ارزیابی پوشش خوراکی بر پایه ژلاتین پای مرغ/ عصاره پوست سبز گردو بر ویژگی های فیزیکی، خوصیات رنگی و بافتی فیله ماهی قزل آلا رنگین کمانی طی شرایط نگهداری در یخچال

نویسندگان
نسرین افشار 1
سید حسین سید قوامی 2
ناصر صداقت 3
1 دانشکده کشاورزی، گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران
2 دانشکده علوم پایه، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد لاهیجان، ایران
3 دانشکده دامپزشکی، گروه بهداشت مواد غذایی و آبزیان، دانشگاه فردوسی مشهد، مشهد، ایران
10.22034/FSCT.20.142.13
چکیده
با توجه به فسادپذیری بالا، کاهش کیفی و ارزش تغذیه ­ای ماهی طی مدت زمان نگهداری، این مطالعه با هدف بررسی پوشش خوراکی بر پایه ژلاتین پای مرغ/ عصاره پوست سبز گردو بر حفظ ویژگی­ های فیزیکی، خوصیات رنگی و بافتی فیله ­ماهی قزل آلا رنگین کمانی طی شرایط نگهداری در یخچال انجام شد. پس از استخراج ژلاتین و عصاره پوست سبز گردو، محلول­ های پوشش ­دهی تهیه و فیله ­ها به روش غوطه ­وری پوشش ­دهی شدند. خصوصیات فیزیکی (رطوبت)، شاخص­های رنگی (L*، a* وb*) همچنین خصوصیات بافتی (سختی، کشسانی و انسجام) فیله ­ها طی 12 روز نگهداری (در روزهای 0، 4، 8 و 12) ارزیابی شد. آنالیز واریانس توسط نرم افزار مینی­تب (نسخه 18) انجام گردید. مقایسه میانگین­ داده­ ها توسط آزمون توکی و در سطح اطمینان 95 درصد انجام شد. نتایج نشان دهنده حفظ رطوبت معنادار فیله­ های پوشش داده شده بود (p<0.05). کاهش شاخص روشنایی و قرمزی فیله ­ها طی 12 روز نگهداری گزارش شد. درحالیکه شاخص b* در تمامی نمونه ­ها افزایش یافت (p<0.05). پوشش­دهی فیله­ ها در حفظ ویژگی­ های رنگی فیله­ه ا بطور معناداری موثر بودند (p<0.05). ارزیابی بافت فیله ­ها کاهش سختی و انسجام همچنین افزایش کشسانی بافت را نشان داد (p<0.05). تیمارهای پوشش داده شده بطورمعناداری سختی، انسجام بالاتر و کشسانی کمتری نسبت به نمونه شاهد داشتند (p<0.05). افزایش غلظت عصاره پوست سبز گردو از 500 به 1000 ppm سبب افزایش حفظ بهتر کیفیت فیله­ ها شدند (p<0.05). بطورکلی می­توان نتیجه­ گیری کرد استفاده از پوشش خوراکی بر پایه ژلاتین پای مرغ/ عصاره پوست سبز گردو به عنوان یک عامل افزایش ماندگاری در صنعت آبزی­ پروری می­ تواند بطور موثر واقع شوند.
کلیدواژه‌ها
پوشش خوراکی
ژلاتین پای مرغ
عصاره پوست سبز گردو
ماهی
نگهداری

موضوعات

عنوان مقاله English

Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator

نویسندگان English

Nasrin Afshar 1
Syed Hussain Seyyed Qavami 2
Naser sedaghat 3
1 Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Faculty of Basic Sciences, Department of Food Science and Industry, Islamic Azad University, Lahijan Branch, Iran
3 Faculty of Veterinary Medicine, Department of Food and Aquatic Health, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

Considering the high perishability, quality reduction, and nutritional value of the fish during the storage period, the aim study is to investigate the edible coating based on chicken feet gelatin/green walnut skin extract to preserve the physical characteristics, color, and texture properties of Oncorhynchus mykiss fillet during storage in the refrigerator. After extracting gelatin and green walnut skin extract, the coating solution were prepared. The fillets were coated by immersion method. Physical characteristics (moisture), color indices (L*, a*, and b*) as well as textural properties (hardness, springiness, and Cohesiveness) of the fillets were evaluated during 12 days of storage (on days 0, 4, 8, and 12). Variance analysis was performed by Minitab software (version 18). The mean data comparison by Tukey's test is at a 95% confidence level. The results showed significant moisture retention of coated fillets (p<0.05). The L* and a* index of fillets decreased during 12 days of storage. While, the b* index was increased in all samples (p<0.05). The evaluation of the texture of the fillets showed a decrease in hardness and Cohesiveness, but springiness was increased (p<0.05). The coat had significantly higher hardness, Cohesiveness, and lower springiness than the control sample (p<0.05). Increasing the concentration of green walnut skin extract from 500 to 1000 ppm increased the quality of fillets (p<0.05). In general, It can be concluded that edible coating based on chicken leg gelatin/green walnut skin extract effective to increase shelf- life aquaculture industry.


