بررسی اثر ضد اکسیداسیونی عصاره هیدروالکلی نعناع بر تغییرات شیمیایی و خصوصیات حسی فیله ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) در دمای یخچال

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران

2 باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی واحد ساری

3 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، ‎کهگیلویه و بویراحمد، ایران

4 مرکز ملی تحقیقات فرآوری آبزیان، بندرانزلی، ایران

5 دانشجوی کارشناسی ارشد دانشگاه ازاد

6 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، مرکز آذین شوشتر، دانشگاه جامع علمی کاربردی، خوزستان، ایران

چکیده

زمینه مطالعاتی: یکی از شاخص‌های فساد در فرآورده‌های دریایی، اکسیداسیون چربی‌ها است که باید جهت رفع این مشکل اقدامات اساسی صورت پذیرد. هدف: هدف از این پژوهش، بررسی اثر ضداکسیداسیونی عصاره نعناع به عنوان نگهدارنده‌ی طبیعی بر فیله‌ی ماهی قزل‌آلای رنگین‌کمان طی دوره نگهداری به مدت 9 روز در یخچال (Ϲ1±4) است. روش کار: ابتدا عصاره‌گیری با روش ماسراسیون با استفاده از اتانول 45 درصد از گیاه نعناع صورت گرفت، سپس فیله‌های ماهی‌ به سه تیمار مختلف شامل گروه شاهد (شستشو با آب مقطر)، گروه حاوی ppm 1000 عصاره نعناع و گروه حاوی ppm 1500 عصاره نعناع تقسیم شدند، و در بسته‌های معمولی سلیفونی بسته‌بندی و در دمای 1±4 درجه سانتیگراد نگه‌داری شدند. طی 9 روز در تناوب‌های زمانی 2 روزه (روزهای 1، 3، 5، 7، 9) آزمایش‌های شیمیایی شاخص پراکسید (PV)، شاخص تیوباربیتوریک اسید (TBA)، مجموع بازهای ازته فرار (TVB-N)، اسیدهای چرب آزاد (FFA)، pH و ارزیابی حسی بر اساس مقیاس هدونیک 5 نقطه‌ای مورد ارزیابی قرار گرفت. نتایج: نتایج این بررسی نشان داد که فیله ماهیان تحت تیمار با سطوح مختلف عصاره نعناع نسبت به گروه شاهد در طی نگهداری در یخچال، تغییرات شیمیایی کمتری داشتند (05/0P<) و عصاره نعناع به‌طور معنی‌داری (P<0/05) اکسیداسیون چربی را در طول دوره نگهداری در فیله‌های تیمار شده به تعویق انداخت. به‌طوری که در روز 9، بیش‌ترین میزان شاخص‌های پراکسید (46/6 درصد بر اساس اسید اولئیک)، تیوباربیتوریک اسید (04/2mgMDA/Kg )، مجموع بازهای ازته فرار (14/29 mg/100gr)، اسیدهای چرب آزاد (52/1 %Oleic Acid) در گروه شاهد و کمترین میزان شاخص‌های پراکسید (085/3 درصد بر اساس اسید اولئیک)، تیوباربیتوریک اسید (24/1mgMDA/Kg )، مجموع بازهای ازته فرار (95/12 mg/100gr)، اسیدهای چرب آزاد (96/0 %Oleic Acid) در تیمار ppm 1500 نعناع مشاهده گردید.

کلیدواژه‌ها

عنوان مقاله [English]

Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature

نویسندگان [English]

  • kiandoukht batebi 1
  • zahra latifi 2
  • Somayeh Sepahvand 3
  • Ghorban Zare gashti 4
  • mahdis jamshidi tehranian 5
  • Mahmood Chaharlang 6
1 Master graduate, Department of Food Science and Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran
2 Young Researchers and elite Club Islamic Azad University Sari Branch
3 PhD Student, Department of Food Science and Technology, Faculty of Food Science and Technology, Yasouj Branch, Islamic Azad University, Kohgiluyeh and Boyerahmad, Iran
4 Head of fish processing research center
5 master student Islamic azad univercity
6 Master of Scince (MSc),Department of Food Science and Technology,Azin Shoushtar Branch,Applied Scientific University, Khuzestan,Iran
چکیده [English]

