اثر پوشش خوراکی نشاسته ذرت و اسانس فلفل سیاه (Piper nigrum) بر ماندگاری فیله کپور نقره‌ای در بسته‌بندی تحت خلأ

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

2 استادیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

3 استادیار گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

چکیده

این پژوهش به‌منظور بررسی اثر پوشش خوراکی نشاسته ذرت و اسانس فلفل سیاه بر ماندگاری فیله کپور نقره­ای دربسته بندی تحت خلأ در دمای یخچال (°C4) صورت پذیرفت. تمامی گروه‌ها (شاهد: بدون پوشش و اسانس، تیمار اول: 1/0 درصد اسانس، تیمار دوم: 5/0 درصد، تیمار سوم: 1 درصد اسانس) به میزان 3 گرم به‌منظور دستیابی به بهترین درصد مؤثر پوشش خوراکی و اسانس هرکدام با 3 تکرار تهیه شدند. فاکتورهای شیمیایی (TVB-N, FFA, TBA, pH, PV)، میکروبی (TVC, PTC) در فواصل 0، 3، 6، 9، 12و 15 روز مورد ارزیابی قرار گرفتند. نتایج نشان داد تغییرات pH، اسیدهای چرب آزاد در تمامی تیمارها در طول دوره  نگهداری روند صعودی داشت. کمترین تغییرات تیوباربیتوریک اسید (TBA)  به تیمار 1 درصد اسانس فلفل سیاه مربوط بود که با سایر تیمارها تفاوت معنی‌دار داشت (p<0.05). در هیچ‌یک از تیمارها میزان پراکسید (PV) از سطح مجاز (10 میلی­اکی­والان در کیلوگرم) بالاتر نرفت. هم‌چنین میزان بازهای نیتروژنی فرار در تمامی تیمارها شامل شاهد، 1/0 و 5/0 درصد اسانس از روز 9 تا پایان دوره نگهداری از حد مجاز فراتر رفت. میزان باکتری­های مزوفیل در طول دوره نگهداری تفاوت معنی‌دار آماری داشت (p<0.05). میزان باکتری سرمادوست در روز دوازدهم در تمام تیمارهای شاهد، 1/0، 5/0 و 1 درصد اسانس به‌ترتیب  Log CFU/g98/7،78/7، 54/7 و 11/7 بود که از دامنه قابل‌قبول  Log CFU/g 7 گذشت. به‌طور کلی نتایج تحقیق حاضر نشان داد استفاده از پوشش خوراکی نشاسته ذرت همراه با اسانس فلفل سیاه در غلظت 1 درصد سبب حفظ کیفیت اولیه و افزایش ماندگاری در فیله ماهی کپور نقره‌ای به‌مدت 9 روز می‌باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Effects of corn starch edible coating and black pepper essential oil on the shelf life of vacuum packaged silver carp fillet

نویسندگان [English]

  • N. Kyani Haftlang 1
  • L. Roomiani 2
  • M. Tadayoni 3
1 M.Sc Graduate Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
3 Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
چکیده [English]

This research has been carried out in order to study the effect of the corn starch and the black pepper essential oil oral film on the shelf life of the silver carp fillet under the vacuum packaging in the refrigerator temperature. All the treatments (control: without coating and essential oil, treatment 1: 0.1% essential oil, treatment 2: 0.5% essential oil and treatment 3: 1% essential oil) were prepared each in three replicates with a starch cover to achieve the best effective rate of the oral film and essence.The results showed that the changes in pH and free fatty acid were increasing in all the treatments during the storage. In all treatments, the level of peroxide did not exceed the permissible limit. In addition, the level of volatile nitrogenous bases in all control, 0.1 and 0.5% essential oil treatments did not exceed the permissible limit from day 9 until the end of the maintenance day. The rate of mesophilic bacteria showed a statistically significant difference during the shelf life (p< 0.05). The count of the psychrophilic bacteria in all treatments, control, 0.1, 0.5 and 1% essential respectively 7.11, 7.54, 7.78, 7.98 log cfu/ g were exceed the permissible limit of 7 log cfu/ g in day 12. The results showed that using an oral film of the corn starch with the black pepper essential oil in a concentration of 0.01% keeps the initial quality and increases the shelf life of the silver carp fillets for 9 days.

کلیدواژه‌ها [English]

  • "Corn starch"
  • "Black pepper essential oil"
  • "Vacuum packaging"
  • "Silver carp"

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بهداشت مواد غذایی

دوره 8، 2 (30) تابستان
تابستان 1397
صفحه 13-26

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