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

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• رضا فرهمندفر
• رضا صفری
• فهیمه احمدی واوسری
• تهمینه بخشنده

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

https://doi.org/10.22067/ifstrj.v0i0.71323

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

• آنتی اکسیدان
• ماهی
• مدت ماندگاری
• سوریمی
• آویشن

عنوان مقاله [English]

Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract

نویسندگان [English]

• Reza Farahmandfar
• Reza Safari
• Fahimeh Ahmadi Vavsari
• Tahmineh Bakhshandeh

Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran.

چکیده [English]

In this study, effect of Thyme (Thymus vulgaris) ultrasonic extract on the quality of Hypophthalmichthys molitrix surimi was evaluated. For this purpose, the leaves of Thymus vulgaris were dried, grinded and soaked in methanol (1:10 w/v) for 30 min at 45˚C and sonicated at 30 kHz for 15 min at 40˚C. The extract was suspended by Dimethyl sulphoxide and mixed with surimi (0.4 and 0.8% w/w). Then, the analysis of chemical (free fatty acid, peroxide value, Thiobarbituric acid and total volatile base nitrogen) and microbial (mesophilic and psychrotrophic viable count) properties of the samples were done at specific intervals after zero, 4, 8, 12 and 16 days of storage at 2 ºC. Results of chemical and microbial analysis showed that 0.8% concentration of T. vulgaris could increase the shelf life of Hypophthalmichthys molitrix surimi and there is significant difference between control and treated samples. Moreover, the results could be claimed that the T. vulgaris due to marvelous antioxidant and antimicrobial component such as thymol (52.17%), ρ-cymene (14.42%), carvacrol (9.11%) and γ- terpinene (4.45%) has significant effect on preventing the Hypophthalmichthys molitrix surimi oxidation and microbial growth. The results also showed ultrasound was the effective way to extract the Thymus vulgaris beneficial compounds.

کلیدواژه‌ها [English]

• Antioxidant؛ fish؛ Shelf Life؛ Surimi
• Thyme

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