تاثیر فیلم کیتوزان-ژلاتین همراه با عصاره پوست انار بر خصوصیات کیفی ماهی شوریده بلانگر (Johnius belangerii) نگهداری شده در دمای 4 درجه سانتی‌گراد

نوع مقاله : مقاله کامل

نویسندگان

1 دانشجوی کارشناسی ارشد رشته شیلات گرایش فرآوری محصولات شیلاتی، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.

2 استادیار گروه شیلات، دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.

چکیده

استفاده از فیلم‌‌های خوراکی زیست-کافت از روش‌‌هایی می‌‌باشد که طی سالیان اخیر مورد توجه فراوان قرار گرفته است. قابلیت تشکیل فیلم و خواص حفاظتی ژلاتین و کیتوزان موجب شده که به عنوان فیلم‌‌های ضدمیکروبی و آنتی‌‌اکسیدانی مورد استفاده قرار بگیرند. در مطالعه حاضر، تأثیر فیلم (مخلوط و دولایه) تهیه شده از کیتوزان (1 درصد وزنی/ حجمی) و ژلاتین (3 درصد وزنی/ حجمی) به همراه عصاره پوست انار در نگهداری فیله ماهی شوریده بلانگر در دمای 1 ± 4 درجه سانتی‌گراد یخچال (به مدت 16 روز) مورد بررسی قرار گرفت. 5 تیمار شامل تیمار 1: نمونه شاهد، تیمار2: فیلم مخلوط، تیمار3: فیلم دولایه، تیمار 4: فیلم مخلوط با عصاره پوست انار و تیمار 5: فیلم دو لایه با عصاره پوست انار بسته‌‌بندی شدند. آزمون‌‌های میکروبی (بار باکتریایی کل و سرمادوست) بیانگر تأثیر ضدمیکروبی فیلم‌‌های کیتوزان‌‌-ژلاتین با و بدون عصاره پوست انار بود (05/0>p) اما بین خاصیت ضدمیکروبی انواع مخلوط و دولایه تفاوت معنی‌‌داری وجود نداشت (05/0<p). بار باکتری انتروباکتریاسه فیله پیچیده شده در فیلم کیتوزان-ژلاتین با عصاره پوست انار به طور معنی‌‌داری کمتر از دیگر نمونه‌‌ها بود. آزمون‌‌های شاخص اکسیداسیون چربی (تیوباربیتوریک اسید، اسید چرب آزاد) نیز حاکی از کمتر بودن میزان اکسیداسیون در نمونه‌‌های دارای فیلم کیتوزان-ژلاتین نسبت به نمونه شاهد بود. بنابراین، کیتوزان-ژلاتین به عنوان فیلم خوراکی (مخلوط و دولایه)، ماندگاری فیله Johnius belangerii طی نگهداری در یخچال (1±4 درجه سانتی‌گراد) را افزایش می دهد. بهترین روش پوشش فیله استفاده از فیلم کیتوزان-ژلاتین با عصاره پوست انار بود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of chitosan-gelatin film combined with pomegranate peel extract on quality properties of Belanger's croaker Johnius belangerii stored at 4 ºC

نویسندگان [English]

  • J. Saki 1
  • Khodanazary A. 2
  • S.M. Hosseini 2
1 Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran.
2 Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran.
چکیده [English]

Interest in biodegradable films has been intensified in recent years. Chitosan and gelatin are biopolymers with preservative effects film forming ability to form antimicrobial and antioxidant films. In the current study, the effect of chitosan (1% w/v) and gelatin (3% w/v) film (composite and bilayer) incorporated with pomegranate peel extract was investigated on the storage of Belanger's croaker fillet in refrigerator (4±1°C) for 16 days. 5 treatment were packed including 1: control sample, 2: composite film, 3: bi-layer film, 4: composite film with pomegranate peel extract, 5: bi-layer film with pomegranate peel extract. Bacterial experiments (total count and pscychrotrophic bacteria) showed the anti bacacterial effect of chitosan-gelatin coating and film with or without pomegranate peel extract (p<0.05) but there was no significant difference between composite and bilayer (p>0.05). The count of Enterobacteriaceae bacteria of chitosan-gelatin film with pomegranate peel extract was lower than other samples. Lipid oxidation value experiments (thiobarbituric acid and free fatty acid values) showed lower oxidation value in film wrapped fillets in comparison with control sample. Thus, chitosan-gelatin as edible film (composite and bilayer) would enhance shelf life of Johnius belangerii fillet during refrigerated (4 ± 1°C) storage. The best of packaging method was the using of chitosan-gelatin film with pomegranate peel extract.

