بررسی تأثیر اسانس نعناع فلفلی نانوریزپوشانی شده بر ماندگاری برگر ماهی قزل‌آلای رنگین‌کمان طی نگهداری

نویسندگان
ملیحه شیروش 1
علی نجفی 2
1 دانشکده کشاورزی، گروه علوم و مهندسی صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
2 گروه علوم و مهندسی صنایع غذایی، مرکز تحقیقات تولید و فن آوری داروهای گیاهی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
10.22034/FSCT.21.152.94
چکیده
امروزه به دلیل ارزش تغذیه‌ای بالای ماهی علاقه مصرف‌کنندگان به استفاده از غذاهای آماده مصرف بر پایه ماهی در سراسر جهان در حال افزایش است. با این حال، محصولات آبزیان به دلیل حضور مقادیر بالای پروتئین و اسیدهای چرب چندغیراشباعی، در مقابل اکسایش و رشد میکروارگانیسم‌ها به شدت حساس هستند. هدف از این پژوهش، بررسی امکان به تأخیرانداختن فساد اکسایش و میکروبی و حفظ کیفیت و ایمنی برگرهای ماهی قزل‌آلای رنگین‌کمان طی دوره نگهداری در یخچال با استفاده از نانوکپسول‌های اسانس نعناع فلفلی بود. اسانس نعناع فلفلی با استفاده از ترکیب صمغ عربی و ایزوله پروتئین سویا و توسط خشک‌کن انجمادی نانوکپسوله گردید. سپس در سطوح 0، 05/0، 1/0 و 15/0 درصد به فرمولاسیون برگر ماهی افزوده شد. مقادیر pH، بازهای ازته فرار کل (TVB-N)، اندیس‌های پراکسید (PV) و تیوباربیتوریک اسید (TBA)، و شمارش کلی باکتری­ برگرها طی دوره نگهداری 12 روزه در دمای 4 درجه سانتیگراد، مورد آزمون قرار گرفتند. اندازه ذرات، شاخص PDI، پتانسیل زتا و کارآیی ریزپوشانی نانوکپسول‌های اسانس نعناع فلفلی به ترتیب nm 4/297، 328/0، mV 17/32- و 24/87 % بود. طی دوره نگهداری، مقادیر pH، TVB-N، PV و TBA برگرها افزایش یافت. نانوکپسول‌های اسانس نعناع فلفلی فعالیت آنتی­اکسیدانی و ضدمیکروبی قابل توجهی از خود نشان دادند و موجب کاهش سرعت اکسایش چربی‌ها و رشد باکتری‌ها در برگرهای ماهی شدند. بین غلظت نانوکپسول‌های اسانس و فعالیت آنتی­اکسیدانی و ضدمیکروبی آن همبستگی مثبت وجود داشت. بیشترین اثر بازدارندگی رشد باکتری­ها و کاهش سرعت اکسایش چربی‌ها در برگر حاوی 15/0 % نانوکپسول مشاهده گردید. نتایج این تحقیق استفاده از نانوکپسول‌های اسانس نعناع فلفلی در غلظت 15/0 % را جهت حفظ کیفیت، کاهش سرعت اکسایشی و فساد میکروبی در برگرهای ماهی پیشنهاد می­نماید.
کلیدواژه‌ها
اسانس نعناع فلفلی
برگر ماهی
فساد
نانوریزپوشانی
نگهدارنده

موضوعات

عنوان مقاله English

Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage

نویسندگان English

Malihe Shirvash 1
Ali Najafi 2
1 Department of Food Science and Technology, Damghan Branch, Islamic AzadUniversity, Damghan, Iran, respectively
2 Department of Food Science and Technology, Production of Herbal Medicines Research Center, Damghan Branch, Islamic Azad University, Damghan, Iran
چکیده English

Today, due to the high nutritional value of fish, consumers' interest in using ready-to-eat foods based on fish is increasing worldwide. However, due to the presence of high amounts of protein and polyunsaturated fatty acids, aquatic products are highly sensitive to oxidation and the growth of microorganisms. The purpose of this research was to investigate the possibility of delaying oxidation and microbial spoilage and maintaining the quality and safety of rainbow salmon burgers during the storage period in the refrigerator using nano-encapsulated peppermint essential oil. Peppermint essential oil was nanoencapsulated by using a combination of gum arabic and soy protein isolate. Then it was added to the fish burger formulation at the levels of 0, 0.05, 0.1 and 0.15%. The values of pH, total volatile nitrogen bases (TVN), peroxide indices (PV) and thiobarbituric acid (TBA), and total count of bacteria were tested during the 12-day storage period at 4°C. Particle size, PDI index, zeta potential and microencapsulation efficiency of peppermint essential oil nanocapsules were 297.4 nm, 0.328 nm, -32.17 mV and 87.24%, respectively. During the storage period, pH, TVB-N, PV and TBA values of burgers increased. Peppermint essential oil nanocapsules showed significant antioxidant and antimicrobial activity and reduced the rate of fat oxidation and bacterial growth in fish burgers. There was a positive correlation between the concentration of essential oil nanocapsules and its antioxidant and antimicrobial activity. The greatest effect of inhibiting the growth of bacteria and reducing the rate of oxidation of fats was observed in the burger containing 0.15% nanocapsules. The results of this research suggest the use of peppermint essential oil nanocapsules at a concentration of 0.15% in order to maintain quality, reduce the rate of oxidation and microbial spoilage in fish burgers.

کلیدواژه‌ها English

fish burger
Nanoencapsulation
Peppermint essential oil
Preservative
Spoilage
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