fa ارزیابی مقایسه ای تاثیر پوشش های دولایه پکتین/ کیتوزان غنی شده با اسانس ترخون بر خواص کیفی ماهی ماکرل Scomberomorus commerson 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="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 style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span lang="AR-SA" style="background:#2e74b5"><span b="" nazanin="" style="font-family:"><span style="color:white">پیشینه و اهداف:</span></span></span></b> <span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">هدف از این تحقیق، بررسی تاثیر پوشش های دولایه پکتین/کیتوزان غنی شده با اسانس ترخون </span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">(<i>Artemisia dracunculus</i>) </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">&nbsp;بر خواص میکروبیولوژیکی، فیزیکوشیمیایی و حسی فیله ماهی ماکرل </span></span></span><i><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">Scomberomorus commerson</span></span></span></i><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:"> در طول نگهداری در یخچال بود.</span></span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><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 style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span lang="AR-SA" style="background:#2e74b5"><span b="" nazanin="" style="font-family:"><span style="color:white">روش‌ها‌:</span></span></span></b> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">فیله های ماهی در پنچ گروه شامل 1) تیمار شاهد، 2) پوشش دولایه پکتین/کیتوزان و 3) پوشش دولایه پکتین/کیتوزان+ </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">اسانس ترخون</span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:"> غوطه ور شدند.</span></span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><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 style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span lang="AR-SA" style="background:#2e74b5"><span b="" nazanin="" style="font-family:"><span style="color:white">یافته‌ها:</span></span></span></b> <span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">نتایج نشان داد که پوشش های پکتین/ کیتوزان ترکیب شده با </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">اسانس ترخون </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">می تواند منجر به توسعه پوشش های فعال با فعالیت ضد باکتریایی عالی برای مهار رشد باکتری ها (باکتری های مزوفیل، سایکروتروف و اسید لاکتیک) ایجاد کند. پوشش های پکتین/ کیتوزان غنی‌شده با </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">اسانس ترخون </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">در نمونه‌های ماهی ماکرل می‌تواند خواص فیزیکوشیمیایی را به تاخیر بیاندازد و کیفیت ماهی را در طول نگهداری در یخچال حفظ کند. تفاوت معنی داری بین پوشش های مخلوط به تنهایی و پوشش های مخلوط غنی شده با اسانس ترخون وجود داشت (05/0</span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">p</span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span courier="" new="" style="font-family:"><</span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">).</span></span></span> <span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">.</span></span></span> <span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">نتایج ارزیابی حسی نشان داد که </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">پوشش های دولایه پکتین/کیتوزان غنی شده با اسانس ترخون </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">می تواند کیفیت حسی ماهی ماکرل را بهبود دهد. </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span style="font-family:"B Nazanin""></span></span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><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 style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span lang="AR-SA" style="background:#2e74b5"><span b="" nazanin="" style="font-family:"><span style="color:white">نتیجه‌گیری:</span></span></span></b> <span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">با توجه به ویژگی‌های کیفی، ترکیب اسانس‌ها یا سایر پلیمرهای زیستی در پوشش‌های خوراکی می‌تواند فساد باکتریایی و فیزیکوشیمیایی غذاهای دریایی را در طول نگهداری در سرما کاهش دهد.</span></span></span></span></span></span></span></span></span></div> <div style="text-align: justify;"><span style="font-size:11pt"><span style="text-autospace:none"><span style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:9.0pt"><span style="background:#2e74b5"><span style="line-height:107%"><span style="color:white">Background and Objectives:</span></span></span></span></b> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">The purpose of this study was the effects of </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">pectin</span></span></span> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">coating incorporated with chitosan and </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Tarragon essential oil (<i>Artemisia dracunculus</i>) (TEO) on the microbiological, </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">physicochemical, and sensory properties</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black"> of </span></span></span><i><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Scomberomorus commerson</span></span></span></i><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black"> muscle </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">during </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">refrigerated </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">storage</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">.</span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="text-autospace:none"><span style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:9.0pt"><span style="background:#2e74b5"><span style="line-height:107%"><span style="color:white">Methods:</span></span></span></span></b> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Fish fillets were coated in five groups including: 1) control, 2) pectin/chitosan bilayer coating, 3) pectin/chitosan+ tarragon essential oil bilayer coating.</span></span></span><span style="font-size:12.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""><span style="color:black"></span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="text-autospace:none"><span style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:9.0pt"><span style="background:#2e74b5"><span style="line-height:107%"><span style="color:white">Findings:</span></span></span></span></b> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">The r</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">esults showed that pectin/ chitosan coating incorporated with Tarragon essential oil could develop active coatings with excellent antibacterial activity to inhibit bacterial growth (mesophilic, </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">psychrotrophic</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">, and lactic acid bacteria). </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Pectin/chitosan</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black"> coating on mackerel samples enriched with </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Tarragon essential oil</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black"> could retard physicochemical properties and preserve the fish quality during refrigerated storage. </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">There was a statistical difference between bi-layer coatings alone and </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Pectin/chitosan</span></span></span> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">incorporating </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">Tarragon essential oil</span></span></span> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">(P<0.05).</span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black"> The results of sensory analysis indicated that pectin/chitosan bilayer coating enriched with Tarragon essential oil can improve sensory quality of mackerel fish.</span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="text-autospace:none"><span style="line-height:107%"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:9.0pt"><span style="background:#2e74b5"><span style="line-height:107%"><span style="color:white">Conclusion:</span></span></span></span></b> <span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">According to the quality attributes, the </span></span></span><span style="font-size:8.0pt"><span style="line-height:107%"><span style="color:black">incorporation of essential oils or other biopolymers into edible coatings could decrease the bacterial and physicochemical deterioration of seafood during chilling.</span></span></span></span></span></span></span></div> ماکرل, پکتین, کیتوزان, اسانس ترخون, پوشش, ماندگاری. Mackerel, Pectin, Chitosan, Tarragon essential oil, Coating, Shelflife. 1 13 http://joc.inio.ac.ir/browse.php?a_code=A-10-1341-5&slc_lang=fa&sid=1 mahsa esmaeili مهسا اسماعیلی mahsaesmaeili@yahoo.com 100319475328460015405 100319475328460015405 No دانشجوی کارشناسی ارشد دانشگاه علوم و فنون دریایی خرمشهر ainaz khodanazary آی ناز خدانظری khodanazary@yahoo.com 100319475328460015406 100319475328460015406 Yes دانشگاه گنبد کاووس