آمار
| تعداد نشریات | 14 |
| تعداد شمارهها | 674 |
| تعداد مقالات | 7,006 |
| تعداد مشاهده مقاله | 10,318,301 |
| تعداد دریافت فایل اصل مقاله | 9,517,102 |
بررسی اثر جیره غذایی حاوی آستاگزانتین بر کیفیت ماندگاری گوشت ماهی قزل آلای رنگین کمان | ||
| مجله بهره برداری و پرورش آبزیان | ||
| مقاله 7، دوره 5، شماره 2، تیر 1395، صفحه 95-110 اصل مقاله (263.17 K) | ||
| شناسه دیجیتال (DOI): 10.22069/japu.2017.11728.1316 | ||
| نویسندگان | ||
| شهلا علیزاده* 1؛ سید مهدی اجاق2؛ علیرضا عالیشاهی2؛ حجت میرصادقی3 | ||
| 1نویسنده | ||
| 2استادیار | ||
| 3دانشجو | ||
| چکیده | ||
| چکیده در این مطالعه اثر جیره غذایی حاوی آستاگزانتین بر کیفیت ماندگاری گوشت ماهی قزل آلای رنگین کمان به مدت 8 هفته با غلظت 100،60،40 میلی گرم آستاگزانتین سنتتیک در کیلو گرم(mg/kg) غذای مورد استفاده بررسی شدند. روند تغییرات و مقایسه کیفیت نمونه ها، با استفاده از شاخص های شیمیایی و هم چنین شاخص رنگی L* a*b*))، در 5 نوبت با فاصله زمانی هر 4 روز یکبار (16،12،8،4،0) در دمای معمولی یخچال نمونه برداری صورت پذیرفت . نتایج پژوهش نشان داد استفاده از بالاترین مقادیر آستاگزانتین (100 میلی گرم) در جیره غذایی ماهی قزل آلای رنگین کمان در مقایسه با مقادیر (40 میلی گرم )و (60میلی گرم )سبب بهبود وضعیت کیفی گوشت از لحاظ کاهش مقدارPH ، PV TBA و FFAدر حداکثر زمان نگهداری به دلیل خاصیت آنتی اکسیدانی این ترکیبات گردید بطوریکه در تیمارهای حاوی آنتی اکسیدان و شاهد اختلاف معنی دار آماری مشاهده گردید ( 0/05>P) همچنین بر اساس شاخص رنگی می توان استفاده از بالاترین مقادیرآستاگزانتین را برای استفاده در جیره غذایی این ماهی پیشنهاد کرد. | ||
| کلیدواژهها | ||
| جیره غذایی؛ آنتی اکسیدان؛ آستاگزانتین؛ کیفیت ماندگاری؛ ماهی قزل آلا | ||
| مراجع | ||
|
1. Alghazeer, R., Saeed, S., and Howell, N.K. 2008. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chemistry, 108: 801–810. 2. Ansari, R., Alizadeh, M., Shamsaie Mehrjan Mahdi, God-given, M. 2013. The impact of synthetic Astaxanthin Vjlbky (Haematococcus pluvialis) returns Ytksyr female rainbow trout (Oncorhynchus mykiss), Journal of Fisheries, Islamic Azad University, Branch Unit of Issue Two, Summer 92, Pp: 22-15. 3. AOAC. 2005. Official Method of Analysis (17th ed). Washington, DC: Association of Official Analytical Chemists. 4. Bellus, D. 1995. Physical quenchers of molecular oxygen. Advances in Photochemistry, 11: 105-205. 5. Diplock, A.T. 1994. Antioxidants and free radical scavengers. In Free Radical Damage and Its Control. Rice C.A., Burdon R.H. eds. Elsevier Science B.V., 392p. 6. Ehsani, Ali. 2012. The effect of the addition of lycopene in the diet on growth performance, feed and shelf life of salmon, Institute studies the Lake. 7. FAO. 2014. Marsyd and global aquaculture, Translator: S. Sdqpvr and theoretical Sultan, Dftrbrnamh Budget Iran Fisheries Organization, Pp: 20-1. 8. Ghorbanzadeh, Rajab Ali and theoretical, Sultan 1392. Statistical. Salnamh Fisheries Organization of Iran from 1391 to 1381, Publisher: Iranian Fisheries Organization, Management and Development Department planned, Dftrbrnamh Budget, Edition: First, Pp: 64-1. 9. Gomes, H.A., Silva, E.N., 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: 433–7. 10.He, Y., and Shahidi, F. 1997. Antioxidant activity of green tea and tea catechins in fish meat model system. Journal of Agricultural and Food Chemistry, 45(11): 4262-4266. 11.Iranian National Standard No. 3580 1995. Sensory evaluation, methodology and sampling. Detection flavor. First Edition. Institute of Standards and Industrial Research of Iran. 12.Iranian National Standard No. 1028 2007. gvsht and products, the measurement of pH, Standard Industrial Research Institute of Iran. 13.Khosh khologh, Majid Reza; Lafnvyryan, Hamid; Musapur Shajany, Majid, Mohammad Ybrsyr, Mohammed, Aziz Mohammed Saeed. 2013. Food .tasyrstvh peels of olive growth, carcass composition and sensory evaluation farmed rainbow trout (Oncorhynchus mykiss. 14.Ladikos, D., and Lougovois, V. 1999. Lipid oxidation in muscle foods: A review. Food Chemistry, 35: 295–314. 15.Lin, C.C., and Liang, J.H. 2002. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science, 67: 530- 533. 16.Lodasa, V., Barros-Velazquez, J., Gallardo, J.M., and Aubourg, S.P. 2004. Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. Eur.J. Lipid Sci. Technol. 106: 844-850. 1448: 73-82. 