مطالعه اثر آستاگزانتین و اسانس سیر در جیره قزل‌آلای رنگین‌کمان و بررسی شاخص‌های بیومتریک، خواص آنتی‌اکسیدانی و ارگانولپتیکی گوشت ماهی
محورهای موضوعی :
بهداشت مواد غذایی
سیدعلیرضا مرتضوی
1
,
افشین جوادی
2
,
نویده انرجان
3
,
جاوید مرتضوی
4
,
حمید میرزایی
5
1 - دانش‌آموخته گروه بهداشت مواد غذایی،دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 - استادیار گروه مهندسی شیمی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
4 - استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
5 - دانشیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
تاریخ دریافت : 1401/05/13
تاریخ پذیرش : 1401/08/18
تاریخ انتشار : 1401/06/01
کلید واژه:
ضریب تبدیل غذایی,
آستاگزانتین,
آنتی‌اکسیدان,
خواص ارگانولپتیکی,
اسانس سیر,
چکیده مقاله :
هدف از این مطالعه تعیین اثر افزودن اسانس سیر و آستاگزانتین به فرم ماکروساختار و نانوساختار در جیره ی ماهی قزل آلای رنگین کمان بر روی خواص نگهدارندگی و ارگانولپتیکی گوشت و نیز تغییرات بیومتریک بود. اسانس سیر با دستگاه کلونجر و فرم های نانوساختار توسط امولسیفایر و طی اختلاط فاز های آلی و آبی ایجاد شدند. هفتصد قطعه ماهی به طور مساوی در هفت گروه شامل شاهد و شش گروه تیمار (اسانس سیر ماکروساختار(T1) و نانوساختار(T3)، آستاگزانتین ماکروساختار(T2) و نانوساختار(T4)، اسانس سیر همراه با آستاگزانتین به فرم ماکروساختار (T5) و نانوساختار (T6) در جیره) در استخرهای جداگانه نگهداری شدند. بعد از 40 روز، نمونه های گوشت برای تعیین خواص آنتی‌اکسیدانی و ارگانولپتیکی مورد ارزیابی قرار گرفت. خواص بیومتریک در طی دوره پرورش ثبت شد. نتایج بررسی ها نشانگر کاهش معنی‌دار عدد پراکسید و شاخص تیوباربیتوریک اسید و تأثیرات مطلوبی در رایحه، طعم و رنگ گوشت‌های گروه های تیمار در مقایسه با گروه شاهد بود (05/0p<). تغییرات مجموع ازت های فرار و pH گوشت در روزهای مختلف آزمایش و در تیمارهای مختلف روند ثابت و مشخصی نشان نداد. بافت گوشت در T1 دچار تغییرات نامطلوبی شد (05/0p<)؛ این در حالیست که تیمار های دیگر بر روی بافت گوشت تاثیر چندانی نداشتند (05/0p>). تعداد تلفات در دوره ی پرورش در گروه های تیمار کمتر از گروه شاهد بوده و کمترین میزان ضریب تبدیل غذایی در T3 و T4 مشاهده گردید. در مجموع می توان گفت اسانس سیر و آستاگزانتین در جیره ماهیان قزل آلای رنگین کمان خواص آنتی اکسیدانی و ارگانولپتیکی گوشت را بهبود بخشیده و موجب بهبود خواص بیومتریک می شود.
