اثرات عصاره آبی برگ مورد(Myrtus communis) بر تغییرات کیفی قزل‌آلای رنگین کمان پرورشی (Oncorhynchus mykiss)، شکم خالی، نگهداری شده در دمای 4 درجه سلسیوس

نویسندگان

1 دانشگاه تبریز

2 دانشگاه شیراز

چکیده

قزل­آلای رنگین کمان پس از صید شدیداً مستعد فساد میکروبی، هیدرولیتیک (Hydrolytic) و اکسیداسیون چربی­ها می­باشد. بنابراین استفاده از مواد نگهدارنده جهت افزایش عمر ماندگاری این محصول ضرورت دارد. عصاره برگ مورد دارای خواص ضد­میکروبی و آنتی­اکسیدانی قابل توجهی است. هدف از این تحقیق بررسی اثر عصاره آبی برگ مورد بر تغییرات کیفی ماهی قزل­آلای رنگین کمان در شرایط نگهداری سرد (1±4 درجه سلسیوس) می­باشد. در این آزمایش میزان ترکیبات فنلی کل عصاره آبی برگ مورد به روش فولین سیکاتو (Folin-Ciocalteu)، توانایی مهار رادیکال آزاد با استفاده از محلول دی فنیل پیکریل هیدرازین ((DPPH و توانایی جذب فلز به روش اسپکتروفتومتری بررسی گردیدند. قزل­آلای رنگین کمان بلافاصله پس از صید شستشو شده و تخلیه احشاء انجام شد. تیمار مورد استفاده با در نظر گرفتن نتایج آزمون­های اولیه، 5 دقیقه غوطه­وری در عصاره آبی 5/0 درصد برگ مورد بود. نمونه­برداری در روزهای 0، 5، 10 و 15، طی دوره  نگهداری در دمای 4 درجه سلسیوس صورت گرفت. اثر ضد­میکروبی عصاره با شمارش باکتری های سرمادوست به روش پورپلیت ( (Purplate Methodبر روی محیط کشت PCA، ارزیابی شد. خصوصیات شیمیایی بررسی شده شامل: اندازه­گیری pH، اندیس تیوباربیتوریک اسید (TBARS) به روش اسپکتروفتومتری و ارزیابی ترکیبات نیتروژنی فرار (TVN) به روش کلدال(Kjeldahl) ، بودند. ارزیابی حسی قزل­آلای رنگین کمان توسط10 ارزیاب آموزش دیده با بررسی ظاهر و رنگ، بو، بافت و وضعیت چشم صورت گرفت. میزان ترکیبات فنولی کل عصاره برابر با mg GA/ml 33/0±6/49، میزان IC50 برابر با  µg/ml03/0±20 و خاصیت کمپلکس­کنندگی (Chelating activity) فلز عصاره بر اساس EDTA برابر با 97/43 % محاسبه شدند. غوطه­وری ماهی در عصاره آبی مورد سبب کاهش شمارش سرمادوست­ها بلافاصله پس از تیمار شد و به طور معنا­داری روند فساد میکروبی ماهی را کاهش داد، به طوری که شمارش سرمادوست­های نمونه های­کنترل و تیمار شده با عصاره در روز 10 به ترتیب برابر با 29/7 و 91/5 log cfu/g بود. همچنین اکسیداسیون چربی و تولید ترکیبات ازته فرار در نمونه­های تیمار شده کاهش یافت و خصوصیات حسی در مقایسه با نمونه­های کنترل بهبود یافت. بنابراین می توان از عصاره آبی مورد جهت افزایش زمان ماندگاری قزل­آلا طی دوره نگهداری سرد استفاده نمود. کاربرد آب به عنوان حلال، غلظت مورد نیاز پایین عصاره و فراوانی درختچه همیشه سبز مورد در ایران امکان کاربرد اقتصادی این عصاره را به عنوان یک ترکیب نگهدارنده طبیعی و جایگزینی مناسب برای ترکیبات شیمیایی میسر می سازد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of aqueous extract of myrtle leaves (Myrtus communis) on quality changes of farmed gutted rainbow trout (Oncorhynchus mykiss) during chilled (4 ±1°C) storage

چکیده [English]

Rainbow trout fish is highly susceptible to microbial and hydrolytic spoilage as well as oxidative rancidity. Therefore, it is essential to use preservatives to extend the shelf life of this product. Myrtle Leaf extract has significant antibacterial and antioxidant properties. This research conducted to investigate the effect of aqueous extract of myrtle (Myrtus communis) leaves on farmed rainbow trout fish (Oncorhynchus mykiss) quality during chilled (4 ±1°C) storage. The amounts of total phenolic compounds through Folin-Ciocalteu method, free radical scavenging by DPPH solution and metal scavenging ability of the extract through spectrophotometric method, were determined. Rainbow trout have been washed and gutted immediately after fishing. Then, with regard to primary tests results, samples were immersed in aqueous extract of myrtle leaves with concentration of 0.5% for 5 minutes. Sampling has been done at days 0, 5, 10 and 15 during chilled (4 ±1°C) storage. Antimicrobial effects of mentioned extract were evaluated by enumeration of psychrophilic bacterial counts through the pour plate method, using PCA. Furthermore, the effects of extract on chemical properties of samples have been investigated through, pH measurement, spectrophotometric evaluation of TBARS and TVB-N content determination using Kjheldal method. Sensory evaluation determined by 10 trained panelists who were asked to evaluate the appearance and color, odor, texture and eye appearance of the samples. Total phenolic compounds, free radical scavenging (IC50) and metal scavenging ability of aqueous extract of myrtle were 49.6±0.33 mg GA/ml, 20±0.03 µg/ml and 0.042 mg/ml, respectively. Dipping the fish in the aqueous extract reduced the psychrophilic bacterial count immediately after the treatment and significantly retarded the microbial deterioration of treated fishes. So that, the psychrophilic bacterial count of control and treated samples on day 10 of storage were, 7.29 and 5.91 log cfu/g respectively. Moreover, lipid oxidation and production of volatile nitrogen compounds reduced in treated samples and sensory characteristics improved compared to control samples. Thus, the myrtle aqueous extract can be used to extend the shelf life of rainbow trout during chilled storage.  The use of water as a solvent, the low required concentration of extract and abundance of evergreen myrtle bushes in Iran, provides the possibility of economic use of this extract as a natural preservative and suitable substitute for chemical compounds.  

کلیدواژه‌ها [English]

  • Rainbow trout (Oncorhynchus mykiss)
  • aqueous extract
  • myrtle leave
  • natural preservative
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