اثرات سوپرناتانت باکتری Lactococcus lactis (L. lactis) subsp. lactis بر ماندگاری فیله قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) بسته‌بندی شده در خلاء

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 19، شماره 6 - شماره پیاپی 84، بهمن و اسفند 1402، صفحه 111-124   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.83834.1274

نویسندگان

اسد عباس پور انبی^{* 1}؛ مسعود صیدگر¹؛ مسلم نیریز نقدهی²

¹مرکز تحقیقات آرتمیای کشور، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران

²گروه بهداشت و کنترل کیفیت مواد غذایی، دانشگاه آزاد اسلامی واحد ارومیه، ارومیه، ایران

چکیده

تحقیق حاضر جهت بررسی اثرات لاکتوباسیلوس لاکتیس زیرگونه لاکتیس بر ماندگاری فیله قزل‌آلای رنگین‌کمان بسته‌بندی شده در خلاء انجام شد. فیله‌های ماهی تهیه و به 5 گروه تیمار مختلف شامل کنترل (آب مقطر)، باکتری خالص و 2 تیمار غوطه‌ورشده در مایع رویی 2% و 4% و 10⁶ CFU/g  L. lactis زیرگونه لاکتیس طبقه‌بندی شدند. مقادیر pH، تیوباربیتوریک اسید (TBARS)، نیتروژن فرار کل(TVN)  و مقدار پراکسید(PV)  فیله‌ها در روزهای 0، 5، 10 و 15 دوره نگهداری در دمای 4 درجه سانتی‌گراد بررسی شد. بیان و تخریب پروتئین با استفاده از الکتروفورز ژل سدیم دودسیل سولفات-پلی آکریل آمید (SDS-PAGE) آنالیز شد. ارزیابی ارگانولپتیک بااستفاده از پنج ارزیاب حسی خبره انجام شد. مقادیر TBARS، TVN، pH و PV در طول دوره نگهداری افزایش یافته است (P <0.05). افزایش غلظت مایع رویی باعث کاهش معنی‌داری در مقادیر TBARS، TVN، pH و PV شد (P <0.05). بیشترین و کمترین مقادیر TBARS، TVN، pH و PV در روز 15 به‌ترتیب مربوط به گروه‌های شاهد (04/0±367/3 میلی‌گرم بر کیلوگرم) و باکتری خالص (02/0±70/0 میلی‌گرم بر کیلوگرم)، کنترل (40/6±20/87 میلی‌گرم بر کیلوگرم) وزن بدن) بود. و 4% مایع رویی (61/79±0/40 mgN/100g)، باکتری خالص (04/0±23/6) و 4%  مایع رویی (07/0±44/5) و شاهد (01/22±0/12) meq/kg و 4% مایع رویی (06/0±08/3)  meq/kgبود. تخریب پروتئین در نمونه‌های فیله تیمار شده با باکتری خالص و 4 درصد مایع رویی کمتر بود. بالاترین امتیاز بو، طعم، بافت و رنگ به فیله‌های تیمار شده با 4 درصد مایع رویی (00/0±00/8)، باکتری خالص (40/0±00/7)، باکتری خالص و 4 درصد مایع رویی (28/0±75/7 و 28/0±75/7) و باکتری خالص (28/0±50/8) به‌دست آمد. خیساندن فیله‌های O. mykiss روی 4% مایع رویی و 10⁶ CFU/g ازL. lactis  Subsp. لاکتیس می‌تواند عمر مفید فیله‌های قزل‌آلای رنگین‌کمان را افزایش دهد.

کلیدواژه‌ها

باکتری اسید لاکتیک؛ بسته‌بندی در خلاء؛ فیله ماهی؛ ماندگاری؛ Oncorhynchus mykiss

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