افزایش عمر ماندگاری فیله ماهی (Epinephelus coioides) با پوشش زیست‌تخریب‌پذیر کیتوزان/موسیلاژ چیا حاوی عصاره روناس (.Rubia tinctorum L)

نوع مقاله : مقاله پژوهشی

نویسنده

• مرجان نوری

گروه علوم و صنایع غذایی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران

https://doi.org/10.22067/ifstrj.2024.88978.1349

چکیده

از عمده‌ترین مشکلات ماهی با وجود ارزش تغذیه­ای بالا، فسادپذیری در دوره نگهداری است. هدف از پژوهش حاضر بکارگیری پوشش زیست‌تخریب‌پذیر کیتوزان/موسیلاژ چیا حاوی عصاره گیاه روناس Rubia tinctorum L. (غلظت‌های 0، 0.5، 1 و 2 درصد) بر روی فیله ماهی هامور به‌منظور حفظ خصوصیات کیفی و میکروبی در مدت زمان ماندگاری (1، 15، 30 و 45 روز) بود. بر روی نمونه‌ها بررسی‌های فیزیکوشیمیایی (اندیس پراکسید (meq O₂/kg sample)، اندیس اسید تیوباربیتوریک (mg MA/kg)، نیتروژن کل فرار (mg /100 g) و تری متیل آمین (mg /100 g))، بافت (سختی، چسبندگی، انعطاف‌پذیری، انسجام و صمغی بودن)، شمارش میکروبی (باکتری‌های میانه دوست هوازی، کپک و مخمر، کلی فرم و باکتری‌های اسید لاکتیک)، خصوصیات حسی (مزه، بو، رنگ، بافت و ارزیابی کلی) و شناسایی و اندازه‌گیری آمین‌های بیوژن در مدت زمان نگهداری انجام پذیرفت. نتایج نشان داد با افزایش درصد عصاره، در یک بازه زمانی ثابت، پارامترهای اکسیداسیون تیمارها مانند اندیس پراکسید، تری متیل آمین، ترکیبات ازته فرار کل و اندیس اسید تیوباربیتوریک کاهش پیدا کرد (0.05 < p). از سوی دیگر کاهش ویژگی‌های بافتی به‌ویژه سختی و انسجام با از دست دادن رطوبت و خشک‌شدن پوشش سطحی نمونه‌ها در طول دوره نگهداری رخ داد و شمارش میکروبی به شکل معنی‌داری افزایش یافت (0.05 < p). در نهایت تیمار فیله ماهی دارای پوشش 1 درصد عصاره گیاه روناس در مقایسه با سایر تیمارها ویژگی‌های حسی مناسب تری را در انتهای دوره نگهداری نشان داد و به‌عنوان تیمار برتر انتخاب شد. نوع و میزان آمین‌های بیوژن در نمونه‌های شاهد و برتر نشان داد بیشترین ترکیب آمین‌، هیستامین به میزان (mg/kg) 79.87 در روز پانزدهم و کمترین آن، تیرامین به میزان (mg/kg) 0.79 در روز نخست نگهداری ثبت شده است. نتایج کلی نشان داد که به‌کارگیری پوشش کیتوزان/موسیلاژ چیا حاوی عصاره روناس بر افزایش ماندگاری فیله ماهی تأثیرگذار است.

کلیدواژه‌ها

• آنتی‌اکسیدان
• پوشش خوراکی
• عصاره روناس
• فیله ماهی هامور
• ماندگاری

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract

نویسنده [English]

• Marjan Nouri

Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran

چکیده [English]

Introduction
Fish supplies a type of nutrients containing protein and long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) and micronutrients such as selenium, iodine, potassium, D and B-vitamins. Groupers are one of the best fishes in the south of Iran that are extensively distributed in tropical and warm waters all over the world. The perishability is considered as one of the main problems for fish with high nutritional value in food supply chains during the shelf life. The use of edible coatings indicates a novel method to extend the shelf life. The aim of present research was to apply biodegradable chitosan/ chia mucilage coating containing Rubia tinctorum L. plant extract (0, 0.5, 1 and 2 % as T₁, T₂, T₃ and also T₄) on the surface of grouper fillet fish to maintain qualitative and microbial attributes during the shelf life (1, 15, 30 and 45 days).
Materials and Methods
The qualitative and qualitative assays (peroxide index (meq O₂/kg sample), thiobarbituric acid (mg MA/kg), total volatile nitrogen (mg /100 g) and trimethylamine (mg /100 g)), microbial counts (aerobic mesophilic and lactic acid bacteria, total coliforms, mold and also yeast), texture (hardness, adhesion, flexibility, cohesiveness and gumminess), sensory attributes (taste, smell, color, texture and overall evaluation) and measurement of identified biogenic amines were carried out during the shelf life.
Results and Discussion
The results illustrated that oxidation parameters of treatments such as peroxide index, trimethylamine, total volatile nitrogen components and thiobarbituric acid were declined by increasing the extract concentration in a fixed time period (p ≥ 0.05). The highest and lowest microbial loads were obtained in T₁ and T₄ during the storage, respectively. The microbial counts increased significantly (p < 0.05) by extending the storage time of treatments and on the other hand, this decreased significantly (p < 0.05) by increasing the concentration of Rubia tinctorum L. extract in a fixed period of time. The utilization of Rubia tinctorum L. extract and chia mucilage in a coating of chitosan created a synergistic effect and led to a lower microbial load in treatments. On the other hand, a reduction was occurred in textural attributes particularly cohesiveness and hardness through moisture loss and drying of coating surface in fillets during storage (p < 0.05). The softening tissue could be related to the higher microbial activities during storage, although intensity of these changes was lower in T₃ and T₄ treatments due to the lower microbial load, which indicated the positive effect of Rubia tinctorum L. extract on maintaining tissue quality. All examined factors changed and most of the mentioned parameters in T₁ and T₂ exceeded the permissible limit during storage, but T₃ and T₄ had better conditions during storage. Finally, fish fillet coated with 1 % Rubia tinctorum L. extract (T₃) compared to others demonstrated better sensory evaluation at the end of shelf life, which was selected as the superior treatment. The type and amount of biogenic amines in control and T₃ (superior sample) illustrated that the highest amine compound was recorded for histamine at 79.87 (mg/kg) on the 15^th day and the lowest level in tyramine at 0.79 (mg/kg) on the 1^st day of storage. The concentration of amines increased significantly during storage time (p < 0.05).
Conclusion
The results shown that applying chitosan/ chia mucilage coating including Rubia tinctorum L. extract has significant effect on extending the shelf life of fish fillets.

کلیدواژه‌ها [English]

• Anitoxidant
• Edible coating
• Grouper fillet
• Rubia tinctorum L
• Shelf life

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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