Introduction: In recent years, the consumption of fish and seafood has increased and the demand for aquatic products is increasing due to population growth, increasing income and also the preference of fish and aquatic products over other foods. On the other hand, fish fats are very sensitive to oxidative damage due to having a significant amount of fatty acids with several double bonds and spoil faster than other meat foods (Rathod et al., 2021). Free radicals are the most important oxidizing agents of foods (which with a destructive process causes the loss of nutritional value and changes in their chemical composition). In addition to the undesirable sensory effects on food products, by eliminating vitamins and essential fatty acids from the body and creating toxic compounds, they can lead to undesirable effects such as heart and brain disease, cancer, immunodeficiency and aging in the human body. (Henry & Heppell, 2002). Adding antioxidants to foods is one of the most effective ways to slow down the oxidation of fats. Today, the use of natural antioxidants is used as a substitute for synthetic antioxidants (Shahidi & Ambigaipalan, 2017). Many studies have shown the presence of bioactive compounds with antioxidant properties, especially polyphenolic compounds and vitamins in foods of plant origin, is an effective factor in maintaining human health (Fraga et al., 2010). Peppermint with the scientific name of Mentha Spicata is a strong and durable plant that sometimes reaches a height of one meter, has various uses in traditional medicine and is used as a stomach tonic, analgesic, anticonvulsant, and nerve relaxant (Naidu et al ., 2012). Due to the possible effect of peppermint extract on the shelf life and quality of rainbow trout fillet (Oncorhynchus mykiss) at refrigerator temperature (41°C) due to antimicrobial and antioxidant properties of this extract and the lack of similar studies on the effect of peppermint extract on quality Fillets were considered during storage at refrigerator temperature.
Materials and methods: For this purpose, to prepare the extract, 500 ml of 45% ethanol was mixed with 10 g of dry plant powder and placed in a shaker incubator at 35°C for 48 hours. After 24 hours, the extracts were filtered with Whatman No. 1 filter paper. The ethanolic extract was concentrated by vacuum rotary evaporator at 40°C and then powdered with complete freeze-drying to completely remove the solvent. To produce the research treatments, the fillets were divided into 3 groups. One group of fillets as a control sample (rinsing with distilled water), and the other two groups as experimental treatments, with concentrations of 1000 and 1500 ppm peppermint extract were immersed for 10 minutes (Farjami & Hosseini, 2015). The samples were then packaged and labeled in ordinary cellophane packages and stored at 41°C for 9 days. On days 1, 3, 5, 7 and 9, chemical tests (peroxide index (PV), thiobarbituric acid index (TBA), total volatile nitrogen base (TVB-N), Free fat acids (FFA), pH) and sensory properties were performed on the samples with three replications.
Results and discussion: Results of this study showed that the amount of TBA in the control sample increased significantly during storage (p<0.05). The highest amount of TBA in the control sample was on the ninth day (2.04 mg MDA/Kg) which was significantly higher than the 1000 and 1500 ppm treatments of peppermint extract (p<0.05). The lowest level of TBA on day 0 in 1500 ppm treatment was equal to 0.24 mg MDA/Kg, which showed a significant difference with 1000 ppm treatment and control sample (p<0.05). The amount of TBA in 1500 ppm treatment on different storage days with increasing period of time was significantly less than 1000 ppm treatment and control sample (p<0.05). The amount of PV in the control sample and the concentrations of 1000 and 1500 ppm of peppermint extract increased significantly during storage (p<0.05). In samples treated with peppermint extract, the highest amount of PV in 1000 ppm treatment was equal to 3.82 meq/kg of fat on day 9 of storage, which was significantly less than the control sample and more the treatment was 1500 ppm (p<0.05). With increasing storage time, the amount of PV in 1500 ppm treatment on different days was significantly less than 100 ppm treatment and control sample (p<0.05). In the samples treated with peppermint extract, the highest pH value was recorded in the 1500 ppm treatment equal to 6.88 on day 5 of storage, which was significantly higher than the 1000 ppm treatment and the control sample (p<0.05). The lowest pH on day 9 in the control sample was 6.45, which was lower than the values of the treatments. The highest amount of TVB-N was observed on day 0 in the control group. On day 3, no significant difference was observed between the groups (P<0.05). On day 5, a significant difference was observed between the 1500 ppm treatment of peppermint extract with the other two groups (P<0.05), so that this treatment showed the lowest TVB-N. Comparing the levels of free fatty acids (FFA) between the two treatments containing extracts and the control sample, the control sample from the 5th day of storage period onwards showed a significant difference compared to the treatments containing the extract (p<0.05) and increased further. However, the two treatments of peppermint extract had less increase until 9 days of storage and only on the first day there was a significant difference between the treatments and the control sample (p<0.05). At the end of the storage period, the lowest amount of free fatty acids was related to the treatment of mint 1500 ppm. The results of the process of sensory changes of different treatments during 9 days of storage at refrigerator temperature showed that in both treatments and the control sample, it decreased over time, but in the control sample in terms of sensory properties as in other indicators, compared with fillets treated with peppermint extract, the quality decline was faster.
Conclusion: The results of chemical analysis and sensory evaluation of rainbow trout treated with natural peppermint extracts during the 9-day storage period showed; in general, peppermint extract slows down the increasing process of measured parameters and increases the shelf life of fish in the refrigerator. However, in the case of treatments containing plant extracts, despite the effectiveness of both concentrations, but in the case of treatments containing a concentration of 1500 ppm, antioxidant and sensory indices showed a stronger effect and accelerated the process of fish spoilage. Therefore, peppermint extract can be used as a natural preservative to reduce the antioxidant process during storage of rainbow trout fillets.

