استفاده از اسانس شوید همراه با نانوذرات اکسید روی در ساختار پوشش فعال برپایه کربوکسی متیل سلولز جهت افزایش عمرماندگاری میگو تحت شرایط یخچال

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

3 دانشیار گروه مهندسی شیمی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

مقدمه: در میان مواد غذایی دریایی، میگو یکی از بیشترین تقاضاها در تجارت جهانی را دارا می باشد. با این وجود، میگو نسبت به فساد و
تغییرات بیوشیمیایی، میکروبیولوژیکی یا فیزیکی پس از صید بسیار آسیب پذیر است، که منجر به زمان ماندگاری محدود محصول می شود.
هدف از این تحقیق، بهبود زمان ماندگاری میگوی صید شده از دریا می باشد.
مواد و روش ها: در این پژوهش تولید پوشش خوراکی فعال برپایه کربوکسی متیل سلولز ) CMC ( حاوی نانوذرات اکسید ) ZnO ( روی
3 و 4 درصد به عنوان نگهدارنده طبیعی به منظور افزایش ماندگاری میگو در طول 12 ،2 ، 2/23 درصد( و اسانس شوید با سطوح صفر، 1 (
روز نگهداری در دمای یخچال صورت گرفت.
یافته ها: استفاده از پوشش خوراکی فعال برپایه CMC منجر به کاهش تغییرات pH نمونه های میگوی پوشش داده شده در طول دوره
نگهداری گردید، به طوری که پوشش حاوی نانوذرات ZnO و 4 درصد اسانس شوید تاثیر بیشتری داشت و باعث افزایش زمان نگهداری به
>2/ طور معنی داری ) 20 p ( شده و محتوی مواد نیتروژن دار فرار کل را تا پایان دوره نگهداری 12 روزه افزایش داد، اما استفاده از نانوذرات
ZnO >2/ و افزایش غلظت اسانس شوید از 2 تا 4 درصد منجر کاهش معنی دار ) 20 p ( محتوی مواد نیتروژن دار فرار کل شد. اگرچه
>2/ بکارگیری اسانس شوید در مقایسه با نمونه شاهد به طور معنی داری ) 20 p ) L* را کاهش و b را افزایش داد، اما در طول دوره نگهداری
نمونه های تیمار شده با سطوح بالاتر اسانس شوید تغییرات رنگی کمتری داشتند. با این وجود افزایش زمان نگهداری به طور معنی داری
>2/20( p( شاخص b را افزایش و L* >2/ نمونه های میگو را کاهش داد. افزایش زمان نگهداری باعث کاهش معنی دار ) 20 سفتی
نمونه های میگو شد اما استفاده از نانوذرات و اسانس روند نرم شدن نمونه های میگو را کاهش دادند. شمارش باکتری های هوازی،
اشریشیاکلای و استافیلوکوکوس اورئوس کواگولاز مثبت نشان داد تعداد میکروارگانیسم ها وابسته به حضور نانوذرات و غلظت اسانس برای
>2/ تیمار نمودن نمونه ها و همچنین مدت زمان نگهداری بود. استفاده از سطوح بالای اسانس منجر به افزایش معنی داری ) 20 p( امتیاز
پارامترهای حسی می شود به طوری که تیمار حاوی 3 درصد اسانس شوید بالاترین پذیرش کلی را داشت.
نتیجه گیری: استفاده از 3 درصد اسانس شوید به عنوان نگهدارنده طبیعی همراه با نانوذرات ZnO در ساختار پوشش خوراکی فعال برپایه
CMC برای نگهداری میگو در دمای یخچال توصیه می شود.

کلیدواژه‌ها


عنوان مقاله [English]

The Application of Dill Essential Oil Combined with Zinc Oxide Nanoparticles in Active Coating Based on Carboxy Methyl Cellulose in order to Extend the Shelf Life of Shrimp under Refrigeration Condition

نویسندگان [English]

  • S. Taklavi 1
  • T. Mostaghim 2
  • Sh. Shahriari 3
1 M. Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

Introduction: Shrimp among the sea food has the highest commercial demand universally. Due to biochemical, microbiological and physical spoilage after receiving from sea, it has a short shelf life. The object of this research is to improve the shelf life of shrimp caught from the sea. Materials and Methods: Active edible Carboxy Methyl Cellulose (CMC)-based coating containing Zinc Oxide nanoparticles (0.03%) and dill essential oil with 0, 1, 2, 3 and 4% levels as biopreservative were prepared to extend the shelf life of shrimp during 12 days of storage at 4 ºC. Results: Using active edible CMC-based coating led to the reduction of pH changes in shrimp coated samples during storage time, therefore coating containing ZnO nanoparticles and 4% dill essential oil were most effective in increasing storage time significantly (p<0.05) and increased TVB-N content until the end of the 12 days but using ZnO nanoparticles and increasing the concentration of dill essential oil from 0 up to 4% resulted in a significant (p<0.05) decrease in TVB-N content. Although incorporation of the dill essential oil compared to control significantly (p<0.05) decreased the L* and increased the b values during storage time and the treated samples with a higher levels of the essential oil had less color changes. However, extending the storage time significantly (p<0.05) increases the b and reduces the L* values of shrimp samples. Increasing the storage time caused a significant decrease (p<0.05) in hardness of the shrimp samples but the use of nanoparticles and the essential oil reduces the process of softening. Total aerobic bacteria, E.coli and coagulase-positive Staphylococcus aureus counts showed that number of microorganisms was dependent on the presence of nanoparticles and the essential oil dosage used for treatment as well as storage time. Using high levels of the essential oil led to an increase (p<0.05) in sensory parameter scores significantly, therefore the treatment containing 3% dill essential oil had the highest acceptability score. Conclusion: The use of 3% dill essential oil as biopreservative along with ZnO nanoparticles in the structure of active edible CMC-based coating is recommended for the preservation of shrimp at 4 ºC.

کلیدواژه‌ها [English]

  • Active Coating
  • CMC
  • Dill Essential Oil
  • shrimp
  • ZnO Nanoparticles
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