بررسی اثرات آنتی اکسیدانی و ضدمیکروبی عصاره اناریجه در افزایش عمر ماندگاری ماهی کیلکای چرخ شده تلقیح شده با لیستریا مونوسیتوژنز

نوآوری در علوم و فناوری غذایی

مقاله 4، دوره 10، شماره 4 - شماره پیاپی 38، دی 1397، صفحه 43-54   

نوع مقاله: مقاله پژوهشی

نویسندگان

الهام شکوه صارمی¹؛ محمد باقر حبیبی نجفی^{* 2}؛ محمدحسین حداد خداپرست²؛ معصومه بحرینی³

¹دانشگاه فردوسی مشهددانشجوی دکتری میکروبیولوژی مواد غذایی،گروه علوم و صنایع غذایی،دانشکده کشاورزی، دانشگاه فردوسی مشهد،مشهد ،ایران

²گروه علوم و صنایع غذایی،دانشکده کشاورزی، دانشگاه فردوسی مشهد،مشهد ،ایران

³گروه زیست شناسی ، دانشگاه فردوسی مشهد، مشهد ، ایران

چکیده

در این پژوهش اثرات آنتی اکسیدانی و ضدمیکروبی عصاره هیدروالکلی اناریجه در افزایش عمر ماندگاری ماهی کیلکای چرخ شده تلقیح شده با لیستریامنوسیتژنز مورد بررسی قرار گرفت. عصاره گیاه اناریجه با روش اولتراسوند استخراج شد. فعالیت آنتی اکسیدانی غلظت های مختلف عصاره 500 تا 2000 ppm روش مهار رادیکال های آزاد DPPH و روش بیرنگ شدن بتاکاروتن اندازه گیری شد. همچنین نمونه ها از نظر رشد لیستریامونوسیتوژنز تلقیح شده و شمارش کلی در دماهای 4، 10 و 12- درجه سانتیگراد مقایسه شدند. نتایج نشان داد در هر دو روش با افزایش غلظت عصاره فعالیت آنتی اکسیدانی افزایش می یابد که به دلیل افزایش میزان ترکیبات فنولی است. ترکیبات فنولی عصاره دارای خاصیت آنتی اکسیدانی و فعالیت ضدمیکروبی بودند. اثرات آنتی اکسیدانی عصاره ها با اندازه گیری شاخص های عدد پراکسید، عدد اسید تیوباربیتوریک و مقادیر بازهای نیتروژنی فرار مورد بررسی قرار گرفت. نتایج حاصل نشان داد عصاره اناریجه از اکسیداسیون چربی و رشد میکروب ها در ماهی کیلکای چرخ شده جلوگیری کرد. مقادیر بدست آمده این شاخص ها برای نمونه حاوی لاکتات سدیم بیشتر از نمونه های حاوی عصاره بود. عصاره اناریجه دارای اثرات ضدمیکروبی و آنتی اکسیدانی است و بر روی طعم غذا و رایحه ماهی موثر است. گیاه اناریجه پتانسیل جایگزین شدن به عنوان یک آنتی اکسیدان و آنتی میکروب طبیعی در صنعت غذا را دارا است.

کلیدواژه‌ها

اناریجه؛ عصاره؛ کیلکا؛ آنتی اکسیدان؛ ضد میکروب

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