پژوهش و نوآوری در علوم و صنایع غذایی
بررسی ویژگی‌های فیلم صمغ دانۀ ریحان غنی‌شده با عصارۀ خوشاریزه و اثر نگهدارندۀ آن بر کیفیت ماهی کپور نقره‌ای
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
گروه علوم و مهندسی صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
چکیده
این پژوهش با هدف بررسی پتانسیل افزایش ماندگاری فیله‌های کپور نقره‌ای با استفاده از فیلم صمغ دانۀ ریحان غنی‌شده با غلظت‌های مختلف (۰، 0/5، ۱، 1/5، و ۲ درصد/مادۀ خشک) عصارۀ خوشاریزه (EPE) در یک دورۀ نگهداری ۱۶ روزه انجام شد. هریک از ویژگی‌های فیلم‌های صمغ دانۀ ریحان غنی‌شده توسط EPE روند خاصی را دنبال می‌کند. نتایج نشان داد با افزایش EPE، ضخامت لایه، طول تا نقطۀ گسیختگی و فعالیت آنتی‌اکسیدانی فیلم افزایش یافت. بااین‌حال، فیلم با بالاترین غلظت EPE کمترین حلالیت (۱۹ درصد) و استحکام کششی (۱۵ مگاپاسکال) را داشت. به‌طورکلی فیلم حاوی ۲ درصد EPE ویژگی‌های فیزیکی و شیمیایی قابل‌قبولی را ارائه داد و برای بسته‌بندی استفاده شد (فیلم بهینه). فیله‌های پوشش‌داده‌شده توسط فیلم بهینه در روز 16 انبارش مقدار TVB-N کمتری (۳۶ میلی‌گرم نیتروژن/100 گرم گوشت) در مقایسه با فیلم غنی‌نشده (60 میلی‌گرم نیتروژن/100 گرم گوشت) و همچنین نمونۀ شاهد (۶۵ میلی‌گرم نیتروژن/100 گرم گوشت) داشتند. نمونۀ فیلۀ پوشش‌داده‌شده توسط فیلم صمغ دانۀ ریحان غنی‌شده با غلظت ۲ درصد EPE در مقایسه با نمونۀ فیلم دانۀ ریحان بدون عصاره و نمونۀ شاهد دارای pH و شاخص اسید تیوباربیتوریک، شاخص پراکسید و بار میکروبی کمتری پس از ۱۶ روز نگهداری بود. نتایج به‌دست‌آمده، تشویق به استفاده از فیلم مبتنی بر صمغ دانۀ ریحان حاوی EPE را در سیستم‌های بسته‌بندی فعال مواد غذایی نمود که می‌تواند ماندگاری فیله‌های کپور نقره‌ای را افزایش دهد.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 4
بهمن 1401صفحه 397-414
- تاریخ دریافت: 02 اسفند 1400
- تاریخ بازنگری: 24 مرداد 1401
- تاریخ پذیرش: 26 مرداد 1401
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