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بررسی اثر ضد اکسیداسیونی عصاره هیدروالکلی نعناع بر تغییرات شیمیایی و خصوصیات حسی فیله ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) در دمای یخچال | ||
| پژوهش های صنایع غذایی | ||
| دوره 32، شماره 4، آذر 1401، صفحه 149-166 اصل مقاله (932.84 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22034/fr.2021.44174.1786 | ||
| نویسندگان | ||
کیاندخت باطبی1؛ زهرا لطیفی   2؛ سمیه سپهوند3؛ قربان زارع گشتی4؛ مهدیس جمشیدی تهرانیان5؛ محمود چهارلنگ6
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| 1دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران | ||
| 2باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی واحد ساری | ||
| 3دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، ‎کهگیلویه و بویراحمد، ایران | ||
| 4مرکز ملی تحقیقات فرآوری آبزیان، بندرانزلی، ایران | ||
| 5دانشجوی کارشناسی ارشد دانشگاه ازاد | ||
| 6دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، مرکز آذین شوشتر، دانشگاه جامع علمی کاربردی، خوزستان، ایران | ||
| چکیده | ||
| زمینه مطالعاتی: یکی از شاخص‌های فساد در فرآورده‌های دریایی، اکسیداسیون چربی‌ها است که باید جهت رفع این مشکل اقدامات اساسی صورت پذیرد. هدف: هدف از این پژوهش، بررسی اثر ضداکسیداسیونی عصاره نعناع به عنوان نگهدارنده‌ی طبیعی بر فیله‌ی ماهی قزل‌آلای رنگین‌کمان طی دوره نگهداری به مدت 9 روز در یخچال (Ϲ1±4) است. روش کار: ابتدا عصاره‌گیری با روش ماسراسیون با استفاده از اتانول 45 درصد از گیاه نعناع صورت گرفت، سپس فیله‌های ماهی به سه تیمار مختلف شامل گروه شاهد (شستشو با آب مقطر)، گروه حاوی ppm 1000 عصاره نعناع و گروه حاوی ppm 1500 عصاره نعناع تقسیم شدند، و در بسته‌های معمولی سلیفونی بسته‌بندی و در دمای 1±4 درجه سانتیگراد نگهداری شدند. طی 9 روز در تناوب‌های زمانی 2 روزه (روزهای 1، 3، 5، 7، 9) آزمایش‌های شیمیایی شاخص پراکسید (PV)، شاخص تیوباربیتوریک اسید (TBA)، مجموع بازهای ازته فرار (TVB-N)، اسیدهای چرب آزاد (FFA)، pH و ارزیابی حسی بر اساس مقیاس هدونیک 5 نقطه‌ای مورد ارزیابی قرار گرفت. نتایج: نتایج این بررسی نشان داد که فیله ماهیان تحت تیمار با سطوح مختلف عصاره نعناع نسبت به گروه شاهد در طی نگهداری در یخچال، تغییرات شیمیایی کمتری داشتند (05/0P<) و عصاره نعناع به‌طور معنی‌داری (P<0/05) اکسیداسیون چربی را در طول دوره نگهداری در فیله‌های تیمار شده به تعویق انداخت. به‌طوری که در روز 9، بیش‌ترین میزان شاخص‌های پراکسید (46/6 درصد بر اساس اسید اولئیک)، تیوباربیتوریک اسید (04/2mgMDA/Kg )، مجموع بازهای ازته فرار (14/29 mg/100gr)، اسیدهای چرب آزاد (52/1 %Oleic Acid) در گروه شاهد و کمترین میزان شاخص‌های پراکسید (085/3 درصد بر اساس اسید اولئیک)، تیوباربیتوریک اسید (24/1mgMDA/Kg )، مجموع بازهای ازته فرار (95/12 mg/100gr)، اسیدهای چرب آزاد (96/0 %Oleic Acid) در تیمار ppm 1500 نعناع مشاهده گردید. | ||
| کلیدواژه‌ها | ||
| ضد اکسایش؛ عصاره گیاه نعناع؛ ماهی قزل‌آلای رنگین‌کمان | ||
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