اثر فیلم زیست نانوکامپوزیت فعال شده با اسانس پونه کوهی خالص و نانولیپوزوم شده بر کیفیت و ماندگاری فیله ماهی قزل آلای رنگین کمان (Oncorhynchus mykis)

نویسندگان

1 دانش آموخته دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 استاد دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استادیار دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

سرعت فساد پذیری بالا در ماهی سبب می گردد تا دوره ماندگاری آن محدود باشد. یکی از راهکارهای مورد توجه در این رابطه استفاده از فیلم ها و پوشش های خوراکی بعنوان حامل افزودنی های طبیعی با خواص ضد میکروبی و ضد اکسیدانی است. در این تحقیق از فیلم نانوکامپوزیتی پروتئین میوفیبریل ماهی-نانوفیبرسلولز غنی شده با اسانس پونه کوهی خالص و ریزپوشانی شده (%2 اسانس) بعنوان عامل نگهدارنده روی فیله ماهی قزل آلای رنگین کمان استفاده شد. ریزپوشانی به منظور تقویت اثر و بهبود پایداری اسانس در محیط طبیعی بکار گرفته شد. نتایج حاصل از آزمون های میکروبی (بارباکتریایی کل، سرمادوست، انتروباکتریاسه و سودومناس) نشان داد که فیلم های فعال روند رشد و میزان نهایی باکتری های مختلف عامل فساد را بشکل معنی داری کاهش دادند. مشاهدات حاصل از آزمون حسی نیز همسو با آزمون های میکروبی بود و در واقع تحت تاثیر کنترل رشد میکروبی، تیمارهای فعال نمره حسی بالاتری نسبت تیمار شاهد نشان دادند. فیلم محتوی اسانس ریزپوشانی شده بویژه در روزهای ابتدایی (تا روز 8) از جنبه آزمون های مختلف شرایط بهتری نسبت به پوشش محتوی اسانس خالص داشت که این مطلب نشان دهنده تقویت اثر ضد میکروب و بهبود پایداری اسانس در محیط طبیعی عمدتا تا حدود یک هفته پس از اعمال فیلم‌ها بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of bionanocomposite film activated with pure and Nanoliposome Oregano essential oil on quality and shelf-life of Rainbow trout fillet (Oncorhynchus mykiss)

چکیده [English]

Fish shelf life is limited due to its sensitivity to spoilage. One of the methods considered in this regard the use of edible films and coatings as a carrier for antimicrobial and anti-oxidant additives natural. In this study, nanocomposite films from myofibrillar protein-nanofibrillated cellulose activated with pure and Nanoliposome essential oils (2%) as a preservative agent on the fillet of rainbow trout were used. Nanoliposome of the oil used to improve the efficacy and sustainability essential oil in the natural environment. The results of microbiological tests showed that active films significantly reduced the growth of spoilage bacteria. The results of Sensory evaluation were in accordance with the microbiological analysis. In fact amount of attributes scores sensory of active treat were bigger than blank due to preventing of the growth bacteria by presence of films containing Oregano essential oil. Treatment contained Nanoliposom essential oil, especially in the early days (up to 8) in all analyses was better than pure essential oil. These results shown that Nanoliposoms mainly until about a week after storage, enhanced the effectiveness and sustainability of essential oils.

کلیدواژه‌ها [English]

  • Myofibrillar protein
  • Film
  • Oregano Essential oils
  • Nanoliposome
  • rainbow trout
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