| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,020 |
| تعداد مقالات | 33,757 |
| تعداد مشاهده مقاله | 45,041,485 |
| تعداد دریافت فایل اصل مقاله | 49,241,419 |
تأثیر پوشش موسیلاژ گل ختمی حاوی اسانس پوست پرتقال (Citrus sinensis) بر فساد اکسایشی ماهی قزل آلای رنگین کمان(Oncorhynchus mykiss) | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 13، دوره 21، شماره 1 - شماره پیاپی 72، مرداد 1401، صفحه 179-192 اصل مقاله (742.4 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2021.353815.1296 | ||
| نویسندگان | ||
| شهین زمردی* 1؛ مجتبی آزدر قره آغاجی2؛ مهدی قره خانی3؛ شهرام حنیفیان3 | ||
| 1دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، | ||
| 2علوم و مهندسی صنایع غذلیی، دانشگاه آزاد اسلامی واحد نبریز | ||
| 3گروه علوم و مهندسی صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران | ||
| چکیده | ||
| فعالیت‌های آنزیمی و شیمیایی در فیله ماهی در یخچال منجر به فساد و کاهش کیفیت محصول می‌گردد. در این راستا، استفاده از پوشش‌های خوراکی دارای ترکیبات آنتی‌اکسیدانی یک روش موثر برای حفظ کیفیت ماهی می‌باشد. در این مطالعه، تاثیر پوشش حاصل از 1.5 درصد موسیلاژ گل ختمی حاوی غلظت‌های صفر، 0.25 و 0.5 درصد اسانس پوست پرتقال در جلوگیری از فساد شیمیایی و افزایش قابلیت ماندگاری فیله ماهی در دمای یخچال در طول 16 روز نگهداری مورد بررسی قرار گرفت. نتایج نشان داد که مقدار بازهای نیتروژنی فرار، اسیدهای چرب آزاد، پراکسید و اسید تیوباربیتوریک طی دوره نگهداری فیله قزل آلای رنگین کمان روند افزایشی داشت که این افزایش در نمونه شاهد بیشترین مقدار و در تیمارهای با پوشش موسیلاژ حاوی اسانس پوست پرتقال بطور معنی‌داری کمتر از سایر تیمارها بود (p<0.05). بر اساس نتایج ارزیابی حسی، تیمار شاهد و تیمارهای با پوشش موسیلاژ گل ختمی تا روز چهارم نگهداری، تیمارهای با پوشش موسیلاژ حاوی 0.25 درصد اسانس تا روز 8 نگهداری و تیمارهای با پوشش موسیلاژ حاوی 0.5 درصد اسانس تا روز 12 امتیاز قابل قبولی داشتند. | ||
| کلیدواژه‌ها | ||
| اسانس پوست پرتقال؛ پوشش خوراکی؛ فیله ماهی؛ موسیلاژ گل ختمی | ||
| عنوان مقاله [English] | ||
| The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet | ||
| نویسندگان [English] | ||
| Shahin Zomorodi1؛ Mojtaba Agdar ghare aghaji2؛ Mehdi Gharekhani3؛ Shahram Hanifian3 | ||
| 1Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, AREEO, | ||
| 2Food Science and Engineering, Islamic Azad University, Tabriz Branch | ||
| 3Food Science and Engineering ,, Tabriz Branch, Islamic Azad University, Tabriz, Iran | ||
| چکیده [English] | ||
| Enzymatic and chemical activities in fish fillets in the refrigerator lead to spoilage and reduce product quality. In this regard, the use of edible coatings with antioxidant compounds is an effective way to maintain the quality of fish. In this study, the effect of an Althaea officinalis mucilage coating containing 0, 0.25, and 0.5% concentrations of orange peel essential oil in reducing chemical spoilage and increasing the shelf life of fish fillets in the refrigerator was investigated during 16 days of storage. The amount of volatile nitrogen bases, free fatty acids, peroxide, and thiobarbituric acid indexes increased during the storage period of fillet, which was less in samples coated with mucilage containing orange peel essential oil than in other treatments (P 0.05). Based on the results of the sensory evaluation, control and treatments coated with mucilage up to the fourth day of storage, treatments coated with mucilage containing 0.25% of essential oil until the 8th day of storage, and treatments coated with mucilage containing 0.5% of essential oil up to the 12th day of storage, were acceptable. | ||
| کلیدواژه‌ها [English] | ||
| Althaea officinalis mucilage, Edible coating, Fish fillet, Orange peel essential | ||
| مراجع | ||
|
Ali Beigi, T., Alizadeh Dooghi Kalaei, A. and Zakiapoor Rahimabadi, A. 2013. Antioxidant effect of orange peel extract on the quality of common carp elephant (Cyprinus carpio) when refrigerated (4°C). Iranian Journal of Fisheries and Natural Resources. 66(2): 185-187. (in Persian) Alparslan, Y. and Baygar, T. 2017. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess Technology. 10: 842–853. Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. and Metin, C. 2014. Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (oncorhynchus mykiss) fillets during refrigerated storage. Food Technology Biotechnology. 52(3): 325–333. Arashisar, Ş., Hisara, O., Kayab, M. and Yanik, T. 2004. Effects of modified atmosphere andvacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology. 97(2): 209-214. Baydar, H., Sagdiç, O., Özkan, G. and Karadogan, T. 2004. