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

نوع مقاله : مقاله کامل 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
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