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تأثیر عصاره نعنا (Mentha spicata L.) در پوشش چندسازهای کربوکسی متیل سلولز اسید اولئیک بر ماندگاری فیله ماهی طی دوره نگهداری در شرایط سرد | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 3، دوره 36، شماره 5 - شماره پیاپی 103، آذر و دی 1399، صفحه 724-733 اصل مقاله (515.59 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2020.343042.2797 | ||
| نویسندگان | ||
| زهرا احمدی1؛ داریوش خادمی شورمستی* 2 | ||
| 1دانشآموخته کارشناسی ارشد، علوم و صنایع غذایی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران | ||
| 2استادیار، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران | ||
| چکیده | ||
| شناسه دیجیتال (DOR): 98.1000/1735-0905.1399.36.724.103.5.1578.1583 امروزه تمایل به استفاده از زیست نگهدارندهها ازجمله عصارههای گیاهی بهعنوان جایگزین پاداکسندهها و ضدمیکروبهای مصنوعی افزایش یافته است. از سوی دیگر افزودن چربیها ازجمله اسید اولئیک به زیستبسپارها در بستهبندیهای فعال، موجب کاهش نفوذپذیری آنها نسبت به بخار آب میشود. بهمنظور بررسی تأثیر پاداکسندگی و ضدمیکروبی عصاره نعناع دشتی در پوشش زیستچندسازهای بر پایه کربوکسی متیل سلولز بر ماندگاری فیله ماهی کپور معمولی در شرایط سرد، آزمایشی در قالب یک طرح کاملاً تصادفی با 6 تیمار شامل پوشش کربوکسی متیل سلولز (2.5%) به تنهایی یا در ترکیب با اسید اولئیک (1.5%) و غنی شده با سطوح 0.5، 1، 1.5 و 2 درصد عصاره نعناع دشتی و 3 تکرار در هر تیمار بهمدت 9 روز اجرا شد. نتایج نشان داد که اسید اولئیک اثر حفاظتی پوشش کربوکسی متیل سلولز را بهبود بخشید. بهکارگیری عصاره نعناع دشتی در پوشش زیست چندسازهای، بهویژه در بالاترین غلظت، بهطور معنیداری (p <0.05) موجب کاهش شمار باکتریهای سرمادوست، شاخص اسیدتیوباربیتوریک، اسیدهای چرب آزاد، مجموع ترکیبهای ازته فرّار و pH فیلههای ماهی کپور طی دوره نگهداری در شرایط سرد شد. تأثیر پاداکسندگی و ضدمیکروبی عصاره نعناع دشتی وابسته به غلظت بود. بنابراین عصاره نعناع دشتی با دارا بودن خواص پاداکسندگی و ضدمیکروبی در ترکیب با پوشش چندسازهای کربوکسی متیل سلولز- اسید اولئیک، میتواند بهعنوان یک زیستنگهدارنده در بستهبندی فعال، برای حفظ کیفیت و افزایش زمان ماندگاری فیله ماهی طی نگهداری کوتاهمدت در یخچال مورد استفاده قرار گیرد. | ||
| کلیدواژهها | ||
| اسید اولئیک؛ بستهبندی فعال؛ زیستچندسازهای؛ کربوکسی متیل سلولز؛ نعناع (Mentha spicata L) | ||
| عنوان مقاله [English] | ||
| Effects of Mentha spicata L. extract in carboxymethyl cellulose-oleic acid composite coating on the shelf life of fish fillets during cold storage | ||
| نویسندگان [English] | ||
| Z. Ahmadi1؛ D. Khademi Shurmasti2 | ||
| 1M.Sc. graduated, Food Science and Industry, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran | ||
| 2Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran | ||
| چکیده [English] | ||
| Today, the tendency has increased to the use of bio-preservatives, including plant extracts, as an alternative to synthetic antioxidants and antimicrobials. On the other hand, the addition of lipids, such as oleic acid to biopolymers in active packaging reduces their permeability to water vapor. To investigate the antioxidant and antimicrobial effect of Mentha spicataL. extract in bio-composite carboxymethyl cellulose-based coating on the shelf life of common carp fillets in cold conditions, an experiment was conducted in a completely randomized design with six treatments including carboxymethyl cellulose coating (CMS, 2.5%), CMS combined with oleic acid (OA, 1.5%), CMS combined with OA and enriched with 0.5, 1, 1.5 and 2% Mentha spicataextract, and three replications for 9 days. The results showed that OA improved the protective effect of CMS. The use of Mentha spicata extract in the bio-composite coating, especially at the highest concentrations, significantly (p < /em> <0.05) reduced the number of psychrotrophic bacteria, the index of thiobarbituric acid, free fatty acids, total volatile nitrogen compounds, and pH of common carp fillets during cold storage. The antioxidant and antimicrobial effect of Mentha spicataextract was dose-dependent. Therefore, Mentha spicata extract, with its antioxidant and antimicrobial properties in combination with the composite coating of CMS-OA, can be used as a bio-preservative in active packaging, to maintain quality and increase the shelf life of fish fillets during short-term storage in refrigeration. | ||
| کلیدواژهها [English] | ||
| Oleic acid, active packaging, bio-composite, carboxymethyl cellulose, Mentha spicata L | ||
| مراجع | ||
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