کلیدواژه‌ها [English]

  • Antioxidant
  • Peppermint extract
  • Oncorhynchus mykiss Fish

مراجع

Abedi E, Naseri M, Ghanbarian G A and Vazirzadeh A. (2016). Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak) and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short‐Term Storage in the Refrigerator. Journal of Food Processing and Preservation, 40(3), 483-491.
Achar P N, Quyen P, Adukwu E C, Sharma A, Msimanga H Z, Nagaraja H and Sreenivasa M Y. (2020). Investigation of the antifungal and anti-aflatoxigenic potential of plant-based essential oils against aspergillus flavus in peanuts. Journal of Fungi, 6(4), 383.
Aelenei P, Miron A, Trifan A, Bujor A, Gille E and Aprotosoaie A C. (2016). Essential oils and their components as modulators of antibiotic activity against gram-negative bacteria. Medicines, 3(3), 19.
Arashisar Ş, Hisar O, Kaya M and Yanik T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International journal of food microbiology, 97(2), 209-214.
Aubourg S P, Lehmann I and Gallardo J M. (2002). Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus). Journal of the Science of Food and Agriculture, 82(15), 1764-1771.
De Abreu D P, Losada P P, Maroto J and Cruz J. (2010). Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Research International, 43(5), 1277-1282.
de Azevedo Gomes H, da Silva E N, do Nascimento M R L and Fukuma H T. (2003). Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food chemistry, 80(3), 433-437.
Erkan N, Özden Ö, Alakavuk D Ü, Yildirim Ş Y and İnuğur M. (2006). Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. European Food Research and Technology, 222(5), 667-673.
Ertaş A, Gören A C, Haşimi N, Tolan V and Kolak U. (2015). Evaluation of Antioxidant, Cholinesterase Inhibitory and Antimicrobial Properties of Mentha longifolia subsp. noeana and Its Secondary Metabolites. Records of Natural Products, 9(1).
Fan W, Chi Y and Zhang S. (2008). The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food chemistry, 108(1), 148-153.
Fan W, Sun J, Chen Y, Qiu J, Zhang Y and Chi Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food chemistry, 115(1), 66-70.
Farjami B and Hosseini S V. (2015). Effect of thyme extract on the chemical quality of raw surimi produced from Common carp (Cyprinus carpio) during refrigerator storage. Journal of Fisheries, 68(3), 447-456.
Fraga C G, Galleano M, Verstraeten S V and Oteiza P I. (2010). Basic biochemical mechanisms behind the health benefits of polyphenols. Molecular aspects of medicine, 31(6), 435-445.
Gholamzadeh M, Hosseini SH, Skandari S, Hosseini E and Gholamzadeh M. (2014). The Antioxidant Effect of Black Cumin Extracts and Cumin Extracts on their Changes (Hypophthalmichthys molitrix) Chemical and Sensory Properties of Silver Carp Store in refrigerator. Journal of Food Hygiene, 3(3).
Gimenez B, Roncales P and Beltran J A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159.
Goli M and Mehraban S. (2008). Comparison of antioxidant and antiradical properties of edible leaf vegetables methanolic extract. J Medic plant, 29, 64-71.
Golvardzadeh R and Yasini Ardakani S A. (2016). The Antibacterial and Antioxidant Effect of Grape Seed and Green Tea Extracts on Durability of Tilapia. Journal of Nutrition and Food Security, 1(1), 41-48.
Goulas A E and Kontominas M G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food chemistry, 100(1), 287-296.