چکیده انگلیسی:
This study aimed to evaluate the effects of additive garlic essence and astaxanthin in macrostructural and nanostructural forms in rainbow trouts’ feed on preservative and sensory properties of meat and biometric measures. Garlic essential oil was produced by Clevenger apparatus and nanostructural forms were prepared by emulsifier and by mixing organic and aqueous phases. Seven hundred fish were equally and randomly divided into seven groups in separate pools with a control group. Six treatments were considered as follows: macrostructural garlic essence (T1), macrostructural astaxanthin (T2), nanostructural garlic essence (T3), nanostructural astaxanthin (T4), garlic essence with astaxanthin in macrostructural (T5) and nanostructural (T6) forms in diet. After 40 days, meat samples were evaluated for antioxidant and sensory properties. Biometric measurements were performed during the farming. Results showed a notable reduction of peroxide and thiobarbituric acid values and positive effects on the smell, flavor, and color of the treated groups’ meat compared to the control group (p<0.05). The meat texture was adversely affected in T1 (p<0.05); However, other treatments showed no effects on meat texture (p>0.05). The mortality rate was lower in the treated groups and the lowest FCRs (Feed Conversion Ratio) were observed in T3 and T4 groups. In general, it was discovered that garlic essence and astaxanthin in the diets improved antioxidant and sensory properties of meat and the biometric properties of rainbow trouts.
منابع و مأخذ:
AbdelsameeGoda, A., Sallam, A.E. and Srour, T.M., (2018). Evaluation of natural and synthetic carotenoid supplementation on growth, survival, total carotenoid content, fatty acids profile and stress resistance of European seabass, Dicentrarchus labrax, Fry. Aquaculture Studies, 18(1): 27-39.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Azimonti, G., Bampidis, V., Bastos, M.D.L., Christensen, H., Dusemund, B., Fašmon Durjava, M., Kouba, M., López‐Alonso, M., López Puente, S. and Marcon, F., (2022). Safety and efficacy of a feed additive consisting of lactic acid produced by Weizmannia coagulans (synonym Bacillus coagulans) DSM 32789 for all animal species except for fish (Jungbunzlauer SA). EFSA Journal, 20(4): e07268.
Adrian, M.M., Paransa, D.S., Paulus, J.J., Kawung, N.J., Bara, R.A. and Kepel, R.C., (2021). Analysis Of Types Of Carotenoid Pigments In Crab Sesarmops sp From Manado By Coast. Jurnal Ilmiah PLATAX, 9(2): 204-209.
A Aracati, M.F., Rodrigues, L.F., de Oliveira, S.L., Rodrigues, R.A., Conde, G., Cavalcanti, E.N.F., Borba, H., Charlie‐Silva, I., Fernandes, D.C., Eto, S.F. and de Andrade Belo, M.A., (2022). Astaxanthin improves the shelf‐life of tilapia fillets stored under refrigeration. Journal of the Science of Food and Agriculture.
Balić, A. and Mokos, M., (2019). Do we utilize our knowledge of the skin protective effects of carotenoids enough?. Antioxidants, 8(8): 259.
de la Mora, G.I., Arredondo-Figueroa, J.L., Ponce-Palafox, J.T. and Vernon-Carter, J.E., (2006). Comparison of red chilli (Capsicum annuum) oleoresin and astaxanthin on rainbow trout (Oncorhyncus mykiss) fillet pigmentation. Aquaculture, 258(1-4): 487-495.
Gabor, E.F., Sara, A., Bentea, M., Creta, C. and Baciu, A., (2012). The effect of phytoadditive combination and growth performances and meat quality in rainbow trout (Oncorhychus mykiss). Journal of Animal Science and Biotechnology, 45(2): 1-5.
Ghafoori, F., Shabani, S. and Akhondzadeh Basti, A., (2018). Study of the Antibacterial and Antioxidative Effects of Chlorella vulgaris Algae Extract on the Quality of Rainbow Trout during Storage at 4° C. Journal of Food Technology and Nutrition, 15(3): 51-64.
Gimenez, B., Roncales, P. and Beltran, J.A., 2002. Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10): 1154-1159.
Goulas, A.E. and Kontominas, M.G., 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food chemistry, 100(1): pp.287-296.
Gupta, A.K., Seth, K., Maheshwari, K., Baroliya, P.K., Meena, M., Kumar, A. and Vinayak, V., )2021(. Biosynthesis and extraction of high-value carotenoid from algae. Frontiers in Bioscience-Landmark, 26(6): 171-190..
