ارزیابی تاثیرات پوشش های خوراکی آلژینات سدیم و پروتئین آب پنیر حاوی باکتری‌های لاکتیکی pediococcus acidilactici و lactobacillus plantarum روی شاخص های فیزیکی فیله ماهی قزل‌آلای رنگین‌کمان (oncorhynchus mykiss)

اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﺮای ﻣﻄﺎﻟﻌﻪ اﺛﺮ اﺳﺘﻔﺎده از ﭘﻮﺷﺶ ﻫﺎی ﺧﻮراﮐﯽ آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ و ﭘﺮوﺗﺌﯿﻦ آب ﭘﻨﯿﺮ ﺣﺎوی ﺑﺎﮐﺘﺮی ﻫﺎی ﻻﮐﺘﯿﮑﯽ pediococcus acidilactici و lactobacillus plantarum ﺑﺮای اﻓﺰاﯾﺶ ﻧﮕﻬﺪاری ﻓﯿﻠﻪ ی ﻣﺎﻫﯽ ﻗﺰل آﻻی رﻧﮕﯿﻦ ﮐﻤﺎن (oncorhynchus mykiss) در دﻣﺎی ﯾﺨﭽﺎل و ارزﯾﺎﺑﯽ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﯽ ﻓﯿﻠﻪ اﻧﺠﺎم ﺷﺪ. ﺑﺪﯾﻦ ﺗﺮﺗﯿﺐ، ﺷﺎﺧﺺ ﻫﺎی ﻓﯿﺰﯾﮑﯽ ﻣﺎﻧﻨﺪ رﻧﮓ و ﺑﺎﻓﺖ ﻓﯿﻠﻪ ﻫﺎ در ﻓﺎﺻﻠﻪ زﻣﺎﻧﯽ ﺻﻔﺮ، 7، 14و 21 روز ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﺑﺮ اﺳﺎس ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه ﺷﺎﺧﺺ رﻧﮓ ( *l*, a*, b) و ﺷﺎﺧﺺ ﺑﺎﻓﺖ (ﻧﯿﺮوی ﻧﻔﻮذ، ﻋﻤﻖ ﻧﻔﻮذ و اﺳﺘﺤﮑﺎم ﺑﺎﻓﺖ) در ﻓﯿﻠﻪ ﻫﺎی ﺗﯿﻤﺎر ﺷﺪه ﻧﺴﺒﺖ ﺑﻪ ﺗﯿﻤﺎر ﺷﺎﻫﺪ از ﺷﺮاﯾﻂ ﺑﻬﺘﺮی ﺑﺮﺧﻮردار ﺑﻮده اﺳﺖ. ﺑﻪ ﻋﺒﺎرت دﯾﮕﺮ، اﺳﺘﻔﺎده از ﭘﻮﺷﺶ ﺣﺎوی ﺑﺎﮐﺘﺮی ﻫﺎی ﻻﮐﺘﯿﮑﯽ ﺑﺎﻋﺚ ﮔﺮدﯾﺪ در روز 21 ﺷﺎﺧﺺ ﻗﺮﻣﺰی ﻓﯿﻠﻪ اﻓﺰاﯾﺶ ﯾﺎﻓﺘﻪ و ﺷﺎﺧﺺ زردی ﮐﺎﻫﺶ ﯾﺎﺑﺪ. در ﺧﺼﻮص ﺷﺎﺧﺺ ﻫﺎی ﺑﺎﻓﺖ ﻣﺎﻧﻨﺪ ﻧﯿﺮو، ﻋﻤﻖ ﻧﻔﻮذ و اﺳﺘﺤﮑﺎم ﻧﯿﺰ اﺳﺘﻔﺎده از ﭘﻮﺷﺶ ﺣﺎوی ﺑﺎﮐﺘﺮی ﻫﺎی ﻻﮐﺘﯿﮑﯽ در درﺻﺪﻫﺎی ﺑﺎﻻﺗﺮ آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ و ﭘﺮوﺗﺌﯿﻦ آب ﭘﻨﯿﺮ ﻣﻨﺠﺮ ﺑﻪ ﺣﻔﻆ ﺑﻬﺘﺮ ﮐﯿﻔﯿﺖ ﺑﺎﻓﺖ ﻓﯿﻠﻪ ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﯾﺮ ﺗﯿﻤﺎرﻫﺎ ﮔﺮدﯾﺪ.

Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss)

This research carried out to study the effects of probiotic coating alginate and whey protein with Pediococcus acidilactici and Lactobacillus plantarum to increase the storage of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature and to evaluate the physical characteristics of the fillets. Thus, the physical parameters such as color and texture of fillets were investigated at 0, 7, 14 and 21 days. Results showed that, the color index (L*, a*, b*) and texture index (hardness cycle, deformation at hardness, and firmness) in treated fillets were better than control. In other words, the use of probiotic coating caused a decrease in the index of redness of the fillet on the 21st day; on the other hand, the yellowness index was lesser. In terms of texture indices such as hardness cycle, deformation at hardness, and firmness, using probiotic coatings in higher percentages of alginates and whey protein resulted in better preservation of fillet tissue quality than other treatments.