Gram L and Huss H H. (1996). Microbiological spoilage of fish and fish products. International journal of food microbiology, 33(1), 121-137.
Hammadi, A. A., & Adnan, H. (2021). Determination Antimicrobial Activity from Ethanolic Extract of Mentha piperita L.(peppermint). Scientific Journal of Medical Research, 5(17), 01-06.
Henry C and Heppell N. (2002). Nutritional losses and gains during processing: future problems and issues. Proceedings of the Nutrition Society, 61(1), 145-148.
Huss H H. (1995). Quality and quality changes in fresh fish (Vol. 348): FAO Rome.
Huss H H, Dalgaard P and Gram L. (1997). Microbiology of fish and fish products. Paper presented at the Seafood from producer to consumer, integrated approach to quality. Proceedings of the International Seafood Conference on the Ocassion of the 25th anniversary of the WEFTA, held in Noordwijkerhout, The Netherlands, 13-16 November, 1995.
Khodabandeh F. (2013). The effect of rosemary and thyme antioxidants on the shelf life of silver carp. Master's Thesis, P. 120.
Kostaki M, Giatrakou V, Savvaidis I N and Kontominas M G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food microbiology, 26(5), 475-482.
Kumar L, Harjai K and Chhibber S. (2014). Recent update on multiple pharmacological benefits of zingerone: a quick review. Am. J. Phytomed. Clin. Ther, 2, 693-704.
Latifi Z, Sharifi Soltani M and Sheviklo A R. (2018). Anti-oxidant effect of Mentha aquatica extract on silver carp (Hypophthalmichthys molitrix) fillets during super chiling temperature (-3°C). Journal of Food Science and Technology, 81(15), 457-469.
Lin C C and Lin C S. (2005). Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food control, 16(2), 169-175.
Maghami M, Motalebi A A and Anvar S A A. (2019). Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food science & nutrition, 7(9), 3030-3041.
Manju S, Gopal T S, Jose L, Ravishankar C and Kumar K A. (2007). Nucleotide degradation of sodium acetate and potassium sorbate dip treated and vacuum packed Black Pomfret (Parastromateus niger) and Pearlspot (Etroplus suratensis) during chill storage. Food chemistry, 102(3), 699-706.
Manousaridis G, Nerantzaki A, Paleologos E, Tsiotsias A, Savvaidis I and Kontominas M. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food microbiology, 22(1), 1-9.
Mehdizadeh,T, Tajik H, Jafarie S and Kaboudari A. (2019). Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet. Food science and biotechnology, 28(5), 1499-1506.
Mexis S, Chouliara E and Kontominas M. (2009). Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 C. Food microbiology, 26(6), 598-605.
Mirshekari S, Safari R, Adel M, Motalebi Moghanjoghi A, Khalili E and Bonyadian M. (2016). Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦ C. Iranian journal of fisheries sciences, 15(2), 789-801.
Naidu J R, Ismail R, Yeng C, Sasidharan S and Kumar P. (2012). Chemical composition and antioxidant activity of the crude methanolic extracts of Mentha spicata. Journal of phytology, 4(1).
Nasiri E, Hesari J, Shekarforoush S and Kooshesh S. (2016). Effect of aqueous extract of myrtle leaves (Myrtus communis) on quality changes of farmed gutted rainbow trout (Oncorhynchus mykiss) during chilled (4±1 C) storage.
Nasri M, Naseri M and Aalipour Eskandani M. (2017). Determination the optimal concentration of Ginger (Zingiber officinale) bioactive compounds incorporated in slurry ice for short-term storage of Rainbow trout (Oncorhynchus mykiss). Utilization and Cultivation of Aquatics, 6(1), 15-23.
