مجله پژوهشهای علوم و صنایع غذایی ایران

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خصوصیات شیمیایی و میکروبی سوریمی ماهی کپور نقره‌ای غنی شده با عصاره برگ آویشن

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران.

چکیده

در این تحقیق، تاثیر عصاره فراصوت آویشن بر خصوصیات ماهی کپور نقره‌ای مورد ارزیابی قرار گرفت. به این منظور، برگ‌های آویشن خشک، آسیاب و در متانول (10:1 وزنی/ حجمی) به مدت 30 دقیقه در دمای °C45 خیسانده و در فرکانس kHz 30 به مدت 15 دقیقه در °C40 فراصوت‌دهی شد. عصاره در دی‌متیل سولفوکسید حل و با سوریمی (4/0 و 8/0 درصد وزنی/ وزنی) مخلوط شد. سپس آنالیز شیمیایی (اسید چرب آزاد، عدد پراکسید، اسید تیوباربیتوریک و ترکیبات فرار بر پایه نیتروژن) و میکروبی (میزان باکتری‌های مزوفیل و سرمادوست) نمونه‌ها در فاصله‌های زمانی معین صفر، 4، 8، 12 و 16 روز در دمای °C 2 انجام شد. نتایج آنالیز شیمیایی و میکروبی نشان داد که غلظت 8/0% آویشن می­تواند عمر ماندگاری سوریمی کپور نقره­ای را افزایش دهد و تفاوت معنی­داری بین نمونه شاهد و تیمارها وجود دارد. علاوه بر این، نتایج نشان دادند که به دلیل مقادیر زیاد ترکیبات آنتی‌اکسیدانی و ضد میکروبی همچون تیمول (17/52%)، p- سیمن (42/14%)، کارواکرول (11/9%) و γ-ترپینن (45/4%) تاثیر معنی­داری بر جلوگیری از اکسیداسیون و رشد ضد میکروبی سوریمی دارد. نتایج نشان داد که فراصوت روش مفید برای استخراج ترکیبات مؤثره گیاهی می­باشد.

کلیدواژه‌ها

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مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 14، شماره 6 - شماره پیاپی 54
بهمن و اسفند 1397
صفحه 127-138
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  • تاریخ دریافت: 09 اسفند 1396
  • تاریخ بازنگری: 14 مرداد 1397
  • تاریخ پذیرش: 09 اسفند 1396
  • تاریخ اولین انتشار: 01 بهمن 1397
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