fa تاثیر پوشش های کیتوزان-نانورس بر خواص کیفی ماهی قزل آلای رنگین کمان طی نگهداری در یخچال شیلات و آبزیان Fisheries and Aquaculture پژوهشي Research/ Original/ Regular Article <div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">پیشینه و اهداف: </span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">هدف از این مطالعه، برآورد اثرات پوشش کیتوزان</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">در ترکیب با نانورس</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">بر تعداد باکتری کل و باکتری های سرمادوست، خواص بیوشیمیایی (بازهای ازته فرار، </span></span></span><span dir="LTR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">pH</span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">، تیبوباربیتوریک اسید و شاخص پراکسید) و ارزیابی حسی فیله ماهی قزل آلای رنگین کمان طی نگهداری در یخچال بود. </span></span></span>&nbsp;<b><span lang="AR-SA" style="font-size:12.0pt"><span style="font-family:"B Nazanin""></span></span></b></span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="tab-stops:45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">روش ها:</span></span></b> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">. فیله ها به طور تصادفی به 3 گروه شامل شاهد، کیتوزان و کیتوزان- نانورس تقسیم بندی شد سپس در دمای 4 درجه سانتی گراد نگهداری شد.</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="font-family:"B Nazanin""></span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="tab-stops:45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">یافته ها: </span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">حداکثر سطوح مربوط به</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">تعداد باکتریهای کل</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">در نمونه های</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">شاهد، کیتوزان، کیتوزان- نانورس به ترتیب 17/8، 42/7 و&nbsp; 40/6&nbsp; </span></span></span><span dir="LTR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">log₁₀ cfu/g</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">بود، در حالی که حداکثر سطوح</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">باکتری های سرمادوست در نمونه های شاهد، کیتوزان، کیتوزان- نانورس به ترتیب 00/9، 00/8، 00/7 </span></span></span><span dir="LTR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">log₁₀ cfu/g </span></span></span>&nbsp;<span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">بود ما نتیجه گرفتیم که نانورس در ترکیب با کیتوزان دارای اثر هم افزایی در کند کردن رشد باکتریایی داشتند. این نتایج تایید می کنند که نانورس می تواند به عنوان یک فاکتور آنتی باکتریایی موثر برای افزایش فعالیت آنتی باکتریایی کیتوزان فعالیت داشته باشد. نمونه های پوشش داده شده، افزایش میزان بازهای ازته فرار، </span></span></span><span dir="LTR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">pH</span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">، تیوباربیتوریک اسید &nbsp;و پراکسید را طی نگهداری به تاخیر انداختند. با توجه به نتایج به دست آمده می توان نتیجه گرفت که نانورس فاقد خاصیت آنتی اکسیدانی می باشد.</span></span></span><b><span lang="AR-SA" style="font-size:12.0pt"><span style="font-family:"B Nazanin""></span></span></b></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">نتیجه گیری:</span></span></b> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">نتایج ثابت کردند که ادغام</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">مونتموریلونیت و</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">اسید گالیک</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"><span style="color:black">داخل مواد پوشش کیفیت معنی داری بالایی در طول ذخیره سازی داشت. </span></span></span></span></span></span></span></span><br> &nbsp;</div> <div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span calibri="" style="font-family:"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Background and objectives:</span></span></span></b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"> The objective of this study was to estimate the effects of chitosan (CH) coating in combination with montmorillonite (MMT) on the bacterial (total viable count (</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">TVC) and psychrotrophic (PTC) bacteria</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">), biochemical properties </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">(total volatile bases- nitrogen (TVB-N), pH and thiobarbituric acid (TBA)) and sensory assessment</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"> of the rainbow trout fillets during refrigeration storage (4 &plusmn; 1 &deg;C).</span></span></span><em><span style="font-size:10.0pt"><span style="color:black"><span style="font-style:normal"></span></span></span></em></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span calibri="" style="font-family:"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Methods: </span></span></span></b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">The fillets were randomly divided into three groups including control, CH and CH-MMT, then stored at 4 &deg;C.</span></span></span><em><b><span style="font-size:10.0pt"><span style="color:black"><span style="font-style:normal"></span></span></span></b></em></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span calibri="" style="font-family:"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Findings:</span></span></span></b> <span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Corresponding maximum levels of TVC were 8.17, 7.42, and 6.40 log₁₀ cfu/g in control, CH, and CH-MMT, samples, respectively, while maximum levels of PTC were 9.00, 8.00, and 7.00 log₁₀ cfu/g in control, CH, CH-MMT samples, respectively. We conclude that </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">MMT demonstrate </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">a synergistic effect </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">in retarding of bacterial growth when used in combination with CH.</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"> These results confirmed that</span></span></span> <span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">the MMT can be acted as an efficient antibacterial factor for increasing the antibacterial activity of CH.</span></span></span> <span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">The coated samples retarded the increase in the contents of TVB-N, pH, and TBA during storage. Therefore, the application of MMT cannot prevent the fillets from lipid oxidation. </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">According to the obtained results, it can be concluded that </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">the MMT is lack of antioxidant properties.</span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="color:black">Conclusion: </span></span></span></span></b><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="color:black">All the results proved that incorporation of MMT and CH into the material coating </span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="color:black">were of significantly higher quality throughout storage.</span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="color:black"></span></span></span></span></span></span></span><br> &nbsp;</div> کیتوزان, نانورس, ماندگاری, قزل آلای رنگین کمان. Chitosan, Nanoclay, Shelf life, Rainbow trout. 58 72 http://joc.inio.ac.ir/browse.php?a_code=A-10-1341-13&slc_lang=fa&sid=1 Maryam Javadifard مریم جوادی فرد zamani@yahoo.vom 100319475328460015713 100319475328460015713 No دانشگاه علوم و فنون دریایی خرمشهر Ainaz Khodanazary آی ناز خدانظری khodanazary@yahoo.com 100319475328460015714 100319475328460015714 Yes دانشگاه گنبد کاووس، Seyyed Mehdi Hosseini سید مهدی حسینی fatemehghani@yahoo.com 100319475328460015715 100319475328460015715 No دانشگاه علوم و فنون دریایی خرمشه