بررسی اثر ضد‌میکروبی و آنتی‌اکسیدانی پوشش خوراکی کازئینات سدیم حاوی اسانس رزماری (Rosmarinus officinalis) بر کیفیت و ماندگاری قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) در مدت نگهداری دریخچال

نویسندگان
1 استاد گروه شیلات دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانشجوی دکتری دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
چکیده
هدف از این مطالعه، بررسی اثرات پوشش خوراکی کازئینات­سدیم غنی شده با اسانس رزماری بر کیفیت و ماندگاری قزل­آلای رنگین­کمان در مدت 20 روز نگهداری دریخچال می­باشد. بدین­جهت، محلول­های کازئینات­سدیم (SC) به شکل 4 تیمار SC فاقد اسانس و SC با اسانس رزماری در سه غلظت (25/0%، 5/0% و 1% (حجمی/وزنی)) تهیه شده، به­عنوان پوشش بر روی ماهی قزل­آلا اعمال شدند و به­مدت 20 روز در یخچال نگهداری شده و هر 4 روز یکبار، آزمایشات شیمیایی (اندازه­گیری پی­اچ، بازهای ازته فرار، تیوباربیتوریک اسید و پراکسید)، میکروبی (شمارش باکتری­های کل و سرماگرا) بر روی آنها انجام شد. نتایج نشان داد که نمونه­های شاهد در حدود روز 12 از حد قابل­قبول مقادیر میکروبی، شیمیایی تجاوز کردند، در حالی­که نمونه­های تیمار حاوی 1% اسانس رزماری پس از 16 روز از نظر بار میکروبی، از حد قابل قبول فراتر رفتند (p<0.05) و حتی پس از 20 روز از حد مجاز پراکسید و تیوباربیتوریک اسید تجاوز نکردند. این مطالعه نشان داد که پوشش کازئینات­سدیم دارای خاصیت سد­­کنندگی در برابر اکسیژن ­بوده و استفاده از اسانس رزماری در ترکیب پوشش کازئینات سدیم، باعث کاهش فساد اکسیداتیو، شیمیایی و میکروبی قزل­آلای رنگین­کمان می­شود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage

نویسندگان English

Sakineh Yeganeh 1
Marjan Zargar 2
1 Associate Professor in Sari Agricultural Sciences and Natural Resources University
2 PhD student in Gorgan Agricultural Sciences and Natural Resources University
چکیده English

The aim of this study was to investigate the effects of sodium caseinate (SC) edible coating enriched with Rosmarinus officinalis essential oil on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during 20 days of refrigerated storage (4±1˚C). Aqueous solutions of sodium caseinate (SC) 8% (w/w) were prepared in the form of 4 treatments of SC without essential oil and SC with rosemary essential oil in three concentrations (0.25%, 0.5% and 1% (v/w)), then applied as a coating on the rainbow trout and refrigerated for 20 days, and every 4 days, chemical (pH, total volatile basic-nitrogen, thiobarbituric acid and peroxide value) and microbiological (total viable count and psychrotrophilic count) analysis were performed on them. The results showed that control samples exceeded the acceptable limit of microbiological and chemical values on around days 12, while SC+1%R samples exceeded the acceptable limit after 16 days of storage and did not exceed the peroxide value and thiobarbituric acid limit even after 20 days of storage. This study showed that Sodium casein coating has an inhibitory property against oxygen and the use of rosemary essential oil in its composition reduces the oxidative, chemical and microbial spoilage of rainbow trout.

کلیدواژه‌ها English

Rainbow trout
shelf life
Edible coatings
Sodium Caseinate
Rosmarinus officinalis
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