کلیدواژه‌ها English

Edible coating
chicken foot gelatin
green walnut skin extract
Fish
Preservation
[1] Monteiro, M.L.G., Mársico, E.T. and Conte-Junior, C.A., 2020. Application of active packaging in refrigerated Rainbow trout (Oncorhynchus mykiss) fillets treated with UV-C radiation. Applied Sciences, 10(17), p.5787.
[2] Cunha, L.C., Monteiro, M.L.G., Lorenzo, J.M., Munekata, P.E., Muchenje, V., De Carvalho, F.A.L. and Conte-Junior, C.A., 2018. Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Research International, 111, pp.379-390.
[3] Ștefănescu, B.E., Socaciu, C. and Vodnar, D.C., 2022. Recent progress in functional edible food packaging based on gelatin and chitosan. Coatings, 12(12), p.1815.
[4] Nurdiani, R., Ma’rifah, R.D., Busyro, I.K., Jaziri, A.A., Prihanto, A.A., Firdaus, M., Talib, R.A. and Huda, N., 2022. Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts. PeerJ, 10, p.e13062.
[5] Fatima, S., Mir, M.I., Khan, M.R., Sayyed, R.Z., Mehnaz, S., Abbas, S., Sadiq, M.B. and Masih, R., 2022. The optimization of gelatin extraction from chicken feet and the development of gelatin based active packaging for the shelf-life extension of fresh grapes. Sustainability, 14(13), p.7881.
[6] Munteanu, S.B. and Vasile, C., 2019. Vegetable additives in food packaging polymeric materials. Polymers, 12(1), p.28.
[7] Salem, A., Jridi, M., Abdelhedi, O., Fakhfakh, N., Nasri, M., Debeaufort, F. and Zouari, N., 2021. Development and characterization of fish gelatin-based biodegradable film enriched with Lepidium sativum extract as active packaging for cheese preservation. Heliyon, 7(10), p.e08099.
[8] Tkaczewska, J., Jamróz, E., Kasprzak, M., Zając, M., Pająk, P., Grzebieniarz, W., Nowak, N. and Juszczak, L., 2022. Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets. Food and Bioprocess Technology, pp.1-13.
[9] Romano, R., Aiello, A., Meca, G., De Luca, L., Pizzolongo, F. and Masi, P., 2021. Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction. International Journal of Food Science & Technology, 56(9), pp.4658-4668.
[10] Barekat, S., Nasirpour, A., Keramat, J., Dinari, M., Meziane-Kaci, M., Paris, C. and Desobry, S., 2022. Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.). Antioxidants, 12(1), p.52.
[11] Ahmadvand, H., Shahsavari, G., Abdolahpour, F., & Bagheri, S. 2011. The inhibitory effects of Walnut (Juglansregia L.) huskhydroalcoholic extract on LDL oxidation in vitro. Journal of Jahrom University of Medical Sciences, 9(3), 1-7.
[12] Omrani Fard, H., Abbaspour- Fard, M. H., Khojastehpour, M., Dashti, A. 2019. Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly. Iranian Food Science and Technology, 15(2): 309-322.
[13] Afshar, N., Sedaghat, N. and Mohsenzadeh, M., 2022. Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0° C). Journal of food science and technology (Iran), 19(128), pp.37-56. (In Persian)
[14] Yingyuad, S., Ruamsin, S., Reekprkhon, D., Douglas, S., Pongamphai, S. and Siripatrawan, U., 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packaging technology and science: An international journal, 19(3), pp.149-157.
[15] AOAC. 1995. Official methods of analysis, Association of official analytical chemists, INC., Arlington, Virginia, USA.
[16] Jafarpour, A., & Gorczyca, E. M. (2009). Rheological characteristics and microstructure of common carp (cyprinus carpio) surimi and kamaboko gel. Food biophysics, 4, 172-179.
[17] Tsghizadeh, A. G., & Rezaei, M. (2013). Effect of gelatin coatings on chemical, microbial and sensory properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss). FSCT 2012; 9 (37) :67-76. (In Persian)
[18] Lee, J.H., Lee, J. and Song, K.B., 2015. Development of a chicken feet protein film containing essential oils. Food Hydrocolloids, 46, pp.208-215.
[19] Ruiz-Navajas, Y., Viuda-Martos, M., Barber, X., Sendra, E., Perez-Alvarez, J.A. and Fernández-López, J., 2015. Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. Journal of Food Science and Technology, 52, pp.6493-6501.
[20] Jahanban-Esfahlan, A., Ostadrahimi, A., Tabibiazar, M. and Amarowicz, R., 2019. A comparative review on the extraction, antioxidant content and antioxidant potential of different parts of walnut (Juglans regia L.) fruit and tree. Molecules, 24(11), p.2133.
