ﺗﺎﺛﯿﺮ ﭘﻮﺷﺶدﻫﯽ ﻣﺎﻫﯽ ﻗﺰلآﻻ ﺑﺎ ﻋﺼﺎرهﻫﺎي ﭼﺎي، ﮐﯿﺘﻮزان و ﭼﺎي دارﭼﯿﻦ-ﮐﯿﺘﻮزان ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﻣﯿﮑﺮوﺑﯽ آن

The Effect of Rainbow Trout Coating with Tea Extracts, Chitosan, and Chitosan Tea on its Physicochemical and Microbial Characteristics

ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻓﺴﺎد ﺳﺮﯾﻊ ﻣﺎﻫﯽ، اﺳﺘﻔﺎده از روشﻫﺎي ﻧﻮﯾﻦ ﺑﺴﺘﻪﺑﻨﺪي ﻣﺜﻞ ﭘﻮﺷﺶدﻫﯽ آﻧﺘﯽاﮐﺴﯿﺪانﻫﺎي ﻃﺒﯿﻌﯽ ﺿﺮوري اﺳﺖ. ﮐﯿﺘﻮزان ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻧﮕﻪ دارﻧﺪه ﻃﺒﯿﻌﯽ ﺑﻪ دﻟﯿﻞ ﺧﺎﺻﯿﺖ ﺗﺠﺪﯾﺪﭘﺬﯾﺮي و ﺳﺎﺧﺘﺎر ﻣﺸﺎﺑﻪ آن ﺑﺎ ﺳﻠﻮﻟﺰ، ﻣﻮرد اﺳﺘﻘﺒﺎل زﯾﺎدي ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ. ﻫﻤﭽﻨﯿﻦ ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ در ﭼﺎي و دارﭼﯿﻦ و ﺧﺎﺻﯿﺖ ﺿﺪﻣﯿﮑﺮوﺑﯽ و آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ آن در ﺑﺴﺘﻪﺑﻨﺪي ﻣﻮاد ﭘﺮوﺗﺌﯿﻨﯽ ﮐﻪ ﻣﺴﺘﻌﺪ ﻓﺴﺎدﭘﺬﯾﺮي ﺑﺎﻻﯾﯽ ﻫﺴﺘﻨﺪ، ﻣﻮرد ﺗﻮﺟﻪ ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ ﻋﺼﺎرهﻫﺎي ﭼﺎي 0/05%، ﭼﺎي دارﭼﯿﻦ 0/05%، ﻣﺤﻠﻮل ﭼﺎي دارﭼﯿﻦ- ﮐﯿﺘﻮزان 2% ﺗﻬﯿﻪ ﺷﺪ. ﺷﺎﺧﺺﻫﺎي اﮐﺴﯿﺪاﺳﯿﻮن، ﺗﻐﯿﯿﺮات ﺷﯿﻤﯿﺎﯾﯽ، آﻧﺎﻟﯿﺰ ﻣﯿﮑﺮوﺑﯽ و ﻃﯿﻒ ﺳﻨﺠﯽ FTIR ﺑﺮ ﻓﯿﻠﻪ ﻣﺎﻫﯽ ﻗﺰلآﻻ ﭘﻮﺷﺶ داده ﺷﺪه ﺑﺎ ﻋﺼﺎرهﻫﺎ در روزﻫﺎي 5،0 ، 20،15 در ﻃﯽ ﻧﮕﻬﺪاري در ﯾﺨﭽﺎل )دﻣﺎي 4 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد( ﺑﺮرﺳﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﭘﻮﺷﺶﻫﺎي ﺣﺎوي ﻋﺼﺎرهﻫﺎ و ﮐﯿﺘﻮزان اﺛﺮات ﻣﻌﻨﯽداري در ﺳﻄﺢ 5% در ﮐﺎﻫﺶ ﺑﺎر ﻣﯿﮑﺮوﺑﯽ، ﺑﺎزﻫﺎي ازﺗﻪ ﻓﺮار و ﺗﯿﻮﺑﺎرﺑﯿﻮﺗﻮرﯾﮏ اﺳﯿﺪ داﺷﺖ. ﺑﺮاﺳﺎس ﯾﺎﻓﺘﻪ ﻫﺎي FTIR ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﺎﻻﺗﺮﯾﻦ ﻣﯿﺰان اﮐﺴﯿﺪاﺳﯿﻮن و ﻧﻤﻮﻧﻪ ﺗﯿﻤﺎر ﺷﺪه ﺑﺎ ﻋﺼﺎره ﮐﯿﺘﻮزان، ﭼﺎي و ﭼﺎي دارﭼﯿﻦ ﮐﻢ ﺗﺮﯾﻦ ﻣﯿﺰان اﮐﺴﯿﺪاﺳﯿﻮن را ﻧﺸﺎن دادﻧﺪ. ﭘﻮﺷﺶدﻫﯽ ﻓﯿﻠﻪ ﻣﺎﻫﯽ ﻗﺰلآﻻ ﺑﺎ ﻋﺼﺎره ﭼﺎي و ﭼﺎي دارﭼﯿﻦ، ﻣﻮﺟﺐ اﻓﺰاﯾﺶ ﺧﻮاص ﺿﺪﻣﯿﮑﺮوﺑﯽ ﺷﺪ، اﻣﺎ ﺗﺮﮐﯿﺐ آن ﺑﺎ ﯾﮏ آﻧﺘﯽاﮐﺴﯿﺪان ﻗﻮي ﻣﺜﻞ ﮐﯿﺘﻮزان اﺛﺮ ﺑﺨﺸﯽ ﺑﺎﻻﺗﺮي داﺷﺖ. ﺑﻨﺎﺑﺮاﯾﻦ ﭘﻮﺷﺶ دﻫﯽ ﺑﺎ ﭼﺎي دارﭼﯿﻦ- ﮐﯿﺘﻮزان ﺑﺮاي ﺑﻬﺒﻮد ﮐﯿﻔﯿﺖ ﻓﯿﻠﻪ ﻣﺎﻫﯽ و اﻓﺰاﯾﺶ زﻣﺎن ﻣﺎﻧﺪﮔﺎري آن ﻣﯽﺗﻮاﻧﺪ ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﯿﺮد.

Due to the rapid spoilage of fish, it is necessary to use new methods of packaging such as coating with natural antioxidants. Chitosan has been well received as a natural preservative due to its renewable properties and similar structure to cellulose. Also, phenolic compounds in tea and cinnamon and its antimicrobial and antioxidant properties have been considered in the packaging of protein substances that are prone to high corruption. In this study extracts of 0.05% tea, 0.5% cinnamon tea, and solution of 2% chitosan-cinnamon tea were prepared. Characteristics of oxidation, chemical changes, microbial analysis and FTIR spectroscopy were examined on trout fillets covered with extracts on 0, 5, 15, 20 days during storage in the refrigerator (4 ). The results showed that coatings containing extracts and chitosan had significant effects at the level of 5% in reduction of microbial load, volatile nitrogen bases and thiobarbiotic acid. Based on FTIR findings, the control sample showed the highest oxidation rate and the sample treated with chitosan extract, tea and cinnamon tea showed the lowest oxidation rate. Covering trout fillets with cinnamon tea and tea extract increased antimicrobial properties, but combining it with a powerful antioxidant such as chitosan has higher effectiveness. Chitosan-cinnamon tea cover can be used to improve the quality of fish fillets and increase its shelf life.