نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 عضو هیات علمی پژوهشکده اکولوژی خلیج فارس و دریای عمان، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات اموزش و ترویج کشاورزی
2 موسسه آموزش عالی رودکی، تنکابن، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
The use of plant extracts and essential oils on a nano scale as an alternative to synthetic preservatives in aquatic products as highly perishable products can largely control the microbial and chemical factors of spoilage. In this project, common carp fillet was immersed for 5 minutes in the nanoemulsion of essential oil extracted from olive leaf (Olea europaea. L), as a natural preservative in proportions of 2 and 4%, then it was placed inside a nylon film and stored in a refrigerator. The evaluation of the essential oil was done by determining the amount of total phenolic compounds (TPC), flavonoid (TFC), free radical scavenging (DPPH) and reducing power (RP), the quality of fillets stored in the refrigerator at time intervals of 0, 5, 10, 15, 20 and 25 days were evaluated with chemical (PV, TBA, AV, TOTOX, and TVB-N) and microbial (total mesophile, and psychrophile bacteria) tests. The results of TPC, TFC, DPPH and RP were 96.2 mg GA/g E, 43.4 mg QE/g E, 154.1%, and 291.17 µg.ml-1, respectively. The values of PV, TBA, AV, TOTOX, TVB-N, TMC and PTC in the treatment of 2 and 4% essential oil on the 25th day of the experiment, respectively (4.28, and 2.91 meq g O2/Kg Fat), (1.8, and 1.35 mg MDA/Kg Fat), (5.23, and 3.85), (13.79, and 9.67), (24.32, and 20.15 mg N.100 g-1 flesh), (5.27, and 3.98 logCFU.g-1) and (4.12, and 2.39 logCFU.g-1) were reported. According to these results, olive leaf essential oil nanoemulsion with concentrations of 2 and 4% can be used to inhibit bacterial and oxidative activity in fish, especially farmed common carp.
کلیدواژه‌ها [English]
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