تأثیر پوشش کیتوزان غنی‌شده با لیکوپن بر پروفایل اسیدهای چرب و پارامترهای اکسیداسیون چربی فیله ماهی قزل‌آلای رنگین‌کمان در طول دوره نگهداری در یخچال (مقاله کامل تحقیقاتی)

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دستیار تخصصی گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران

2 دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران

3 استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران

4 دانشیار گروه علوم درمانگاهی، بخش بیماری‌های طیور، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران

5 دانشیار گروه میکروبیولوژی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران

چکیده

ماهی مهم‌ترین منبع تغذیه‌ای اسیدهای چرب چند غیراشباع برای انسان‌ می‌باشد. بنابراین، محافظت از ماهی در برابر انواع فساد اکسایشـی ضروری به‌نظر می‌رسد. لیکوپن، یک منبع آنتی‌اکسیدانی طبیعی می‌باشد. مطالعه حاضر به‌منظور بررسی خواص آنتی‌اکسیدانی لیکوپن ( با استفاده از روش دی‌پی‌پی‌اچ) و اثر ترکیبی دوزهای مختلف آن (5/1 و 3 درصد) و کیتوزان بر پارامترهای اکسیداسیون چربی و ترکیب اسیدهای چرب فیله ماهی قزل‌آلای رنگین‌کمان انجام شد. آنالیز در زمان‌های صفر، هشت و شانزده روز پس از نگهداری نمونه‌ها در دمای 4 درجه سانتی‌گراد، به منظور تعیین شاخص‌های عدد پراکسید و اسیدهای چرب آزاد انجام شد. علاوه بر این، ترکیب اسـیدهای چـرب بـه‌روش کرومـاتوگرافی گـازی تعیـین گردید. در تیمار کنترل در روز صفر، ترکیبات اسید چرب فیله ماهیان قزل‌آلای رنگین‌کمان شامل 03/0±6/20 درصد اسیدهای چرب اشباع، 04/0± 81/43 درصد اسیدهای چرب تک غیراشباع و 03/0±83/32 درصد اسیدهای چرب چند غیراشباع بود. آنالیز آماری نشان داد که در مقایسه با نمونه کنترل، تغییرات کمتری در میزان عدد پراکسید و اسیدهای چرب فرار و نسبت اسـیدهای چـرب نمونه‌های تیمارشده با کیتوزان و کیتوزان- لیکوپن در طول 16 روز نگهداری در دمای یخچال، رخ داد. نمونه‌های پوشش داده‌شده با کیتوزان غنی‌شده با لیکوپن در هر سطح نسبت به دیگر نمونه‌ها، سبب کاهش سرعت تخریب لیپید گردید. مطالعه حاضر نشان داد که لیکوپن فعالیت آنتی‌اکسیدانی مناسبی دارد، که سبب تغییرات مطلوب در ساختار اسیدهای چرب می‌شود. بنابراین، می‌تواند به‌عنوان ماده نگهدارنده در ماهی استفاده شود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of chitosan enriched with lycopene coating on fatty acid profile and fat oxidation parameters of rainbow trout fillet during refrigerated storage(orginal reserch article)

نویسندگان [English]

  • Seyede Samane Naghibi 1
  • Ali Ehsani 2
  • Hossein Tajik 3
  • Alireza Talebi 4
  • Nowruz Delirezh 5
1 PHD Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2 Associate Professor of Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Science, Tabriz, Iran
3 Professor of Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
4 Professor of Department of Clinical Sciences, Poultry Diseases Division, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
5 Associate Professor of Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
چکیده [English]

Fish are the major dietary source of the polyunsaturated fatty acid for humans. Therefore, protection of fish against all types of oxidative corruption seems to be necessary. Lycopene is the source of natural antioxidant. The present study was conducted to evaluate antioxidant properties of lycopene (using the method of DPPH) and the combined effect of its various doses (1.5 and 3%) and chitosan on fat oxidation parameters and fatty acids composition of Rainbow trout fillet. The analysis was performed after 0, 8 and 16 days of storage of the samples at 4°C to determine peroxide value (PV) and free fatty acid content (FFA). In addition, fatty acid compositions was determined by Gas chromatography assay. In control treatment, the fatty acid composition of Rainbow trout fillet was consisted of %20.6±0.03 saturated fatty acids (SFA), %43.81±0.04 monounsaturated fatty acid (MUFA) and %32.83±0.03 polyunsaturated fatty acids (PUFAs) in 0 day. Statistical analysis showed that there were fewer changes in PV, FFA and proportion of fatty acids between chitosan and lycopene-chitosan treatment in regard to control sample during 16 days of refrigeration storage. Chitosan coated samples enriched with lycopene exhibited less rapidly lipid damages than all the other samples (p<0.05). In conclusion, the study indicated that lycopene has a good antioxidant activity that caused in favorable changes in the profile of fatty acids. Therefore, it can be used as a preservative in fish.

کلیدواژه‌ها [English]

  • Lycopene
  • fatty acid
  • Oxidation parameters
  • Trout
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