معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان

سیف زاده, مینا

معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان

نوع مقاله : ترویجی

نویسنده

مینا سیف زاده

استادیار، مرکز ملی تحقیقات فرآوری آبزیان، پژوهشکده آبزی پروری آب های داخلی، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران

چکیده

پوشش‌های خوراکی به لایه نازکی از مواد خوراکی اطلاق می‌شود که روی محصول استفاده می‌گردند. ازآنجاکه فناوری‌های مرسوم بسته‌بندی نیاز به سرمایهگذاری داشته، در دهه گذشته، تحقیقات به سمت توسعه سیستم‌های بسته‌بندی نظیر پوشش‌های خوراکی هدایت شد. ازاین‌رو مقاله حاضر به تشریح پوشش‌های ضد میکروبی و آنتی‌اکسیدانی، اثربخشی آن‌ها در برابر میکروارگانیسمها و اثرات آن بر کیفیت شیمیایی محصول می‌پردازد. مطالعه حاضر از طریق بررسی داده‌های مقالات منتشرشده در پایگاههای Science Direct، Pub Med، Escopus Springer Link و Scopus انجام شد. جستجو با استفاده از کلمات کلیدی پوشش‌های خوراکی، غذاهای دریایی، اکسیداسیون، آلژینات سدیم، پروتئین آب پنیر، کیتوزان، ژلاتین، کاراگینان، آنتیاکسیدانهای طبیعی، بسته‌بندی فعال، بسته‌بندی دوستدار طبیعت، کاهش آلودگی‌های محیطی، افزایش زمان ماندگاری، ترکیبات ضد باکتریایی، حفاظت غذا، افزایش ویژگی‌های کیفی، فیله تازه و فاقد نگهدارنده طی سال‌های ۱۴۰0- 1388 انجام شد. بیشترین زمان ماندگاری از پوشش‌های حاوی آلژینات سدیم 5/0 درصد غنی‌شده با زنجبیل 5/0 درصد روی ماهی سیم (30 روز)، کیتوزان قارچی 2 درصد و غنی‌شده با عصاره پوست انار 2 درصد (30 روز) و به دنبال آن کیتوزان جانوری 2 درصد غنی‌شده با 25/0 کارواکرول روی تیلاپیای نیل (21 روز) در شرایط یخچال به دست آمد. کم‌ترین زمان ماندگاری به پوشش ژلاتین 3 درصد روی قزل‌آلا (3 روز) و کنسانتره پروتئین آب پنیر 8 درصد روی فیل‌ماهی (4 روز در یخچال) تعلق داشت. نتایج مطالعه حاضر نشان داد که پوششهای بر پایه کربوهیدرات از جمله کیتوزان و آلژینات سدیم در مقایسه با پوششهای پروتئینی مانند پروتئین آب پنیر برای حفظ کیفیت و تازگی فیله توانایی بیشتری داشته و میتوانند به‌عنوان عامل کاهش زیان اقتصادی برای عرضه‌کنندگان فیله تازه مؤثر باشند. همچنین پوششهای غنی‌شده در مقایسه با غنی‌نشده توانمندی بیشتری برای افزایش ویژگی‌های کیفی و زمان ماندگاری فیله تازه ماهی را ارائه میکنند.

کلیدواژه‌ها

20.1001.1.22286675.1401.13.50.4.5

موضوعات

بسته بندی زیست تخریب پذیر

عنوان مقاله [English]

Introducing Packaging by Edible Coatings to Increase the Shelf Life of Fresh Fish Fillets

نویسنده [English]

Mina seifzadeh

National Aquatic Processing Research Center, Inland Aquaculture Research Institute, Fisheries Science Research Institute, Agricultural Education and Extention Research Organization, Anzali, Iran

چکیده [English]

Edible coatings refer to a thin layer of edible materials used on a product. Because conventional storage and packaging technologies require investment, the research activities over the past decade have become focused on the development of novel packaging systems such as food coatings. Hence, the present article describes the antimicrobial and antioxidant coatings, their effectiveness against microorganisms and their effects on the chemical quality of the product. This study investigates the data from some articles published by Science Direct, Pub Med, Escopus Springer Link, and Scopus databases on the edible coatings in Iran and other countries. The search was performed on the 2010 to 2022 publications and the following keywords were used: food coatings, seafood, oxidation, sodium alginate, whey protein, chitosan, gelatin, carrageenan, natural antioxidants, active packaging, eco-friendly packaging, environmental pollution reduction, increasing shelf life, antibacterial compounds, food preservation, boosting quality characteristics and fresh fillet with no preservatives. The longest fillet shelf life was obtained from coatings containing 0.5% sodium alginate enriched with 0.5% ginger on Abramis brama (30 days), 2% fungal chitosan and enriched with 2%pomegranate peel extract (30 days) followed by 2% animal chitosan enriched with 0.25 carvacrol on Nile tilapia (21 days) refrigerated. The 3% gelatin on rainbow trout (3 days) and the 8% whey protein concentrate on Huso huso (4 days in refrigerator) had the lowest shelf life. The results of the present study showed that the carbohydrate-based coatings, such as chitosan and sodium alginate, compared to protein coatings such as whey protein, have greater ability to maintain the quality and freshness of fillets, and can reduce economic losses to a greater extent for the suppliers of fresh fillets. Also, compared to non-enriched coatings, the enriched ones are more capable of increasing the quality characteristics and shelf life of fresh fish fillets.

کلیدواژه‌ها [English]

Antimicrobial Packaging
Antioxidant
Edible Coating
Seafood Packaging

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