اثرات سوپرناتانت باکتری Lactococcus lactis (L. lactis) subsp. lactis بر ماندگاری فیله قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) بسته‌بندی شده در خلاء

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• اسد عباس پور انبی ¹
• مسعود صیدگر ¹
• مسلم نیریز نقدهی ²

¹ مرکز تحقیقات آرتمیای کشور، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران

² گروه بهداشت و کنترل کیفیت مواد غذایی، دانشگاه آزاد اسلامی واحد ارومیه، ارومیه، ایران

https://doi.org/10.22067/ifstrj.2023.83834.1274

چکیده

تحقیق حاضر جهت بررسی اثرات لاکتوباسیلوس لاکتیس زیرگونه لاکتیس بر ماندگاری فیله قزل‌آلای رنگین‌کمان بسته‌بندی شده در خلاء انجام شد. فیله‌های ماهی تهیه و به 5 گروه تیمار مختلف شامل کنترل (آب مقطر)، باکتری خالص و 2 تیمار غوطه‌ورشده در مایع رویی 2% و 4% و 10⁶ CFU/g  L. lactis زیرگونه لاکتیس طبقه‌بندی شدند. مقادیر pH، تیوباربیتوریک اسید (TBARS)، نیتروژن فرار کل(TVN)  و مقدار پراکسید(PV)  فیله‌ها در روزهای 0، 5، 10 و 15 دوره نگهداری در دمای 4 درجه سانتی‌گراد بررسی شد. بیان و تخریب پروتئین با استفاده از الکتروفورز ژل سدیم دودسیل سولفات-پلی آکریل آمید (SDS-PAGE) آنالیز شد. ارزیابی ارگانولپتیک بااستفاده از پنج ارزیاب حسی خبره انجام شد. مقادیر TBARS، TVN، pH و PV در طول دوره نگهداری افزایش یافته است (P <0.05). افزایش غلظت مایع رویی باعث کاهش معنی‌داری در مقادیر TBARS، TVN، pH و PV شد (P <0.05). بیشترین و کمترین مقادیر TBARS، TVN، pH و PV در روز 15 به‌ترتیب مربوط به گروه‌های شاهد (04/0±367/3 میلی‌گرم بر کیلوگرم) و باکتری خالص (02/0±70/0 میلی‌گرم بر کیلوگرم)، کنترل (40/6±20/87 میلی‌گرم بر کیلوگرم) وزن بدن) بود. و 4% مایع رویی (61/79±0/40 mgN/100g)، باکتری خالص (04/0±23/6) و 4%  مایع رویی (07/0±44/5) و شاهد (01/22±0/12) meq/kg و 4% مایع رویی (06/0±08/3)  meq/kgبود. تخریب پروتئین در نمونه‌های فیله تیمار شده با باکتری خالص و 4 درصد مایع رویی کمتر بود. بالاترین امتیاز بو، طعم، بافت و رنگ به فیله‌های تیمار شده با 4 درصد مایع رویی (00/0±00/8)، باکتری خالص (40/0±00/7)، باکتری خالص و 4 درصد مایع رویی (28/0±75/7 و 28/0±75/7) و باکتری خالص (28/0±50/8) به‌دست آمد. خیساندن فیله‌های O. mykiss روی 4% مایع رویی و 10⁶ CFU/g ازL. lactis  Subsp. لاکتیس می‌تواند عمر مفید فیله‌های قزل‌آلای رنگین‌کمان را افزایش دهد.

کلیدواژه‌ها

• باکتری اسید لاکتیک
• بسته‌بندی در خلاء
• فیله ماهی
• ماندگاری
• Oncorhynchus mykiss

موضوعات

• زیست فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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