| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شماره‌ها | 3,262 |
| تعداد مقالات | 36,058 |
| تعداد مشاهده مقاله | 55,184,675 |
| تعداد دریافت فایل اصل مقاله | 94,184,076 |
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 | ||
|
- Aggarwal, B.B., Kunnumakkara, A.B., Harlkumar, K.B., Tharakan, S.T., Sung, B. and Anand, P., 2008. Potential of spice-derived phytochemicals for cancer prevention. Planta Medica, 74(13), 1560-1569. - Altinier, G., Sosa, S., Aquino, R.P., Mencherini, T., Della Loggia, R. and Tubaro, A., 2007. Characterization of topical antinflammatory compounds in Rosmarinus officinalis L. Journal of Agricultural and Food Chemistry, 55(5), 1718–1723. - Askun, T., Tumen, G., Satil, F. and Ates, M., 2009. In vitro activity of methanol extracts of plants used as spices against Mycobacterium tuberculosis and other bacteria. Food Chemistry, 116(1), 289-294. - Azizkhani, M. and Tooryan, F., 2015. Antioxidant and antimicrobial activities of rosemary extract, mint extract and a mixture of Tocopherols in beef sausage during storage at 4C°. Journal of Food Safety, 35(1): 128-136. - Bakkei, L.M. and Doulags, C.V., 2005. Inhibitory effect of garlic extract on oval bacteria. Archives of Oral Biology, 50(7): 643-651. - Botsoglou, N.A., Taitzoglou, I.A., Botsoglou, E., Zervos, I., Kokoli, A., Christakia, E. and Nikolaidisc, E., 2009. Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress. Journal of the Science of Food and Agriculture, 89(8), 1397-1406. - Celiktas, O.Y., Kocabas, E.E.H., Bedir, E., Sukan, F.V., Ozek, T. and Baser, K.H.C., 2007. Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100(2): 553-559. - Egan, H., Krik, R.S. and Sawyer, R., 1997. Pearson's Chemical Analysis of Food. Addison-Wesley Longman Ltd, 708p. - Eskandari, S., Hosseini, H., Hosseini, S.E. and Shirabi Kasmaei, A., 2013. Antioxidant and antibacterial effects of parsley extract (Petroselinum crispum) on silver carp (Hypophthalmichthys molitrix) fillets during refrigeration. Iranian Journal of Nutrition Sciences and Food Technology, 8(2): 165-172. - Etemadi, H., Rezaei, M. and Abedian, A., 2008. Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss). Iranian Journal of Food Science and Technology, 5(4): 67-77. - Etter, S.C., 2004. Rosmarinus officinalis as an antioxidant. Journal of Herbs, Spices & Medicinal Plants, 11(1-2): 121-159. - 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 (Hypophthalmichthys molitrix) during frozen storage. Food Chemistery, 115: 66-70. - Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D. and Li, J., 2014. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37: 1-8. - Gatta, P.P., Pirini, M., Testi, S., Vignola, G. and Monetti, P.G., 2000. The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality. Aquaculture Nutrition, 6(1): 47-52. - Howgarte, P., Johnston, A. and Whittle, K.J., 1992. Multilingual guide to EC freshness grades for fishery products. Aberdeen: Torry Research Station, Food Safety Directorate, Ministry of Agriculture, Fisheries and Food, 32p. - Jasour, M.S., Rahimabadi, E.Z., Ehsani, A., Rahnama, M. and Arshadi, A., 2011. Effects of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus mykiss) supplemented by a-tocopheryl acetate through diet and direct addition after slaughtering. Journal of Food Processing and Technology, 2(5): 1-5. - Jeon, Y.J., Kamil, J.Y. and Shahidi, F., 2002.Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50(18): 5167-5178. - Karpińska-Tymoszczyk, M., 2008. Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage. British Poultry Science, 49(6): 742-750. - Lin, C.C. and Lin, C.S., 2005. Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Control, 16(2): 169-175. - Mirab Boroujerdi, M. and Akhlaghi, M., 1999. Anesthetic effect o clove tree and LC50 determination in rainbow trout (Oncorhynchus mykiss). Journal of Veterinary Research, 54(2): 49-52. - Napoli, E.M., Siracusa, L., Saija, A., Speciale, A., Trombetta, D., Tuttolomondo, T. and Leto, C., 2015. Wild sicilian rosemary: phytochemical and morphological screening and antioxidant activity evaluation of extracts and essential oils. Chemistry and Biodiversity, 12(7): 1075-1094. - Ojagh, S.M., Rezaei, M., Razavi, Sh., and Hosseini, S.M.H, 2010. Effect of chitosan coating enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1): 193-198. - Ortuño, J., Serrano, R. and Bañón, S., 2015. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere. Meat Science, 110: 62-69. - Park, S.Y. and Chin, K.B., 2010. Evaluation d-pre- heating and extraction solvents in antioxidant activities of garlic and their appleacion in fresh pork patties. Journal of Food Science and Technology, 45(2): 365-373. - Peiretti, P.G., Gai, F., Ortoffi, M., Aigotti, R. and Medana, C., 2012. Effects of rosemary oil (Rosmarinus officinalis) on the shelf-life of minced rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Foods, 1(1): 28-39. - Peng, C.H., Su, J.D., Chyau, C.C., Sung, T.Y., Ho, S.S., Peng, C.C. and Peng, R.Y., 2007. Supercritical fluid extracts of rosemary leaves exhibit potent anti-inflammatory and anti-tumor effects. Bioscience, Biotechnology, and Biochemistry, 71(9): 2223-2232. - Posadas, S.J., Caz, V., Largo, C., De la Gándara, B., Matallanas, B., Reglero, G. and De Miguel, E., 2009. Protective effect of supercritical rosemary extract, Rosmarinus officinalis, on antioxidants of major organs of aged rats. Experimental Gerontology, 44(6-7): 383-389. - Rezaei, M., Pezeshk, S., Hosseini, H. and Eskandari, S., 2011. Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids in rainbow trout (Oncorhynchus mykiss) vacuum packaged. Journal of Food Science and Technology, 8(28): 47-56. - Saki, J., Khodanazary, A. and Hosseini, S.M., 2017. The effect of chitosan-gelatin composition and bi-layer coating and film on physicochemical, microbial and sensory properties of Johnius belangerii stored at refrigerator. Journal of Research and Innovation in Food Science and Technology, 6(1): 71-86. - Shabanpour, B., Zolfaghari, M., Fallahzadeh, S. and Alipour, Gh., 2012. Effect of extract of Zataria multiflora Boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments. Journal of Food Science and Technology, 8(34): 1-11. - Tironi, V.A., Tomás, M.C. and Añón, M.C., 2010. Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract. LWT-Food Science and Technology, 43(2): 263-272. - Tsukamasa, Y., Kato, K., Roy, B.C., Ishibashi, Y., Kobayashi, T., Itoh, T. and Ando, M., 2013. Novel method for improving the antioxidative properties of fish meat by direct injection of sodium l-ascorbate into the blood vessels of live fish. Fisheries Science, 79(2): 349-355. - Uçak, İ., Özogul, Y. and Durmuş, M., 2011. The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6): 1157-1163. - Zolfaghari, M., Shabanpour, B. and Fallahzade, S., 2011. The effect of light salting, vacuum packaging and their synergistic effect on shelflife of rainbow trout (Oncorhynchus mykiss) fillet during storage at 4±1°C. Journal of Food Science and Technology, 8(31): 35-44. | ||
|
آمار تعداد مشاهده مقاله: 1,020 تعداد دریافت فایل اصل مقاله: 641 |
||