مقایسه اثر پوشش های آلژینات سدیم، کازئینات سدیم و ژلاتین در ترکیب با اسانس آویشن بر ماندگاری میگو

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

گروه فراوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

سابقه و هدف: مهم ترین روش نگهداری میگو، انجماد است. اما این تکنیک بسته به نوع روش انجماد، نوسانات دمایی، سرعت انجماد و یخ گشایی ممکن است خصوصیات کیفی محصول را در پایان دوره دستخوش تغییراتی کند. از طرفی هم، برخی از مصرف کنندگان تمایل به مصرف میگوی غیرمنجمد (دمای یخچالی) دارند. همچنین استفاده از نگهدارنده های شیمیایی به دلیل مضربودن، نگرانی هایی در مصرفکنندگان ایجاد میکند. بنابراین مطالعه پیرامون استفاده از نگهدارنده هایی که هم طبیعی باشند و هم بتوانند در بازه زمانی کوتاه کیفیت میگو را در شرایط غیرانجماد حفظ کنند، ضروری به نظر می رسد. پژوهش حاضر به منظور بررسی و مقایسه کارایی سه نوع پوشش کازئینات سدیم- آویشن، آلژینات سدیم- آویشن و ژلاتین- آویشن در حفظ و نگهداری خصوصیات شیمیایی و میکروبی فیله میگوی وانامی در دمای یخچال (1±4 درجه سانتی گراد) انجام گرفت.
مواد و روش: فیله میگوهای تازه صیدشده از گمیشان (استان گلستان) در ظروف حاوی یخ پس از گذشت 3 ساعت به آزمایشگاه منتقل و پس از سرزنی، پوست گیری و شستشو، در شرایط مناسب ذخیره شدند. پس از تهیه فیلم های مورد نظر، فیله های میگو به روش غوطه وری پوشش دهی و در قالب چهار تیمار 1 (فیله، شاهد)، 2 (فیله+ آلژینات‌سدیم 4%- آویشن %5/1)، 3 (فیله+ کازئینات-سدیم 4%- آویشن %5/1) و 4 (فیله+ ژلاتین 4%- آویشن %5/1) در دمای یخچال (1±4) نگهداری شدند. به منظور بررسی خصوصیات کیفی فیله های میگو و مقایسه قدرت آنتی اکسیدانی و آنتی باکتریالی فیلم ها، شاخص های PV، TVN-B، FFA، pH، باکتری های مزوفیل هوازی و سرماگرا برای تیمارها در روزهای صفر، 3، 6 و 9 اندازه گیری شدند.
یافته ها: استفاده از این سه نوع پوشش توانست تا پایان دوره خصوصیات کیفی فیله را حفط کند اما به صورت کلی و به خصوص در روزهای پایانی، فیله ای که با فیلم آلژینات سدیم- آویشن پوشش داده شده بود، به صورت معنی داری در تمامی شاخص های شیمیایی و میکروبی مقادیر کمتری نسبت به سایر پوشش ها ارائه کرد (05/0p<). در ادامه، نتایج حاکی از آن بود که قدرت آنتی اکسیدانی و آنتی باکتریالی پوشش کازئینات سدیم- آویشن نسبت به پوشش ژلاتین- آویشن به صورت معنی داری بیشتر است (05/0p<). لازم به ذکر است که تیمار شاهد اگر چه در روزهای صفر و 3 از نظر شاخص های کیفی در حد استاندارد بود اما اکثر شاخص های شیمیایی و میکروبی این تیمار با رسیدن به روزهای پایانی نگهداری از حد مجاز عبور کرد.
نتیجه گیری: هر سه نوع پوشش مورد استفاده در تحقیق توانستند تا پایان دوره نگهداری، خصوصیات شیمیایی و میکروبی فیله را نسبت به شاهد در حد استاندارد حفظ کنند. اما ترکیب آلژینات سدیم و آویشن شیرازی برای حفظ کیفیت میگو در بازه زمانی کمتر از 10 روز در دمای یخچال نسبت به پوشش های کازئینات سدیم- آویشن و ژلاتین- آویشن از قدرت بالاتر و کارایی بیشتری برخوردار بود.

کلیدواژه‌ها

عنوان مقاله [English]

Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life

نویسندگان [English]

  • Soheyl Reyhani poul
  • Alireza Alishahi
Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources
چکیده [English]

Background and objectives: The most important way to keep shrimp is freezing. But this technique may change the quality of the product at the end of the period, depending on the method of freezing, temperature fluctuations, freezing rate. On the other hand, some consumers tend to consume non-frozen shrimp (refrigerator temperature). Also the use of chemical preservatives raises concerns for consumers because they are harmful. Therefore, it is necessary to study about the use of preservatives that are both natural and able to maintain shrimp quality in a short period of time under non-freezing conditions. The present study was carried out to evaluate and compare the performance of three coating of soduim caseinate- thyme, soduim alginate- thyme and gelatine- thyme in preserving the chemical and microbial properties of Litopenaeus vanamei fillets at refrigerated temperatures (4±1ºC).
Materials and methods: Fresh shrimp fillets from Gomishan (Golestan province) was transferred to the laboratory after 3 hours in ice containers and stored under appropriate conditions after being cut, peeled and washed. After preparation of the films, shrimp fillets were coated with Immersion method and were stored at refrigerator temperature in the form of four treatments of 1 (fillet, control), 2 (fillet + sodium alginate 4% - thyme 1.5%), 3 (fillet + sodium caseinate 4% - thyme 1.5%) and 4 (Fillet + gelatin 4% -thyme 1.5%). In order to study the quality properties of shrimp fillets and to compare the antioxidant and antibacterial power of films, PV, TVN-B, FFA, pH, aerobic mesophilic and psychrophilic bacteria were measured for treatment at 0, 3, 6 and 9 days.
Results: The use of these three types of coatings was able to preserve the quality of fillets until the end of the period in refrigeration temperature. But in general and especially in the final days, the fillet coated with sodium alginate-thyme showed significantly lower values in all of chemical and microbial indices than two more covers (p<0.05). In addition, the results indicated that the antioxidant and antibacterial power of sodium caseinate- thyme coating was significantly higher than gelatin- thyme coating, especially in the final days (p<0.05). It should be noted that although the control sample was at standard level in term of qualitive indexes in days 0 and 3, but the most of chemical and microbial indices of this treatment exceeded the allowed limit in the end of maintenance days.
Conclusion: According to the results, all three types of coatings used in the study were able to maintain the chemical and microbial properties of the fillets at the standard level until the end of the storage period. However, the combination of sodium alginate and thyme was more potent and efficient in maintaining shrimp fillets quality than caseinate-thyme and gelatin-thyme coatings (in less than 10 days at refrigerated temperature).

کلیدواژه‌ها [English]

  • Shrimp
  • Sodium alginate
  • Sodium caseinate
  • Gelatin
  • Shirazi thyme

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 1
فروردین 1400
صفحه 15-30

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