بررسی تأثیر نانوذرة کیتوزان و عصارة آویشن شیرازی نانوکپسوله‌شده در فساد میکروبی فیلة ماهی قزل‌آلای رنگین‌کمان (Onchorhynchus mykiss) تلقیح‌شده با لیستریا منوسایتوژنز (Listeria monocytogenese)

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد دانشکدة علوم دامی و شیلات - دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 . استادیار گروه شیلات- دانشکدة دامپزشکی- دانشگاه آزاد اسلامی بابل

3 . مربی پژوهشی بخش میکروبیولوژی غذایی- پژوهشکدة اکولوژی دریای خزر

چکیده

غذاهای دریایی، به‌منزلة منبع پروتئینی باارزش برای انسان‌ها، در رژیم غذایی سالم نقش مهمی را ایفا می‌کنند؛ با توجه به امکان آلودگی ماهی از لحظة برداشت تا مصرف با میکروارگانیسم‌های مختلف، روش‌های متفاوتی برای جلوگیری از فساد آن‌ها به کار می‌رود. هدف تحقیق حاضر بررسی استفاده از عصارة آویشن و کیتوزان نانوکپسوله‌شده برای مهار رشد باکتری لیستریا منوسایتوژنز در گوشت فیله‌شدة ماهی قزل‌آلای رنگین‌کمان در زمان نگهداری در یخچال است. به نمونه‌های فیله‌شدة گوشت ماهی CFU/g 103×1 باکتری لیستریا منوسایتوژنز تلقیح شد؛ سپس، نمونه‌ها در معرض عصارة آویشن در دو سطح 8/0 و 2/1 و نانوذرة کیتوزان در دو سطح 15/0 و 25/0 (%v/w) به همراه یک گروه شاهد در قالب 5 تیمار قرار گرفتند. تمامی تیمارها و گروه شاهد به مدت 16 روز در دمای یخچال نگهداری شدند. هر چهار روز یک بار میزان تعداد کل باکتری‌ها، تعداد باکتری‌های سرمادوست و تعداد باکتری لیستریا منوسایتوژنز اندازه‌گیری شد.کمترین تعداد کل باکتری‌ها، تعداد باکتری‌های سرماگرا و تعداد باکتری‌های لیستریا منوسایتوژنز در روز پایان آزمایش در تیمار کیتوزان 25/0% مشاهده شد و بیشترین آن در تیمار شاهد مشاهده شد (05/0>P). نتایج نشان داد با گذر زمان از کارایی نگهدارنده‌ها علیه رشد باکتری لیستریا منوسایتوژنز کاسته می‌شود. استفاده از فرم نانوکپسولة آویشن و کیتوزان به طور معنی‌داری از رشد باکتری لیستریا منوسایتوژنز جلوگیری کرد همچنین، کیتوزان بهتر از عصارة آویشن باعث مهار لیستریا منوسایتوژنز شد.
 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation chitosan nono particles and nano-encapsulated thyme effect on microbial spoilage of Rainbow trout (Oncorhynchus mykiss) fillet inoculated with Listeria monocytogenes

نویسندگان [English]

  • Hossein Ali Salmanpour Ahmadi 1
  • Hamed Manouchehri 2
  • Reza Safari 3
1 MSc, Husbandry & Fisheries department- Sari Agricultural science and Natural Resources University, Sari, Iran
2 Assistant. Prof. , Azad university of Babol – veterinary department-
3 Instructor ,Microbiology department, Ecological Academy of Caspian –– Sari – Iran
چکیده [English]

Abstract
Seafood is valuable protein sources for human being and acts important role in a healthy diet. Due to probability of fish contamination, from catch time to consume time with different microorganisms, there’s different technics to prevent fish spoilage. The present study purposed to investigate the effect of encapsulated thyme (Zataria multiflora Boiss) extract and chitosan to inhibit L. monocytogenes growth in filleted rainbow trout meat during refrigerated storage.The filleted samples were inoculated by1 ×103cfu/g of L. monocytogenes. Then samples exposed to 0.8 % and 1.2% thyme extract and 0.15 % and 0.25% v/w% chitosan nano particles and control group in five tratments. All treatments were kept for 16 days at refrigerator temperature. Every 4 days amount of Total viable count (TVC), Psychro trophic count (PTC) and Listeria monocytogenes counts measured. Least TVC, PTC and EBC in final experiment day observed in 0.25% chitosan treatment (p<0.05). Result indicated by passing time the efficiency of preservatives against L. monocytogeneswill be decrease and use of chitosan will cause better inhibition of L. monocytogenes in refrigeration condition.Use of chitosan and thyme extract can significantly prevent the growth of Listeria monocytogenes  also chitosan is more effective in Listeria monocytogenes prohibition.
 
