بررسی پارامترهای شیمیایی و میکروبی فساد و تعیین عمر ماندگاری فیله ماهی‌کپورمعمولی(Cyprinus carpio) تحت تأثیر پوشش کربوکسی متیل سلولز حاوی عصاره مریم گلی(Salvia officinalis.)

فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی

دوره 2، شماره 3، اسفند 1401، صفحه 37-56   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.30495/qafj.2023.1976818.1051

نویسندگان

محمد اسماعیلی¹؛ یاسمن فهیم دژبان^{* 2}

¹کارشناس ارشد، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران

²استادیار، گروه منابع طبیعی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران

چکیده

در مطالعه حاضر، تأثیر پوشش فعال خوراکی کربوکسی متیل سلولز حاوی عصاره مریم گلی(Salvia officinalis) بر کیفیت و ماندگاری فیله ماهی کپور معمولی طی دوره‌ی نگهداری در یخچال) 1ºϹ±٤( بررسی شد. فیله‌های ماهی کپور معمولی در پنج گروه شاهد، پوشش کربوکسی متیل سلولز بدون عصاره و حاوی 5/0 و 1 درصد عصاره مریم گلی تیماربندی شده و بعد از مدت 12 روز ، شاخص‌های شیمیایی (pH,TVN,PV,TBA) و میکروبی(بار باکتریایی کل و سرمادوست) مورد بررسی قرار گرفت. نتایج این تحقیق عملکرد بهتر پوشش کربوکسی متیل سلولز حاوی 1 درصد عصاره مریم گلی را نسبت به سایر تیمارها تأیید می‌کند؛ بطوریکه شاخص‌های شیمیایی و مقادیر باکتری‌های کل و سرمادوست به عنوان شاخص‌های میکروبی کنترل کیفیت، دارای نتایج بهتری نسبت به سایر تیمارها تا پایان دوره نگهداری بودند و توانستند از طریق کاهش مقادیر بار باکتریایی کلی و مقادیر باکتری‌های سرمادوست در نمونه‌ها، کیفیت قابل قبولی را ارائه نمایند. با توجه به نتایج ارزیابی شاخص‌های شیمیایی مؤثر بر فساد، کاربرد پوشش کربوکسی متیل سلولز حاوی 1 درصد عصاره مریم گلی، می‌تواند از طریق کنترل و کاهش اکسیداسیون لیپیدها، نسبت به سایر تیمارها به طور مؤثرتری سبب حفظ کیفیت فیله‌های ماهی کپور معمولی طی دوره نگهداری شود(05/0 (P<. بنابراین عصاره مریم گلی با دارا بودن خواص آنتی‌اکسیدانی و ضدمیکروبی به عنوان یک نگهدارنده زیستی طبیعی در ترکیب با پوشش خوراکی کربوکسی متیل سلولز، می‌تواند به عنوان یک روش در حفظ کیفیت و افزایش عمر ماندگاری فیله ماهی کپور معمولی طی نگهداری در یخچال به کار گرفته شود.

کلیدواژه‌ها

پوشش خوراکی؛ کربوکسی متیل سلولز؛ عصاره مریم گلی؛ فساد؛ کپور معمولی

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