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control. 15(3): 169–172. Carrión-Granda, X., Fernández-Pan, I., Rovira, J. and Maté, J. I. 2018. Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) Fillets. Journal of Food Quality. 2018: 1-12. Article ID 6194906. Dehghan, B., Esmaeilzadeh Kenari, R. and Raftani Amir, Z. 2019. Investigate the antioxidant properties of orange peel essential oil (citrus sinesis) on the stability of soybean oil during storage. Food Technology and Nutrition. 16(3): 73-91. (in Persian) Djenane, D. 2015. Chemical profile, antibacterial and antioxidant activity of Algerian citrus essential oils and their application in Sardina pilchardus. Foods. 4(2): 208-228. Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry. 115(1): 66–70. Golabian, E. and L Roomiani, L. 2019. Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL.) essential oil on shelf life of (Oncorhynchus mykiss). Journal of Food Industry Research. 28 (4): 113 - 128 (in Persian). Haghighi, M. and Yazdanpanah, S. 2020. Chitosan-based coatings incorporated with cinnamon and teaextracts to extend the fish fillets shelf life: validation by FTIR spectroscopy technique. Hindawi Journal of Food Quality. 1-7. Article ID 8865234 Hassanzadeh, P., Moradi, M., Vaezi1, N., Moosavy, M. H. and Mahmoudi, R. 2018. Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. Veterinary Research Forum. 9(1): 73–79. Kumar, S. S., Sudhakar, S., Kapil, S. and Snigdha, T. 2016. Ethnopharmacological review on althaea officinalis. World Journal of Pharmacy and Pharmaceutical Sciences. 5(7): 425-432 Losada, V., Barros-Velazques, J. and Aubourg, S.P. 2007. Rancidity development in frozen fish: Influence of slurry ice as preliminary chilling treatment. LWT - Food Science and Technology. 40(6): 991-999. Nouri Hashemabad, Z., Hosseinipour, S. and Ojagh, S. M. 2013. Comparison of nettle leaf extract (Urtica diocia) and BHT antioxidant on the shelf life of rainbow trout fillet in cold storage. Journal of Fisheries Science and Technology. 2(3): 87- 97. (in Persian) Ojagh, S.M., Rezaei, M., Razavi. SH. and Hosseini, S. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry. 120(1): 193-198. Radha krishnan, K., Babuskin, S., Azhagu Saravana Babu, P., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M. and Sukumar, M. 2014. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology. 171, 32-40. Sathivel, S. 2005. Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal Food Science. 70(8): 455–459. Shabanpour, B., Zolfaghari, M., Fallahzadeh, S. and Alipour, G. H. 2011. The effect of Shirazi thyme extract on the shelf life of salted and vacuum-packed rainbow trout fillets in refrigerated conditions: Microbial, chemical and sensory properties evaluation. Quarterly Journal of Food Science and Technology. 33, 11-21. (in Persian) Sharma, V. and Rao, L. J. M. 2014. An overview on chemical composition, bioactivity and processing of leaves of Cinnamomum tamala. Critical Reviews in Food Science and Nutrition. 54(4): 433-48. Shende, M. A. and Marathe, R. P. 2015. Extraction of mucilages and its comparative mucoadhesive studies from hibiscus plant species. World Journal of Pharmacy and Pharmaceutical Sciences. 4(3): 900-924. Sikdar, D. C., Menon, R., Duseja, K., Kumar, P. and Swami, P. 2016. Extraction of citrus oil from orange (Citrus sinensis) peels by steam distillation and its characterizations. International Journal of Technical Research and Applications. 4(3): 341–346. Socaciu, M. I., Semeniuc, C. A. and Vodnar, D. C. 2018. Edible films and coatings for fresh fish packaging: focus on quality changes and shelf-life extension. Coatings. 8(10): 1-19. Sutovska, M., Nosalova, G., Sutovsky, J., Franova, S., Prisenznakova, L. and Capek, P. 2009. Possible mechanisms of dose-dependent cough suppressive effect of Althaea officinalis rhamnoga lacturonan in guinea pigs test system. International Journal Biology Macromology. 45(1): 27-32. Taghizadeh Andevari, G. and Rezaei, M. 2012. The effect of gelatin coating with cinnamon essential oil on the shelf life of rainbow trout fillet (Oncorhynchus mykiss). Iranian Journal of Fisheries. 21(1): 13-24 (in Persian). Vakili, Sh. and Yasini Ardakani, S. A. 2018. Antioxidant effect of orange peel extract on chemical quality, sensory properties, and black spots of farmed white shrimp (Litopenaeus vannamei). Journal of Nutrition and Food Security. 3(1): 19-26. | ||
|
آمار تعداد مشاهده مقاله: 608 تعداد دریافت فایل اصل مقاله: 326 |
||