اثر تزریق عضلانی و وریدی عصاره رزماری (Rosmarinus officinalis L.) بر ماندگاری فیله قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) در دمای یخچال

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناس ارشد، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

4 دانشجوی دکترا، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

این پژوهش به‌منظور بررسی اثر عصاره آبی رزماری (Rosmarinus officinalis L.) بر ماندگاری فیله ماهی قزل‌آلای رنگین‌کمان در شرایط یخچال (1±4 درجه سانتی‌گراد) براساس بار میکروبی کل، ارزیابی شیمیایی و خصوصیات حسی انجام شد. بدین‌منظور ماهیان به سه گروه شامل ماهیانی با تزریق وریدی عصاره رزماری در مقادیر 0.1% و 0.3% (تیمار 2 و 3)، ماهیانی با تزریق عضلانی عصاره رزماری در دوزهای 0.1% و 3/0% (تیمار 4 و 5) و گروه فاقد تزریق (تیمار 1) تقسیم‌بندی گردیدند. بعد از 62 ساعت از زمان تزریق، ماهیان صید و فیله شده، سپس به مدت 16 روز در شرایط یخچال نگهداری شدند. در طی این مدت، هر 4 روز یک‌بار شاخص‌های پراکسید (PV)، تیوباربیوتیک‌اسید (TBA)، اسیدهای چرب آزاد (FFA) و مجموع بازهای نیتروژنی فرار (TVB-N) و بار باکتریایی کل (TVC) اندازه‌گیری شده و ارزیابی حسی نیز انجام گردید. با توجه به نتایج، تیمارهای 3 و 5 در شاخص‌های PV، TBA، FFA، TVB-N و TVC تفاوت معنی‌داری (0.05≥P) با سایر تیمارها داشتند. همچنین بین تیمار 5 در شاخص‌های TVC، TBA، FFA و TVB-N با تیمار 3 تفاوت معنی‌داری (0.05≥P) مشاهده شد که نشان‌دهنده عملکرد بهتر تزریق وریدی عصاره رزماری 0.3% در مقایسه با تزریق عضلانی عصاره رزماری 0.3% است، ضمن اینکه عصاره رزماری موجب بهبود خواص حسی نیز گردید.

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