مطالعه تاثیر غلظت های مختلف ژل آلوئه ورا بر شاخص های حسی، میکروبی و شیمیایی ماهی سی باس آﺳﯿﺎﯾﯽ ))lates calcarife (bloch,1790 ( ﻃﯽ دوره ی ﻧﮕﻬﺪاری در ﯾﺨﭽﺎل

ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺑﻪ ﻣﻨﻈﻮر ﺑﺮرﺳﯽ ﺗﺎﺛﯿﺮ ﭘﻮﺷﺶ ژل آﻟﻮﺋﻪ ورا aloe barbadensis miller ﺑﺎ ﻏﻠﻈﺖ ﻫﺎی ﻣﺨﺘﻠﻒ ﺑﺮ ﺣﻔﻆ ﮐﯿﻔﯿﺖ و ﻣﺎﻧﺪﮔﺎری ﻓﯿﻠﻪ ﺗﺎزه ﻣﺎﻫﯽ ﺳﯽ ﺑﺎس آﺳﯿﺎﯾﯽ lates calcarifer ﻃﯽ ﻧﮕﻬﺪاری در ﯾﺨﭽﺎل cº 4 اﻧﺠﺎم ﺷﺪ. ﺗﯿﻤﺎرﻫﺎ ﺷﺎﻣﻞ ﻓﯿﻠﻪ ﻫﺎی ﺗﺎزه ﻣﺎﻫﯽ ﺳﯽ ﺑﺎس ﭘﻮﺷﺶ دﻫﯽ ﺷﺪه ﺑﺎ ﻏﻠﻈﺖ ﻫﺎی ﻣﺨﺘﻠﻒ 40%، 70% و 100% ژل آﻟﻮﺋﻪ ورا رﻗﯿﻖ ﺳﺎزی ﺑﺎ اﺳﺘﻔﺎده از آب ﻣﻘﻄﺮ و ﺗﯿﻤﺎر ﺷﺎﻫﺪ ﺑﺪون ژل آﻟﻮﺋﻪ ورا ﺑﻮدﻧﺪ ﮐﻪ در روزﻫﺎی 11 ،6 ،1 و 16 ﻧﮕﻬﺪاری، ﺗﺤﺖ آزﻣﺎﯾﺶ ﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ و ﻣﯿﮑﺮوﺑﯽ ﺷﺎﻣﻞ ﻣﺠﻤﻮع ﺑﺎزﻫﺎی ﻧﯿﺘﺮوژﻧﯽ ﻓﺮار، ﺗﯿﻮ ﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ، ph، ﺑﺎر ﮐﻞ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ و ﻫﻤﭽﻨﯿﻦ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. در ﻧﻤﻮﻧﻪ ﻫﺎی ﭘﻮﺷﯿﺪه ﺷﺪه ﺑﺎ ژل ﻣﯿﺰان ﺑﺎزﻫﺎی ﻧﯿﺘﺮوژﻧﯽ ﻓﺮار و ﺗﯿﻮﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ از روز ﺷﺸﻢ اﺧﺘﻼف ﻣﻌﻨﯽ داری را ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﻧﺸﺎن دادﻧﺪ 05.p<0 و در روز ﺷﺎﻧﺰدﻫﻢ ﻧﮕﻬﺪاری ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ﺷﺎﺧﺺ ﻫﺎی اﮐﺴﯿﺪاﺳﯿﻮن در ﺗﯿﻤﺎر 40% ﻣﺸﺎﻫﺪه ﺷﺪ. ﻣﻘﺪار ph روﻧﺪ اﻓﺰاﯾﺸﯽ را ﻃﯽ دوره ﻧﮕﻬﺪاری ﻧﺸﺎن داد ﮐﻪ ﻣﻘﺪار آن در ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ از ﺳﺎﯾﺮ ﻧﻤﻮﻧﻪ ﻫﺎ ﺑﺎﻻﺗﺮ ﺑﻮد و در ﭘﺎﯾﺎن دوره ﻧﮕﻬﺪاری، ﺗﯿﻤﺎر 70% ﮐﻤﺘﺮﯾﻦ ﻣﻘﺪار ph را ﺑﻪ ﻧﻤﺎﯾﺶ ﮔﺬاﺷﺖ. ﺷﻤﺎرش ﺑﺎر ﺑﺎﮐﺘﺮﯾﺎﯾﯽ ﮐﻞ ﻧﯿﺰ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽ داری 05.p<0 از روز ﺷﺸﻢ در ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﯿﺸﺘﺮ از ﻧﻤﻮﻧﻪ ﻫﺎی دﯾﮕﺮ ﺑﻮد و ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ﺷﻤﺎرش ﺑﺎر ﺑﺎﮐﺘﺮﯾﺎﯾﯽ در ﭘﺎﯾﺎن دوره ﻧﮕﻬﺪاری، در ﺗﯿﻤﺎر 40% ﻣﺸﺎﻫﺪه ﺷﺪ. در اﻧﺘﻬﺎی دوره ﻧﮕﻬﺪاری، ﺗﯿﻤﺎر ﺷﺎﻫﺪ از ﻟﺤﺎظ ﺷﺎﺧﺺ ﻫﺎی ارزﯾﺎﺑﯽ ﺣﺴﯽ در وﺿﻌﯿﺖ ﻏﯿﺮ ﻗﺎﺑﻞ ﻗﺒﻮﻟﯽ ﺑﻮد ﺑﻪ ﻃﻮری ﮐﻪ ﺳﺎﯾﺮ ﺗﯿﻤﺎر ﻫﺎ ﺷﺎﺧﺺ ﻫﺎی ارزﯾﺎﺑﯽ ﺣﺴﯽ ﺑﺎﻻﺗﺮی را ﻧﺴﺒﺖ ﺑﻪ ﺷﺎﻫﺪ ﻧﺸﺎن دادﻧﺪ. ﻣﻄﺎﺑﻖ ﻧﺘﯿﺠﻪ ﺣﺎﺻﻞ از اﯾﻦ ﺗﺤﻘﯿﻖ ﮐﺎرﺑﺮد ﭘﻮﺷﺶ ژل آﻟﻮﺋﻪ ورا 40% و 70% ﻋﻼوه ﺑﺮ ﺑﻬﺒﻮد ﻓﺎﮐﺘﻮرﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ ﻓﯿﻠﻪ ﻣﺎﻫﯽ، اﺛﺮ ﻣﻄﻠﻮﺑﯽ ﺑﺮ ﺷﺎﺧﺺ ﻫﺎی ﺣﺴﯽ ﻓﯿﻠﻪ ﻣﺎﻫﯽ ﺳﯽ ﺑﺎس آﺳﯿﺎﯾﯽ ﻧﺸﺎن داد.

