اثر اسانس دانه زیر سیاه (Bunium persicum) انکپسوله شده با صمغ بذر ریحان (Ocimum basilicum L.) بر تغییرات شیمیایی، میکروبی و حسی فیله ماهی قزل آلا رنگین کمان نگهداری شده در دمای یخچال

نویسندگان
زهرا سیاری 1
محمد ربانی 2
رضا فرهمندفر 3
رضا اسماعیل زاده کناری 4
رضوان موسوی ندوشن 5
1 دانشجوی دکتری علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
3 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
4 3- دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
5 استادیار گروه شیلات، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
10.52547/fsct.18.118.129
چکیده
در این مطالعه تاثیر آنتی اکسیدانی و آنتی میکروبی نانو پوشش صمغ دانه ریحان به همراه اسانس دانه زیره سیاه (Bunium persicum) به منظور افزایش عمر ماندگاری فیله ماهی قزل آلای رنگین کمان مورد بررسی قرار گرفت. بدین منظور ابتدا اسانس زیره سیاه با استفاده دستگاه کلونجر تهیه و فعالیت آنتی اکسیدانی غلظت­های مختلف آن (200، 400، 600، 800 و 1000 ppm) مورد بررسی قرار گرفت، با توجه به نتایج اسانس زیره سیاه دارای خاصیت آنتی اکسیدانی بالایی بود، با افزایش غلظت اسانس، خاصیت آنتی اکسیدانی نیز افزایش یافت. پوشش صمغ ریحان به همراه اسانس زیره سیاه نانوکپسوله شد، نانو پوشش­های تولیدی (با توجه به تصویر میکروسکوپ الکترونی) سطحی کروی و یکنواخت با درصد حفره­گی پایین برخوردار بود. سپس به منظور بررسی تاثیر نانو پوشش به همراه اسانس بر عمر ماندگاری فیله ماهی طی دوره 16 روزه نگهداری در یخچال، 4 تیمار شامل شاهد و نانو پوشش به همراه غلظت­های مختلف اسانس (1، 5/1 و 2%) تولید و به صورت دوره­ای پارامترهای شیمیایی (پراکسید، مقادیر تیوباربیوتیک اسید و بازهای نیتروژنی فرار) و میکروبی (مقادیر کلی باکتری و مقادیر باکتری سرمادوست) بررسی شد. نتایج تجزیه و تحلیل های شیمیایی و میکروبی نشان داد که به طور کلی نانو پوشش به همراه اسانس سبب کند شدن روند افزایشی شاخص­های اکسیداسیونی و میکروبی نسبت به تیمار شاهد شد و تیمار نانو پوشش صمغ حاوی 2 درصد اسانس، تا پایان دوره نگهداری از محدوده مجاز شیمیایی و میکروبی برخوردار بودند. بنابر این به­نظر می­رسد این تیمار، می­تواند به عنوان یک آنتی اکسیدان و ضد میکروب طبیعی در صنعت گوشت و شیلات مورد استفاده قرار گیرد.
کلیدواژه‌ها
نانوکپسولاسیون
فعالیت آنتی اکسیدانی
صمغ ریحان
زیره سیاه
قزل آلای رنگین کمان

موضوعات

عنوان مقاله English

The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 ±1 оC)

نویسندگان English

mahsa sayari 1
Mohammad Rabani 2
Reza Farahmandfar 3
Reza Esmailzadeh Kenari 4
Rezvan Mousavi nadushan 5
1 Department of Fisheries, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
4 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
5 Department of Fisheries, North Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده English

In this study, the antioxidant and antimicrobial effect of nano coating of basil gum with black cumin essential oil (Bunium persicum) was investigated in order to increase the shelf life of rainbow trout fillets. For this purpose, black cumin essential oil was prepared using Clevenger device and the antioxidant activity of different concentrations of it (200, 400, 600, 800 and 1000 ppm) was investigated. According to the results, black cumin essential oil has high antioxidant properties, and as the concentration increased, antioxidant properties were increased too. The cumin essential oil was then nanocapsulated with a basil gum coating. The nano coating, along with the essential oil (according to the electron microscope image), had a spherical and uniform surface with a low porosity percentage. Then, in order to investigate the effect of nano-coating with essential oil on the shelf life of rainbow trout fillet during a 16-day refrigeration period, 4 treatments including control and nano-coating with different concentrations of black cumin essential oil (1, 1.5 and 2 %) produced and periodic chemical parameters (peroxide, thiobarbiotic acid and volatile nitrogen bases) and microbial (total bacterial and total psychrotrophic count) were studied. The results of chemical and microbial analysis showed that, the nano-coating along with the essential oil slowed down the increasing process of oxidation and microbial indices compared to the control treatment. Until the end of the storage period, they had the allowed chemical and microbial range. Therefore, it seems that this treatment can be used as a natural antioxidant and antimicrobial in the meat and fisheries industry.

کلیدواژه‌ها English

Nanocapsulation
Antioxidant activity
Basil gum
Cumin
Rainbow trout
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