[21] Rodrigues, F. J., Cedran, M. F., & Garcia, S. (2018). Influence of linseed mucilage incorporated into an alginate-base edible coating containing probiotic bacteria on shelf-life of fresh-cut yacon (Smallanthus sonchifolius). Food and Bioprocess Technology, 11, 1605-1614.
[22] Pelaes Vital, A.C., Guerrero, A., Guarnido, P., Cordeiro Severino, I., Olleta, J.L., Blasco, M., Nunes do Prado, I., Maggi, F. and Campo, M.D.M., 2021. Effect of active-edible coating and essential oils on lamb patties oxidation during display. Foods, 10(2), p.263.
[23] Pourmolaei, F., Jafarpour, A. and Yeganeh, S., 2017. The Antioxidative and Antibacterial Effect of Origanum Vulgare Essential oil on Surimi Shelf life during Frozen Storage. Journal of Fisheries, 70(1), pp.44-59.
[24] Lu, F., Ding, Y., Ye, X. and Liu, D., 2010. Cinnamon and nisin in alginate–calcium coating maintains quality of fresh northern snakehead fish fillets. LWT-Food Science and Technology, 43(9), pp.1331-1335.
[25] Yu, D., Regenstein, J.M. and Xia, W., 2019. Bio-based edible coatings for the preservation of fishery products: A review. Critical reviews in food science and nutrition, 59(15), pp.2481-2493.
[26] Mancini, R.A. and Hunt, M., 2005. Current research in meat color. Meat science, 71(1), pp.100-121.
[27] Fang, Z., Lin, D., Warner, R.D. and Ha, M., 2018. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. Food Chemistry, 260, pp.90-96.
[28] Chaharlang, M., Daneshniya, M., Barzanooni, M. and Boghori, P., 2021. Antioxidant and antimicrobial properties of methanolic extract of green walnut skin. Journal of food science and technology (Iran), 17(108), pp.127-136.
[29] Linares, M.B., Berruga, M.I., Bórnez, R. and Vergara, H., 2007. Lipid oxidation in lamb meat: Effect of the weight, handling previous slaughter and modified atmospheres. Meat science, 76(4), pp.715-720.
[30] Zhang, H., Wu, J. and Guo, X., 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5(1), pp.39-48.
[31] Rant, W., Radzik-Rant, A., Świątek, M., Niżnikowski, R., Szymańska, Ż., Bednarczyk, M., Orłowski, E., Morales-Villavicencio, A. and Ślęzak, M., 2019. The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat. Archives Animal Breeding, 62(2), pp.383-391.
[32] Wang, F., Zhang, H., Jin, W. and Li, L., 2018. Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets. Journal of the Science of Food and Agriculture, 98(8), pp.2880-2888.
[33] Pearce, K.L., Rosenvold, K., Andersen, H.J. and Hopkins, D.L., 2011. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review. Meat science, 89(2), pp.111-124.
[34] Lyhs, U., Lahtinen, J. and Schelvis-Smit, R., 2007. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 C. Food microbiology, 24(5), pp.508-516.
[35] Christensen, M., Ertbjerg, P., Failla, S., Sañudo, C., Richardson, R.I., Nute, G.R., Olleta, J.L., Panea, B., Albertí, P., Juárez, M. and Hocquette, J.F., 2011. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Science, 87(1), pp.61-65.
[36] Zhao, Y., Kong, H., Zhang, X., Hu, X. and Wang, M., 2019. The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls. Food Science & Nutrition, 7(6), pp.2083-2090.
[37] Hultmann, L. and Rustad, T., 2002. Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua). Journal of Aquatic Food Product Technology, 11(3-4), pp.105-123.
[38] Merlo, T.C., Contreras-Castillo, C.J., Saldana, E., Barancelli, G.V., Dargelio, M.D.B., Yoshida, C.M.P., Junior, E.E.R., Massarioli, A. and Venturini, A.C., 2019. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food Research International, 125, p.108633.
[39] Yerlikaya, P. and Gökoğlu1ge, N., 2010. Effect of previous plant extract treatment on sensory and physical properties of frozen bonito (Sarda sarda) filllets. Turkish Journal of Fisheries and Aquatic Sciences, 10(3).
[40] Cai, L., Cao, A., Li, T., Wu, X., Xu, Y. and Li, J., 2015. Effect of the fumigating with essential oils on the microbiological characteristics and quality changes of refrigerated turbot (Scophthalmus maximus) fillets. Food and Bioprocess Technology, 8, pp.844-853.