نگهداری فیله ی فیل ماهی با پوشش حاوی عصاره جلبک Spirulinaدردمای 1±4 درجه ی سانتیگراد

ﻣﺎﻫﻰ ﻳﻜﻰ از ﻣﻨﺎﺑﻊ ﻣﻬﻢ و ﺑﺎ ارزش ﭘﺮوﺗﺌﻴﻦ، ﭼﺮﺑﻰ و اﻧﺮژی ﺑﻪ ﺷﻤﺎر می‌‌آﻳﺪ وﻟﻰ ﺑﺴﻴﺎر ﻓﺴﺎدﭘﺬﻳﺮ اﺳﺖ و ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﻳﺮ ﻏﺬاﻫﺎی ﮔﻮﺷﺘﻰ سریع‌تر ﻓﺎﺳﺪ می‌شود. ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺑﻪ ﻣﻨﻈﻮر ﺑﺮرﺳﻰ تاثیر ﭘﻮﺷﺶ ﻛﻴﺘﻮزان ﺣﺎوی ﻋﺼﺎره‌ی ﺟﻠﺒﻚ spirulina ﺑﺮ ﺣﻔﻆ ﻛﻴﻔﻴﺖ ﻓﻴﻠﻪ ﺗﺎزه ﻣﺎﻫﻰ huso huso در زﻣﺎن ﻧﮕﻬﺪاری در ﻳﺨﭽﺎل اﻧﺠﺎم ﺷﺪ. ﻓﻴﻠﻪ‌ﻫﺎی ﺗﺎزه ﻣﺎﻫﻰ ﺑﺎ ﻣﺤﻠﻮل ﻛﻴﺘﻮزان (١ درﺻﺪ) ﺣﺎوی ١ درﺻﺪ ﻋﺼﺎره ﺟﻠﺒﻚ، ﺗﻴﻤﺎر ﺷﺪه و در ﻳﺨﭽﺎل ذﺧﻴﺮه ﺷﺪﻧﺪ. آزﻣﺎﻳﺸﺎت ﻣﻴﻜﺮوﺑﻰ و ﺷﻴﻤﻴﺎﻳﻰ ﺷﺎﻣﻞ ﺑﺎر ﻛﻞ ﺑﺎﻛﺘﺮﻳﺎﻳﻰ و ﺑﺎﻛﺘﺮی‌ﻫﺎی ﺳﺮﻣﺎدوﺳﺖ، ph، tba و ﻫﻤﭽﻨﻴﻦ ارزﻳﺎﺑﻰ ﺣﺴﻰ ﺑﻪ ﺻﻮرت دوره‌ای ﺑﺮای ﻫﻤﻪ ﻧﻤﻮﻧﻪ‌ﻫﺎ اﻧﺠﺎم ﺷﺪ و ﺑﺮای عصاره‌ی ﺟﻠﺒﻚ dpph اﻧﺪازه ﮔﻴﺮی ﺷﺪ. ﺑﺮای ﻧﻤﻮﻧﻪ‌ﻫﺎی دارای ﭘﻮﺷﺶ ﺣﺎوی ﻋﺼﺎره‌ی ﺟﻠﺒﻚ، ﻣﻴﺰان ﺑﺎر ﺑﺎﻛﺘﺮﻳﺎﻳﻰ ﻛﻞ cfu/ml 10^6×2.56 بود و در روز ﭘﻨﺞ ﻫﻨﻮز در داﻣﻨﻪ ﻗﺎﺑﻞ ﻗﺒﻮل ﺑﺮای ﻣﺼﺎرف اﻧﺴﺎﻧﻰ ﻗﺮار داﺷﺖ وﻟﻰ در نمونه‌های ﺷﺎﻫﺪ cfu/ml 10^7×3.81 در روز ﭘﻨﺞ ﺑﻮد ﻛﻪ ﻓﺮاﺗﺮ از ﺣﺪ ﻣﺠﺎز می‌ﺑﺎﺷﺪ. ﻣﻘﺎدﻳﺮ ﺑﺎﻛﺘﺮیﻫﺎی ﺳﺮﻣﺎدوﺳﺖ ﺑﺮای ﺗﻴﻤﺎر ﺷﺎﻫﺪ ﺑﻪ ﺻﻮرت ﻣﻌﻨﻰ داری اﻓﺰاﻳﺶ ﺑﻴﺸﺘﺮی ﻧﺴﺒﺖ ﺑﻪ ﺗﻴﻤﺎر دارای ﭘﻮﺷﺶ ﻛﻴﺘﻮزان ﺣﺎوی ﻋﺼﺎره داﺷﺖ و ﻣﻘﺎدﻳﺮ tba در فیله‌های ﺷﺎﻫﺪ از ﺗﻴﻤﺎر اول ﺑﻪ ﻃﻮر ﻣﻌﻨﻰ داری ﺑﻴﺸﺘﺮ ﺑﻮد در ﺻﻮرﺗﻰ ﻛﻪ ﻣﻘﺎدﻳﺮ ph در ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺗﻴﻤﺎر ﺷﺪه، اﻓﺰاﻳﺶ ﻣﻌﻨﻰ دار ﻧﺪاﺷﺖ. اﻳﻦ ﺑﺮرﺳﻰ ﻧﺸﺎن داد ﻛﻪ ﺑﺎ اﺳﺘﻔﺎده از ﭘﻮﺷﺶ ﻛﻴﺘﻮزان ﺣﺎوی ﻋﺼﺎره ﺟﻠﺒﻚ می‌ﺗﻮان از رﺷﺪ ﺑﺎﻛﺘﺮیﻫﺎ در ﻓﻴﻠﻪﻫﺎی ﺗﺎزه ﻣﺎﻫﻰ ﺟﻠﻮﮔﻴﺮی ﻛﺮده و وﻳﮋﮔﻰﻫﺎی ﺣﺴﻰ آن ﺷﺎﻣﻞ ﺑﺎﻓﺖ، ﺑﻮ، رﻧﮓ و ﭘﺬﻳﺮش ﻛﻠﻰ را ﻧﻴﺰ ﺗﺎ ﺣﺪود زﻳﺎدی ﺣﻔﻆ ﻛﺮده و ﻣﻮﺟﺐ اﻓﺰاﻳﺶ دوره ﻧﮕﻬﺪاری ﻣﺎﻫﻰ در ﻳﺨﭽﺎل ﺷﺪ.

Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ±1°C

Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina algae chitosan coating on maintaining the quality of Huso huso fresh fillet during storage in refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae containing coatings, the total bacterial load was 2.56 ×106 cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81 ×107 cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.