 
 

کلیدواژه‌ها [English]

  • Listeria monocytogenes
  • nanocapsul
  • Chitosan
  • thyme extract
  • rainbow trout
 

  1. Abdollahzadeh, E., Rezaei, M., Rezaei, M., Hosseini, M., Safari, R., 2011. Effects of nisin and thyme essential oil, individually and in combination, on inoculated populations of Listeria monocytogenesin minced silver carp. Iranian Journal of Nutrition Sciences & Food Technology 6, 13-20.
  2. AOAC, 2005. Official Method of Analysis. Washington DC: Association of Official Analytical Chemists.
  3. Aubourg, S.P., Piñeiro, C., Gallardo, J.M., Barros-Velazquez, J., 2005. Biochemical changes and quality loss during chilled storage of farmed turbot (< i> Psetta maxima). Food Chemistry 90, 445-452.
  4. Banerjee, S., 2006. Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols. Food research international 39, 486-491.
  5. Bozorgnejad, A., Baghi, F., Zamanpour niavaran, A., Akbarzadeh, A., Arjmand, M., 2012. Nanocarrier Liposome Production from Lecithin and Cisplatin Loading on it New Cellular & Molecular Biotechnology Journal 2, 91-96.
  6. Briandet, R., Meylheuc, T., Maher, C., Bellon-Fontaine, M.N., 1999. Listeria monocytogenes Scott A: cell surface charge, hydrophobicity, and electron donor and acceptor characteristics under different environmental growth conditions. Applied and environmental microbiology 65, 5328-5333.
  7. Chen, B.-Y., Pyla, R., Kim, T.-J., Silva, J.L., Jung, Y.-S., 2010. Prevalence and contamination patterns of Listeria monocytogenes in catfish processing environment and fresh fillets. Food microbiology 27, 645-652.
  8. Cox, S., Mann, C., Markham, J., Bell, H., Gustafson, J., Warmington, J., Wyllie, S., 2000. The mode of antimicrobial action of the essential oil of Melaleuca alternifolia (tea tree oil). Journal of applied microbiology 88, 170-175.
  9. Cristóbal-Alejo, J., Tun-Suárez, J., Moguel-Catzin, S., 2006. In vitro sensitivity of Meloidogyne incognita to extracts from native Yucatecan plants. Nematropica 36, 89-98.
  10. Debbarma, J., Kishore, P., Nayak, B.B., Kannuchamy, N., Gudipati, V., 2013. ANTIBACTERIAL ACTIVITY OF GINGER, EUCALYPTUS AND SWEET ORANGE PEEL ESSENTIAL OILS ON FISH‐BORNE BACTERIA. Journal of Food Processing and Preservation 37, 1022-1030.
  11. Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., Chi, Y., 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115, 66-70.
  12. Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., Savvaidis, I., 2010. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food microbiology 27, 115-121.
  13. Friedman, M., Henika, P.R., Mandrell, R.E., 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection® 65, 1545-1560.
  14. Goulas, A.E., Kontominas, M.G., 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry 100, 287-296.
  15. Gram, L., Huss, H.H., 1996. Microbiological spoilage of fish and fish products. International journal of food microbiology 33, 121-137.
  16. Hamzeh, A., Rezaei, M., 2011. Antioxidant and antibacterial effects of sodium alginate coating enriched with thyme essential oil on rainbow trout fillets during refrigerated storage. Iranian Journal of Nutrition Science & Food Technology 22, 11-20.
  17. Huss, H.H., 1995. Quality and quality changes in fresh fish. FAO fisheries technical paper.
  18. Ibrahim Sallam, K., 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control 18, 566-575.
  19. Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M., Savvaidis, I., 2009. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 C. Food Chemistry 115, 169-175.
  20. Mexis, S., Chouliara, E., Kontominas, M., 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 C. Food microbiology 26, 598-605.
  21. Mozafari, M.R., 2006. Bioactive entrapment and targeting using nanocarrier technologies: an introduction. In: (Eds.), Nanocarrier technologies. Springer, pp. 1-16.
  22. Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H., 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120, 193-198.
  23. Özogul, F., Polat, A., Özogul, Y., 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85, 49-57.
  24. Özyurt, G., Kuley, E., Özkütük, S., Özogul, F., 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry 114, 505-510.
  25. Rasooli, I., Rezaei, M.B., Allameh, A., 2006. Ultrastructural studies on antimicrobial efficacy of thyme essential oils on Listeria monocytogenes. International journal of infectious diseases 10, 236-241.
  26. Saei-Dehkordi, S.S., Tajik, H., Moradi, M., Khalighi-Sigaroodi, F., 2010. Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food and Chemical Toxicology 48, 1562-1567.
  27. Singh, A., Singh, R., Bhunia, A., Singh, N., 2003. Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs. LWT-Food Science and Technology 36, 787-794.
  28. Solomakos, N., Govaris, A., Koidis, P., Botsoglou, N., 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food microbiology 25, 120-127.
  29. Vázquez-Boland, J.A., Kuhn, M., Berche, P., Chakraborty, T., Domı́nguez-Bernal, G., Goebel, W., González-Zorn, B., Wehland, J., Kreft, J., 2001. Listeria pathogenesis and molecular virulence determinants. Clinical microbiology reviews 14, 584-640.
  30. Yasin, N.M., Abou-Taleb, M., 2007. Antioxidant and antimicrobial effects of marjoram and thyme in coated refrigerated semi fried mullet fish fillets. World Journal of Dairy & Food Sciences 2, 01-09.
  31. Zhang, X., Fan, Y., Tao, X., Yick, K., 2004. Fabrication and properties of microcapsules and nanocapsules containing n-octadecane. Materials Chemistry and Physics 88, 300-307.
  32. Zheng, L.-Y., Zhu, J.-F., 2003. Study on antimicrobial activity of chitosan with different molecular weights. Carbohydrate Polymers 54, 527-530.