اثرفیلم بسته‌بندی نانوکامپوزیتی حاوی نانوذرات دی‌اکسید تیتانیوم بر خصوصیات حسی، میکروبی و شیمیایی قزل‌آلای رنگین کمان(Oncorhynchus mykiss) طی نگهداری در یخچال

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 14، شماره 1 - شماره پیاپی 49، فروردین و اردیبهشت 1397، صفحه 132-144   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i0.59856

نویسندگان

زینب نوری هاشم آباد^{* 1}؛ بهاره شعبان پور²؛ حامد عزیزی³؛ سید مهدی اجاق¹؛ علیرضا عالیشاهی¹

¹گروه شیلات و فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی، گرگان، ایران.

²علوم کشاورزی و منابع طبیعی گرگان-دانشکده شیلات و محیط زیست-گروه فرآوری آبزیان

³گروه مهندسی پلیمر، پژوهشگاه پلیمر و پتروشیمی ایران، تهران، ایران.

چکیده

پژوهش حاضر به‌منظور بررسی اثر نانوکامپوزیت پلی‌اتیلن سبک حاوی نانوذرات دی‌اکسید تیتانیوم بر ماندگاری فیله ماهی قزل‌آلای رنگین کمان در شرایط نگهداری در یخچال انجام پذیرفت. فیلم به روش مخلوط‌سازی مذاب تهیه شد. ماهی بسته‌بندی شده با ارزیابی‌های شیمیایی (پراکسید، تیوباربیوریتیک اسید، بازهای نیتروژنی فرار و pH) میکروبی (باکتری‌های کل، سرمادوست، اسید لاکتیک و اینترو باکترها) و ارزیابی حسی (رنگ، بو، بافت و پذیرش کلی) در فواصل زمانی هر 4 روز یکبار تا روز 20 نگهداری در یخچال مورد بررسی قرار گرفت. بر اساس نتایج حاصل نمونه‌ها تغییرات معنی-داری را در ویژگی‌های مختلف طی زمان نگهداری نشان دادند (05/0p

کلیدواژه‌ها

بسته بندی نانو؛ پلی اتیلن سبک؛ نانوذرات دی اکسید تیتانیوم؛ ماندگاری؛ ماهی قزل آلای رنگین کمان(Oncorhynchus mykiss)

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