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تولید و بهینه سازی پوشش ترکیبی کنسانتره پروتئین آب پنیر، مالتودکسترین و اسانس رزماری و بررسی اثر آن بر شمارش کلی باکتریایی فیله ماهی تیلاپیا در طول نگهداری در سرما | ||
| تحقیقات آزمایشگاهی دامپزشکی | ||
| مقاله 5، دوره 13، شماره 1 - شماره پیاپی 19، اردیبهشت 1400، صفحه 45-57 اصل مقاله (1.02 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22075/jvlr.2021.24688.1045 | ||
| نویسندگان | ||
| سحر میرباقری1؛ آزاده سلیمی* 2؛ اشکان جبلی جوان2؛ سارا مهدی زاده مود2 | ||
| 1گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان،سمنان، ایران | ||
| 2گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران | ||
| تاریخ دریافت: 06 اردیبهشت 1400، تاریخ بازنگری: 06 مهر 1400، تاریخ پذیرش: 20 شهریور 1400 | ||
| چکیده | ||
| در این پژوهش، اثر ترکیبی کنسانتره پروتئین آب‌پنیر، مالتودکسترین و اسانس رزماری بر ویژگی‌های میکروبی ماهی تیلاپیا مورد بررسی قرار گرفته و به روش رویه سطح پاسخ بهینه‌سازی شد. بدین منظور، بر اساس حدود تعیین شده توسط نرم‌افزار بهینه‌سازی، 18 محلول حاوی ترکیب 10،5 و 15 درصد وزنی-وزنی کنسانتره پروتئین آب‌پنیر، 15، 20 و 25 درصد وزنی-وزنی مالتودکسترین و 1، 3 و 5 درصد وزنی-حجمی اسانس رزماری تهیه و فیله‌ها از طریق غوطه‌وری در آن‌ها، پوشش‌دهی شده و سپس در دمای 4 درجه سانتی‌گراد نگهداری شدند. بعد از شش روز نمونه‌ها از یخچال خارج شده و مورد ارزیابی میکروبی قرار گرفتند. بر اساس نتایج بدست آمده رابطه با باکتری‌های سرماگرا‌ها، بهترین محلول پوشش‌دهی برای ممانعت از رشد میکروبی، نمونه‌ای بود که شامل مقادیر میانی و متوسط کنسانتره پروتئین آب پنیر (حدود 10% وزنی/وزنی) و بالاترین درصد اسانس رزماری (5% حجمی/وزنی) بود. در مورد باکتری‌های مزوفیل بهترین اثر زمانی مشخص شد که در پوشش‌ها از حداکثر مقدار مالتودکسترین و کنسانتره پروتئین آب پنیر (25 و 15 درصد وزنی/وزنی) به همراه بالاترین مقدار اسانس رزماری (5 درصد حجمی/وزنی) استفاده شده بود. | ||
| کلیدواژه‌ها | ||
| روش سطح پاسخ؛ پوشش‌دهی؛ باکتری سرماگرا؛ باکتری مزوفیل | ||
| عنوان مقاله [English] | ||
| Optimization of the combined effect of whey protein concentrate, maltodextrin and rosemary essential oil on the bacterial total count of tilapia fillets during cold storage | ||
| نویسندگان [English] | ||
| Sahar Mirbagheri1؛ Azadeh- Salimi-2؛ Ashkan jebellijavan2؛ Sara Mehdizadeh Mood2 | ||
| 1Department of food hygiene, veterinary faculty, Semnan University, Semnan, Iran. | ||
| 2Department of food hygiene, veterinary faculty, Semnan University, Semnan, Iran | ||
| چکیده [English] | ||
| In this study, the combined effect of whey protein concentrate, maltodextrin and rosemary essential oil on the microbial properties of tilapia was investigated and optimized by Response Surface Methodology. after preparing fish fillets, according to the software plans, 18 solutions including 10, 5 and 15% w/w of whey protein concentrate, 15, 20 and 25% w/w of maltodextrin and 1, 3 and 5% v/w rosemary essential oil were prepared. Fish fillets were coated by immersing in solutions and then were refrigerated at 4℃. After six days, coated samples were removed from refrigerator and microbial contamination was evaluated. Based on the obtained data from microbial counts (psychrophilic bacteria), the best protective solution was produced by mixing moderate amounts of whey protein concentrate (about 10% w/w) with the highest percentages of rosemary essential oil (5% v/w). In case of mesophilic bacteria, the best protective effect was observed when the coatings solution was included of maximum amount of maltodextrin and whey protein concentrate (25 and 15% w/w) and rosemary essential oil (5% v/w). | ||
| کلیدواژه‌ها [English] | ||
| Response Surface Methodology, Coating, Psychrophilic bacteria, Mesophilic bacteria | ||
| مراجع | ||
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