چكيده فارسي :
چكيده: (72 مشاهده)
هدف اين پژوهش، ارزيابي تأثير فيلم نانوكامپوزيت آگار-ژلاتين همراه با اسانس نعناع فلفلي بر كيفيت فيله قزل‌آلاي رنگين‌كمان بود. نمونه‌ها به 5 گروه فيلم نانوكامپوزيت آگار-ژلاتين (تيمار 1)، فيلم نانوكامپوزيت آگار-ژلاتين همراه با 5/0 درصد اسانس (تيمار 2)، فيلم همراه با 1 درصد اسانس (تيمار 3)، فيلم با 5/1 درصد اسانس (تيمار 4)، فيلم همراه با 2 درصد اسانس (تيمار 5) تقسيم شد. نمونه‌ها در يخچال به مدت 15 روز نگهداري و در فواصل معين (روزهاي 0، 3، 6، 9، 12 و 15) جهت آزمايش‌هاي ميكروبي، شيميايي (pH،TBA ، PV، TVB-N) و رنگ مورد ارزيابي قرار گرفت. نتايج آناليز اسانس نشان داد كه منتول با 7/49 درصد تركيب اصلي موجود در اسانس نعناع فلفلي بود. نتايج بررسي باكتريايي نشان داد كه تيمار 1 و 2 در مقايسه با تيمارهاي 3، 4و 5 اثر معناداري بر كاهش روند افزايش تعداد باكتري نداشتند (05/0>P). ازنظر شيميايي pH فيله قزل‌آلاي رنگين‌كمان تحت تأثير اسانس قرار نگرفت (05/0 P)، اما در مورد شاخص پراكسيد و بار ميكروبي كل، اضافه كردن اسانس به فيلم سبب كاهش معني‌دار اين شاخص در مقايسه با فيلم بدون اسانس شد (05/0>P). از نظر آناليز حسي، تفاوت معني‌داري ميان 5 تيمار وجود نداشت (05/0
چكيده لاتين :
The present study was conducted to evaluate the effect of agar-gelatin Nano-composite film with
peppermint essential oil (Mentha piperita) on the quality of rainbow trout fillets (Oncorhynchus
mykiss(. The samples were divided into 5 groups of agar-gelatin Nano-composite film (treatment 1),
agar-gelatin Nano-composite film with 0.5% essential oil (treatment 2), film with 1% essential oil
(treatment 3), film with 1.5% essential oil (treatment 4) and film with 2% essential oil (treatment 5).
Samples were stored in the refrigerator for 15 days and at certain intervals (days 0, 3, 6, 9, 12 and 15)
for microbiological, chemical (pH, TBA, PV, TVB-N) and sensory tests were evaluated. Essential oil
analysis showed that menthol with 49.7% of the main composition of peppermint essential oil.
Bacterial results showed that treatments 1 and 2 did not significantly reduce the number of bacteria in
comparison with 3, 4 and 5 treatments (p<0.05). The pH of the rainbow trout fillets was not
significantly affected by essential oil (p>0.05).TVB-N, TBA and FFA showed the least amount of this
indicator in both treatments 1 and 2. However, regarding the total peroxide value and total microbial
load, adding essential oil to the film caused a significant reduction in this index with non-essential oil.
In all parameters, the lowest level was observed in the treatment with the highest level of essential oil.
Significant difference was not significant between the 5 treatments. Based on TVB-N and TVC
indexes, treatments 1 (agar-gelatin Nano-composite film) and treatment 2 (agar-gelatinNanocomposite
film) containing 0.5% peppermint essential oil were treated to 6th day and 3, 4 and 5 (Agarglatin
Nano-composite film) containing 1, 1.5 and 2% peppermint essential oil were allowed to use
until the 9th day. According to the present study, agar-gelatin film Nano-composite alone did not have
the ability to increase the shelf-life of rainbow trout, but the addition of peppermint essential oil (at
levels 1, 1.5 and 2%) was able to increase the duration shelf life was effective for 3 days.
