بررسی اثر فیلم ژلاتینی حاوی پروبیوتیک‌های بیفیدوباکتریوم بیفیدوم و لاکتوباسیلوس رامنسوس بر بقاء باکتری استافیلوکوکوس اورئوس و خصوصیات فیزیکوشیمیایی فیله ماهی قزل آلای رنگین کمان

نویسندگان
آناهیتا سیفی پاشا 1
حمیدرضا کاظمینی 2
1 کارشناسی ارشد بهداشت و کنترل کیفی موادغذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری های نوین آمل، مازندران، ایران.
2 استادیار گروه بهداشت موادغذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری های نوین آمل، مازندران، ایران.
10.22034/FSCT.21.148.62
چکیده
هدف از این مطالعه، بررسی اثر فیلم ژلاتینی حاوی باکتری‌های بیفیدوباکتریوم بیفیدوم و لاکتوباسیلوس رامنسوس بر بقا باکتری استافیلوکوکوس اورئوس تلقیح شده به گوشت ماهی قزل آلای رنگین کمان و همچنین خصوصیات فیزیکوشیمیایی آن به مدت 12 روز در طی نگهداری در دما‌ی یخچال بوده است. استافیلوکوکوس اورئوس با غلظت log cfu/ml 106 به نمونه های ماهی تلقیح، سپس تیمارها(گروه کنترل، نمونه‌های ماهی قزل آلای رنگین کمان بسته‌بندی شده با فیلم ژلاتین، فیلم ژلاتین حاوی هر باکتری پروبیوتیک با غلظت log cfu/ml 109 به طور جدا و فیلم ژلاتین حاوی هردو باکتری تهیه شدند. نمونه‌ها در کیسه‌های پلی‌اتیلنی بسته‌بندی ودر دمای یخچال نگهداری شدند. زنده مانی باکتری‌های پروبیوتیک و شمارش باکتری استافیلوکوکوس اورئوس،pH ، TVB-N، PV و TBARSمورد ارزیابی قرار گرفت. بر طبق نتایج، زنده­مانی باکتری­های پروبیوتیک در طول مطالعه روندی کاهشی را نشان داد و مشخص شد که زنده‌مانی باکتری بیفیدوباکتریوم بیفیدوم در تیمار فیلم ژلاتین و تیمار فیلم ژلاتین حاوی هر دو باکتری پروبیوتیک در روز آخر به ترتیب log cfu/g 81/6 و log cfu/g 37/5 و زنده­مانی باکتری لاکتوباسیلوس رامنسوس نیز در تیمارهای ذکر شده به ترتیب log cfu/g 43/7 و log cfu/g 31/6 کاهش یافت. فیلم‌های پروبیوتیک نسبت به گروه شاهد رشد میکروبی فیله‌های ماهی را به خوبی کنترل کردند در حالی‌که تیمار فیلم ژلاتین حاوی هر دو پروبیوتیک کمترین میزان را دارا بود. آزمون‌های شیمیایی نیز دارای روندی افزایشی بوده و تغییرات آن‌ها در تمامی فیله‌های ماهی تیمارشده به صورت معنی‌داری نسبت به گروه تیمار نشده کمتر بود (۰۵/۰>P). مشخص گردید فیلم‌های ژلاتین حاوی پروبیوتیک به خصوص فیلم‌های ژلاتین حاوی هر دو پروبیوتیک که موفق‌تر عمل کرده بودند، اثر ضدمیکروبی مؤثری علیه باکتری استافیلوکوکوس اورئوس داشته و این پوشش می‌تواند در افزایش عمر ماندگاری ماهی قزل‌آلای رنگین کمان و این دسته از محصولات، موثر باشد.
کلیدواژه‌ها
فیلم
ژلاتین
پروبیوتیک
قزل آلای رنگین کمان

موضوعات

عنوان مقاله English

Investigate the effect of gelatin film containing probiotics of Bifidobacterium bifidum and Lactobacillus rhamnosus on the survival of Staphylococcus aureus and physicochemical properties of rainbow trout fillet

نویسندگان English

Anahita Seifipasha 1
Hamidreza Kazemeini 2
1 MSc in Food Hygiene and Quality Control, Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Mazandaran, Iran.
2 Assistant Professor in Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Mazandaran, Iran.
چکیده English

The aim of this study is to investigate the effect of gelatin film containing Bifidobacterium bifidum and Lactobacillus rhamnosus bacteria on the survival of Staphylococcus aureus bacteria inoculated into rainbow trout meat as well as its physicochemical characteristics for 12 days during storage at refrigerator. Staphylococcus aureus was inoculated into fish samples with a concentration of 106 log cfu/ml. Then the treatments (control group, rainbow trout samples packed with gelatin film, gelatin film containing each probiotic bacteria Bifidobacterium bifidum and Lactobacillus rhamnus with a concentration of 109 log cfu/ml separately and gelatin film containing both probiotics) were prepared. Samples were packed in polythene bags and stored in refrigerator. Probiotic bacteria viability and Staphylococcus aureus bacteria count, pH, TVB-N, PV and TBARS were evaluated. According to the results, the survival of probiotic bacteria showed a decreasing trend during the study, and it was found that the survival of Bifidobacterium bifidum bacteria in gelatin film treatment and gelatin film treatment containing both probiotics on the last day respectively 6.81 log cfu/g and 5.37 log cfu/g and the viability of Lactobacillus rhamnosus bacteria was also reduced by 7.43 log cfu/g and 6.31 log cfu/g respectively in the mentioned treatments. Compared to the control group, probiotic films controlled the microbial growth of fish fillets well, while the gelatin film treatment containing both probiotics had the lowest rate. Chemical tests also had an increasing trend and their changes in all treated fish fillets were significantly lower than the untreated group (P<0.05). It was found that gelatin films containing probiotics, especially gelatin films containing Lactobacillus rhamnosus and Bifidobacterium bifidum, which had worked more successfully, had an effective antimicrobial effect against Staphylococcus aureus bacteria, and this coating can increase the shelf life of rainbow trout and this The category of products has a good effect.

کلیدواژه‌ها English

Film
Gelatin
probiotics
Rainbow trout
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