نگهداری فیله ی فیل ماهی با پوشش حاوی عصاره جلبک Spirulinaدردمای 1±4 درجه ی سانتیگراد

نویسندگان
زینب عبدالهی چله بری 1
زهرا لطیفی 2
نرگس مورکی 3
ژاله خوشخو 4
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
3 عضو هییت علمی گروه شیلات دانشگاه آزاد اسلامی ،واحد تهران شمال
4 عضو هییت علمی گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی ،واحد تهران شمال
10.52547/fsct.18.121.30
چکیده
ﻣﺎﻫﻰ ﻳﻜﻰ از ﻣﻨﺎﺑﻊ ﻣﻬﻢ و ﺑﺎ ارزش ﭘﺮوﺗﺌﻴﻦ، ﭼﺮﺑﻰ و اﻧﺮژی ﺑﻪ ﺷﻤﺎر می‌‌آﻳﺪ وﻟﻰ ﺑﺴﻴﺎر ﻓﺴﺎدﭘﺬﻳﺮ اﺳﺖ و ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﻳﺮ ﻏﺬاﻫﺎی ﮔﻮﺷﺘﻰ سریع‌تر ﻓﺎﺳﺪ می‌شود. ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺑﻪ ﻣﻨﻈﻮر ﺑﺮرﺳﻰ تأثیر ﭘﻮﺷﺶ ﻛﻴﺘﻮزان ﺣﺎوی ﻋﺼﺎره‌ی ﺟﻠﺒﻚ Spirulina ﺑﺮ ﺣﻔﻆ ﻛﻴﻔﻴﺖ ﻓﻴﻠﻪ ﺗﺎزه ﻣﺎﻫﻰ Huso huso در زﻣﺎن ﻧﮕﻬﺪاری در ﻳﺨﭽﺎل اﻧﺠﺎم ﺷﺪ. ﻓﻴﻠﻪ‌ﻫﺎی ﺗﺎزه ﻣﺎﻫﻰ ﺑﺎ ﻣﺤﻠﻮل ﻛﻴﺘﻮزان (١ درﺻﺪ) ﺣﺎوی ١ درﺻﺪ ﻋﺼﺎره ﺟﻠﺒﻚ، ﺗﻴﻤﺎر ﺷﺪه و در ﻳﺨﭽﺎل ذﺧﻴﺮه ﺷﺪﻧﺪ. آزﻣﺎﻳﺸﺎت ﻣﻴﻜﺮوﺑﻰ و ﺷﻴﻤﻴﺎﻳﻰ ﺷﺎﻣﻞ ﺑﺎر ﻛﻞ ﺑﺎﻛﺘﺮﻳﺎﻳﻰ و ﺑﺎﻛﺘﺮی‌ﻫﺎی ﺳﺮﻣﺎدوﺳﺖ، pH، TBA و ﻫﻤﭽﻨﻴﻦ ارزﻳﺎﺑﻰ ﺣﺴﻰ ﺑﻪ ﺻﻮرت دوره‌ای ﺑﺮای ﻫﻤﻪ ﻧﻤﻮﻧﻪ‌ﻫﺎ اﻧﺠﺎم ﺷﺪ و ﺑﺮای عصاره‌ی ﺟﻠﺒﻚ DPPH اﻧﺪازه­ﮔﻴﺮی ﺷﺪ. ﺑﺮای ﻧﻤﻮﻧﻪ‌ﻫﺎی دارای ﭘﻮﺷﺶ ﺣﺎوی ﻋﺼﺎره‌ی ﺟﻠﺒﻚ، ﻣﻴﺰان ﺑﺎر ﺑﺎﻛﺘﺮﻳﺎﻳﻰ ﻛﻞ cfu/ml 106 56/2 بود و در روز ﭘﻨﺞ ﻫﻨﻮز در داﻣﻨﻪ ﻗﺎﺑﻞ ﻗﺒﻮل ﺑﺮای ﻣﺼﺎرف اﻧﺴﺎﻧﻰ ﻗﺮار داﺷﺖ وﻟﻰ در نمونه‌های ﺷﺎﻫﺪ cfu/ml 107 81/3 در روز ﭘﻨﺞ ﺑﻮد ﻛﻪ ﻓﺮاﺗﺮ از ﺣﺪ ﻣﺠﺎز می‌ﺑﺎﺷﺪ. ﻣﻘﺎدﻳﺮ ﺑﺎﻛﺘﺮیﻫﺎی ﺳﺮﻣﺎدوﺳﺖ ﺑﺮای ﺗﻴﻤﺎر ﺷﺎﻫﺪ ﺑﻪ ﺻﻮرت ﻣﻌﻨﻰ داری اﻓﺰاﻳﺶ ﺑﻴﺸﺘﺮی ﻧﺴﺒﺖ ﺑﻪ ﺗﻴﻤﺎر دارای ﭘﻮﺷﺶ ﻛﻴﺘﻮزان ﺣﺎوی ﻋﺼﺎره داﺷﺖ و ﻣﻘﺎدﻳﺮ TBA در فیله‌های ﺷﺎﻫﺪ از ﺗﻴﻤﺎر اول ﺑﻪ ﻃﻮر ﻣﻌﻨﻰ­داری ﺑﻴﺸﺘﺮ ﺑﻮد در ﺻﻮرﺗﻰ ﻛﻪ ﻣﻘﺎدﻳﺮ pH در ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺗﻴﻤﺎر ﺷﺪه، اﻓﺰاﻳﺶ ﻣﻌﻨﻰ­دار ﻧﺪاﺷﺖ. اﻳﻦ ﺑﺮرﺳﻰ ﻧﺸﺎن داد ﻛﻪ ﺑﺎ اﺳﺘﻔﺎده از ﭘﻮﺷﺶ ﻛﻴﺘﻮزان ﺣﺎوی ﻋﺼﺎره ﺟﻠﺒﻚ می‌ﺗﻮان از رﺷﺪ ﺑﺎﻛﺘﺮیﻫﺎ در ﻓﻴﻠﻪﻫﺎی ﺗﺎزه ﻣﺎﻫﻰ ﺟﻠﻮﮔﻴﺮی ﻛﺮده و وﻳﮋﮔﻰﻫﺎی ﺣﺴﻰ آن ﺷﺎﻣﻞ ﺑﺎﻓﺖ، ﺑﻮ، رﻧﮓ و ﭘﺬﻳﺮش ﻛﻠﻰ را ﻧﻴﺰ ﺗﺎ ﺣﺪود زﻳﺎدی ﺣﻔﻆ ﻛﺮده و ﻣﻮﺟﺐ اﻓﺰاﻳﺶ دوره ﻧﮕﻬﺪاری ﻣﺎﻫﻰ در ﻳﺨﭽﺎل ﺷﺪ.
کلیدواژه‌ها
ﭘﻮﺷﺶ
عصاره
ﺟﻠﺒﻚ اسپیرولینا (Spirulina)
فیل ماهی (Huso huso)
کیتوزان

موضوعات

عنوان مقاله English

Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ±1°C

نویسندگان English

Zeinab Abdolahi-Cheleh bary 1
yasamin latifi 2
Nargess Mooraki 3
Zhaleh Khoshkhoo 4
1 Graduated of the Masters Degree, Department of Food Science and Technology,North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Ph.D. Student, Department of Food Science and Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran.
3 Member of Scientific Board of Fisheries Department of Islamic Azad University, North Tehran Branch
4 Faculty Member of Department of Food Science and Technology, Islamic Azad University, North Tehran Branch
چکیده English

Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina algae chitosan coating on maintaining the quality of Huso huso fresh fillet during storage in refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae - containing coatings, the total bacterial load was 2.56×106 cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×107 cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.

کلیدواژه‌ها English

Coating
Extract
Spirulina Algae
Huso huso
Chitosan
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