Hosseindoust, A., Oh, S.M., Ko, H.S., Jeon, S.M., Ha, S.H., Jang, A., Son, J.S., Kim, G.Y., Kang, H.K. and Kim, J.S., 2020. Muscle antioxidant activity and meat quality are altered by supplementation of astaxanthin in broilers exposed to high temperature. Antioxidants, 9(11): 1032.
Huang, X. and Ahn, D.U., )2019(. Lipid oxidation and its implications to meat quality and human health. Food science and biotechnology, 28(5): 1275-1285.
Jafarizadeh-Malmiri, H., Sayyar, Z., Anarjan, N. and Berenjian, A., )2019(. Nanobiotechnology in Food: Concepts, Applications and Perspectives. Berlin, Germany: Springer. 81-94.
Jorjani, S., Ghelichi, A. and Hedayatifard, M., )2018(. Effect of chitosan coating enriched with rice-bran extract on the shelf-life of rainbow trout (Oncorhynchus mykiss) during cold storage.
Jouki, M., Yazdi, F.T., Mortazavi, S.A., Koocheki, A. and Khazaei, N., )2014(. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International journal of food microbiology, 174: 88-97.
Liu, Y., Hao, R., Xia, L. and Pan, J., )2017(. Analysis methods of carotenoids in muscle and feed in salmonids. Fisheries Science (Dalian), 36(3): 274-281.
Meléndez-Martínez, A.J., Mandić, A.I., Bantis, F., Böhm, V., Borge, G.I.A., Brnčić, M., Bysted, A., Cano, M.P., Dias, M.G., Elgersma, A. and Fikselová, M., )2022(. A comprehensive review on carotenoids in foods and feeds: Status quo, applications, patents, and research needs. Critical Reviews in Food Science and Nutrition, 62(8): 1999-2049.
Micha, M., Roberty, S., Stevenne, C. and Plumier, J.C., )2021(. Specific lipid and carotenoid oxidation products, and preconditioning to oxidative stress in Symbiodiniaceae. In The 14th International Coral Reef Symposium.
Nirmal, N.P., Santivarangkna, C., Rajput, M.S. and Benjakul, S., )2020(. Trends in shrimp processing waste utilization: An industrial prospective. Trends in Food Science & Technology, 103: 20-35.
Ota, S., Morita, A., Ohnuki, S., Hirata, A., Sekida, S., Okuda, K., Ohya, Y. and Kawano, S., )2018(. Carotenoid dynamics and lipid droplet containing astaxanthin in response to light in the green alga Haematococcus pluvialis. Scientific reports, 8(1): 1-10.
Öz, M., )2018(. Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at− 18 C. LWT, 92: 155-160.
Petropoulos, S., Fernandes, Â., Barros, L. and Ferreira, I.C., )2018(. Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage. Food Chemistry, 242: 466-474.
Reiter, J., Levina, N., Van der Linden, M., Gruhlke, M., Martin, C. and Slusarenko, A.J., )2017(. Diallylthiosulfinate (Allicin), a volatile antimicrobial from garlic (Allium sativum), kills human lung pathogenic bacteria, including MDR strains, as a vapor. Molecules, 22(10): 1711.
Song, X., Wang, L., Li, X., Chen, Z., Liang, G. and Leng, X., )2017(. Dietary astaxanthin improved the body pigmentation and antioxidant function, but not the growth of discus fish (Symphysodon spp.). Aquaculture Research, 48(4): 1359-1367.
Strica, I., Basic, A. & Halilovic, N. )2017(. Antimicrobial effects of garlic (Allium sativum L.). Bulletin of the Chemists and Technologists of Bosnia and Herzegovina. 17-22.
Tabrizi, S.M., Javadi, A., Anarjan, N., Tabrizi, S.J.M. and Mirzaei, H., )2021(. Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties. Zeitschrift für Physikalische Chemie, 235(8): 993-1008.
