اثر پوشش خوراکی نشاسته ذرت و اسانس فلفل سیاه (Piper nigrum) بر ماندگاری فیله کپور نقره‌ای در بسته‌بندی تحت خلأ

بهداشت مواد غذایی

مقاله 2، دوره 8، 2 (30) تابستان، تیر 1397، صفحه 13-26   

نوع مقاله: مقاله پژوهشی

نویسندگان

نگین کیانی هفت لنگ¹؛ لاله رومیانی^{* 2}؛ مهرنوش تدینی³

¹دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

²استادیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

³استادیار گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

چکیده

این پژوهش به‌منظور بررسی اثر پوشش خوراکی نشاسته ذرت و اسانس فلفل سیاه بر ماندگاری فیله کپور نقره­ای دربسته بندی تحت خلأ در دمای یخچال (°C4) صورت پذیرفت. تمامی گروه‌ها (شاهد: بدون پوشش و اسانس، تیمار اول: 1/0 درصد اسانس، تیمار دوم: 5/0 درصد، تیمار سوم: 1 درصد اسانس) به میزان 3 گرم به‌منظور دستیابی به بهترین درصد مؤثر پوشش خوراکی و اسانس هرکدام با 3 تکرار تهیه شدند. فاکتورهای شیمیایی (TVB-N, FFA, TBA, pH, PV)، میکروبی (TVC, PTC) در فواصل 0، 3، 6، 9، 12و 15 روز مورد ارزیابی قرار گرفتند. نتایج نشان داد تغییرات pH، اسیدهای چرب آزاد در تمامی تیمارها در طول دوره  نگهداری روند صعودی داشت. کمترین تغییرات تیوباربیتوریک اسید (TBA)  به تیمار 1 درصد اسانس فلفل سیاه مربوط بود که با سایر تیمارها تفاوت معنی‌دار داشت (p<0.05). در هیچ‌یک از تیمارها میزان پراکسید (PV) از سطح مجاز (10 میلی­اکی­والان در کیلوگرم) بالاتر نرفت. هم‌چنین میزان بازهای نیتروژنی فرار در تمامی تیمارها شامل شاهد، 1/0 و 5/0 درصد اسانس از روز 9 تا پایان دوره نگهداری از حد مجاز فراتر رفت. میزان باکتری­های مزوفیل در طول دوره نگهداری تفاوت معنی‌دار آماری داشت (p<0.05). میزان باکتری سرمادوست در روز دوازدهم در تمام تیمارهای شاهد، 1/0، 5/0 و 1 درصد اسانس به‌ترتیب  Log CFU/g98/7،78/7، 54/7 و 11/7 بود که از دامنه قابل‌قبول  Log CFU/g 7 گذشت. به‌طور کلی نتایج تحقیق حاضر نشان داد استفاده از پوشش خوراکی نشاسته ذرت همراه با اسانس فلفل سیاه در غلظت 1 درصد سبب حفظ کیفیت اولیه و افزایش ماندگاری در فیله ماهی کپور نقره‌ای به‌مدت 9 روز می‌باشد.

کلیدواژه‌ها

نشاسته ذرت؛ اسانس فلفل سیاه؛ بسته‌بندی تحت خلأ؛ کپور نقره ای

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