ارزیابی عملکرد نانوحسگر رنگی گرافن اکسید آمین دار – برموفنول بلو بر پایه کاغذی صافی در تعیین کیفیت ‏اکسیداسیونی غذای ماهی نگهداری شده در شرایط سرد ‏

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانشجوی دکتری گروه فرآوری محصولات شیلاتی، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، شهرستان نور- مازندران

2 استاد گروه فرآوری محصولات شیلاتی، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، شهرستان نور- مازندران

3 استادیار گروه محیط زیست، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، شهرستان نور- مازندران

چکیده

در مطالعه حاضر به منظور ارزیابی کیفیت اکسیداسیونی غذای ماهی نگهداری شده در دمای یخچال به مدت 6 ماه از نانوحسگر رنگی ‏گرافن اکسید آمین دار – برموفنول بلو بر پایه کاغذی صافی استفاده شد. نتایج نشان داد مقادیر رطوبت از 19/7% به 37/9‏‎%‎‏ و خاکستر از ‏‏29/7‏‎ ‎‏% به 04/8 % تغییریافته و در طول دوره نگهداری روند افزایشی داشتند (‏p <0/05‎‏). تغییرات مقدار چربی و پروتئین در طول دوره ‏نگهداری بدینصورت بودند که محتوای چربی از 87/12% به 53/10% و محتوای پروتئین از 51/54% به 37/52% تغییر کردند و روند کاهشی ‏نشان دادند (‏p <0/05‎‏). شاخص‌ پراکساید (‏PV‏) در طول دوره افزایش یافته و بیش‌ترین مقدار آن مقدار (‏meq O2/kg lipid‏) 1/6 در ‏انتهای دوره نگهداری بود (‏p <0/05‎‏). مقدار تیوباربیوتیک اسید (‏TBA‏) روند افزایشی نشان داد که نهایتا به مقدار ‏‎(mg MAL / kg ‎meal)‎‏ 86/3 رسید (‏p <0/05‎‏). تغییرات رنگی (‏ΔE‏) نانوحسگر مورد مطالعه در زمان نگهداری افزایش یافته و از 04/29 به 67/52 تغییر ‏یافت (‏p <0/05‎‏)، همچنین از رنگ سبز به آبی تغییر رنگ داد و با چشم غیر مسلح قابل تشخیص بود. مقادیر همبستگی پیرسون بین ‏شاخص‌های ‏PV‏ و ‏TBA‏ با شاخص تغییر رنگ ‏ΔE‏ به ترتیب 93/0 و 89/0 بود. نتایج این مطالعه پیشنهاد می‌کند که استفاده از نانوحسگر ‏رنگی گرافن اکسید آمین دار – برموفنول بلو بر پایه کاغذی صافی از طریق فرایند ساده تغییر رنگ می‌تواند یک رویکرد نوین در تعیین ‏تغییرات کیفیت اکسیداسیونی غذای ماهی در زمان نگهداری آن‌ها باشد. ‏

کلیدواژه‌ها


عنوان مقاله [English]

Performance Evaluation of colorimetric nano-sensor aminated graphene oxide - bromophenol blue based ‎on Whatman paper in determining of the oxidation quality of fish feed kept in cold storage condition ‎

نویسندگان [English]

  • Shahab Naghdi 1
  • Masoud Rezaei 2
  • Nader Bahramifar 3
1 1Ph.D. Student, Dept. of Seafood Processing, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran
2 2Professor, Dept. of Seafood Processing, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran
3 Assistant Prof., Dept. of Environmental Sciences, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran
چکیده [English]

In the present study, to evaluate the oxidation quality of fish meal stored at refrigerator temperature for 6 ‎months, a colorimetric nano-sensor aminated graphene oxide - bromophenol blue based on Whatman paper ‎was used. The results showed that the amount of moisture increased from 7.19% to 9.37% and ash content ‎increased from 7.29% to 8.04% during storage (P <0.05). The amount of changing in fat and protein contents ‎showed that fat content decreased from 12.87% to 10.53% and protein content decreased from 54.51% to ‎‎52.37% and showed decrease procedure during the storage period (P <0.05). Peroxide value (PV) increased ‎during the period, and the maximum amount of that was at the end of the storage period with 6.1 meq O2 / kg ‎lipid (P <0.05). The amount of thiobarbiotic acid (TBA) showed increased procedure and finally reach to 3.86 ‎‎(mg MAL / kg meal) (P <0.05). The color changes (ΔE) of the used nanosensor were increased during storage ‎period and changed from 29.04 to 52.67 (P <0.05), and also changed from green to blue and detectable by the ‎naked eye. Pearson correlation coefficients between PV and TBA indices with color changes index (ΔE) were ‎‎0.93 and 0.89, respectively. The results of this study suggest that the use of colorimetric nano-sensor aminated ‎graphene oxide - bromophenol blue based on Whatman paper with a simply color change process can be a ‎novel approach in determining the oxidation quality of fish feed during storage.‎

کلیدواژه‌ها [English]

  • Fish feed
  • lipid oxidation
  • Nano-sensor
  • Quality determination ‎
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