تاخیر اکسیداسیون چربی کپور معمولی پرورشی با استفاده از عصاره آبی دارواش (Viscum album L.) طی نگهداری در یخچال (C° 1±4)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

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

2 دانش‌آموخته کارشناسی‌ارشد رشته زیست‌فناوری علوم و صنایع غذایی، مؤسسه آموزش عالی رودکی، تنکابن، ایران.

چکیده

میزان چربی کل ماهی کپور معمولی ، 2/13 درصد بود که جزء ماهیان با چربی بالا دسته بندی می شود. این مقاله، ماهی کپور معمولی را فیله نموده و به مدت 5 دقیقه در عصاره آبی استخراج شده از برگ دارواش (Viscum album L.) به روش پرکولاسیون به عنوان آنتی اکسیدان طبیعی به نسبت های 1، 2 و 4 % غوطه‌ور گردید، پس از آبگیری فیله ها در شرایط آزمایشگاه، در داخل فیلم های نایلونی قرار گرفته و در یخچال (1C±º 4) نگهداری شد. سپس ارزیابی عصاره به لحاظ بازده استخراج، ترکیبات فنولی و فلاونوئیدی و مهار رادیکال آزاد (DPPH) انجام شد و کیفیت فیله‌های نگهداری شده در یخچال در فواصل زمانی 0، 4، 8، 12، و 16 روز با آزمون های مقادیر پراکسید (PV)، عدد آنیزیدین (AV)، تیوباربیتوریک اسید (TBA)، اسید های چرب آزاد (FFA) و مقدار توتکس (TOTEX) مورد ارزیابی قرار گرفت. نتایج بازده استخراج، ترکیبات فنولی، ترکیبات فلاونوئیدی و مهار رادیکال آزاد، به ترتیب 23/5 درصد، mgGA/g E 4/62، mg QE/g E 71/34 و 2/78 درصد بود همچنین مقادیر PV، TBA، FFA، AV و TOTEX در تیمار 4 درصد عصاره بعنوان بهترین تیمار در روز 16 آزمایش به ترتیب (meq g O2/kg Fat) 42/3، (MDA/kg Fat) 55/1، (OA%) 85/0، 67/4 و 51/11 گزارش شد. با توجه به این نتایج، می توان از عصاره آبی دارواش با غلظت 4 درصد برای تأخیر اکسیداسیون چربی در کپور معمولی پرورشی استفاده نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Fat oxidation delay of farmed common carp using aqueous extract of mistletoe (Viscum album L.) during storage in refrigerator (4±1°C)

نویسندگان [English]

  • Zabihollah bahmani 1
  • Roghyh Mahmood Soltani 2
  • Hakimeh MahmoodSoltani 2
1 Corresponding Author, Persian Gulf and Oman Sea Ecological Research center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Bandar Abbas, Iran.
2 M.Sc. Graduate, Food Biotechnology, Dept. of Food Science and Industries, Roodaki High Educational Institute, Tonekabon, Iran.
چکیده [English]

The total fat content of the Farmed common carp studied was 13.2%, which is categorized as high fat fish. Considering the amount and type of fish fat, which is unsaturated and long-chain fats and are very vulnerable to the oxidation process, therefore, in order to maintain their quality, artificial or natural preservatives should be used and stored in cold conditions. In this article, common carp was filleted and immersed for 5 min in water extract extracted from mistletoe leaf (Viscum album L.) by percolation method as a natural antioxidant in proportions of 1, 2 and 4%. Then the extract was evaluated in terms of extraction efficiency, phenolic and flavonoid compounds and free radical inhibition (DPPH), and the quality of fillets stored in the refrigerator at time intervals of 0, 4, 8, 12, and 16 days was evaluated with the tests of peroxide values (PV), anisidine value (AV), thiobarbituric acid (TBA), free fatty acids (FFA) and TOTEX amount. The results of extraction efficiency, total phenolic compounds (TPC), flavonoid compounds (TFC), and DPPH were 5.23%, 62.4 mgGA/g E, 34.71 mg QE/g E, and 78.2%, respectively. Also, the values of PV, TBA, FFA, AV, and TOTEX value in the 4% extract treatment were reported as the best treatment on the 16th day of the experiment, 3.42 (meq g O2/Kg Fat), 1.55 (MDA/Kg Fat), 0.85 (OA%), 4.67 and 11.51, respectively. According to these results, mistletoe aqueous extract with a concentration of 4% can be used to delay fat oxidation in farmed common carp.

کلیدواژه‌ها [English]

  • Mistletoe
  • Farmed Common Carp
  • Natural Antioxidant
  • Refrigerator
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