كليدواژه :
ﻓﯿﻠﻪ ﻣﺮغ , ﻧﺎﻧﻮﮐﺎﻣﭙﻮزﯾﺖ , ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ , اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ , ﻋﻤﺮ ﻣﺎﻧﺪﮔﺎري
چكيده فارسي :
در ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ، اﺛﺮ ﻋﺼﺎره ﺟﻠﺒﮏ اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ ﻫﻤﺮاه ﺑﺎ ﭘﻮﺷﺶ ﺧﻮراﮐﯽ ﻣﺮﮐﺐ ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ- ﻧﺎﻧﻮرس ﺑﺮ ﻣﺎﻧﺪﮔﺎري ﻓﯿﻠﻪ ﻣﺮغ ﻧﮕﻬﺪاري ﺷﺪه در ﯾﺨﭽﺎل ﺑﻪ ﻣﺪت 9 روز ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. در اﺑﺘﺪا ﻣﻘﺎدﯾﺮ ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ ﻋﺼﺎره و TBHQ از ﻃﺮﯾﻖ ﻣﻬﺎر رادﯾﮑﺎل آزاد DPPH آن ﺳﻨﺠﯿﺪه ﺷﺪ. ﻣﻘﺎدﯾﺮ ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ در ﻋﺼﺎره اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ 56/45±3/28 ﻣﯿﻠﯽ ﮔﺮم ﮔﺎﻟﯿﮏ اﺳﯿﺪ/ﮔﺮم ﻋﺼﺎره ﺑﻮد و ﻫﻤﭽﻨﯿﻦ اﯾﻦ ﻋﺼﺎره از ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎﻻﯾﯽ ﻧﯿﺰ ﺑﺮﺧﻮردار ﺑﻮد. ﺳﭙﺲ 6 ﺗﯿﻤﺎر ﺷﺎﻣﻞ: 1- ﺷﺎﻫﺪ، 2- ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ2 درﺻﺪ + ﻧﺎﻧﻮ ذرات رس 1درﺻﺪ، 3- ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ2 درﺻﺪ + ﻧﺎﻧﻮ ذرات رس 1درﺻﺪ +ﻋﺼﺎره750ﭘﯽﭘﯽام، 4- ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ2 درﺻﺪ ﻧﺎﻧﻮ ذرات رس 1درﺻﺪ + ﻋﺼﺎره 1000ﭘﯽﭘﯽام، 5- ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ2 درﺻﺪ + ﻧﺎﻧﻮ ذرات رس 1درﺻﺪ + ﻋﺼﺎره 1500 ﭘﯽﭘﯽام، 6- ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ2 درﺻﺪ + ﻧﺎﻧﻮ ذرات رس 1درﺻﺪ +TBHQﺗﻮﻟﯿﺪ ﺷﺪ و ﻧﻤﻮﻧﻪ ﻫﺎي ﺗﯿﻤﺎرﺷﺪه از ﻧﻈﺮ ﻣﺸﺨﺼﺎت ﺷﯿﻤﯿﺎﯾﯽ )ﻣﺠﻤﻮع ﺑﺎزﻫﺎي ازﺗﻪ ﻓﺮار، ﻣﯿﺰان اﺳﯿﺪﻫﺎي ﭼﺮب آزاد، ﻋﺪد ﭘﺮاﮐﺴﯿﺪ و ﻣﯿﺰان ﺗﯿﻮﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ( و ﻣﯿﮑﺮوﺑﯽ )ﺷﻤﺎرش ﺑﺎﮐﺘﺮيﻫﺎي ﮐﻞ و ﺳﺮﻣﺎﮔﺮاﻫﺎ( و ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد، ﺗﯿﻤﺎرﻫﺎي ﺣﺎوي ﻧﺎﻧﻮ ﭘﻮﺷﺶ+ ﻋﺼﺎره ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري ﺳﺒﺐ ﮐﻨﺪ ﺷﺪن ﺗﻐﯿﯿﺮات ﺷﯿﻤﯿﺎﯾﯽ و رﺷﺪ ﺑﺎﮐﺘﺮيﻫﺎ ﻃﯽ دوره ﻧﮕﻬﺪاري ﺷﺪﻧﺪ. ﺑﻬﺘﺮﯾﻦ ﻧﺘﺎﯾﺞ در ﺗﯿﻤﺎر ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ + ﻧﺎﻧﻮ ذرات رس+ ﻋﺼﺎره ppm 1500 در روز 9 ﻧﮕﻬﺪاري ﻣﺸﺎﻫﺪه ﺷﺪ ﮐﻪ ﻣﻘﺪار ﺑﺎزﻫﺎي ازﺗﻪ ﻓﺮار 22/45 ﻣﯿﻠﯽﮔﺮم/ ﺻﺪﮔﺮم ، اﺳﯿﺪﻫﺎي ﭼﺮب آزاد 1/19 درﺻﺪ اوﻟﺌﯿﮏ اﺳﯿﺪ، ﻋﺪد ﭘﺮاﮐﺴﯿﺪ 3/21 ﻣﯿﻠﯽ اﮐﯽ واﻻن/ ﮐﯿﻠﻮﮔﺮم ﭼﺮﺑﯽ و ﺗﯿﻮﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ 1/78 ﻣﯿﻠﯽﮔﺮم ﻣﺎﻟﻮن دي آﻟﺪﺋﯿﺪ/ ﮐﯿﻠﻮﮔﺮم ﭼﺮﺑﯽ ﺑﻮد. ﻫﻤﭽﻨﯿﻦ اﯾﻦ ﺗﯿﻤﺎر اﺧﺘﻼف ﻣﻌﻨﯽ داري ﺑﺎ ﺗﯿﻤﺎر ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ ﻧﺎﻧﻮ ذرات رس+TBHQ ﻧﺪاﺷﺖ و ﺗﻨﻬﺎ اﯾﻦ دو ﺗﯿﻤﺎر ﺗﺎ اﻧﺘﻬﺎي دوره ﻧﮕﻬﺪاري از ﺷﺎﺧﺺ ﻫﺎي ﻣﯿﮑﺮوﺑﯽ، ﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﻗﺎﺑﻞ ﻗﺒﻮﻟﯽ ﺑﺮﺧﻮردار ﺑﻮد. در ﻣﺠﻤﻮع ﭘﻮﺷﺶ ﻧﺎﻧﻮ ﻣﺮﮐﺐ ﺑﻪ ﻫﻤﺮاه ﻋﺼﺎره ﺟﻠﺒﮏ ﻣﯽ ﺗﻮاﻧﺪ ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ آﻧﺘﯽ اﮐﺴﯿﺪان ﺳﻨﺘﺰي TBHQ ﻣﻮﺟﺐ ﺣﻔﻆ ﺷﺎﺧﺺ ﮐﯿﻔﯽ و اﻓﺰاﯾﺶ ﻣﺎﻧﺪﮔﺎري ﻓﯿﻠﻪ ﻣﺮغ در ﻃﻮل ﻧﮕﻬﺪاري در ﯾﺨﭽﺎل ﺷﻮد.
