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بررسی اثر عصارة رزماری در کیفیت شیمیایی و میکروبی فیشفینگرهای تولیدشده از گوشت چرخ‌شدة ماهی فیتوفاگ (Hypophthalmichthys molitrix) در شرایط نگهداری سرد | ||
| شیلات | ||
| مقاله 10، دوره 67، شماره 4، دی 1393، صفحه 599-610 اصل مقاله (625.43 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jfisheries.2014.53355 | ||
| نویسندگان | ||
| بهنام فرجامی1؛ سید ولی حسینی* 2 | ||
| 1دانشجوی کارشناسی ارشد، گروه شیلات، دانشکدة منابع طبیعی دانشگاه تهران،کرج، ایران | ||
| 2استادیار 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 | ||
| عصارة رزماری؛ عمر ماندگاری؛ فیتوفاگ؛ فیشفینگر | ||
| 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 Farjami1؛ Seyed Vali Hosseini2 | ||
| 1MSc., Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Assistant 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 | ||
| مراجع | ||
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