17.Losada, V., Barros-Velazques, J., and Aubiurg, S. 2007. Rancidity development hn frozen fish: Influence of slurry ice as preliminary chilling treatment. LWT, 40(6): 991-999 18.Lugasia, A., Losadab, V., Hovari, J., Lebovicsa, V., Jakoczic, I., Aubourg, S., 2007. Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. LWT. 40: 930- 936. 19.Mahdavi, D.L., Deshpande, S.S., and Salunkhe, D.K. 1995. Food Antioxidant. 1st edn. New York Marcel Dekker. Inc, USA, 378p. 20.Massa, A.E., Palacios, D.L., Paredi, M.E., and Crupkin, M. 2005. Postmortem changes in quality indices of ice-stored flounder (Paralchthys patagonicus). Journal of Food Biochemistry. 29: 570-590. 21.Moradi, SE. 2012. Effects of protein, fat quality of the diet of meat Vrngdanh trout, M.Sc. Fisheries-processed fishery products, Faculty of Fisheries, Natural Resources and Environment Gorgan University of Agricultural Sciences, 60p. 22.Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C.K., and Muyonga, J.H. 2005. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38: 469-474. 23.Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C.K., and Muyonga, J.H. 2005. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38: 469-474. 24.Ozyurt, G., Polat, A., Tokur, B. 2007. Chemical and sensory changes in frozen (-18ºC) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Internatinal journal of food science and Technology, 42: 887-893. 25.Ozyurt, G., Polat, A., and Tokur, B. 2007. Chemical and sensory changes in frozen (-18 ºC) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Internatinal journal of food science and Technology, 42: 887- 893. 26.Pearson, A.M., Gray, J.J., Wolzak, A.M., and Horenstein, N.A. 1983. Safety implications of oxidized lipids in muscle foods. Food Techniques, 37: 121. 27.Peralta, E.H.W., Watanabe, D., Kawabe, D., and Murata Hama, Y. 2005. Antioxidative activity of Philippine salt-fermented shrimp paste and variation of its contents during fermentation journal of oleo Science, 54: 553-558. 28.Perenlei, G., Tojo, H., Okada, T., Kubota, M., Kadowaki, M., Fujimura, S. 2014. Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens, Anim Sci. J. 2014. Oct; 85(10): 895-903. 29.Ramanathan, L., and Das, N.P. 1992. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. Journal of Agricultural and Food Chemistry, 40: 17–21. 30.Saberi, maple, Khanafari, Anita Jamil, SH., Vosoughi, Gholamhossein. 2006. Bacterial Extraction of Astaxanthin Azzayat shrimp, sea biology master's thesis, Islamic Azad University, Science and Research. 31.Sicuro, B., Barbera, S., Dapra, F., Gai, F., Gasco, L., Paglialonga, G., Palmegiano, G.B., and Vilella, S. 2010. The olive oil by-product in ‘rainbow trout Oncorhynchus mykiss (Walbaum)’ farming: productive results and quality of the product. Aquaculture Research, 41: 475-486. 32.Suvanich, V., Jahncke, M.L., and Marshall, D.L. 2000. Changes selected chemival quality characteristics of channel catfish frame mince during chill and frozen storage.J.Food. Sci. 65(1): 24-29. 33.Vásconez, M.B., Flores, S.K., Campos, C.A., Alvarado, J., and Gerschenson, L.N. 2009. Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings. Food Research International, 42(7): 762- 769. 34.Vicetti, R., Ishitani, T., Salas, A., and Ayala, M. 2005. Use of alpha-tocopherol combined with synergists and compared to other antioxidants on the oxidative stability of sardine skin lipids. Journal of Food Composition and Analysis, 18(2- 3): 131-137. 35.Wang, Y.J., Huchien, Y., and Hugpan, Ch. 2006. Effects of dietary supplementation of carotenoids on survival, growth, pigmentation and antioxidantcapacity of characins, (Hyphessobry callistus) Department of Aquaculture, National Taiwan Ocean University Keelung, Taiwan. 202p. 36.Woywoda, A.D., Shaw, S.J., Ke, P.J., and Burns, B.G. 1986. Recommended laboratory methods for assessment of fish quality. Canadian technical report of fisheries and aquatic sciences. 37.Yilmaz, M., Ceylan, Z.G., Kocaman, M., Kaya, M., and Yilmaz, H. 2009. The effect of vacuum and modified atmosphere packaging on growth of Listeria in rainbow trout (Oncorhynchus mykiss) fillets. Journal Muscle Foods, 20: 465– 77. | ||
|
آمار تعداد مشاهده مقاله: 1,065 تعداد دریافت فایل اصل مقاله: 1,067 |
||
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب