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ارزیابی عملکرد نانوحسگر رنگی گرافن اکسید آمین دار – برموفنول بلو بر پایه کاغذی صافی در تعیین کیفیت اکسیداسیونی غذای ماهی نگهداری شده در شرایط سرد | ||
| مجله بهره برداری و پرورش آبزیان | ||
| مقاله 1، دوره 9، شماره 4، دی 1399، صفحه 1-17 اصل مقاله (446.24 K) | ||
| نوع مقاله: مقاله کامل علمی - پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22069/japu.2021.18001.1539 | ||
| نویسندگان | ||
| شهاب نقدی1؛ مسعود رضائی* 2؛ نادر بهرامی فر3 | ||
| 1دانشجوی دکتری گروه فرآوری محصولات شیلاتی، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، شهرستان نور- مازندران | ||
| 2استاد گروه فرآوری محصولات شیلاتی، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، شهرستان نور- مازندران | ||
| 3استادیار گروه محیط زیست، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، شهرستان نور- مازندران | ||
| چکیده | ||
| در مطالعه حاضر به منظور ارزیابی کیفیت اکسیداسیونی غذای ماهی نگهداری شده در دمای یخچال به مدت 6 ماه از نانوحسگر رنگی گرافن اکسید آمین دار – برموفنول بلو بر پایه کاغذی صافی استفاده شد. نتایج نشان داد مقادیر رطوبت از 19/7% به 37/9% و خاکستر از 29/7 % به 04/8 % تغییریافته و در طول دوره نگهداری روند افزایشی داشتند (p <0/05). تغییرات مقدار چربی و پروتئین در طول دوره نگهداری بدینصورت بودند که محتوای چربی از 87/12% به 53/10% و محتوای پروتئین از 51/54% به 37/52% تغییر کردند و روند کاهشی نشان دادند (p <0/05). شاخص پراکساید (PV) در طول دوره افزایش یافته و بیش‌ترین مقدار آن مقدار (meq O2/kg lipid) 1/6 در انتهای دوره نگهداری بود (p <0/05). مقدار تیوباربیوتیک اسید (TBA) روند افزایشی نشان داد که نهایتا به مقدار (mg MAL / kg meal) 86/3 رسید (p <0/05). تغییرات رنگی (ΔE) نانوحسگر مورد مطالعه در زمان نگهداری افزایش یافته و از 04/29 به 67/52 تغییر یافت (p <0/05)، همچنین از رنگ سبز به آبی تغییر رنگ داد و با چشم غیر مسلح قابل تشخیص بود. مقادیر همبستگی پیرسون بین شاخص‌های PV و TBA با شاخص تغییر رنگ ΔE به ترتیب 93/0 و 89/0 بود. نتایج این مطالعه پیشنهاد می‌کند که استفاده از نانوحسگر رنگی گرافن اکسید آمین دار – برموفنول بلو بر پایه کاغذی صافی از طریق فرایند ساده تغییر رنگ می‌تواند یک رویکرد نوین در تعیین تغییرات کیفیت اکسیداسیونی غذای ماهی در زمان نگهداری آن‌ها باشد. | ||
| کلیدواژه‌ها | ||
| غذای ماهی؛ اکسیداسیون چربی؛ نانوحسگر؛ تعیین کیفیت | ||
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سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب