بررسی اثر عصارة رزماری در کیفیت شیمیایی و میکروبی فیش‎فینگرهای تولیدشده از گوشت چرخ‌شدة ماهی فیتوفاگ (Hypophthalmichthys molitrix) در شرایط نگهداری سرد

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه شیلات، دانشکدة منابع طبیعی دانشگاه تهران،کرج، ایران

2 استادیار گروه شیلات، دانشکدة منابع طبیعی دانشگاه تهران،کرج، ایران

چکیده

عصاره‎های گیاهی یکی از منابع خوب آنتی‌اکسیدانی و مواد ضد میکروبی‌اند. نیاز به آنتی‌اکسیدان‎های طبیعی در صنایع غذایی، آرایشی و دارویی باعث تحقیقات علمی گسترده‎ای در دهه‎های اخیر شده است. هدف از این پژوهش بررسی اثر عصارة رزماری (Rosmarinus officinalis) با غلظت‌های مختلف (0، 1، 5/2 و 5 درصد) در کیفیت فیش‎فینگر تهیه‌شده از گوشت چرخ‌شدة ماهی فیتوفاگ بود. بدین منظور نمونه‎ها در دمای 1±4 درجة سانتی‌گراد در یخچال (به مدت 15 روز) نگهداری شدند. طی دورۀ نگهداری آزمایش‎های شیمیایی (شامل اندازه‏گیری شاخص‎های pH، تیوباربیتوریک اسید (TBA) و مجموع بازهای نیتروژنی فرار (TVB-N) و میکروبی (شمارش کل باکتری‎ها) دربارة نمونه‎های تهیه‌شده انجام شد. بر اساس نتایج، شمارش کل باکتری‎ها نشان داد که عصارة رزماری خاصیت ضد باکتریایی دارد و به جز روز 6 در همة روزها نمونة شاهد نسبت به نمونه‎های تیمارشده با عصارة رزماری بار باکتریایی کل بیشتری دارد. نتایج نشان داد که در نمونه‎های تیمارشده با عصارة رزماری شاخص pH طی نگهداری به طور معنی‎داری کاهش یافت )05/0> (P، که این کاهش تا حدی به دلیل خاصیت آنتی‌باکتریایی رزماری است. همچنین خاصیت آنتی‎اکسیدانی عصارة رزماری مانع بالارفتن TBA از حد قابل قبول طی دورة نگهداری شد. از روز 6 تا پایان دورة نگهداری مقدار TBA در نمونه‏های تیمارشده با عصارة رزماری به طور معنی‏داری کمتر از نمونه‎های شاهد بود. مجموع بازهای نیتروژنی فرار (TVB-N) در نمونه‎های تیمارشده با غلظت‎های مختلف عصارة رزماری به جز عصارة 5 درصد تا روز آخر نگهداری از حد قابل قبول تجاوز نکرد. بر اساس نتایج این پژوهش، می‎توان برای نگهداری و حفظ بیشتر کیفیت فیش‎فینگر در شرایط سرد در دوره‌ای کوتاه از عصارة رزماری 1 درصد استفاده کرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

A study on the effect of rosemary extract (Rosmarinus officinalis) on the quality of fish fingers produced from Silver carp (Hypophthalmichthys molitrix)

نویسندگان [English]

  • Behnam Farjami 1
  • Seyed Vali Hosseini 2
1 MSc., Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
2 Assistant Prof. Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

Plant extracts are rich sources of natural antioxidant and antibacterial compounds. In recent decades, the need for using natural antioxidants in foods, pharmaceuticals and cosmetics has promopted extensive scientific research. The purpose of this study was to investigation of effect of different percentages of rosemary extract (0, 1, 2.5 and 5%) on the quality, chemical and microbial of the produced fish fingers from minced of silver carp. Samples were stored in the refrigerator at a temperature of 4±1°C (for 15 days). Chemical and microbial tests (parameters of pH, thiobarbitoric acid (TBA), volatile nitrogen bases (TVN), total bacterial count) were performed on the prepared samples during the store period. Based on the results, total bacteria counts, showed that rosemary extract has anti-bacterial properties, except 6, every day control samples compared to samples treated rosemary extract total bacterial load is more. The results showed that in samples treated with rosemary extract, pH decreased during storage significantly, this decrease is partly due to the anti-bacterial effect of rosemary extract (P<0.05). The antioxidant properties of rosemary extracts inhibit TBA exceed acceptable limits during the maintenance period. TBA values in samples treated with rosemary extract significantly lower than the control samples from day 6 to the end of the storage period. Volatile nitrogen bases in samples treated with different concentrations of the rosemary extract (except 5%) did not exceed acceptable limit during storage period. Based on the results of this study, can be used from rosemary extract (1%) for to keep of the quality of fish finger in cold conditions for a short period.

کلیدواژه‌ها [English]

  • fish finger
  • Rosemary extract
  • Shelf life
  • Silver carp
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