تاثیر نوع بسته بندی بر ویژگی های فیزیکوشیمیایی و میکروبی فیله ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) نگهداری شده در دمای یخچال

نویسندگان
ساناز خسروی بچه میر 1
محمد کاظمیان 2
محمدحسین عزیزی 2
1 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم زیستی، دانشگاه آزاد اسلامی واحد تهران شمال، ایران
2 استاد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
10.22034/FSCT.20.142.239
چکیده
با توجه به حساس بودن گوشت ماهی نسبت به فساد سریع، شرایط نگهداری و نوع بسته بندی از فاکتور های بسیار موثر بر حفظ کیفیت و ارزش تغذیه ای آن پس از صید می‎باشد. در این پژوهش، فیله‌ ماهی قزل‌آلا بسته بندی شده با جنس های آلومینیومی و پلی استایرن به عنوان تیمار و کیسه پلی اتیلن به عنوان شاهد به مدت 12 روز در دمای 4 درجه سانتی گراد نگهداری شدند. فاکتورهای فیزیکی، شیمیایی و میکروبی فیله ها با ثبت تغییرات رطوبت، پروتئین تام، چربی، خاکستر کل، اسیدهای چرب‌ آزاد، پراکسید (PV)، pH، تیوباربیتوریک اسید (TBA)، بازهای نیتروژنی فرار (TVB-N) و همچنین بار میکروبی کل اندازه گیری شد. نتایج نشان داد که با گذشت زمان، رطوبت و چربی به طور معنی‌داری کاهش یافتند. پروتئین تام، خاکستر‌کل، اسیدهای چرب آزاد، TVBN ،TBA ،PV و بار میکروبی کل در مدت نگهداری به طور معنی داری افزایش یافتند. همچنین pH روند افزایشی داشت که این افزایش معنی دار نبود. بالاترین مقدار TVB-N در روز دوازدهم مربوط به بسته بندی شاهد با مقدار 24.52mg/g بود. کمترین مقدار بار میکروبی کل در روز دوازدهم مربوط به بسته بندی آلومینیومی با مقدار 6.86log cfu/g بود. با توجه به نتایج، اولویت استفاده از بسته بندی ها جهت افزایش ماندگاری و حفظ ارزش تغذیه ای فیله ها به ترتیب ابتدا با بسته بندی آلومینیومی سپس با پلی استایرن بود. کیسه پلی اتیلن به دلیل عدم حفظ ارزش تغذیه ای و کاهش کیفت محصول غیر قابل توصیه جهت مصرف اعلام شد. بسته بندی آلومینیومی به طور چشمگیری در حفظ خواص فیزیکوشیمیایی و میکروبی محصول عمل نمود و با توجه به حدود مجاز اعلام شده TVB-N و بارمیکروبی کل که از شاخص های مهم فساد می باشند، تنها فیله بسته بندی شده با ظرف آلومینیومی تا پایان دوره نگهداری قابل مصرف بود.
کلیدواژه‌ها
بسته بندی
پلی استایرن
آلومینیوم
ماهی قزل‌آلا
خواص فیزیکوشیمیایی

موضوعات

عنوان مقاله English

The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature

نویسندگان English

sanaz khosravi bache mir 1
Mohammad Kazemian 2
Mohammad Hossein Azizi 2
1 Department of Food Science and Technology, Faculty of Biological Sciences, Islamic Azad University, North Tehran branch, Tehran-Iran.
2 Assistant Professor, Department of Fisheries, Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
چکیده English

Considering the sensitivity of fish meat to rapid spoilage, storage conditions and type of packaging are very effective factors in maintaining its quality and nutritional value after catching. In this research, rainbow trout fillets packed with aluminum and polystyrene as treatment and polyethylene bag as control were kept at 4°C for 12 days. Physical, chemical and microbial factors of fillets by recording changes in moisture, total protein, fat, total ash, free fatty acids, peroxide (PV), pH, Thiobarbituric acid (TBA), Total Volatile Basic Nitrogen (TVB-N) and also total microbial load It was measured. The results showed that with the passage of time, moisture and fat decreased significantly. Total protein, total ash, free fatty acids, PV, TBA, TVB-N and total microbial load increased significantly during storage. Also, pH had an increasing trend, but this increase was not significant. The highest amount of TVB-N on the twelfth day was related to the control package with a value of 24.52 mg/g. The lowest amount of total microbial load on the twelfth day was related to aluminum packaging with a log value of 6.86 cfu/g. According to the results, the priority of using packaging to increase shelf life and maintain the nutritional value of fillets was first with aluminum packaging and then with polystyrene. The polyethylene bag was declared unrecommended for consumption due to the lack of nutritional value and reduced product quality. Aluminum packaging worked significantly in maintaining the physicochemical and microbial properties of the product and according to the declared permissible limits of TVB-N and total microbial load, which are important indicators of spoilage, only fillets packed with aluminum containers could be consumed until the end of the storage period.

کلیدواژه‌ها English

packaging
Polystyrene
Aluminum
Rainbow trout fillet
Physicochemical properties
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