اثر پوشش خوراکی ژلاتینی حاوی اسانس جلبک دونالیلا سالینا (Dunaliella salina) بر ویژگی های فیزیکوشیمیایی و میکروبی برگر ماهی قزل آلای رنگین کمان در دمای یخچالی

نویسندگان
1 دانشجو
2 هیات علمی
3 هیئت علمی
چکیده
استفاده از پوشش هایی با منبع طبیعی همراه با مواد نگهدارنده طبیعی به یکی از روش های نوین بسته بندی مواد غذایی تبدیل شده است. به این منظور استفاده از نگهدارنده های طبیعی برای به تاخیر افتادن فساد و افزایش عمر محصولات غذایی فسادپذیر از جمله فراورده های دریایی مانند برگر ماهی مورد توجه قرار گرفته است. هدف از این تحقیق، مطالعه تاثیر پوشش خوراکی ژلاتینی حاوی اسانس جلبک Dunaliella salina بر ویژگی های میکروبی، فیزیکوشیمیایی و حسی برگر ماهی قزل آلای رنگین کمان در طی 14 روز نگهداری در شرایط یخچالی بود. در این پژوهش، اثر پوشش ژلاتینی 2 درصد حاوی غلظت های مختلف اسانس جلبک دونالیلا سالینا (0/3، 0/6 و 0/9 درصد) و شاخص های فیزیکوشیمایی شامل(TBA, pH, PV,TVB-N)، پارامتر های میکروبی(شمارش کلی باکتری ها، شمارش باکتری های سرماگرا) و خصوصیات حسی در طی زمان نگهداری مورد ارزیابی قرار گرفت. بر اساس نتایج، اثر ترکیبی پوشش ژلاتینی و اسانس جلبک در بهبود پارامترهای فیزیکوشیمیایی و میکروبی، در برگر ماهی های تیمار شده به طور معنی داری بیشتر از نمونه های شاهد بود (p<0.05) و این پوشش ضد میکروبی باعث کاهش روند فساد باکتریایی و افزایش زمان ماندگاری برگر ماهی قزل آلای رنگین کمان در طی نگهداری در شرایط یخچالی شده است.به طور کلی نتایج نشان داد که پوشش ژلاتینی حاوی 0/9 درصد اسانس جلبک دونالیلا توانسته زمان ماندگاری برگر ماهی قزل آلا را در مقایسه با تیمار شاهد به شکل معنی داری افزایش دهد(0.05>p).
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage

نویسندگان English

yasaman hazavehei ha 1
Peyman Mahasti Shotorbani 2
zhaleh khoshkhoo 3
1 student
2 Associate Professor
3 Associate Professor
چکیده English

Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of edible g on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during 14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05).

کلیدواژه‌ها English

Edible gelatin coating
Dunaliella salina alga essential oil
rainbow trout fish burger
shelf life
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