مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ویژگی‌های میکروبی، شیمیایی و حسی فیله‌های پوشش داده‌شده قزل‌آلای رنگین‌کمان با دانه شنبلیله حاوی اسانس آویشن و پونه کوهی طی نگهداری در یخچال

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
10.48311/fsct.2026.84061.0
چکیده
این پژوهش جهت بررسی اثر پوشش پلی‌ساکارید دانه شنبلیله حاوی عطرمایه آویشن و پونه کوهی به میزان (1، 5/1، 2%) به‌عنوان مواد نگه‌دارنده طبیعی بر ماندگاری فیله ماهی قزل‌آلای رنگین‌کمان نگهداری شده در دمای یخچال بر اساس بار میکروبی، ارزیابی‌های شیمیایی و خصوصیات حسی انجام پذیرفت. بدین منظور فیله ماهی تحت 8 تیمار به مدت 16 روز در دمای یخچال نگهداری و تغییرات pH، پراکسید، تیوباربیتوریک اسید، تری‌متیل‌آمین، بازهای نیتروژنی فرار، آنالیز میکروبی و ارزیابی‌های حسی صورت پذیرفت. با توجه به استانداردهای شمارش کلی باکتری‌ها، مجموع بازهای ازته فرار، میزان تری‌متیل‌آمین و هم‌چنین ارزیابی حسی، نمونه‌های شاهد بعد از 4 روز از حدود استاندارد تجاوز کردند (پس از 16 روز نگهداری شمارش کلی باکتری‌ها log cfu/g 3/9، شمارش کلی باکتری‌های سرمادوست log cfu/g 3/8، پراکسید meq/kg 4/6، تغییرات TBA معادل mgMDA/kg 95/0، مجموع بازهای ازته فرار N/100g 41، میزان تری‌متیل‌آمین mg/100g 13 و پذیرش کلی 5/2) درحالی‌که این میزان برای نمونه‌های پوشش دهی شده با پوشش‌های حاوی 2% عطرمایه پونه کوهی 12 روز (پس از 16 روز نگهداری به ترتیب log cfu/g 7، log cfu/g 8/6، meq/kg 4، mgMDA/kg 43/0، N/100g 21، میزان تری‌متیل‌آمین mg/100g 5/6 و پذیرش کلی 5) و برای نمونه‌های پوشش دهی شده با پوشش‌های حاوی 2% عطرمایه آویشن، 16 روز بود (پس از 16 روز نگهداری به ترتیب log cfu/g 7، log cfu/g 5/6، meq/kg 6/4، mgMDA/kg 49/0، N/100g 15، میزان تری‌متیل‌آمین mg/100g 2/5 و پذیرش کلی 6).
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Microbial, chemical and sensory properties of coated rainbow trout Fillets by Fenugreek Grain containing Essences of Thyme and Oregano during Refrigerated storage

نویسندگان English

Samira Sabaghpour 1
Ali Motamedzadegan 2
Seyed-Ahmad Shahidi 1
Azade Ghorbani-HasanSaraei 1
1 Department of Food Science and Technology, Am.C., Islamic Azad University, Amol, Iran
2 Department of Food Science, Sari Agricultural Sciences and Natural Resources University, P. O. Box 578, Sari, Mazandaran, Iran
چکیده English

This study was conducted to investigate the effect of polysaccharide coating on fenugreek seeds containing essential oil of thyme and oregano (1, 1.5 and 2%) as natural preservatives on shelf life of rainbow trout kept at refrigerated temperature based on microbial load, chemical evaluations and sensory properties done. For this purpose, fish fillets under 8 treatments were kept refrigerated at room temperature for 16 days and pH, peroxide, thiobarbituric acid, thymethylamine, volatile nitrogen vapor, microbial analysis and sensory evaluations were performed.Regarding to the general standards of bacteria, the total number of volatile nitrogen levels, the amount of thymethylamines, as well as sensory evaluation, the control samples exceeded the standard levels after 4 days (After 16 days of storage TVC 9.3 log cfu/g, PTC 8.3 log cfu/g, PV 6.4 meq/kg, TBA 0.95 mgMDA/kg, TVB-N 41 N/100g, TMA-N 13 mg/100g and total acceptance 2.5), while the samples were covered with 2% oregano coatings for 12 days (After 16 days of storage TVC 7 log cfu/g, PTC 6.8 log cfu/g, PV 4 meq/kg, TBA 0.43 mgMDA/kg, TVB-N 21 N/100g, TMA-N 6.5 mg/100g and total acceptance 5 respectively) and Covered specimens containing 2% Thyme essential oil were 16 days old (After 16 days of storage TVC 7 log cfu/g, PTC 6.5 log cfu/g, PV 4.6 meq/kg, TBA 0.49 mgMDA/kg, TVB-N 15 N/100g, TMA-N 5.2 mg/100g and total acceptance 6 respectively).

کلیدواژه‌ها English

Edible coating
Polysaccharide
Rainbow trout
shelf life
 
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