بهینه‌سازی استفاده از عصاره الکلی جلبک Nannochloropsis sp. بر ماندگاری فیله میگوی سفید سرتیز (Metapenaeus affinis )

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناس ارشد علوم و صنایع غذایی، گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

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

10.22124/japb.2023.25333.1508

چکیده

آبزیان پس از صید دستخوش تغییرات شیمیایی، میکروبی و ﺣﺴﻰ می­شوند که این تغییرات سبب فاسد شدن آنها و کاهش ماندگاری محصول می­شود. هدف از این مطالعه استفاده از پوشش خوراکی کیتوزان حاوی عصاره الکلی جلبک Nannochloropsis sp. بر ماندگاری میگو سفید سرتیز (Metapenaeus affinis) بود. برای بهینه‌سازی، غلظت­های متفاوت عصاره جلبک (0، 5/1 و 3 درصد)، دما (10-، 3- و 4 درجه سانتی­گراد) و زمان نگهداری (0، 7 و 15 روز) به عنوان متغیرهای مستقل در نظر گرفته شدند. بر اساس خروجی نرم­افزار RSM، 15 تیمار انتخاب و از روش تجزیه و تحلیل واریانس برای تعیین مطلوبیت مدل­های به دست آمده استفاده شد. شاخص­های پراکسید (PV)، اسید تیوباربیتوریک­ (TBA)، کل بازهای نیتروژنی فرار (TVB-N)، اسیدهای چرب آزاد (FFA)، میزان باکتری­های هوازی کل (TVC) و تغییرات رنگ (L*،a* و b*) مورد بررسی قرار گرفتند. بر اساس نتایج، میزان شاخص­های میکروبی، شیمیایی و رنگ فیله میگو، با افزایش غلظت عصاره جلبک کاهش معنی­داری با گروه شاهد داشتند (05/0>P). در روز هفتم و پانزدهم نگهداری، به ترتیب تیمار نهم و دوازدهم با Log CFU/g 64/0±22/3 و  Log CFU/g65/0±60/4 کمترین بار باکتریایی را نشان دادند (05/0>P). افزایش غلظت عصاره و دما سبب افزایش شاخص­های a* و b* و کاهش شاخص رنگ L* شد. درصد چربی و بازده وزن فیله میگو با افزایش غلظت عصاره افزایش معنی­داری پیدا کرد (05/0>P). فیله میگو در دمای 10- درجه سانتی‌گراد و غلظت عصاره 3 درصد بر اساس نتایج شاخص­های کیفی تا روز پانزدهم نگهداری برای مصرف انسان مطلوب بود. با توجه به F-value، در تمامی شاخص­ها، دما در مقایسه با زمان، شاخص­ تاثیرگذارتری بود. فرمول­های پیشنهادی برای هر شاخص­، قادر به بررسی پیشگویی تغییرات کیفی فیله میگوی سفید سرتیز بودند.

