تأثیر ترکیبی بسته‌بندی تحت خلاء و عصاره چای سبز بر تغییرات کیفی ماهی قباد (Scomberomorus guttatus) طی نگهداری در یخچال

نوع مقاله : مقاله پژوهشی

نویسندگان

• فاطمه خدری
• آی ناز خدانظری

دانشگاه علوم و فنون دریایی خرمشهر

https://doi.org/10.22067/ifstrj.v12i5.39226

چکیده

در پژوهش حاضر تأثیر بسته‌بندی تحت خلاء بر تغییرات کیفی ماهی قباد (Scomberomorus guttatus) نگهداری‌شده با و بدون عصاره چای سبز (1 گرم‌بر‌لیتر، عصاره چای سبز) در طی نگهداری در یخچال (ºC 1±4) به‌مدت 10 روز مورد مطالعه قرار گرفت. آزمون‌های میکروبی (بار باکتریایی کل و سرمادوست) بیانگر تأثیر ضدمیکروبی عصاره چای سبز بود. آزمون‌های شاخص اکسیداسیون چربی (پراکسید، تیوباربیتوریک اسید) نیز حاکی از کمتر بودن میزان اکسیداسیون در نمونه‌های ماهی حاوی عصاره چای سبز و بسته‌بندی تحت خلاء نسبت به نمونه شاهد و ماهی نگهداری‌شده در بسته‌بندی تحت خلاء بود (05/0>P). میزان TVB-N و pH در تمام نمونه‌ها افزایش نشان داد که در نمونه‌های ماهی حاوی عصاره چای سبز و بسته‌بندی تحت خلاء نسبت به نمونه شاهد و ماهی نگهداری‌شده در بسته‌بندی تحت خلاء دارای مقدار اندکی می‌باشد (05/0>P). نتایج حاصل از ارزیابی حسی نشان داد که ویژگی بافت، بو، طعم، رنگ و پذیرش کلی تمامی تیمارها و نمونه شاهد با گذشت زمان کاسته شد. نمونه‌های دارای بسته‌بندی تحت خلاء به‌طور معنی‌دار بهتر از نمونه شاهد بود. عصاره چای سبز به‌همراه بسته‌بندی تحت خلاء می‌تواند تغییرات شیمیایی و میکروبی را کاهش دهد. بنابراین، ماهی‌های نگهداری‌شده با عصاره چای سبز پیش از بسته‌بندی تحت خلاء کمترین کاهش کیفیت را طی نگهداری در یخچال داشتند.

کلیدواژه‌ها

• Scomberomorus guttatus
• کیفیت
• عصاره چای سبز
• بسته‌بندی تحت خلأ

عنوان مقاله [English]

Combined effect of green tea extract and vacuum packaging on quality changes Scomberomorus guttatus during refrigerated storage

نویسندگان [English]

• Fatemeh Khedri
• Ainaz Khodanazary

Khorramshahr Universirt

چکیده [English]

Introduction: The mackerel (Scomberomorus commerson; Scombridae) also known as "Sheer fish" in Persian, is the most popular fish in Iran with the highest economic value. This fish is mainly offered on the Iranian market as skinned and boneless fillets. Major changes occur in proximate, microbiological, chemical and sensory composition of fish fillets during storage in the refrigerator. To preserve the fish fillet, antioxidant additives prior to packaging is a common practice used in food market to extend the shelf life of aquatic products. Currently, synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) frequently have been used prior to packaging. However, recently the consumers’ demand has ben changed to fillets with natural preservatives such as green tea extract (GTE), usually packaged in vacuum packaging (VP). Green tea is a good source of polyphenolic compounds such as catechina having strong antioxidant and antimicrobial properties. Incorporating GTE as a food additive due to its antioxidant activities is a growing interest in the seafood industry. GTE can improve the marketing potential of various seafood products and can effectively be used in the packaging food industry.

Materials and method: Mackerel, Scomberomorus commerson was purchased from a local fish market in Abadan city, Khozestan province, Iran. Fish were freshly caught and completely free of additives. The fish samples were kept in ice with a fish/ ice ratio of 1:2 (w/w) and transported to the seafood processing laboratory within one hour. Upon arrival, fish samples were washed in cold water and each sample was carefully filleted by hand. Two fillets were obtained from each fish after removing the head and bone. Mackerel fillet were soaked with 1 g GTE/ L solution at a fillet/solution ratio of 1: 2 (w/v) for 15 min at 4 °C, followed by draining on the screen for 3 min at 4 °C. The trays of containing samples were then vacuum- packaged (VP).

Results and discussion:The results indicated that the bacterial experiments (total count and pscychrotrophic bacteria) showed the antibacterial effect of green tea extract. Lipid oxidation value experiments (peroxide and thiobarbituric values) showed lower oxidation value in fillets treated with GTE, compared to fish kept under vacuum packaging without treatment and the control (P

کلیدواژه‌ها [English]

• Scomberomorus guttatus
• Quality
• Green tea extract
• Vacuum packaging

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