Vargas-Sinisterra, A.F. and Ramírez-Castrillón, M., 2021. Yeast carotenoids: production and activity as antimicrobial biomolecule. Archives of Microbiology, 203(3): 873-888.
White, D.A., Moody, A.J., Serwata, R.D., Bowen, J., Soutar, C., Young, A.J. and Davies, S.J., )2003(. The degree of carotenoid esterification influences the absorption of astaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum). Aquaculture Nutrition, 9(4): 247-251.
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AbdelsameeGoda, A., Sallam, A.E. and Srour, T.M., (2018). Evaluation of natural and synthetic carotenoid supplementation on growth, survival, total carotenoid content, fatty acids profile and stress resistance of European seabass, Dicentrarchus labrax, Fry. Aquaculture Studies, 18(1): 27-39.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Azimonti, G., Bampidis, V., Bastos, M.D.L., Christensen, H., Dusemund, B., Fašmon Durjava, M., Kouba, M., López‐Alonso, M., López Puente, S. and Marcon, F., (2022). Safety and efficacy of a feed additive consisting of lactic acid produced by Weizmannia coagulans (synonym Bacillus coagulans) DSM 32789 for all animal species except for fish (Jungbunzlauer SA). EFSA Journal, 20(4): e07268.
Adrian, M.M., Paransa, D.S., Paulus, J.J., Kawung, N.J., Bara, R.A. and Kepel, R.C., (2021). Analysis Of Types Of Carotenoid Pigments In Crab Sesarmops sp From Manado By Coast. Jurnal Ilmiah PLATAX, 9(2): 204-209.
A Aracati, M.F., Rodrigues, L.F., de Oliveira, S.L., Rodrigues, R.A., Conde, G., Cavalcanti, E.N.F., Borba, H., Charlie‐Silva, I., Fernandes, D.C., Eto, S.F. and de Andrade Belo, M.A., (2022). Astaxanthin improves the shelf‐life of tilapia fillets stored under refrigeration. Journal of the Science of Food and Agriculture.
Balić, A. and Mokos, M., (2019). Do we utilize our knowledge of the skin protective effects of carotenoids enough?. Antioxidants, 8(8): 259.
de la Mora, G.I., Arredondo-Figueroa, J.L., Ponce-Palafox, J.T. and Vernon-Carter, J.E., (2006). Comparison of red chilli (Capsicum annuum) oleoresin and astaxanthin on rainbow trout (Oncorhyncus mykiss) fillet pigmentation. Aquaculture, 258(1-4): 487-495.
Gabor, E.F., Sara, A., Bentea, M., Creta, C. and Baciu, A., (2012). The effect of phytoadditive combination and growth performances and meat quality in rainbow trout (Oncorhychus mykiss). Journal of Animal Science and Biotechnology, 45(2): 1-5.
Ghafoori, F., Shabani, S. and Akhondzadeh Basti, A., (2018). Study of the Antibacterial and Antioxidative Effects of Chlorella vulgaris Algae Extract on the Quality of Rainbow Trout during Storage at 4° C. Journal of Food Technology and Nutrition, 15(3): 51-64.
Gimenez, B., Roncales, P. and Beltran, J.A., 2002. Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10): 1154-1159.
Goulas, A.E. and Kontominas, M.G., 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food chemistry, 100(1): pp.287-296.
Gupta, A.K., Seth, K., Maheshwari, K., Baroliya, P.K., Meena, M., Kumar, A. and Vinayak, V., )2021(. Biosynthesis and extraction of high-value carotenoid from algae. Frontiers in Bioscience-Landmark, 26(6): 171-190..
Hosseindoust, A., Oh, S.M., Ko, H.S., Jeon, S.M., Ha, S.H., Jang, A., Son, J.S., Kim, G.Y., Kang, H.K. and Kim, J.S., 2020. Muscle antioxidant activity and meat quality are altered by supplementation of astaxanthin in broilers exposed to high temperature. Antioxidants, 9(11): 1032.
