مطالعه اثر رنگدانه جدا شده از باكتري سراشيا Serratia marcescens بر كيفيت و عمر ماندگاري ماهي كپور (Cyprinus carpio) در شرايط يخچال

Study of the Effect of Extracted Pigment from Serratia marcescenson Quality and Shelf Life of Refrigerated Carp (cyprinus carpio

ﭘﺮوديﺟﯿﻮﺳﯿﻦ رﻧﮕﺪاﻧﻪ ﻗﺮﻣﺰ اﺳﺘﺨﺮاج ﺷﺪه از ﺑﺎﮐﺘﺮى Serratia marcescens اﺳﺖ ﮐﻪ داراي اﺛﺮ ﺿﺪﻣﯿﮑﺮوﺑﯽ و آﻧﺘﯽ- اﮐﺴﯿﺪاﻧﯽ ﻣﯽﺑﺎﺷﺪ. در اﯾﻦ ﭘﮋوﻫﺶ اﺛﺮ رﻧﮕﺪاﻧﻪ ﭘﺮوديﺟﯿﻮﺳﯿﻦ در ﻏﻠﻈﺖﻫﺎي1/5و 2% ﺑﺮﮐﯿﻔﯿﺖ و ﻣﺎﻧﺪﮔﺎري ﻓﯿﻠﻪ ﻣﺎﻫﯽ ﮐﭙﻮر ﻣﻌﻤﻮﻟﯽ )Cyprinus carpio( ﻃﯽ دوره ﻧﮕﻬﺪاري 18 روزدردﻣﺎي4 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺗﯿﻤﺎرﻫﺎي ﻣﻮرد ﻣﻄﺎﻟﻌﻪ در روزﻫﺎي ﺻﻔﺮ، 3، 6، 9، 12، 15 و 18 ﻣﻮرد ارزﯾﺎﺑﯽ ﻣﯿﮑﺮوﺑﯽ )ﺷﻤﺎرشﮐﻠﯽ ﺑﺎﮐﺘﺮي، ﺷﻤﺎرش ﺑﺎﮐﺘﺮيﻫﺎيﺳﺮﻣﺎدوﺳﺘﻮ ﺑﺎﮐﺘﺮي اﺳﯿﺪ ﻻﮐﺘﯿﮏ( و ﺷﯿﻤﯿﺎﯾﯽ )ﭘﺮاﮐﺴﯿﺪ، ﻣﻘﺎدﯾﺮ ﺗﯿﻮﺑﺎرﺑﯿﻮﺗﯿﮏ اﺳﯿﺪ، اﺳﯿﺪﭼﺮب آزاد، وpH( ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﻏﻠﻈﺖ 2 درﺻﺪ رﻧﮕﺪاﻧﻪ ﭘﺮوديﺟﯿﻮﺳﯿﻦ ﺗﻮاﻧﺴﺖ اﮐﺴﯿﺪاﺳﯿﻮن ﻟﯿﭙﯿﺪي در ﻓﯿﻠﻪ ﻣﺎﻫﯽ را از ﻃﺮﯾﻖ ﮐﺎﻫﺶ ﻣﻘﺎدﯾﺮ ﭘﺮاﮐﺴﯿﺪ، ﺗﯿﻮﺑﺎرﺑﯿﻮﺗﯿﮏ اﺳﯿﺪ واﺳﯿﺪﭼﺮب آزاد ﺑﻪ ﺗﺎﺧﯿﺮ اﻧﺪازد. ﻫﻤﭽﻨﯿﻦ ﻓﯿﻠﻪﻫﺎي ﺣﺎوي 2 درﺻﺪ رﻧﮕﺪاﻧﻪ ﭘﺮوديﺟﯿﻮﺳﯿﻦ ﮐﻤﺘﺮﯾﻦ ﻣﻘﺎدﯾﺮ pH، ﺑﺎﮐﺘﺮي اﺳﯿﺪ ﻻﮐﺘﯿﮏ، ﻣﻘﺎدﯾﺮ ﮐﻠﯽ ﺑﺎﮐﺘﺮي و ﺑﺎﮐﺘﺮي ﻫﺎي ﺳﺮﻣﺎدوﺳﺘﺮا ﻧﺸﺎن دادﻧﺪ و ﺗﺎ روز ﻫﺠﺪﻫﻢ ﻧﮕﻬﺪاري از ﻣﻘﺎدﯾﺮ ﻗﺎﺑﻞ ﻗﺒﻮل ﺷﺎﺧﺺ ﻣﯿﮑﺮوﺑﯽ ﺑﺮﺧﻮردار ﺑﻮدﻧﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ رﻧﮕﺪاﻧﻪ ﭘﺮوديﺟﯿﻮﺳﯿﻦ ﺑﺎ ﻏﻠﻈﺖ 2% ﻣﯽﺗﻮاﻧﺪ ﺑﻪﻋﻨﻮان ﯾﮏ ﺗﺮﮐﯿﺐ آﻧﺘﯽاﮐﺴﯿﺪان و ﺿﺪﻣﯿﮑﺮوب ﻃﺒﯿﻌﯽ ﺟﻬﺖ اﺳﺘﻔﺎده در ﻓﺮآورده ﮔﻮﺷﺘﯽ ﺗﻮﺻﯿﻪ ﺷﻮد.

Prodigiosin is a red color pigment extracted by the bacterium Serratia marcescens and it has antimicrobial and antioxidant properties. In this study, the effects of different concentrations (1.5, 2%) of prodigiosin on the shelf life and quality of crap fillet during chilled storage (4+1 °C) were examined over a period of 18 days. The treatment were analyzed on days 0, 3, 6, 9, 12, 15, and 18 by bacteriological (total viable counts (TVC), total psychrotrophic counts (PTC) and lactic acid bacteria (LAB)) and biochemical (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), and pH) tests. Prodigiosin at 2% efficiently retarded lipid oxidation by decreasing PV, FFA and TBA production in the samples and it had the lowest pH, TVC, PTC and LAB, as well as this treatment had acceptable microbial parameters attributes up to eighteenth days of storage period. According to result prodigiosin with 2% concentration canrecommended as a natural antimicrobial and antioxidant in meat products