آغشته سازی فیلم پلی اتیلن با اسانس آویشن دنایی(Thymmus daenesis) و مرزه کوهی(Satureja bakhtiarica) جهت کنترل اکسیداسیون چربی فیله قزل آلای رنگین کمان(Oncorhynchus mykiss)طی نگهداری کوتاه مدت در یخچال

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

دانشگاه شیراز

چکیده

در این تحقیق تاثیر آغشته سازی فیلم پلی اتیلن با اسانس آویشن دنایی (T. daenesis) و مرزه کوهی (S. bakhtiarica) برای کنترل اکسیداسیون چربی فیله قزل آلای رنگین کمان(O. mykiss) طی پانزده روز نگهداری در دمای یخچال بررسی شد. در فواصل سه روزه شاخص های حسی و کیفیت چربی بررسی شد و با نمونه شاهد (فیلم پلی اتیلن بدون پوشش اسانس) مقایسه گردید. استفاده از اسانس آویشن و مرزه در بسته بندی موجب محدودشدن فساد هیدرولیتیک گردید. مقادیر بیشتر مزدوج های دی ان در نمونه‌ی شاهد، توسعه بیشتر فساد چربی در این تیمار را نشان داد در حالیکه افزایش محصولات اولیه اکسیداسیون چربی پس از آغشته سازی فیلم با اسانس آویشن و مرزه به ترتیب تا روز دوازدهم و پانزدهم مهار گردید. روند تولید محصولات ثانویه اکسیداسیون چربی پس از استفاده از اسانس در فیلم بسته بندی محدود شد اما اختلاف معنی داری ناشی از نوع اسانس مشاهده نگردید(p<0.05). استفاده از اسانس آویشن و مرزه موجب بهبود پذیرش کلی و طعم محصول شد. در طول دوره نگهداری ارزش شاخص های حسی تمامی نمونه ها کاهش یافت اما این تغییرات با نرخ بسیار بیشتری در نمونه شاهد پیش رفت.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The impregnation of polyethylene film with essential oils of thyme (Thymmus daenesis) and savory (Satureja bakhtiarica) for lipid oxidation control in rainbow trout fillets during short-term storage in the refrigerator

نویسندگان [English]

  • mahmood naseri
  • gholamabas ghanbariyan
  • arya vazirzadeh

shiraz university

چکیده [English]

In this study the effect of polyethylene film impregnated with essential oils of thyme (T. daenesis) and savory (S. bakhtiarica) to control lipid oxidation fillet of rainbow trout (O.mykiss) during short-term refrigerated storage was studied. Sensory indices and lipid quality indices were assessed in three-day intervals and compared with control samples (uncoated polyethylene film). The hydrolytic corruption was limited by using essential oils of thyme and savory in packaging. The higher values of conjugated diene in control samples showed further development of lipid deterioration in this treatment. After impregnating film with essential oils of thyme and savory, increasing the primary products of lipid oxidation was inhibited respectively until the 12 and 15 days. The secondary lipid oxidation products rate was limited after using essential oils in packaging films. However, significant difference was not observed due to the type of essential oils. By using essential oils of thyme and savory, the taste and overall acceptance of the product was enhanced. During the storage period, the value of sensory evaluating indices was decreased in all samples while the changes rate much more progressed in control samples.

کلیدواژه‌ها [English]

  • essecel"
  • polyethylene film"
  • thyme" savory"
  • rainbow trout"
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