پژوهش و نوآوری در علوم و صنایع غذایی
اثر ژلاتین و نانولیپوزوم اسانس لیموترش ایرانی (Citrus latifolia) بر ویژگی‌های کیفی سوریمی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
2 گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
چکیده
در مطالعۀ حاضر تأثیر ژلاتین با نانولیپوزوم اسانس لیموترش ایرانی بر ویژگی‌های میکروبی و شیمیایی سوریمی کپور نقره‌ای به مدت 15 روز در دمای یخچال موردبررسی قرار گرفت. تیمارهای موردبررسی شامل سوریمی حاوی نانولیپوزوم اسانس لیموترش بدون ژلاتین (تیمار 1)، نانولیپوزوم اسانس لیموترش به‌همراه 3 درصد (تیمار 2)، 4 درصد (تیمار 3) و 5 درصد ژلاتین (تیمار 4) بودند که در روزهای صفر، 3، 6، 9، 12 و 15 موردبررسی قرار گرفتند. نتایج نشان داد که در آنالیز اسانس لیموترش، لیمونن با 38/7 درصد، ترکیب غالب بود. تیمارهای سوریمی نانولیپوزوم اسانس لیموترش ایرانی در ترکیب با ژلاتین نسبت به تیمار 1، سبب کاهش معنی‌دار پراکسید (PV)، بازهای نیتروژنی فرار (TVB-N)، تیوباربیتوریک اسید (TBA) و اسیدهای چرب آزاد (FFA) شدند (0/05>P). شمارش باکتری‌های هوازی کل در تیمار فاقد ژلاتین در روز 12 به 7/04 لگاریتم واحد تشکیل‌دهندۀ کُلنی بر 100 گرم رسید که از حد مجاز تعیین‌شده عبور کرد، اما در تیمارهای دارای ژلاتین تا روز 12 (محدودۀ بین 6/76-6/46 لگاریتم واحد تشکیل‌دهندۀ کُلنی بر 100 گرم) در حد مجاز قرار داشت. درمورد پارامترهای حسی، روند کاهش کیفیت با افزایش زمان نگهداری در هر 4 تیمار قابل مشاهده بود، اما پارامتر رنگ، بو و طعم تیمارهای نانولیپوزوم اسانس لیموترش ایرانی دارای ژلاتین با یکدیگر اختلاف معنی‌داری نداشتند (0/0/5<P). نتایج نشان داد که تیمار سوریمی حاوی نانولیپوزوم اسانس لیموترش به‌همراه 5 درصد ژلاتین، 6 روز ماندگاری سوریمی را در مقایسه با تیمار نانولیپوزوم اسانس لیموترش بدون ژلاتین افزایش داد.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 2
شهریور 1402صفحه 215-230
- تاریخ دریافت: 10 آذر 1401
- تاریخ بازنگری: 04 اسفند 1401
- تاریخ پذیرش: 09 اسفند 1401
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