تأثیر نایسین، کیتوزان و عصاره زولنگ بر ماندگاری تخم ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) طی نگه‌داری در یخچال

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران

2 استادیار گروه فرآوری دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 کارشناس ارشد گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران

چکیده

هدف از این مطالعه، تعیین تأثیر نایسین (250 واحد بین­المللی بر گرم)، کیتوزان (1 درصد)، عصاره زولنگ (1 درصد)، ترکیب هر سه ماده ذکر شده و تیمار نمک (5/1 درصد) بر ویژگی­های کیفی و حسی تخم ماهی قزل­آلای رنگین­کمان طی 60 روز نگه­داری در یخچال (1±4 درجه سلسیوس) بود. میزان چربی، خاکستر، رطوبت، pH، بازهای نیتروژنی فرار، میزان اکسیداسیون ثانویه، اندازه­گیری و شمارش باکتری‌های مزوفیل هوازی، سرما­دوست، کپک و مخمر در روز­های 0، 15، 30، 45 و60 انجام گردید. نمونه­ها مورد ارزیابی حسی قرار گرفتند. نتایج نشان دادند که پس از 45 روز نگه­داری کیتوزان و تیمار ترکیبی، تأثیر معنی­داری در کاهش میزان میکروارگانیسم­های مورد بررسی داشتند. میزان TVN نیز با گذشت زمان به‌طور معنی­داری (05/0≥p) افزایش یافت، با این تفاوت که در تیمار­های کیتوزان و ترکیب تا روز 45 نگه­داری، تغییر معنی­داری مشاهده نشد. با توجه به ارزیابی حسی، تفاوت بین دو تیمار کیتوزان و ترکیبی تا روز 45 معنی­دار نبود. براساس نتایج آنالیز­های شیمیایی و میکروبی، تیمار­های شاهد، نمک، نایسین و زولنگ در روز­های بین 0 تا 15 غیر­قابل مصرف شدند. بدین ترتیب می­توان نتیجه گرفت که استفاده از کیتوزان ماندگاری و خواص حسی تخم ماهی را به­طور مؤثری بهبود بخشید.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of Nisin, Chitosan and extract of Eryngo on the shelf life of rain bow trout (Oncorhynchus mykiss) roe during refrigerated storage (4±1 ̊C)

نویسندگان [English]

  • E. mohammadinezhad 1
  • A. Alishahi 2
  • P. Pourashoori 2
  • H. mirsadeghi 3
1 Student of fishery product processing, seafood processing and technology department, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate professor of seafood processing and technology department, Gorgan University of Agricultural Sciences and Natural Resources, Iran
3 Master of science of seafood processing and technology department, Gorgan University of Agricultural Sciences and Natural Resources, Iran
چکیده [English]

The aim of this study was to determine the effects of nisin (250 international units per gram), chitosan (1%), eringo extract (1%), combination of three material and salt treatment (1.5%) on the quality and sensorial traits of rain bow trout (Oncorhynchus mykiss) roe during refrigerated (4±1 ̊C) storage for 60 days. Lipid, ash, moisture, pH, amount of TVN, TBA, Aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold were evaluated at 0, 15, 30, 45 and 60 days. Sensorial analyses of samples were evaluated. The results showed that Chitosan and combinational treatment had significant effect (p≤ 0.05) in decrease of microorganisms after 45 days. In addition, TVN had a significant increase during the time (p≤0.05) but in Chitosan and combinational treatment not observed significant change until 45 days. According to the sensory evaluation, was not significant difference between the chitosan and combination treatments until 45 days. Based on the results of chemical and biological analyses, control, salt, nisin and E.extract were unusable between 0 and 15 days. Therefore, it can be concluded that the use of chitosan improved shelf life and organoleptic properties of fish roes effectively.

کلیدواژه‌ها [English]

  • Chitosan
  • Nisin
  • Eryngo extract
  • trout roe
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