the effect of different concentrations of aloe vera gel on sensory, microbial and chemichal characteristics of asian sea bass (lates calcarifer (bloch, 1790)) stored in the refrigerator

this study aimed to investigate the effects of different concentrations ofaloe vera gel on the quality and shelf life of asian sea bass fillets duringrefrigerated storage. treatments were contained of fresh asian sea bassfillets coated by 40, 70 and 100 percent of aloe vera gel dilution bydistilled water and control without aloe vera gel which were subjected tochemical and microbial examinations including tvn, tba, ph, totalcount and sensory evaluation during 16 days of storage. there weresignificant differences between the control and coated treatments in theamounts of tvn and tba from the day sixteenth day of storage, and at theend of storage the lowest level of oxidation indices was observed in the40% treatment. the ph value showed an increasing trend during thestorage period, which was higher in the control sample than other samples,and at the end of the storage period, the 70% treatment showed the lowestph value. the total bacterial count was also significantly p<0.05 higherin control in comparison with the coated treatments at the sixth day, and the40% treatment showed the lowest bacterial count among other treatments.at the end storage, the control was in an unacceptable condition in terms ofsensory evaluation indices, so that other treatments showed higher sensoryevaluation indices than the control. according to the obtained results, theapplication of 40% and 70% aloe vera gel coating, not only can improvethe chemical factors of fish fillet, but also can show positive effects on thesensory indicators of asian seabass fillets.