بهبود ماندگاری فیله‌ی ماهی قزل‌آلای رنگین‌کمان با استفاده از عصاره‌یآزاد و درون‌پوشانیشده گلبرگ زعفران (Crocus sativus L.) طی دوره نگهداری در یخچال

الموضوعات :

عالیا خلیلی ¹ (گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران.)
حمید توکلی پور ² (گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.)
لیلا روزبه نصیرائی ³ (گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران.)
احمد کلباسی اشتری ⁴ (گروه علوم و صنایع غذایی، دانشکده‌کشاورزی، کرج، ایران.)

تاريخ الإرسال : 01 الثلاثاء , رمضان, 1442 تاريخ التأكيد : 03 الأحد , ذو القعدة, 1442 تاريخ الإصدار : 08 السبت , ربيع الأول, 1445

الکلمات المفتاحية: ماندگاری, گلبرگ زعفران, درون‌پوشانی, فیله قزل‌آلا رنگین‌کمان, مالتودکسترین-پروتئین آب‌پنیر,

ملخص المقالة :

هدف از این مطالعه بررسی اثر عصاره گلبرگ زعفران (Crocus sativus L.) بر کیفیت و زمان ماندگاری فیله ماهی قزل‌آلا است. عصاره‌ی گلبرگ زعفران به روش آنزیمی استخراج و توانایی مهار رادیکال آزاد و میزان ترکیبات فنولی آن سنجش شد. فیله‌ها‌ی ماهی به سه گروه تقسیم شدند: شاهد؛ حاوی عصاره گلبرگ زعفران (غلظت w/w % 07/0) و حاوی عصاره‌ی درون‌پوشانی‌شده (مالتودکسترین: پروتئین آب‌پنیر- 1: 1). ویژگی‌های شیمیایی (بازهای ازته فرار؛ مواد واکنش‌دهنده با تیوباربیتوریک‌اسید؛ شاخص پراکسید؛ میزان اسیدهای چرب‌آزاد) و میکروبی (میکروارگانیسم‌های کل؛ باکتری‌های سرمادوست و اسیدلاکتیک باکتری‌ها) ماهی‌ها طی 15 روز نگهداری در دمای ˚C 1 ± 4 اندازه‌گیری شد. میزان ترکیبات فنلی کل، فلاونوئیدی و ترکیبات آنتوسیانینی این عصاره به ترتیب mg.GAE/g 37/2± 55/177، gdw 100/ mg 06/3±87/158 و gdw 100/ mg 02/3± 42/159 و قدرت مهارکنندگی رادیکال آزاد DPPH 30/2 ± 96/83 % بود. عصاره‌ی آزاد و درون‌پوشانی‌شده گلبرگ زعفران به‌طور معنی‌داری سرعت اکسایش فیله ماهی نسبت به نمونه‌ی شاهد را کاهش داد (05/0 P <). مقدار بازهای ازته فرار نمونه‌ی شاهد در 6 روز نگهداری به g 100 /mg.N2 06/19 بود، اما در نمونه‌ی حاوی عصاره‌ی آزاد و درون‌پوشانی‌‌شده این شاخص بعد از 9 و 12 روز به این مقدار رسید. اگرچه نمونه‌های حاوی عصاره به طور معنی‌داری موجب کاهش بار میکروبی ماهی شدند اما تفاوت بین دو نمونه حاوی عصاره آزاد و درون‌پوشانی‌شده گلبرگ زعفران معنی‌دار نبود. عصاره‌ی گلبرگ‌ زعفران توانایی خوبی در حفظ کیفیت ماهی نشان داد. ماندگاری ماهی حاوی عصاره‌ی درون‌پوشانی‌شده یک هفته بیش‌تر (ماندگاری 14-12 روز) از نمونه شاهد (7-6 روز) بود.

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