تعیین غلظت بهینه یخ‌آب حاوی ترکیبات زیست فعال زنجبیل(Zingiber officinale) جهت نگهداری کوتاه مدت ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss)

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی فارغ التحصیل کارشناسی ارشد

2 دانشگاه شیراز

3 هیئت علمی دانشکده دامپزشکی زابل

چکیده

برای تعیین غلظت بهینه ترکیب یخ‌آب زیست فعال زنجبیل جهت نگهداری کوتاه مدت ماهی قزل‌آلای رنگین کمان، چهار غلظت مختلف عصاره (100، 200، 300 و 400 میلی‌گرم/لیتر) و اسانس (500، 1000، 1500 و 2000 میلی‌گرم/لیتر) مورد بررسی قرار گرفت. به منظور بررسی اثر اختلاط ترکیبات زیست فعال زنجبیل با یخ آب، مدت زمان ماندگاری یخ آب، دما و pH بستر بررسی شد. با استفاده از آزمون‌های سنجش رنگ (L*, a*, b* و WI) و آنالیزهای میکروبی(بار کل باکتریایی و باکتری های سرمادوست) تاثیر یخ آب زیست فعال بر بافت ماهی قزل آلای رنگین کمان مورد سنجش قرار گرفت. اختلاط اسانس و عصاره در غلظت های یاد شده، تاثیر معنی داری بر مدت زمان ماندگاری یخ آب، دما و pH نداشت. بر پایه نتایج رنگ سنجی مشخص گردید که تیمارهای مختلف موجب تغییر رنگ فیله‌ نشدند. غنی سازی یخ آب با عصاره و اسانس زنجبیل موجب مهار رشد باکتری های کل و سرما دوست گردید. میزان بار باکتری های کل و سرمادوست نمونه های تیمار شده با عصاره200 میلی‌گرم/لیتر و اسانس 1500 میلی‌گرم/لیتر به شکل معنی داری کمتر از سایر تیمارها بود. بر پایه آزمون های انجام شده 200 میلی‌گرم/لیتر عصاره و 1500 میلی‌گرم/لیتر اسانس به عنوان غلظت‌های بهینه یخ آب زیست فعال زنجبیل تعیین شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Determination the optimal concentration of Ginger (Zingiber officinale) bioactive compounds incorporated in slurry ice for short-term storage of Rainbow trout (Oncorhynchus mykiss)

نویسندگان [English]

  • maryam nasri 1
  • mahmood naseri 2
  • majid aalipour eskandani 3
2 shiraz university
چکیده [English]

In order to determine the optimal concentration of Ginger bioactive slurry ice, for short-term storage of Rainbow trout, four different concentrations of extracts (100, 200, 300 and 400 mg / L) and essential oil (500, 1000, 1500 and 2000 mg / L) were examined. To evaluate the integration effects of ginger bioactive compounds with ice slurry, ice slurry shelf life, substrate temperature and pH were measured. By using color measurement (L *, a *, b * and WI) and microbial analysis (TVC and PTC) the effect of Ginger bioactive ice slurry on the rainbow trout fillet was measured. the mentioned concentrations of essential oils and extracts, did not have any significant effect on the ice slurry shelf life, temperature and pH. Based on colorimetric tests, results showed that different treatments did not alter the color of the fillets. Ice slurry enriching with ginger extracts and essential oils, inhibits the total and psychrophic bacterial count. Total and psychrophic bacterial count of samples treated with the 200 mg / l ginger extract and 1500 g / l ginger oil was significantly less than other treatments. Based on performed tests, 200 mg / l extract and 1500 mg / l essential oil, were selected as the optimal concentrations of Ginger bioactive ice slurry.

کلیدواژه‌ها [English]

