مجله علوم آبزی پروری

مجله علوم آبزی پروری

مهار رشد باکتری Staphylococcus aureus در سوریمی کپور معمولی با استفاده از اسانس دانه رازیانه Foeniculum vulgare

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران.
2 گروه محیط‌ زیست، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران.
چکیده
هدف این تحقیق بررسی تأثیر اسانس دانه رازیانه بر کیفیت سوریمی کپور معمولی (Cyprinus carpio) تلقیح شده ( CFU/g103) با استافیلوکوکوس اورئوس طی نگهداری در یخچال (4 درجه سانتی‌گراد) می باشد. استخراج اسانس دانه رازیانه با استفاده از دستگاه کلونجر به روش تقطیر آبی انجام و سپس ترکیبات شیمیایی آن به‌وسیله دستگاه گازکروماتوگرافی-طیف نگار جرمی آنالیز گردید. سپس غلظت‌های 4، 6 و 8 میکرولیتر بر گرم اسانس دانه رازیانه به سوریمی تلقیح شده با استافیلوکوکوس اورئوس اضافه گردید. پس از 24، 72، 144، 216 و 288 ساعت نگهداری در یخچال فراسنجه‌های میکروبی (شمارش باکتری استافیلوکوکوس اورئوس، باکتری‌های مزوفیل هوازی (TVC) و باکتری‌های سرمادوست (PTC)) و شیمیایی (pH، مجموع بازهای نیتروژنی فرار (TVB-N) و تیوباربیتوریک اسید (TBA)) اندازه‌گیری شدند. نتایج آنالیز اسانس با  GC/MSنشان داد که ترانس‌آنتول (87 درصد) بیشترین ترکیبات تشکیل‌‌‌دهنده اسانس دانه رازیانه را دارا می‌باشد. با گذشت زمان رشد باکتری استافیلوکوکوس اورئوس در نمونه­های شاهد افزایش ولی در تیمارهای حاوی اسانس دانه رازیانه کاهش یافت. به‌طوریه‌که در تیمارهای حاوی 6 و 8 میکرولیتر بر گرم اسانس پس از 288 ساعت به صفر رسید. طی نگهداری در یخچال فراسنجه‌های میکروبی (TVC و PTC) و شیمیایی (pH، TBA و TVB-N) تیمارها افزایش یافت اما تیمارهای حاوی اسانس افزایش کمتری داشتند. نتایج این تحقیق نشان داد که اسانس دانه رازیانه سبب افزایش زمان ماندگاری سوریمی کپور معمولی هنگام نگهداری در یخچال گردید. بنابراین می‌توان خاصیت آنتی‌اکسیدانی و آنتی‌باکتریایی اسانس دانه رازیانه را نتیجه‌گیری کرد و از آن به‌عنوان یک نگهدارنده طبیعی استفاده نمود.
کلیدواژه‌ها

عنوان مقاله English

Inhibition of Staphylococcus aureus growth in Cyprinus carpio surimi by using Foeniculum vulgar essential oil

نویسندگان English

Safoura Bahrami 1
Ebrahim Alizadeh Doughikollaee 1
Mohsen Shahriari Moghadam 2
1 Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol, Iran.
2 Department of Environmental Sciences, Faculty of Natural Resources, University of Zabol, Zabol, Iran.
چکیده English

The purpose of this research is to investigated the effect of Foeniculum­ vulgare seed essential oil on the quality of Cyprinus carpio surimi inoculated (103 CFU/g) by Staphylococcus aureus during storage in refrigerator (4˚C). Fennel seeds essential oil extraction was done by using a Clevenger apparatus with method of water distillation and its chemical compounds analyzed by gas chromatography mass spectrometry (GC-MS). Then concentrations of 4, 6 and 8 µL/g of fennel seed essential oil were added to surimi inoculated with Staphylococcus aureus. After 24, 72, 144, 216 and 218 hours of storage in refrigerator microbial (Staphylococcus aureus, aerobic mesophilic bacteria (TVC) and psychrophilic bacteria count (PTC)) and chemical parameters (pH, Thiobarbituric acid (TBA) and Total volatile basic nitrogen (TVB-N)) were measured. Essential oil analysis results by GC/MS showed that the most compounds of fennel seed essential oil is trans-anethole (87.00%). The growth of Staphylococcus aureus of control increased during storage but decreased in the treatments containing essential oil. So that it reached zero after 288 hours in treatments containing 6 and 8 µL/g of essential oil. Microbial (TVC and PTC) and chemical parameters (pH, TBA and TVB-N) of treatments increased during refrigerated storage. But the treatments containing essential oil had a smaller increase. The results of this research showed that fennel seed essential oil increased the shelf life of Cyprinus carpio surimi during refrigerated storage. Therefore, it can be concluded that the antibacterial and antioxidant properties of fennel seed essential oil and can be used as a natural preservative.

کلیدواژه‌ها English

Staphylococcus aureus
Foeniculum vulgare seed
Essential oil extraction
Surimi
Shelflife
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