تاثیر پوشش کربوکسی متیل سلولز با نانوامولسیون روغن میخک بر کیفیت میگو (لیتوپنائوس وانامی) در حین نگهداری در یخچال

نوع مقاله : مقاله کامل

نویسندگان

چکیده

پیشینه: کیفیت میگو به عنوان یک غذای دریایی فسادپذیر بالا، به راحتی می‌تواند تحت تاثیر تغییرات میکروبی، شیمیایی و فیزیکی در حین ذخیره سازی قرار گیرد. هدف: در این مطالعه، پوشش کربوکسی متیل سلولز (CMC) به تنهایی یا با سطوح متغیر نانوامولسیون روغن میخک (CNE) (10، 20، و 30 میلی گرم در میلی لیتر) ترکیب شده است تا کیفیت میگوها را در زمان نگهداری در یخچال حفظ کند. روش کار: تغییرات پارامترهای میکروبی، شیمیایی، بافتی، رنگی L*)،a* ، (b* و حسی گروه‌های مورد مطالعه از طریق روش‌های تجربی مشخص ارزیابی شده است. نتایج: بر اساس نتایج ما، الگوی افزایش شمارش کلی باکتری‌های هوازی (APC) و شمارش باکتری‌های سرماگرا (PBC) در گروه‌های مختلف به ترتیب زیر گزارش شد: CMC + CNE < CMC < کنترل. همچنین، ادغام CMC و CNE روند افزایشی بازهای ازته فرار کل (TVB-N) و مواد واکنش دهنده اسید تیوباربیتوریک (TBARS) را نسبت به گروه کنترل در حین نگهداری در 4 درجه سانتیگراد به مدت 10 روز کاهش داد (P<0.05). در طول دوره نگهداری، کاهش شاخص L* در گروه کنترل بیشتر از سایرین بود. در حالی که کمترین مقادیر a* و b* در این گروه مشاهده شد (P<0.05). علاوه بر آن، خصوصیات بافتی و حسی میگوهای پوشش‌دار نیز به طور معنی‌داری قابل قبول‌تر بود (P<0.05). نتیجه‌گیری: ادغام CNE در پوشش CMC به طور امیدوار کننده‌ای کیفیت میگوها را در مدت نگهداری در یخچال بهبود می‌بخشد.

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موضوعات


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