  • Keywords: Slurry ice
  • Ginger extract
  • Ginger essential oil
  • rainbow trout
  • optimal concentration
1.Abdulaziz Bardi, D., Halabi, M.F., Abdullah, N.A., Rouhollahi, E., Hajrezaie, M., and
Abdulla, M.A. (2013). In vivo evaluation of ethanolic extract of Zingiber officinale rhizomes
for its protective effect against liver cirrhosis. BioMed Research International, 20: 2013-
2023.
2.Asgari, S., Ansari Samani, R., Deris, F., Shahinfard, N., Salimi, M., Mortazaei, S., Rafieiankopaei, M. 2012. Antioxidant activity and the lowering effect of hydroalcoholic extract of
allium hirtifolium Boisson some haemostatic factors in hypercholesterolemic rabbits. J
Mazand Univ Med Sci, 22(91): 40–48.
3.Aubourg, S.P., Losada, V., and Barros-vela, J. 2007. Rancidity development in frozen pelagic
fish: Influence of slurry ice as preliminary chilling treatment, 40: 991–999.
http://doi.org/10.1016/j.lwt. 2006.05.011
4.Bellik, Y. (2014a). Total antioxidant activity and antimicrobial potency of the essential oil and
oleoresin of Zingiber officinale Roscoe. Asian Pacific Journal of Tropical Disease, 4(1): 40–
44. http://doi.org/10.1016/S2222-1808(14)60311-X.
5.Bellik, Y. (2014b). Total antioxidant activity and antimicrobial potency of the essential oil and
oleoresin of Zingiber officinale Roscoe. Asian Pacific Journal of Tropical Disease, 4(1), 40–44.
6.Campos, C.A., Rodríguez, Ó., Losada, V., Aubourg, S.P., and Barros-Velázquez, J. 2005.
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine
(Sardina pilchardus). International Journal of Food Microbiology, 103(2): 121–130.
7.Chhibber, S., Kumar, L., and Harjai, K. 2014. Recent update on multiple pharmacological
benefits of zingerone: a quick review. American Journal of Phytomedicine and Clinical
Therapeutics, 2(6): 693–704.
8.Etemadian, Y., Shabanpour, B., Mahoonak, A.S., and Shabani, A. 2012. Combination effect
of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in
ice. Food Research International, 45(1): 9–16.
9.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 during frozen storage. Food Chemistry, 115(1): 66–70.
10.García-Soto, B., Fernández-No, I.C., Barros-Velázquez, J., and Aubourg, S.P. 2014. Use of
citric and lactic acids in ice to enhance quality of two fish species during on-board chilled
storage. International Journal of Refrigeration, 40: 390–397.
11.Haniadka, R., Saldanha, E., Sunita, V., Palatty, P.L., Fayad, R., and Baliga, M.S. 2013. A
review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food &
Function, 4(6): 845–855.
12.Hasani, S., and Hasani, M. 2014. Antimicrobial properties of grape extract on Common carp
(Cyprinus carpio) fillet during storage in 4 C. Int. J. Fish. Aquat. Stud, 1: 130–136.
13.Iheagwara, M.C. 2013. Effect of Ginger Extract on Stability and Sensorial Quality of
Smoked Mackerel (Scomber scombrus) Fish. Journal of Nutrition & Food Sciences, 2013.
14.Kobo, P.I., Erin, P.J., Suleiman, M.M., Aliyu, H., Tauheed, M., Muftau, S., and Mamman,
M. (2014). Antitrypanosomal effect of methanolic extract of Zingiber officinale (ginger) on
Trypanosoma brucei brucei -infected Wistar mice, 7: 70–75.
http://doi.org/10.14202/vetworld.2014.7
15.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.
16.Massa, A., Manca, E., and Yeannes, M. 2012. Development of Quality Index Method for
anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and
sensory methods. Food Science and Technology International, 18: 339–351.
http://doi.org/10.1177/1082013211428014
17.O’Hara, M., Kiefer, D., Farrell, K., and Kemper, K. 1998. A review of 12 commonly used
medicinal herbs. Archives of Family Medicine, 7(6): 523.
18.Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. 2010a. Development and
evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with
low affinity toward water. Food Chemistry, 122(1): 161–166.
19.Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. 2010b. Effect of chitosan
coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food
Chemistry, 120(1): 193–198. http://doi.org/10.1016/j.foodchem.2009.10.006
20.Pour, A.R., Mirzargar, S.S., Soltani, M., Mousavi, H.A.E., and Mostafavi, S.A. 2014. The
antibacterial effects of Cuminum cyminum L., and Rosmarinus officinalis extracts and
essential oil against Lactococcus garvieae in laboratory conditions on rainbow trout.
European J Experimental Biology, 4(1): 456–463.
21.Sallam, K.I., Ishioroshi, M., and Samejima, K. 2004. Antioxidant and antimicrobial effects
of garlic in chicken sausage. LWT-Food Science and Technology, 37(8): 849–855.
22.Shakya, S.R. 2015. Medicinal uses of ginger (Zingiber officinale Roscoe) improves growth
and enhances immunity in aquaculture. IJCS, 3(2): 83–87.
23.Tavakoli, S., Naseri, M., Karami, A., and Gheisari, H.R. 2016. Evaluation of short-term
storage quality of Rainbow trout (Oncorhynchus mykiss) by using bioactive ice coverage
with extract and essential oil of Moshgak (Ducrosia anethifolia). Master dissertation, shiraz
university, 80p.
24.Tavakkol Afshari, J., Moheghi, N., and Brook, A. 2010. Ethanolic extract cytotoxic effect of
zingiber afficinale in breast cancer (MCF7) Cell Line. Armaghane Danesh, 15(2): 115–124.
25.Zhu, S., Zhou, Z., Feng, L., and Luo, Y. 2015. Postmortem changes in physicochemical
properties of songpu mirror carp (Cyprinus carpio) during iced storage. Food Bioscience, 9:
75–79.