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اثر تزریق عضلانی و وریدی عصاره رزماری (Rosmarinus officinalis L.) بر ماندگاری فیله قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) در دمای یخچال | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 14، دوره 34، شماره 2 - شماره پیاپی 88، خرداد و تیر 1397، صفحه 346-358 اصل مقاله (256.4 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2018.115386.2138 | ||
| نویسندگان | ||
| کوثر سوری1؛ سید مهدی اجاق* 2؛ معظمه کردجزی3؛ حجت میرصادقی4 | ||
| 1کارشناس ارشد، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 2دانشیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 3استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 4دانشجوی دکترا، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| چکیده | ||
| این پژوهش به‌منظور بررسی اثر عصاره آبی رزماری (Rosmarinus officinalis L.) بر ماندگاری فیله ماهی قزل‌آلای رنگین‌کمان در شرایط یخچال (1±4 درجه سانتی‌گراد) براساس بار میکروبی کل، ارزیابی شیمیایی و خصوصیات حسی انجام شد. بدین‌منظور ماهیان به سه گروه شامل ماهیانی با تزریق وریدی عصاره رزماری در مقادیر 0.1% و 0.3% (تیمار 2 و 3)، ماهیانی با تزریق عضلانی عصاره رزماری در دوزهای 0.1% و 3/0% (تیمار 4 و 5) و گروه فاقد تزریق (تیمار 1) تقسیم‌بندی گردیدند. بعد از 62 ساعت از زمان تزریق، ماهیان صید و فیله شده، سپس به مدت 16 روز در شرایط یخچال نگهداری شدند. در طی این مدت، هر 4 روز یک‌بار شاخص‌های پراکسید (PV)، تیوباربیوتیک‌اسید (TBA)، اسیدهای چرب آزاد (FFA) و مجموع بازهای نیتروژنی فرار (TVB-N) و بار باکتریایی کل (TVC) اندازه‌گیری شده و ارزیابی حسی نیز انجام گردید. با توجه به نتایج، تیمارهای 3 و 5 در شاخص‌های PV، TBA، FFA، TVB-N و TVC تفاوت معنی‌داری (0.05≥P) با سایر تیمارها داشتند. همچنین بین تیمار 5 در شاخص‌های TVC، TBA، FFA و TVB-N با تیمار 3 تفاوت معنی‌داری (0.05≥P) مشاهده شد که نشان‌دهنده عملکرد بهتر تزریق وریدی عصاره رزماری 0.3% در مقایسه با تزریق عضلانی عصاره رزماری 0.3% است، ضمن اینکه عصاره رزماری موجب بهبود خواص حسی نیز گردید. | ||
| کلیدواژه‌ها | ||
| خاصیت ضد اکسیدانی؛ خاصیت ضد باکتریایی؛ عصاره گیاهی؛ ماندگاری ماهی | ||
| عنوان مقاله [English] | ||
| Effect of intramuscular and intravenous injection of rosemary (Rosmarinus officinalis L.) extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet in refrigerated storag | ||
| نویسندگان [English] | ||
| K. Souri1؛ S.M. Ojagh2؛ M. Kordjazi3؛ H. Mirsadeghi4 | ||
| 1M.Sc., Department of Seafood Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 2Department of Seafood Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 3Department of Seafood Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 4Ph.D. student, Department of Seafood Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| چکیده [English] | ||
| This research was performed to investigate the effect of rosemary (Rosmarinus officinalis L.) water extract on shelf life of rainbow trout fillet in the refrigerator (4±1ºC) based on total microbial load, chemical evaluation and sensory characteristics. For this reason, the fish were divided into three groups including fish with intravenous injection of rosemary extract at the rate of 0.1% and 0.3% (treatment 2 and 3), intramuscular injection of rosemary extract at the rate of 0.1% and 0.3% (treatments 4 and 5) and non-injected (treatment 1). Fish were caught and filleted 62 hours after injection, then kept for 16 days at refrigerator. During this period, peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile nitrogen base (TVB-N) and total bacterial load (TVC) indices were measured every 4 days and also sensory evaluation was performed. According to the results, treatments 3 and 5 showed significant differences (P<0.05) in PV, TBA, FFA, TVB-N and TVC indices in comparison with other treatments. Also there was a significant difference (P<0.05) between treatments 5 and 3 in TVC, TBA, FFA and TVB-N indices, showing a better performance of intravenous injection of rosemary extract (0.3%) compared to intramuscular injection of 0.3%. In addition, the rosemary extract improved sensory properties. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidative properties, Antibacterial Properties, Herbal Extract, fish shelf life | ||
| مراجع | ||
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