مطالعه تاثیر غلظت های مختلف ژل آلوئه ورا بر شاخص های حسی، میکروبی و شیمیایی ماهی سی باس آسیایی )(1790Bloch,) ( Lates calcarife نگهداری شده در یخچال

نویسندگان
حکیمه فکراندیش 1
انیسه جمشیدی 2
ماندانا شمسی زاده 3
1 دانشگاه آزاد اسلامی، واحد بوشهر، گروه شیلات، بوشهر، ایران.
2 گروه عمل‌آوری فراورده‌های شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران.
3 گروه فراوری محصولات شیلاتی موسسه آموزش عالی خرد- بوشهر-ایران.
10.22034/FSCT.20.137.143
چکیده
مطالعه حاضر به منظور بررسی تاثیر پوشش ژل آلوئه ورا (Aloe barbadensis Miller) با غلظت های مختلف بر حفظ کیفیت و ماندگاری فیله تازه ماهی سی‌باس آسیایی (Lates calcarifer) هنگام نگهداری در یخچال (º4) انجام شد. غلظت های مورد نظر 40%، 70% و 100% و یک تیمار بدون پوشش ژل به عنوان شاهد بود. آزمایشها بروی تیمار ها در روزهای 1، 6، 11 و 16 انجام شد. در تیمار های پوشیده شده با ژل میزان باز های نیتروژنی فرار و تیو باربیتوریک اسید از روز ششم به بعد اختلاف معنی داری را با نمونه شاهد نشان داد (P<0/05) و در روز شانزدهم در تیمار 40% بهترین نتیجه دیده شد. مقدار pH نیز با گذشت زمان افزایش داشته و در روز پایانی کمترین مقدار pH مربوط به تیمار 70% بود. شمارش بار کل باکتریایی نیز به طور معنی داری (P<0/05) از روز ششم به بعد در تیمار شاهد بیشتر از تیمار های دیگر بود و تیمار 40% در روز پایانی کمترین شمارش بار باکتریایی را داشت. در انتهای دوره تیمار شاهد از لحاظ شاخص های شیمیایی و میکروبی در وضعیت غیر قابل قبولی بود و همچنین سایر تیمار‌ها شاخص های ارزیابی حسی بالاتری را نسبت به شاهد نشان دادند. مطابق نتیجه حاصل از این تحقیق کاربرد پوشش ژل آلوئه ورا 40% و 70% علاوه بر بهبود فاکتور های شیمیایی و فیله ماهی سی باس آسیایی اثر مطلوبی بر شاخص های حسی فیله ماهی نیز داشت. و پوشش ژل با غلظتهای 40% و 70% برای نگهداری تا روز یازدهم پیشنهاد می‌گردد.
کلیدواژه‌ها
پوشش ژل آلوئه‌ورا
ماهی سی‌باس آسیایی
غلظت ژل
ماندگاری

موضوعات

عنوان مقاله English

The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator

نویسندگان English

hakimeh fekrandish 1
anise jamshidi 2
mandana shamsi zade 3
1 Department of Fisheries,Bushehr Branch, Islmaic Azad University, Bushehr, Iran.
2 Department of Fish Processing, Gorgan University of Agricultural Sciences and Natural Resources, Iran.
3 Department of Seafood Processing, Kherad Institute Of Higher Education.
چکیده English

This study aimed to investigate the effect of aloe vera gel coating (Aloe barbadensis Miller) with different concentration on quality and shelf life of fresh fish fillets Asian sea bass (Lates calcarifer) during refrigerated storage (4º) was performed. The desired concentration of 40%, 70%, 100% and a treatment of uncoated as controls. Chemical and microbial tests including TVB-N, TBA, PH , TVC and sensory analysis (color, odor, tissue and general) for treatments on days 1, 6, 11,16 was conducted. The treatments coated with the gel TVB-N and TBA from the sixth day showed a significant difference with the control treatment(p<0/05) And on the sixteenth day of treatment was seen in 40% best results. PH value also increased over time and was higher in the control of other treatments on the final day minimum value PH of the treatment was 70% sample. TVC value is significantly (p<0/05) higher than the sixth day after the treatment was greater than the other and 40% on the final day had the lowest bacteria count. At the end of the control of chemical and biological indicators on the situation was unacceptable and sensory assessment higher than other treatments to control. As a result of this study, covering 40% and 70% Aloe Vera Gel addition to chemical factors and Asian sea bass fillet also had good effects on sensory index. And cover the gel with a concentration of 40% and 70% for the eleventh day is recommended.



Keywords: aloe vera Gel coating, Asian Sea bass, Gel concentration, Durability

کلیدواژه‌ها English

aloe vera Gel coating
Asian Sea bass
Gel concentration
durability
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