اثر اسانس‌های کاکوتی و ترخون بر کیفیت میکروبی فیله ماهی قزل‌آلای رنگین کمان نگهداری شده در یخچال

نویسندگان
پروانه صادق زاده مرندی 1
افشین جوادی 2
محمدرضا افشار مقدم 3
1 گروه زیست شناسی سلولی و مولکولی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 مرکز تحقیقات ایمنی غذا و دارو، دانشگاه علوم پزشکی تبریز، تبریز، ایران
10.22034/FSCT.19.128.249
چکیده
اسانس­های گیاهی از جمله ترکیباتی هستند که در غلظت­های کم قادرند از رشد باکتری­ها جلوگیری نموده و سبب افزایش ماندگاری محصولات غذایی از جمله ماهی شوند. در این پژوهش، اثر اسانس­های کاکوتی و ترخون در غلظت­های 500، 1000 و 2000 میلی­گرم بر لیتر بر کیفیت میکروبی و ماندگاری فیله قزل­آلای رنگین کمان نگهداری شده در ºC 4 بررسی شد. نتایج نشان دادند که اسانس­های گیاهی کاکوتی و ترخون در کاهش تولید بازهای نیتروژنی فرار مؤثر بودند و بیشترین اثر مربوط به اسانس کاکوتی با غلظت 2000 میلی­گرم بر لیتر بود. همچنین مشاهده شد که استفاده از اسانس کاکوتی و ترخون باعث کاهش شمارش کلی باکتری­ها، باکتری­های سرمادوست، جمعیت کلیفرم­ها و باکتری اشرشیاکلی نسبت به نمونه شاهد شد؛ که این امر خاصیت ضدمیکروبی آنها را تأیید می­کند. به طور کلی نتیجه­گیری شد که اسانس کاکوتی با غلظت 2000 میلی­گرم بر لیتر در کاهش بار میکروبی و به تأخیر انداختن فساد فیله قزل­آلای رنگین­کمان در دمای یخچال، مؤترتر از اسانس ترخون و نمونه شاهد بود.
کلیدواژه‌ها
قزل‌آلارنگین کمان
اسانس
ترخون
کاکوتی
کیفیت میکروبی

موضوعات

عنوان مقاله English

The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator

نویسندگان English

Parvaneh Sadeghzadeh Marandi 1
Afshin Javadi 2
Mohammad Reza Afshar Mogaddam 3
1 Department of Cellular & Molecular Biology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
چکیده English

Plant essential oils can prevent the growth of bacteria and increase the shelf life of food products such as seafood and fish. In this study, the effect of zizphora and tarragon essential oils at concentrations of 500, 1000, and 2000 mg/L on microbial quality and shelf life of rainbow trout fillets stored at 4 ºC was investigated. The results showed that the essential oils of ziziphora and tarragon were effective in reducing the production of volatile nitrogen bases and the greatest effect was related to ziziphora essential oil with a concentration of 2000 mg/L. It was also observed that the use of ziziphora and tarragon essential oils reduced the total viable counts, psychrotrophic bacteria, coliforms, and Escherichia coli bacteria compared to the control sample, which confirms their antimicrobial properties. It was concluded that ziziphora essential oil with a concentration of 2000 mg/L was more effective than tarragon essential oil in controlling the microbial load and delaying the spoilage of rainbow trout fillet at refrigerator temperature.

کلیدواژه‌ها English

Rainbow trout
Essential oil
Tarragon
Zizphora
Microbial quality
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