله :

جهت بررسی اثر پوشش نایسین و عصاره گیاه رزماری (Rosmarinus officinalis) بر روی شاخص های حسی و فساد میکروبی ماهی قزل آلای رنگین کمان در شرایط نگهداری سرد از چهار گروه تیمار شامل: تیمار شاهد (فیله های بدون پوشش)، فیله پوشش داده شده با نایسین 1/0 درصد، فیله پوشش داده شده با نایسین 5/0 درصد و 1 درصد عصاره گیاه رزماری و فیله پوشش داده شده با نایسین 1/0 درصد و 2 درصد عصاره گیاه رزماری استفاده شد. آزمون های کنترل کیفی شامل آزمون های میکروبی؛ شمارش تعداد شمارش کلی باکتری ها، شمارش باکتری های سرماگرا و شمارش باکتری های اسید لاکتیک و ارزیابی های حسی؛ رنگ، بو و بافت هر 4 روز یک بار به مدت 12 روز انجام شدند. نتایج نشان دادند با افزایش زمان نگهدای تعداد کلی باکتری ها، باکتری های سرماگرا و باکتری های اسید لاکتیک و شاخص های رنگ، بو و بافت در تیمارهای شاهد افزایش معنی داری داشت (05/0P<). اثر پوشش با نایسین 5/0 درصد - 1 و 2 درصد عصاره گیاه رزماری بر تعداد کلی باکتری ها، باکتری های سرماگرا و باکتری های اسید لاکتیک و شاخص های رنگ، بو و بافت در طی دوره نگهداری معنی دار بود (05/0p < )، تیمارهای پوشش داده شده با نایسین 1/0، نسبت به دو تیمار فوق اثر قابل توجهی در کنترل فساد نمونه ها نداشت. بر اساس نتایج این پژوهش استفاده دوزهای بالاتر عصاره گیاه رزماری در افزایش زمان ماندگاری ماهی قزل آلای رنگین کمان در شرایط نگهداری سرد موثر است.

چکیده انگلیسی:

In order to investigate the effect of nicine and rosemary extract (Rosmarinus officinalis) on sensory and microbial spoilage indicators of rainbow trout in cold storage conditions, four treatments were used including: control treatment (uncoated fillets), fillet coated with 0.1% nisin, fillets coated with 0.5%  nisin and 1% rosemary extract and fillet coated with 0.1% nisin and 2% rosemary extract. Quality control tests were carried out in 4 day interals during the 12 day period including microbial tests, counting the total number of bacteria, counting the psychrotrophic bacteria and counting the lactic acid bacteria, and sensory assessments such as color, odor and texture. The results indicated that increasing the storage time caused the significant increase in the total number of the bacteria, the number of the psychrotrophic bacteria and the lactic acid bacteria, and color, odor and texture indices in the control treatments (p <0.05). The effect of coating by 0.5% nisin plus 1 and 2% of rosemary extract on the total number of bacteria, the number of the psychrotrophic bacteria and the lactic acid bacteria and color, odor and texture indices during the storage period was significant (p<0.05). The treatments coated with 0.1% nisin, had no significant effect on the control of the samples’ spoilage compared to the above samples. The results indicated that the use of higher doses of Rosemary extract is effective in increasing the shelf life of rainbow trout in cold storage conditions.

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