بررسی تاثیر پوشش کیتوزان – صمغ دانه چیا بر برخی از خواص شیمیایی، میکروبی و حسی ماهی فیتوفاگ (Hypophthalmichthys molitrix) طی مدت نگهداری در دمای یخچال

نویسندگان
مهرنوش ابراهیم ولدانی 1
مریم یوسف پور 2
مهشید شاملوفر 3
شادی مهدیخانی 4
1 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، ایران
2 استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، ایران
3 استادیار،گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی آزاد شهر، ایران
4 استادیار،گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی شهر قدس، ایران
10.22034/FSCT.21.153.88
چکیده
یکی از دغدغه‌های اصلی در تولید و فرآوری محصولات شیلاتی مسئله نگهداری و افزایش زمان ماندگاری آن می‌باشد. در همین راستا این مطالعه با هدف بررسی تاثیر پوشش کیتوزان- صمغ دانه چیا (به‌ترتیب به‌میزان 2 و 5/1 درصد وزن نمونه) بر برخی از خصوصیات شیمیایی (میزان اسیدهای چرب آزاد، پراکسید، شاخص تیوباربیتوریک اسید، بازهای نیتروژنی فرار و pH )، میکروبی (تعداد باکتری‌های اشرشیا کلی) و حسی ماهی فیتوفاگ طی مدت زمان نگهداری (0، 3، 6، 9 و 12 روز) در دمای یخچال صورت پذیرفت. نتایج نشان داد که با افزایش زمان نگهداری میزان اسیدهای چرب آزاد، پراکسید، شاخص تیوباربیتوریک، بازهای نیتروژنی فرار و تعداد باکتری‌های اشرشیاکلی تمامی نمونه‌ها افزایش یافت که این افزایش در نمونه‌های پوشش داده شده با محلول کیتوزان- صمغ دانه چیا، شدت کمتری داشت. یافته‌ها حاکی از آن بود که با افزایش زمان نگهداری، میزان pH در نمونه‌های فاقد پوشش افزایش یافت ولی در نمونه‌های پوشش داده شده میزان pH در ابتدا کاهش و سپس افزایش یافت. ارزیابی حسی نمونه‌ها نیز مشخص نمود که با افزایش زمان نگهداری پذیرش کلی نمونه‌ها کاهش یافت و بعد از روز سوم نگهداری نمونه‌های پوشش داده شده، امتیازات بیشتری نسبت به نمونه فاقد پوشش از ارزیاب‌ها کسب نمودند. در نهایت این مطالعه نشان داد که استفاده از پوشش کیتوزان- صمغ دانه چیا می‌تواند به افزایش مدت ماندگاری فیله‌های ماهی در یخچال کمک نماید
کلیدواژه‌ها
پوشش خوراکی
کیتوزان-صمغ دانه چیا
افزایش ماندگاری
ماهی فیتوفاگ

موضوعات

عنوان مقاله English

Investigating the effect of chitosan-chia seed gum coating on some chemical, microbial and sensory properties of Phytophagous fish (Hypophthalmichthys molitrix) during storage at refrigerator temperature

نویسندگان English

Mehrnoush Ebrahim Valandani 1
maryam Yousefpour 2
Mahshid Shamloofar 3
SHADI MAHDIKHANI 4
1 Ph.D candidate, Faculty of food science, Islamic Azad University of Nour, Iran
2 Assistant Professor, Faculty of food science, Islamic Azad University of Nour, Iran
3 Assistant of Professor, Faculty of food science, Islamic Azad University of Azadshahr, Iran
4 Assistant of Professor, Faculty of food science, Islamic Azad University of Shahr ghods, Iran
چکیده English

One of the main concerns in the production and processing of fishery products is the issue of storage and increasing its shelf life. In this regard, this study aims to investigate the effect of chitosan-chia seed gum coating (2% and 1.5% of the sample weight, respectively) on some chemical properties (the amount of free fatty acids, peroxide, thiobarbituric acid index, volatile nitrogenous bases and pH). , microbial (number of Escherichia coli bacteria) and sensory of phytophagous fish during storage period (0, 3, 6, 9 and 12 days) was done at refrigerator temperature. The results showed that the amount of free fatty acids, peroxide, thiobarbituric index, volatile nitrogenous bases and the number of Escherichia coli bacteria in all the samples increased with the increase in storage time, and this increase was less intense in the samples coated with chitosan-chia seed gum solution. The findings indicated that with increasing storage time, the pH level increased in the uncoated samples, but in the coated samples, the pH level decreased at first and then increased. The sensory evaluation of the samples also revealed that the overall acceptance of the samples decreased with the increase in storage time and after the third day of storage, the coated samples received more points than the uncoated samples from the evaluators. Finally, this study showed that the use of chitosan-chia seed gum coating can help increase the shelf life of fish fillets in the refrigerator.






















کلیدواژه‌ها English

Edible coating
Chitosan-Chia seed gum
increased shelf life
Phytophagous fish
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