اثر اسانس فلفل دلمه سبز (Capsicum annuum) بر ویژگیهای کیفی سوسیس کپور نقره ای (Hypophthalmichthys molitrix) طی نگهداری در یخچال

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 پژوهشکده اکولوژی خلیج‌فارس و دریای عمان، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، بندرعباس، ایران

2 دانش‌آموخته کارشناسی‌ارشد گروه علوم و صنایع غذایی، مؤسسه آموزش عالی رودکی، تنکابن، ایران

چکیده

سوسیس ماهی یکی از فرآورده هایی است که جهت ایجاد تنوع و افزایش مصرف آبزیان تولید می شود. از آنجایی که بخش اعظم این فرآورده ها از گوشت ماهی تشکیل می شود بنابراین عمر ماندگاری بسیار کوتاهی دارد. یکی از راههای حفظ کیفیت و افزایش عمرماندگاری این گونه محصولات استفاده از آنتی اکسیدانهای طبیعی می باشد. در این تحقیق از اسانس فلفل سبز (Capsicum annuum) که به روش تقطیر با آب (Clevenger) استخراج شد. مقدار ترکیبات فنول کل و DPPH در اسانس فلفل دلمه سبز به ترتیب (mg/g) 3/146 و (mg/ml) 37/1 بوده است. اسانس استخراج شده با غلظت های 2 و 4 درصد (W/V) روی سوسیس ماهی کپور نقره ای اسپری شده و در دمای یخچال نگهداری گردید. سپس در فواصل زمانی 5 روزه به ارزیابی شیمیایی شامل pH، TBA و TVB-N، فاکتورهای میکروبی شامل (باکتریهای مزوفیل، سودموناس ها، کلیفرم و کپک و مخمر) و ارزیابی حسی پرداخته شد. براساس نتایج تیمار 4 درصد اسانس فلفل دلمه سبز بیشترین میزان ماندگاری به مدت 25 روز را داشته است و اختلاف بین تیمار 4 % با تیمارهای 2% و شاهد معنی دار (05/0 p˂) بوده است. بنابراین استفاده از اسانس فلفل دلمه سبز برای نگهداری و افزایش عمر ماندگاری سوسیس کپور نقره ای مناسب می باشد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of (Capsicum annuum) essential oil on the qualitative characteristics of Silver Carp (Hypophthalmichthys molitrix) during storage in the refrigerator

نویسندگان [English]

  • Zabihollah Bahmani 1
  • Meysam Navaie 2
1 Persian Gulf and Oman Sea Ecology Research Institute, Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Bandar Abbas, Iran
2 M.Sc. Graduate, Dept. of Food Science and Technology, Rodaki Institute of High Education, Tonekabon, Iran
چکیده [English]

Fish sausage is one of the products that is produced to create variety and increase the consumption of fish. Since most of these products are made of fish, so they have a very short shelf life. One of the ways to maintain quality and increase the shelf life of such products is to use natural antioxidants. In this study, the essential oil of green pepper (Capsicum annuum) was extracted by water distillation (Clevenger). The amount of total phenol and DPPH in green pepper essential oil was 146.3 mg/g Gallic acid and 1.37 mg/ml, respectively. The extracted essential oil was sprayed on silver carp sausages at concentrations of 2 and 4% (W/V) and stored in a refrigerator. Then, at 5-day intervals, were performed chemical (pH, TBA, and TVB-N), microbial (mesophilic, Pseudomonas, coliforms and mold and, yeast), and sensory evaluation. Based on the results of the sensory, microbial, and chemical evaluation, treatment of 4% green pepper essential oil had the longest duration for 25 days and the difference between 4% treatment with 2% and control treatments was significant (p˂0.05). Therefore, the use of green pepper essential oil is suitable for preserving and extending the shelf life of silver carp sausage.

کلیدواژه‌ها [English]

  • Fish sausage
  • silver carp
  • Essential oil (Essence)
  • Capsicum annuum
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