چكيده لاتين :
In the present study, the effect of Spirulina platalsis alga extract with carboxymethyl cellulose-nanoclay composite coating on shelf life of refrigerated chicken fillet for 9 days was investigated. Initially, the levels of phenolic compounds and antioxidant activity of different concentrations of extract and TBHQ were measured by free radical DPPH inhibition were mesured. The amount of phenolic compounds in the extract of Spirulina platnissis was 56.45 ± 3. 28 mg galacic acid / g extract , and the extract also had high antioxidant activity. Then 6 treatment, including, 1: control treatments (chicken fillet without coating), 2: carboxymethyl cellulose2% + clay nanoparticles1%, 3: carboxymethyl cellulose2% + clay nanoparticles1%+ extract 750 ppm, 4: carboxymethyl cellulose2% + clay nanoparticles1% + extract 1000 ppm, 5: carboxymethyl cellulose2% + clay nanoparticles1%+ extract 1500 ppm, 6: carboxymethyl cellulose2% + clay nanoparticles1%+ TBHQ were produced, The treated samples were chemically analyzed (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), total volatile base nitrogen (TVB-N) and microbial (total viable counts (TVC) and total psychrotrophic counts (TPC) and also sensory evaluation were investigated. According to the results of treatments containing extracts were significantly reduced chemical changes and delaying the growth of bacteria during storage In sum, the best results were observed in carboxymethyl cellulose + clay nanoparticles + extract 1500 ppm, On day 9 of storage, TVB-N 22.45 mg/100g, FFA 1.19 % oleic acid, PV 3.21 mqe/kg oil, TBA 1.78 MDA/kg meat. which showed no significant difference with treatment of carboxymethylcellulose + clay nanoclay + TBHQ, and only the two treatments until the end of the maintenance period had acceptable microbial, chemical and sensory indices. carboxymethyl cellulose treatment + clay nanoparticles extract, it can maintain the good qualitative characteristics and increase the shelf life of chicken fillet during storage in the refrigerator as a substitute for synthetic antioxidant TBHQ.
