تأثیر پوشش ژلاتین حاوی عصاره آبی پوست پرتقال (Citrus sinensis) بر افزایش ماندگاری گوشت ماهی قزل آلای رنگین کمان طی نگهداری در دمای یخچال

نویسندگان
1 دانشگاه فردوسی مشهد
2 دانشگاه تخصصی فناوری نوین امل
3 دانشگاه بوعلی سینا همدان
چکیده
امروزه، استفاده از بسته بندی های فعال حاوی ترکیبات ضدمیکروبی طبیعی مانند اسانس ها و عصاره های گیاهی جهت افزایش مدت زمان نگهداری مواد غذایی، افزایش یافته است. هدف از مطالعه حاضر بررسی تأثیر پوشش ژلاتین حاوی عصاره پوست پرتقال بر افزایش ماندگاری گوشت ماهی قزل آلای رنگین کمان می باشد. پوشش ژلاتین 4 % به همراه سطوح مختلف عصاره پوست پرتقال (2% و4 %) تهیه شدند. پس از تهیه قطعات گوشت ماهی قزل آلای رنگین کمان، تمامی قطعات پوشش دهی شدند و از بابت خصوصیات شیمیایی (pH، TVB-N، TBARS)، میکروبی ( باکتری­های مزوفیل هوازی و سرماگراها ) و خواص حسی ( بو، رنگ، بافت و پذیرش کلی) به مدت 16 روز در دمای 4 درجه سانتی گراد با فاصله زمانی 4 روزه (0، 4، 8، 12 و 16) ارزیابی شدند. نتایج حاصل از بررسی اثر ضد میکروبی نشان داد کهدر نمونه­های پوشش داده شده با سطوح 2 % و 4 % عصاره پوست پرتقال، میانگین شمارش باکتری­های مزوفیل هوازی و سرماگراها بطور معنی داری کمتر از نمونه شاهد و ژلاتین به تنهایی بود (0.05 > p). نتایج بررسی خصوصیات شیمیایی نمونه­ها نشان داد، pH، TVB-N و TBARS در طول دوره روند افزایشی داشتند ولی این افزایش در نمونه­های پوشش داده شده با سطوح مختلف عصاره پوست پرتقال با سرعت کمتری صورت گرفت. در ارزیابی خصوصیات ارگانولپتیکی، در ابتدای دوره، تمامی نمونه­ها بالاترین حد پذیرش را داشتند و با گذر زمان و ظهور نشانه­های فساد، از امتیازات کاسته شد، خصوصاً در نمونه شاهد که فاقد هرگونه پوششی بود، علایم فساد زودتر بروز کرد و امتیاز کمتری را به خود اختصاص داد. بطور کلی، نتایج نشان داد پوشش ژلاتین به همراه سطوح مختلف عصاره پوست پرتقال، تأثیر مثبتی در افزایش مدت زمان نگهداری گوشت ماهی دارد و می­توان از این ترکیبات بصورت توام جهت افزایش ماندگاری مواد غذایی پروتیینی استفاده کرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration

نویسندگان English

Mahdi Ebrahimian 1
Zahra Panahi 1
Shohreh Alian Samakkhah 2
mohammad panahi 3
1 Ferdowsi university of mashhad
2 Amol University of Special Modern Technologies
3 Bu-Ali Sina University
چکیده English

Today, the use of active packaging containing natural antimicrobial compounds such as essential oils and plant extracts has increased to increase the shelf-life of food products. The purpose of this study is to investigate the effect of gelatin coating containing Citrus sinensis peel extract on increasing the shelf life of rainbow trout meat. Gelatin (4%) coating was prepared with different levels of Citrus sinensis peel extract (2% and 4%). After preparing the pieces of rainbow trout meat, all the pieces were coated and examined for chemical properties (pH, TVB-N, TBARS), microbial (TVCs and TPCs) and sensory properties (odor, color, texture and overall acceptance) were evaluated for 16 days at 4°C with a 4-day interval (0, 4, 8, 12, 16). The results of the investigation of the antimicrobial effect showed that in the samples coated with 2% and 4% levels of Citrus sinensis peel extract, the average count of mentioned bacteria was significantly lower than the control and gelatin alone (p < 0.05). The results of examining the chemical properties of the samples showed that pH, TVB-N and TBARS increased during the period, but this increase occurred at a slower rate in the samples coated with different levels of Citrus sinensis peel extract. In the evaluation of sensory characteristics, at the beginning of the study, all the samples had the highest acceptance limit, and with the passage of time and the appearance of signs of spoil, the scores decreased, especially in the control. Generally, the results showed that gelatin coating along with different levels of Citrus sinensis peel extract has a positive effect on increasing the shelf life of fish meat and these compounds can be used together to increase the shelf life of protein foods.

کلیدواژه‌ها English

Antimicrobial
Citrus sinensis peel extract
Gelatin
Rainbow trout fillet
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