کلیدواژه‌ها [English]

  • Johnius belangerii
  • Bi-layer
  • Composite
  • Shelf life
1- Ojagh, S.M. 2010. Effect of chitosan coating enriched with cinnamon essential oil on shelf life and quality of refrigerated rainbow trout (Oncorhynchus mykiss) fillet. A thesis presented for Ph.D degree. Faculty of Natural Resources and Marine Sciences. Tarbiat Modares University. 105 pages.
2- Akhtar, S., T. Ismail, D. Fraternale and P. Sestili. 2015. Pomegranate peel and peel extracts: chemistry and food features. Food Chemistry 174: 417-425.
3- Alsaggaf, M.S., S.H. Moussa and A.A. Tayel. 2017. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement if Nile tilapia fillets. International Journal of Biological Macromolecules 99: 499-505.
4- Arvanitoyannis, I.S., A. Nakayama and S. Aiba.1998. Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties. Carbohydrate polymers 37: 371–382.
5- Aubourg, S. P., A. Rodríguez and J. Gallardo. 2005. Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation. European Journal of Lipid Science and Technology 107: 316–323.
6- Devatkal S.K, P. Jaiswal, S.N. Jha, R. Bharadwaj, and K.N. Viswas. 2013. Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat. Journal of Food Science and Technology 50:555-560.
7- Falguera, V., J.P. Quintero, A. Jimenez, J.A. Munoz and A. Ibarz. 2011. Edible films and coatings: structures, active functions and trends in their use. Trends in food science and technology 22: 292-303.
8- Fan, W., J. Sun, Y. Chen, J. Qiu, Y. Zhang and Y. Chi. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115: 66–70.
9- Fernandez-Saiz, P., J.M. Lagaron and M.J. Ocio. 2009. Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area. Food Hydrocolloids 23: 913–921.
10- Gomez-Estaca, J., A. Lopez de Lacey, M.E. Lopez-Caballero, M.C. Gomez-Guillen and P. Montero. 2010. Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology 27: 889-896.
11- Goulas, A.E. and M.G. Kontominas. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chemistry 93: 511–520.
12- Hayrapetyan, H., W.C. Hazeleger and R.R Beumer. 2012. Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat pate at different temperatures. Food Control 23: 66-72.
13- Jeon, C.O., Y.V.A. Kamil and F. Shahidi. 2002. Chitosan as an edible invisible film for quality preservation of Herring and Atlantic Cod. Journal of Agricultural and Food Chemistry 50: 5167-5178.
14- Kilincceker, O., I.S. Dogan and E. Kucukoner. 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology 42: 868–873.
15- Li, J., X. He, M. Li, W. Zhao, L. Liu and X. Kong. 2015. Chemical fingerprint and quantitative analysis for quality control of polyphenols extracted from pomegranate peel by HPLC. Food Chemistry 176: 7-11.
16- Lopez-Caballero, M.E., M.C. Gomez-Guillen, M. Pérez-Mateos and P. Montero. 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids 19: 303–311.
17- Martucci, J.F. and R.A Ruseckaite. 2010. Biodegradable three-layer film derived from bovine gelatin. Journal of Food Engineering 99: 377–383.
18- Mohan, C.O., C.N. Ravishankar, K.V. Lalitha and T.K. Srinivasa Gopal. 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids 26: 167–174.
19- Mohebi, E., and Y. Shahbazi. 2017. Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT-Food Science and Technology 76: 108-116.
20- No, H.K., S.P. Meyers, W. Prnyawiwatkul and Z. Xu. 2007. Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science 72: R87- R100.
21- Nowzari, F., B. Shábanpour and S.M. Ojagh. 2013. Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry 141: 1667-1672.‏
22- Ojagh, S.M., M. Rezaei, S.H. Razavi and S.M.H. Hosseini. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120: 193-198.
23- Pereda, M., A.G. Ponce, N.E. Marcovich, R.A. Ruseckaite and J.F. Martucci. 2011. Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids 25: 1372-1381.
24- Rivero, S., M.A. Garcia and A. Pinotti. 2009. Composite and bi-layer films based on gelatin and chitosan. Food Engineering 9: 531–539.
25- Sallam, K.I. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18: 566–575.
26- Shakila, R., G. Jeyasekaran, S. Vijayalakshmi. 2005. Effect of vacuum packaging on the quality characterristics of seer fish (Scomberomorus commersonii) chunks during refrigerated storage. Journal of Food Science and Technology 42:438-443.
27- Siripatrawan, U., and S. Noipha. 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids 27: 102-108.
28- Suvanich, V., M.L. Jahncke and D.L. Marshall. 2000. Changes selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. Food Science 65: 24-29.
29- Woyewoda, A.D., S.J. Shaw, P.J. Ke and B.G. Burns. 1986. Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fish and Aquatic Science 1448.
30- Yuan, G., H. Lv, W. Tang, X. Zhang and H. Sun. 2016. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 59: 818-823.‏
31- Zarei, M., Z. Ramezani, S. Ein‐Tavasoly and M. Chadorbaf. 2015. Coating effects of orange and pomegranate peel extracts combined with chitosan nanoparticles on the quality of refrigerated silver carp fillets. Journal of Food Processing and Preservation 39: 2180-2187.