نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران،
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تهران، تهران، ایران.
3 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and objectives: Rainbow trout fillet is very vulnerable to adverse microbial and chemical changes under storage at refrigerated conditions owing to the rich nutrients, including unsaturated fatty acids, high protein content, high moisture content, and autolytic enzymes. Although traditional food packaging is a crucial part of the suitable delivery of fishery products to the consumer, it cannot protect them from microbial and oxidative degradation through extended shelf-life and transportation. Biodegradable nanofibers prepared by electrospinning technique can be used in active packaging of perishable food products due to improved stability of encapsulated antimicrobial and antioxidant compounds. The aim of the present experiment was to study the application of zein nanofibers containing Heracleum persicum essential oil 1% and cinnamaldehyde 0.5% on the chemical and microbial properties of rainbow trout fillets during storage at refrigerated temperature for 10 days.
Materials and methods: In this experiment, zein nanofibers containing H. persicum essential oil 1% and cinnamaldehyde 0.5% were prepared using the electrospinning technique which was set as follows: nuzzle number = 5, flow rate = 0.8 ml/h, tip-collector distance = 20 cm, and voltage = 25 kV. The treatments designed in the present study for rainbow trout packaging were as follows: 1) control group, 2) zein nanofibers, 3) zein + cinnamaldehyde 0.5% nanofibers, 4) zein + H. persicum essential oil 1% nanofibers, and 5) zein + Heracleum persicum essential oil 1% + cinnamaldehyde 0.5% nanofibers. The chemical (total volatile basic nitrogen and peroxide value) and microbial (total viable count, psychrotrophic bacterial count, and Enterobacteriaceae) of rainbow trout fillets during 10 days storage at refrigerated conditions were evaluated based on standard methods. The culture media were used as follows: plate count agar and violet red bile glucose agar. The experiment was performed three times. The analysis of microbial and chemical properties was conducted by employing a Tukey HSD test.
Results: Butanoic acid, 2-methyl hexyl ester (36.18%) and acetic acid, octyl ester (22.94%) were the most important chemical compounds identified in H. persicum essential oil. In all designed groups including trout fillets packaged with pure zein, zein + cinnamaldehyde 0.5%, zein + H. persicum essential oil 1%, and zein + H. persicum essential oil 1% + cinnamaldehyde 0.5% nanofibers, microbial growth and chemical properties had an increasing trend, but this trend was greater in the control group than in the other groups. The designed groups, including trout fillets of the control group, packaged with pure zein, zein + cinnamaldehyde 0.5%, and zein + H. persicum essential oil 1% nanofibers, spoiled on days 4, 6, 6, and 8 of storage at refrigerated temperature, respectively.
Discussion: The findings of this study showed that electrospun nanofibers with antimicrobial and antioxidant activity can be used as active packaging to increase the shelf-life of rainbow trout fillets at refrigerated conditions. It is suggested that the physic-mechanical properties of the designed polymers and the stability of H. persicum essential oil and cinnamaldehyde at different temperatures should be considered in future studies.
کلیدواژهها [English]
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