تاثير عصاره آزاد و انكپسوله رازيانه (Foeniculum vulgare) بر رفتار استافيلوكوكوس اورئوس و برخي پارامترهاي ميكروبي و شيميايي در فيله ماهي قزل آلاي رنگين كمان (Oncorhynchus mykiss) نگهداري شده در 4 درجه سانتي گراد

Effect of free and nanoencapsulated extract of Foeniculum vulgare on behavior of Staphylococcus aureus and microbial and chemical changes of rainbow trout (Oncorhynchus mykiss) fillet during storage in 4˚C

ﺷﺪ ﻣﯿﮑﺮوﺑﯽ و اﮐﺴﯿﺪاﺳﯿﻮن ﻟﯿﭙﯿﺪﻫﺎ ﯾﮑﯽ از دﻻﯾﻞ اﺻﻠﯽ ﻓﺴﺎد ﮔﻮﺷﺖ و ﻓﺮآوردهﻫﺎي ﮔﻮﺷﺘﯽ اﺳﺖ ﮐﻪ ﺗﻐﯿﯿﺮات ﻧﺎﻣﻄﻠﻮﺑﯽ در اﯾﻦ ﻓﺮآوردهﻫﺎ اﯾﺠﺎد ﻣﯽ ﮐﻨﺪ و در ﻧﺘﯿﺠﻪ، ﺑﺎﻋﺚ ﺑﺮوز ﻣﺴﻤﻮﻣﯿﺖﻫﺎي ﻏﺬاﯾﯽ و ﻣﺮگ وﻣﯿﺮ ﻣﺼﺮف ﮐﻨﻨﺪﮔﺎن و ﻫﻤﭽﻨﯿﻦ اﯾﺠﺎد ﺧﺴﺎرتﻫﺎي ﻗﺎﺑﻞ ﻣﻼﺣﻈﻪ اﻗﺘﺼﺎدي ﻣﯽﺷﻮد. ﺑﻪ ﻣﻨﻈﻮر ارزﯾﺎﺑﯽ رﻓﺘﺎر ﺑﺎﮐﺘﺮي اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس )ﻋﺎﻣﻞ ﻣﺴﻤﻮﻣﯿﺖ ﻏﺬاﯾﯽ( و ﺳﻨﺠﺶ ﺑﺮﺧﯽ از ﭘﺎراﻣﺘﺮﻫﺎي ﻣﯿﮑﺮوﺑﯽ و ﺷﯿﻤﯿﺎﯾﯽ، ﻓﯿﻠﻪ ﻣﺎﻫﯽ ﻗﺰلآﻻي رﻧﮕﯿﻦ ﮐﻤﺎن آﻏﺸﺘﻪ ﺑﻪ اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس در ﻣﻌﺮض ﭘﻠﯽ ﻓﻨﻮلﻫﺎي ﻋﺼﺎره رازﯾﺎﻧﻪ )ﺑﻪ ﻓﺮم آزاد و اﻧﮑﭙﺴﻮﻟﻪ( در دو ﻏﻠﻈﺖ )0/1، 0/3 درﺻﺪ( ﻗﺮار ﮔﺮﻓﺘﻪ و در دﻣﺎي ﯾﺨﭽﺎل ﺑﻪ ﻣﺪت 15 روز ﻧﮕﻬﺪاري ﺷﺪﻧﺪ. ﻋﻮاﻣﻞ ﺷﯿﻤﯿﺎﯾﯽ و ﻣﯿﮑﺮوﺑﯽ ﻣﻮرد ﺑﺮرﺳﯽ ﺷﺎﻣﻞ ﺷﺎﺧﺺ ﭘﺮاﮐﺴﯿﺪ، ﺷﻤﺎرش ﮐﻠﯽ ﺑﺎﮐﺘﺮي ﻫﺎ، ﺷﻤﺎرش ﺑﺎﮐﺘﺮيﻫﺎي ﺳﺮﻣﺎدوﺳﺖ و ﺷﻤﺎرش ﺑﺎﮐﺘﺮي اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس ﺑﻮدﻧﺪ. ﻧﺘﺎﯾﺞ ﺑﺮرﺳﯽ ﻋﻮاﻣﻞ ﺷﯿﻤﯿﺎﯾﯽ و ﻣﯿﮑﺮوﺑﯽ ﻧﺸﺎندﻫﻨﺪه اﺧﺘﻼف ﻣﻌﻨﯽدار ﺑﯿﻦ ﺗﯿﻤﺎرﻫﺎي ﻋﺼﺎره آزاد و اﻧﮑﭙﺴﻮﻟﻪ رازﯾﺎﻧﻪ ﺑﻮد )0/05

Microbial growth and lipid oxidation, as a major source of meat and meat products spoilage, results in undesirable changes and thus leads to food poisoning, human mortality and also considerable economic losses. In order to evaluate the behavior of Staphylococcus aureus (cusative agents of food poisoning) in the polyphenols presence of natural preservative (free extract and nano-encapsulation of Foeniculum vulgare) in the concentration of (0.1 and 0.3 %) the rainbow trout (Oncorhynchus mykiss) fillets were preserved for 15 days at refrigerator temperature. and some chemical parameters such as Peroxide Value and microbial parameters such as Total count, Psychrotrophic Count and Staph aureus bacteria count was stemated. Results showed that there was significant differences between free extract and nano-encapsulated treatments (P<0/05) and it revealed that the nano-encapsulation of F.vulgare, especially at high concentrations was more effective than conventional form that leading to a slower rate of growth of S.aureus number in rainbow trou fillets. So, using of the nano-encapsulated form of F.vulgare, especially, in concentration of %0.3, as natural preservative, was recommended in rainbow trou fillet.