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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 | ||
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