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:: Volume 23, Issue 3 (10-2014) ::
isfj 2014, 23(3): 41-55 Back to browse issues page
تاثیر نایسین Z بر برخی پارامترهای شیمیایی و باکتریایی مولد فساد در سوریمی ماهی کیلکا معمو لی (Clupeonella cultriventris caspia) نگهداری شده در دمای 4 درجه سانتی گراد
A. Dehbandi * 1, A. A. Motallebi , V. Razavilar , R. Pourgholam
Abstract:   (7322 Views)
The effect of antibacterial and antioxidant of nicin z in two forms (free and encapsulated) was investigated on Total Viable Count (TVC) , Psychrotrophic Counts (PTC) , Peroxide Value (PV) , Thiobarbituric acid (TBA) and Total volatile nitrogen (TVN) in zero, 3, 6, 9, 12, 15 days of storage.Two concentrations (700IU/gr ,1000IU/gr) of free and encapsulated nicin in liposome (by spray-dried method) were added as spray on surimi of kilka and one treatment was selected as a control. The results showed that change of chemical and bacterial parameters in treatment of encapsulated nicin was lower than free nicin and control treatments. Concentration of 1000IU/gr of nicin was better than results of other treatments. The shelf life of surimi of kilka in control, free and encapsulated nicin treatments for bacterial results were 9,12 , 15 days, respectively, and for TBA , TVN and PV were 6 , 15 and at least 15 days, respectively. The conclusion was that encapsulated nicin in liposome improved shelf life of surimi of kilka.
Keywords: Free nicin, Encapsulated nicin, surim, kilka
Full-Text [PDF 939 kb]   (3957 Downloads)    
Type of Study: Research | Subject: فيزيولوژي آبزيان
Received: 2015/02/23 | Accepted: 2015/02/23 | Published: 2015/02/23
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Dehbandi A, Motallebi A A, Razavilar V, Pourgholam R. تاثیر نایسین Z بر برخی پارامترهای شیمیایی و باکتریایی مولد فساد در سوریمی ماهی کیلکا معمو لی (Clupeonella cultriventris caspia) نگهداری شده در دمای 4 درجه سانتی گراد. isfj 2014; 23 (3) :41-55
URL: http://isfj.ir/article-1-1284-en.html


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Volume 23, Issue 3 (10-2014) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

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