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

مراجع

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