کلیدواژه‌ها

موضوعات


Aaslyng D.M., Bejerholm C., Ertbjerg P., Bertram C.H. and Anderson J.H. 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking produce. Food Quality and Preference, 14: 277–288. doi: 10.1016/S0950-293(02)00086-1
Abdolahi-Chelehbary Z., Latifi Y., Mooraki N. and Khoshkhoo Z. 2022. Huso huso fillet preservation with coating contained Spirulina algae extract at 4±1°C. Iranian Journal of Food Science and Technology, 18 (121): 335–348. doi: 10.52547/fsct.18.121.27
Albertos I., Martin-Diana A.B., Buron M. and Rico D. 2019. Development of functional bio-based seaweed (Himanthalia elongate and Palmaria palmata) edible films for extending the shelf-life of fresh fish burgers. Food Packaging and Shelf Life, 22: 1–9 (100382). doi: 10.1016/j.fpsl. 2019.100382
Alishahi A. and Aider M. 2012. Applications of chitosan in the seafood industry and aquaculture: A review. Food Bioprocess Technology, 5: 817–830. doi: 10.1007/s11947-011-0664-x
Alparslan Y. and Baygar T. 2017. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deep-water pink shrimp. Food Bioprocess Technology, 10: 842–853. doi: 10.1007 /s11947-017-1862-y
Amin R.A. 2012. Effect of bio preservation as a modern technology on quality aspects and microbial safety of minced beef. Global Journal of Biotechnology and Biochemistry, 7: 38–49. doi: 10.5829/idosi.gjbb.2012.7.2.64154
AOAC. 2002. Official Methods of Analysis. Association of Official Analytical Chemists, USA.
Arancibia M.Y., Lopez-Caballero M.E., Gomez-Guillen M.C. and Montero P. 2015. Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54: 259–266. doi: 10.1016/j.foodcont.20 15.02.004
Asadi Farsani O., Kordjazi M., Shabanpour B., Ojagh S.M. and Jamshidi A. 2018. The effect of antioxidant properties of brown algae (Iyengaria stellata) extract on the shelf-life and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet nugget during frozen storage (-18°C). Research and Innovation in Food Science and Technology, 7(2): 149–166. doi: 10.22101/JRIF ST.2018.07.17.723
Asik E. and Candogan K. 2014. Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Food Quality, 37: 237–246. doi: 10.1111/jfq.12088
Balti R., Ben M., Mansour N., Zayoud R., Le Balch N., Brodu A., Arhaliass A. and Masse A. 2020. Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage. Food Bioscience, 34: 1–17 (100522). doi: 10.1016/j.fbio.2019. 100522
Carissimi M., Hickmann Flores S. and Rech R. 2018. Effect of microalgae addition on active biodegradable starch film. Algal Research, 32: 201–209. doi: 10.1016/j.algal.2018.04.001
Carpintero M., Marcet I., Rendueles M. and Diaz M. 2023. Algae as an additive to improve the functional and mechanical properties of protein and polysaccharide-based films and coatings. A review of recent studies. Food Packaging and Shelf life, 38: 1–17 (101128). doi: 10.1016/j.fpsl.2023.101128
Chaijan M., Benjakul S., Visessanguan W. and Faustman C.  2005. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 93: 607– 617. doi: 10.1016/j.foodchem.2004.10.035
Charoenphun N., Rajasekaran B., Palanisamy S. and Venkatachalam K. 2023. Impact of longkong pericarp extract on the physicochemical properties of alginate-based edible nanoparticle coatings and quality maintenance of shrimp (Penaeus monodon) during Refrigerated Storage. Foods, 12: 1–19 (1103). doi: 10.3390/foods12051103
Daneshvar Ghorbani M., Hosseini Shekarabi S.P. and Hosseini S.E. 2018. Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydroalcoholic extract on cultured beluga (Huso huso) minced fish during refrigerated storage. Food Microbiology, 1(6): 27–38.
Firestone D. 1998. Official methods and recommended practices of the American Oil Chemists' Society. Champaign: American Oil Chemist Society Press, USA. 1200P.
Jannat-Alipour H.,  Rezaei M., Shabanpour B., Tabarsa M. and Rafipour F. 2019. Addition of seaweed powder and sulphated polysaccharide on shelf-life extension of functional fish surimi restructured product. Journal of Food Science and Technology, 56: 3777–3789. doi: 10.1007/s13197-01 9-03846-y
Kamali M., Shabanpour B., Pourashouri P. and Kordjazi M. 2023. Effect of chitosan-coated Ulva intestinalis sulfated poly-saccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage.  International Journal of Biological Macromolecules, 230: 1–21 (123275). doi: 10.1016/j.ijbiomac.20 23.123275
Kazemi M., Jahanbin K., Ojagh S.M. and Abdollahi M. 2023. Development of antimicrobial gelatin-ulvan-beeswax composite films: Optimization of formulation using mixture design methodology. International Journal of Biological Macromolecules, 231: 1–18 (123384). doi: 10.1016/j.ijbiomac.20 23.123384
Kim J.H., Hong W. and Oh S.W. 2018. Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C. International Journal of Biological Macromolecules, 120: 1468–1473. doi: 10.1016/j.ijbiomac.2018.09.160
Li Y., Yang Z. and Li J. 2017. Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage. Journal of the Science Food and Agriculture, 97: 291–298. doi: 10.1002/jsfa.7730
Maghami M., Motalebi A.A. and Anvar S.A.A. 2019. Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food Science and Nutrition, 7: 3030–3041. doi: 10.1002/fsn3.1161
Mancini R. and Hunt M. 2005. Current   research   in   meat   color. Meat Science, 71(1): 100–121. doi: 10.1016/j.meatsci.2005.03.003
Miraglia D., Castrica M., Esposto S., Roila R., Selvaggini R., Urbani S., Taticchi A., Sordini B., Veneziani G. and Servili M. 2021. Quality evaluation of shrimp (Parapenaeus longirostris) treated with phenolic extract from olive vegetation water during shelf-life, before and after cooking. Foods, 10: 1–15 (2116). doi: 10.3390/foods1 0092116
Moazzeni Jola B. and Roomiani L. 2018. Effect of chitosan extracted from shrimp (Metopenaus affinis) on the shelf-life of grass carp (Ctenopharyngodon idella) fillet in vacuum packaging. Fisheries, 70(3): 295–308. doi: 10.22059/jfishe ries.2018.247778.1007
National standard of Iran- Microbiology. 2008. The practice of using general methods of microbiology experiments (In Persian). Iran Standard and Industrial Research Institute, Iran. Number: 2325.17.
Pabast M., Shariatifar N., Beikzadeh S. and Jahed G. 2018. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control, 91: 85–192. doi: 10.1016/ j.foodcont.2018.03.047
Paterson S., Gomez-Cortes P., Fuente M.A. and Hernandez-Ledesma B. 2023. Bioactivity and digestibility of microalgae Tetraselmis sp. and Nannochloropsis sp. as basis of their potential as novel functional foods. Nutrients, 15(2): 1–23 (477). doi: 10.3390/nu15020477
Patsias A., Chouliara I., Badeka A., Savvaidis I.N. and Kontominas M.G. 2006. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes. Food Microbiology, 23: 423–429. doi: 10.1016/j.fm.2005.08.004
Pearson D. 1976. The Chemical Analysis of Foods. Longman Group Ltd, USA. 575P.
Pratoomthai B., Songtavisin T., Gangnonngiw W. and Wongprasert K. 2018. In vitro inhibitory effect of sulfated galactans isolated from red alga Gracilaria fisheri on melano-genesis in B16F10 melanoma cells. Applied Phycology, 30: 2611–2618. doi: 10.1007/s10811-018-1469-3
Rukunudin H.I., White P.J., Bern C.J. and Bailey T.B. 1998. A modified method for determining free fatty acids from small soybean sample sizes. American Oil Chemists Society, 75: 563–568. doi: 10.1007/s11746-998-0066-z
Shafiei R. and Mostaghim T. 2022. Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/ natamycin containing Spirulina platensis and Chlorella vulgaris microalgae. Food Measurement and Characterization. 16: 145–161. doi: 10.1007/s11694-021-01153-9
Sharifi M. and Roomiani L. 2022. Oxidation control of tuna (Thunnus albacares) liver oil using Nannochloropsis oculata extract by a response surface analysis. Iranian Scientific Fisheries Journal, 31(2): 63–81.