Huang, X. and Ahn, D.U., )2019(. Lipid oxidation and its implications to meat quality and human health. Food science and biotechnology, 28(5): 1275-1285.
Jafarizadeh-Malmiri, H., Sayyar, Z., Anarjan, N. and Berenjian, A., )2019(. Nanobiotechnology in Food: Concepts, Applications and Perspectives. Berlin, Germany: Springer. 81-94.
Jorjani, S., Ghelichi, A. and Hedayatifard, M., )2018(. Effect of chitosan coating enriched with rice-bran extract on the shelf-life of rainbow trout (Oncorhynchus mykiss) during cold storage.
Jouki, M., Yazdi, F.T., Mortazavi, S.A., Koocheki, A. and Khazaei, N., )2014(. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International journal of food microbiology, 174: 88-97.
Liu, Y., Hao, R., Xia, L. and Pan, J., )2017(. Analysis methods of carotenoids in muscle and feed in salmonids. Fisheries Science (Dalian), 36(3): 274-281.
Meléndez-Martínez, A.J., Mandić, A.I., Bantis, F., Böhm, V., Borge, G.I.A., Brnčić, M., Bysted, A., Cano, M.P., Dias, M.G., Elgersma, A. and Fikselová, M., )2022(. A comprehensive review on carotenoids in foods and feeds: Status quo, applications, patents, and research needs. Critical Reviews in Food Science and Nutrition, 62(8): 1999-2049.
Micha, M., Roberty, S., Stevenne, C. and Plumier, J.C., )2021(. Specific lipid and carotenoid oxidation products, and preconditioning to oxidative stress in Symbiodiniaceae. In The 14th International Coral Reef Symposium.
Nirmal, N.P., Santivarangkna, C., Rajput, M.S. and Benjakul, S., )2020(. Trends in shrimp processing waste utilization: An industrial prospective. Trends in Food Science & Technology, 103: 20-35.
Ota, S., Morita, A., Ohnuki, S., Hirata, A., Sekida, S., Okuda, K., Ohya, Y. and Kawano, S., )2018(. Carotenoid dynamics and lipid droplet containing astaxanthin in response to light in the green alga Haematococcus pluvialis. Scientific reports, 8(1): 1-10.
Öz, M., )2018(. Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at− 18 C. LWT, 92: 155-160.
Petropoulos, S., Fernandes, Â., Barros, L. and Ferreira, I.C., )2018(. Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage. Food Chemistry, 242: 466-474.
Reiter, J., Levina, N., Van der Linden, M., Gruhlke, M., Martin, C. and Slusarenko, A.J., )2017(. Diallylthiosulfinate (Allicin), a volatile antimicrobial from garlic (Allium sativum), kills human lung pathogenic bacteria, including MDR strains, as a vapor. Molecules, 22(10): 1711.
Song, X., Wang, L., Li, X., Chen, Z., Liang, G. and Leng, X., )2017(. Dietary astaxanthin improved the body pigmentation and antioxidant function, but not the growth of discus fish (Symphysodon spp.). Aquaculture Research, 48(4): 1359-1367.
Strica, I., Basic, A. & Halilovic, N. )2017(. Antimicrobial effects of garlic (Allium sativum L.). Bulletin of the Chemists and Technologists of Bosnia and Herzegovina. 17-22.
Tabrizi, S.M., Javadi, A., Anarjan, N., Tabrizi, S.J.M. and Mirzaei, H., )2021(. Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties. Zeitschrift für Physikalische Chemie, 235(8): 993-1008.
Vargas-Sinisterra, A.F. and Ramírez-Castrillón, M., 2021. Yeast carotenoids: production and activity as antimicrobial biomolecule. Archives of Microbiology, 203(3): 873-888.
White, D.A., Moody, A.J., Serwata, R.D., Bowen, J., Soutar, C., Young, A.J. and Davies, S.J., )2003(. The degree of carotenoid esterification influences the absorption of astaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum). Aquaculture Nutrition, 9(4): 247-251.
