تأثیر عصارة هیدروالکلی رزماری (Rosmarinus officinalis) بر شاخص‌های شیمیایی، میکروبی و حسی فیلة ماهی هامور معمولی (Epinephelus coioides) طی نگهداری در یخچال (40c)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه شیلات، دانشکدة علوم و فناوری نانو و زیستی، دانشگاه خلیج فارس، بوشهر، ایران

2 استادیار گروه شیلات، دانشکدة علوم و فناوری نانو و زیستی، دانشگاه خلیج فارس، بوشهر، ایران

3 دانشیار گروه شیلات، دانشکدة علوم و فناوری نانو و زیستی، دانشگاه خلیج فارس، بوشهر، ایران

4 استادیار گروه دامپروری، دانشکدة کشاورزی و منابع طبیعی، دانشگاه خلیج فارس، بوشهر، ایران

10.22059/jfisheries.2024.353478.1361

چکیده

مطالعة حاضر با هدف بررسی تأثیر عصارة هیدروالکلی رزماری (Rosmarinus officinalis) بر شاخص‌های شیمیایی، میکروبی و حسی ماهی هامور معمولی (Epinephelus coioides) در شرایط نگهداری در یخچال انجام گرفت. چهار تیمار شامل: تیمار شاهد (پوشش با استفاده از آب مقطر) و تیمارهای فیله‌های پوشش داده شده با رزماری در غلظت‌ها 0/1، 0/2 و 0/4 درصد مورد بررسی قرار گرفت. جهت پوشش‌دهی، نمونه‌های 100 گرمی از فیلة ماهی هامور در تیمارهای آزمایشی غوطه‌ور گردیدند. سپس نمونه‌ها به‌مدت 15 روز در دمای یخچال (4 درجة سانتی‌گراد) نگهداری شدند. شاخص‌های شیمیایی (pH، عدد پراکسید، بازهای ازتة فرار کل و تیوباربیتوریک اسید)، میکروبی (باکتری‌های کلی فرم، باکتری های کل و باکتری‌های سرما دوست) و حسی (بافت، رنگ، بو و طعم) در روزهای صفر، 5، 10، و 15مورد سنجش قرارگرفت. نتایج مطالعه نشان داد که میزان پراکسیداز (PV)، تیوباربیتوریک اسید (TBA)، بازهای ازتة فرار (TVN)، pH، تعداد باکتری کل و باکتری سرما دوست و نمرة تحلیل حسی با افزایش دورة نگهداری فیلة ماهی در دمای 4 درجة سانتی‌گراد افزایش می‌یابد (0/05>P). نتایج حاصل از این مطالعه نشان داد که استفاده از عصارة رزماری می‌تواند سبب بهبود کیفیت فیلة ماهی هامور در شرایط نگهداری در دمای 4 درجة سانتی‌گراد شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of rosemary (Rosmarinus officinalis) hydroalcoholic extract on chemical, microbial and sensory indices of grouper fish fillet (Epinephelus coioides) during storage in refrigerator (40c)

نویسندگان [English]

  • Maryam Naroei 1
  • Dara Bagheri 2
  • Amin Oujifard 3
  • hassan Habibi 4
1 M.Sc. Student, Department of Fisheries, Faculty of Nano and Bio science and Technology, Persian Gulf University, Bushehr, Ira
2 Assistant Professor, Department of Fisheries, Faculty of Nano and Bio science and Technology, Persian Gulf University, Bushehr, Ira
3 Associate Professor, Department of Fisheries, Faculty of Nano and Bio science and Technology, Persian Gulf University, Bushehr, Ira
4 Assistant Professor, Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Persian Gulf University, Bushehr, Iran
چکیده [English]

To investigate the effect of hydroalcoholic extract of rosemary (Rosmarinus officinalis) on chemical, microbial and sensory indices of grouper (Epinephelus coioides) in refrigerated conditions, four treatment groups: control treatment (uncoated fillets), fillet coated with rosemary 0.1%, Fillet covered with rosemary 0.2% and fillet covered with 0.4% rosemary were run. The 100 gr of samples were stored at refrigerator (4ºC) for 15 days. The measurements were undertaken at 0, 5, 10 and15 days at the beginning of the experiment. Generally, peroxide value (PV), thiobarbituric acid (TBA), total volatile base nitrogen (TVN), pH, counting total bacteria, counting cold-loving bacteria were significantly increased with storage time (P<0.05). The results showed that the use of rosemary extract improved the quality of chilled grouper.

کلیدواژه‌ها [English]

  • Rosemary
  • Grouper
  • Hydroalcoholic extract
  • Bacterial count
  • Sensory analysis
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