Ojagh S M, Rezaei M, Razavi S H and Hosseini S M H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry, 120(1), 193-198.
Ordialez K, Braceros-Agbon M, Hontiveros G and Portuga C. (2016). Effects of onion (Allium cepa) and lemongrass (Cymbopogon citratus) extracts on lipid oxidation and acceptability of frozen deboned milkfish (Chanos chanos). Journal of Experimental Food Chemistry, 2(2), 1-5.
Oromchi B, Mirhaj F and Lankarani F. (2017). Effects of nettle extract and packing under vacuum on the Changes in sensory ,chemical, Microbiological Rainbow trout,Kept at refrigeration temperatures. 3rd. International Conference on Science and Engineering Istanbul-Turkey.
Özogul F, Özogul Y and Kuley E. (2008). Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 C). Food Chemistry, 108(3), 933-941.
Özyurt G, Kuley E, Özkütük S and Özogul F. (2009). Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food chemistry, 114(2), 505-510.
Pezeshk S, Rezaei M and Hosseini H. (2011). Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum‐packaged rainbow trout stored at 4±1 C. Journal of food science, 76(6), M387-M391.
Raeisi S, Sharifi-Rad M, Shaban-Pour B, Ojagh S and Alishahi A. (2015). Antioxidant and antibacterial effects of Nigella sativa L. seed and Echinophora platyloba dc. Leaf extracts on rainbow trout (Oncorhynchus mykiss) fillets during refrigeration. International Journal of Biology, Pharmacy and Allied Sciences (IJBPAS), 4(5), 3101-3114.
Rafiei Z, Jafari S, Alami M and Khomeiri M. (2011). Antioxidant properties of olive leaf extract and its application in sunflower oil. Research Journal of Food, 21(1), 11-23.
Rastiani F, Jebali A, Hekmatimoghaddam S, Khalili Sadrabad E, Akrami Mohajeri F and Dehghani-Tafti A. (2019). Monitoring the freshness of rainbow trout using intelligent PH-sensitive indicator during storage. Journal of Nutrition and Food Security, 4(4), 225-235.
Rathod N B, Ranveer R C, Benjakul S, Kim S K, Pagarkar A U, Patange S and Ozogul F. (2021). Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Comprehensive Reviews in Food Science and Food Safety.
Rodríguez A, Carriles N, Cruz J M and Aubourg S P. (2008). Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (−1.5oC). LWT-Food Science and Technology, 41(9), 1726-1732.
Rodríguez Ó, Barros-Velázquez J, Piñeiro C, Gallardo J M and Aubourg S P. (2006). Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chemistry, 95(2), 270-278.
Shahidi F and Ambigaipalan P. (2017). Antioxidants 14 in oxidation control. Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications, 287.
Tahergorabi R and Hosseini S V. (2018). Importance of Fish Consumption in Disease Prevention. Journal of  Birjand University of Medical Sciences, 25(1), 1-9.
Thaker M, Hanjabam M D, Gudipati V and Kannuchamy N. (2017). Protective Effect of Fish Gelatin‐Based Natural Antimicrobial Coatings on Quality of Indian Salmon Fillets during Refrigerated Storage. Journal of Food Process Engineering, 40(1), e12270.
Tsao S M and Yin M C. (2001). In-vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oils. Journal of medical microbiology, 50(7), 646-649.
Zamani A and Ghaffari A. (2019). Assessment of chemical and bacterial quality of surimi produced from common Kilka (Clupeonella cultriventris) under pennyroyal (Mentha pulegium) extract during refrigerator storage (4±1°C).
پژوهش های صنایع غذایی
دوره 32، شماره 4
آذر 1401
صفحه 149-166

فایل ها

هم رسانی

ارجاع به این مقاله

آمار