fa تاثیر فیلم مخلوط ژلاتین/ پلی کاپرولاکتون ترکیب شده با لیزوزیم بر ماندگاری ماهی شیر 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="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">هدف از مطالعه حاضر، تاثیر حفاظتی لیزوزیم بر فیلم مخلوط ژلاتین-پلی کاپرولاکتون بر کیفیت </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">ماهی </span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">شیر </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><i> </i><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">از طریق آنالیزهای فیزیکوشیمیایی (</span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">pH</span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">، بازهای ازته فرار، تیوباربیتوریک اسید و اسید چرب آزاد)، شمارش میکروبی (باکتری های مزوفیل و سرمادوست) و ارزیابی حسی طی نگهداری در یخچال بود. </span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span style="font-family:"Times New Roman","serif""></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 سه گروه شامل 1) تیمار شاهد، 2) مخلوط ژلاتین/ پلی کاپرولاکتون و 3) مخلوط ژلاتین/ پلی کاپرولاکتون+ </span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">لیزوزیم</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 dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span style="font-family:"Times New Roman","serif""></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="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">نتایج نشان داد که افزودن لیزوزیم در محلول ژلاتین/ </span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">پلی کاپرولاکتون می تواند به طور معنی داری (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 lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">) کیفیت ماهی را بهبود بخشد. در میان همه تیمارها، تعداد باکتری مزوفیل و سرمادوست فیله ماهی شیر نمونه شاهد به سرعت افزایش یافت و در مقایسه با سایر تیمارها بالاتر بود (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 lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">). بنابراین، فیلم </span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">ژلاتین- </span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">پلی کاپرولاکتون محتوی لیزوزیم می تواند به طور قابل توجه رشد باکتری فیله ماهی شیر را به تاخیر بیاندازد. نتایج نشان داد که لیزوزیم می تواند در کاهش مقادیر تیوباربیتوریک اسید و اسید چرب آزاد ماهی شیر لفاف پیچ شده طبق فعالیت آنتی باکتریایی در برابر باکتری هایی که آنزیم ها برای هیدرولیز چربی ها تولید می کنند، موثر باشد. افزودن لیزوزیم کیفیت حسی ماهی ماکرل را بهبود می بخشد و این نتایج با آنالیزهای باکتریایی و فیزیکوشیمیایی در ارتباط است. افزایش طول مدت ماندگاری (بالای 9 روز) به ویژگی های آنتی اکسیدانی و آنتی میکروبی فیلم ژلاتین و پلی کاپرولاکتون&nbsp; همراه با لیزوزیم نسبت داده شد.</span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:107%"><span style="font-family:"Courier New""></span></span></span></span></span></span></span></span></span><br> <b><span dir="RTL" lang="AR-SA" style="font-size:11.0pt"><span style="background:#2e74b5"><span style="line-height:107%"><span b="" nazanin="" style="font-family:"><span style="color:white">نتیجه‌گیری:</span></span></span></span></span></b><span dir="RTL" lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">این نتایج تایید می کند که فیلم </span></span></span><span dir="RTL" lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">ژلاتین- </span></span></span><span dir="RTL" lang="AR-SA" style="font-size:10.0pt"><span style="line-height:107%"><span b="" nazanin="" style="font-family:">پلی کاپرولاکتون محتوی عصاره لیزوزیم بر حفاظت ماهی شیر تاثیر داشت.</span></span></span></div> <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:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Background and objectives: &nbsp;</span></span></span></b><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">The aim of this study was to evaluate the preservation effect of the lysozyme combination addition on gelatin<span style="color:black">-polycaprolactone</span> composite film on the quality of mackerel <i>Scomberomorus commerson</i> via physicochemical analysis </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">(pH, Total viable bases nitrogen, </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">thiobarbitoric acid reactive substances</span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""> and Free fatty acid)</span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">, microbiological </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">(total mesophilic and psychrotrophic bacteria) </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">and sensorial assessments during refrigerated storage. &nbsp;</span></span></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:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Methods: </span></span></span></b><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Fish fillets were wrapped in three groups including: 1) control sample, 2) </span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">gelatin-</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">polycaprolactone</span></span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">composite film, 3) </span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">gelatin-</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">polycaprolactone+ </span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">lysozyme</span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">composite film.</span></span></span></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:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Findings:</span></span></span></b> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">The results showed that </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">incorporating lysozyme</span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">into </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">gelatin-</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">polycaprolactone</span></span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">solution could significantly (P < 0.05) improve the quality of fish fillets. Among all treatments, </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">total mesophilic and psychrotrophic bacteria</span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""> of mackerel fish </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">with the control treatment </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">increased rapidly and was generally higher than other treatments (P < 0.05). </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">Thus, </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">gelatin-</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">polycaprolactone</span></span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">film containing </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">lysozyme</span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">can remarkably delay the growth of bacteria of mackerel fillets. </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">The results indicated that the lysozyme</span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">could be effective in the reduction of TBARS and FFA values of mackerel <span style="color:black">wrapp</span>ed due to antibacterial activity against bacteria which produced enzymes for hydrolysis of lipids. <span style="color:black">It was seen that the addition of </span>lysozyme</span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">improved sensory quality of mackerel fish </span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">and these results are supported by the outcomes of bacterial and physicochemical analysis<span style="color:black">. </span>The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">gelatin-</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">polycaprolactone</span></span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">film containing lysozyme.</span></span></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:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Conclusion: </span></span></span></b><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">These results confirmed that </span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">gelatin-</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">polycaprolactone+ </span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times="">lysozyme</span></span> <span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">composite film</span></span></span><span style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""> was effective for the preservation of mackerel.</span></span><span style="font-size:12.0pt"><span style="font-family:"Times New Roman",serif"></span></span></span></span></span></span><br> &nbsp; Scomberomorus commerson, ژلاتین, پلی کاپرولاکتون , لیزوزیم, ماندگاری. Scomberomorus commerson, Gelatin, Polycaprolactone, lysozyme, Shelflife. 91 104 http://joc.inio.ac.ir/browse.php?a_code=A-10-1341-6&slc_lang=fa&sid=1 ainaz khodanazary آی ناز خدانظری khodanazary@yahoo.com 100319475328460015298 100319475328460015298 Yes دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.