اثربخشی عصاره مرزه (Satureja sahendica L) در بسته¬بندی¬های زیست¬فعال کامپوزیتی بر ماندگاری فیله ماهی قزل¬آلا رنگین کمان (Oncorhynchus mykiss)
محورهای موضوعی : بسته بندی مواد غذایی
ساناز امینی
1
,
داریوش خادمی شورمستی
2
,
حسین ورشویی
3
1 - گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
2 - گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
3 - گروه منابع طبیعی،دانشگاه آزاداسلامی،سوادکوه،ایران
کلید واژه: آلژینات, بسته¬بندی فعال, پوشش کامپوزیت, عصاره مرزه, کازئینات ,
چکیده مقاله :
این مطالعه با هدف بررسی اثر بسته¬بندی کامپوزیت فعال بر پایه کازئینات و آلژینات سدیم حاوی عصاره مرزه بر ماندگاری فیله ماهی انجام شد. تیمارها شامل فیله¬های ماهی قزل¬آلا رنگین کمان فاقد پوشش (شاهد) و دارای بسته¬بندی فعال آلژینات سدیم (3 درصد) یا کازئینات سدیم (8 درصد)، به تنهایی یا به¬صورت کامپوزیت کازئینات-آلژینات، همگی حاوی عصاره مرزه در غلظت 5/1 درصد، در مجموع چهار تیمار، در قالب یک طرح بلوک کامل تصادفی مورد تجزیه و تحلیل قرار گرفتند. فیله¬ها با یکی از محلول¬ها به¬روش غوطه¬وری پوشش¬دهی شده و به¬مدت 12 روز در دمای یخچال نگهداری شدند. نتایج نشان داد بسته¬بندی کامپوزیت از هریک از زیست¬پلیمرها به¬تنهایی، عملکرد بهتری داشت. در بین زیست¬پلیمرها، آلژینات سدیم نسبت به کازئینات بستر مناسب¬تری برای حمل عصاره مرزه بود و توانست اثر بخشی ضد میکروبی و ضد اکسیدانی عصاره را در مدت زمان بیشتری حفظ نماید. در پایان دوره¬ی نگهداری، فیله¬های دارای بسته¬بندی فعال کامپوزیتی دارای کمترین میانگین باکتری¬های مزوفیل هوازی (log cfu/g 80/4)، pH (70/5)، مجموع ترکیبات ازته فرار (mg/100g 25/15)، عدد پراکساید (meq/kg 37/4)، اندیس اسید تیوباربیتوریک (mg MDA/kg 70/0) و بالاترین ظرفیت نگهداری آب (50/62 %) بودند (p<0.05) و حداقل 3 روز ماندگاری بیشتری نسبت به فیله¬های فاقد پوشش داشتند. بنابراین می¬توان از پوشش کامپوزیتی کازئینات – آلژینات سدیم حاوی عصاره مرزه به¬صورت بسته¬بندی فعال برای نگهداری فیله ماهی در دمای یخچال استفاده کرد.
This study was conducted to investigate the effect of sodium caseinate- and/or alginate-based active composite packaging containing savory extract on the shelf life of fish fillets. The treatments include uncoated rainbow trout fillets (control) and active packaging of sodium alginate (3%) or sodium caseinate (8%), alone or as a caseinate-alginate composite, all containing a savory extract at a concentration of 1.5%, a total of four treatments, were analyzed in the form of a randomized complete block design. The fillets were immersed in one of the solutions and were stored in the refrigerator for 12 days. The results showed that the composite packaging performed better than each of the biopolymers alone. Sodium alginate, among the biopolymers, was a more suitable substrate than caseinate to the inclusion of the savory extract and more elonged the antimicrobial and antioxidant effect of the extract. At the end of the storage, the fillets coated with the composite active package have the lowest mean of TVC (4.80 log cfu/g), pH (5.70), TVB-N (25 mg/100g 15.), PV (4.37 meq/kg), TBA (0.70 mg MDA/kg) and the highest WHC (62.50%) (p<0.05), and compared to fillets without coating, they had at least 3 days longer shelf life. Therefore, sodium caseinate-alginate composite coating incorporated savory extract can be used as active packaging to store fish fillets at refrigerator temperature.
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