اخبار و اعلانات

 آمار

تعداد نشریات38
تعداد شماره‌ها1,258
تعداد مقالات9,115
تعداد مشاهده مقاله8,325,152
تعداد دریافت فایل اصل مقاله5,040,051
سیف زاده, مینا. (1401). معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان. پدافند الکترونیکی و سایبری, 13(50), 35-49.
مینا سیف زاده. "معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان". پدافند الکترونیکی و سایبری, 13, 50, 1401, 35-49.
سیف زاده, مینا. (1401). 'معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان', پدافند الکترونیکی و سایبری, 13(50), pp. 35-49.
سیف زاده, مینا. معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان. پدافند الکترونیکی و سایبری, 1401; 13(50): 35-49.

معرفی بسته بندی با پوشش های خوراکی برای افزایش زمان ماندگاری فیله تازه انواع ماهیان

علوم و فنون بسته‌بندی
دوره 13، شماره 50، آذر 1401، صفحه 35-49    اصل مقاله (637.09 K)
نوع مقاله: ترویجی
نویسنده
مینا سیف زاده*
استادیار، مرکز ملی تحقیقات فرآوری آبزیان، پژوهشکده آبزی پروری آب های داخلی، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، انزلی، ایران
تاریخ دریافت: 16 خرداد 1401،  تاریخ بازنگری: 12 مهر 1401،  تاریخ پذیرش: 02 آبان 1401 
چکیده
پوشش‌های خوراکی به لایه نازکی از مواد خوراکی اطلاق می‌شود که روی محصول استفاده می‌گردند. ازآنجاکه فناوری‌های مرسوم بسته‌بندی نیاز به سرمایه­گذاری داشته، در دهه گذشته، تحقیقات به سمت توسعه سیستم‌های بسته‌بندی نظیر پوشش‌های خوراکی هدایت شد. ازاین‌رو مقاله حاضر به تشریح پوشش‌های ضد میکروبی و آنتی‌اکسیدانی، اثربخشی آن‌ها در برابر میکروارگانیسم­ها و اثرات آن بر کیفیت شیمیایی محصول می‌پردازد. مطالعه حاضر از طریق بررسی داده‌های مقالات منتشرشده در پایگاه­های Science Direct، Pub Med، Escopus Springer Link و Scopus انجام شد. جستجو با استفاده از کلمات کلیدی پوشش‌های خوراکی، غذاهای دریایی، اکسیداسیون، آلژینات سدیم، پروتئین آب پنیر، کیتوزان، ژلاتین، کاراگینان، آنتی­اکسیدان­های طبیعی، بسته‌بندی فعال، بسته‌بندی دوستدار طبیعت، کاهش آلودگی‌های محیطی، افزایش زمان ماندگاری، ترکیبات ضد باکتریایی، حفاظت غذا، افزایش ویژگی‌های کیفی، فیله تازه و فاقد نگهدارنده طی سال‌های ۱۴۰0- 1388 انجام شد. بیشترین زمان ماندگاری از پوشش‌های حاوی آلژینات سدیم  5/0 درصد غنی‌شده با زنجبیل 5/0 درصد روی ماهی سیم (30 روز)، کیتوزان قارچی 2 درصد و غنی‌شده با عصاره پوست انار 2 درصد (30 روز) و به دنبال آن کیتوزان جانوری 2 درصد غنی‌شده با 25/0 کارواکرول روی تیلاپیای نیل (21 روز) در شرایط یخچال به دست آمد. کم‌ترین زمان ماندگاری به پوشش ژلاتین 3 درصد روی قزل‌آلا (3 روز) و کنسانتره پروتئین آب پنیر 8 درصد روی فیل‌ماهی (4 روز در یخچال) تعلق داشت. نتایج مطالعه حاضر نشان داد که پوشش­های بر پایه کربوهیدرات از جمله کیتوزان و آلژینات سدیم در مقایسه با پوشش­های پروتئینی مانند پروتئین آب پنیر برای حفظ کیفیت و تازگی فیله توانایی بیشتری داشته و می­توانند به‌عنوان عامل کاهش زیان اقتصادی برای عرضه‌کنندگان فیله تازه مؤثر باشند. همچنین پوشش­های غنی‌شده در مقایسه با غنی‌نشده توانمندی بیشتری برای افزایش ویژگی‌های کیفی و زمان ماندگاری فیله تازه ماهی را ارائه می­کنند.
کلیدواژه‌ها
پلاستیک سنتزی؛ زیست‌تخریب‌پذیر؛ پلیمر؛ ویژگی‌ها؛ روش تولید پلاستیک‌های زیستی
عنوان مقاله [English]
Introducing Packaging by Edible Coatings to Increase the Shelf Life of Fresh Fish Fillets
نویسندگان [English]
Mina seifzadeh
National Aquatic Processing Research Center, Inland Aquaculture Research Institute, Fisheries Science Research Institute, Agricultural Education and Extention Research Organization, Anzali, Iran
چکیده [English]
Edible coatings refer to a thin layer of edible materials used on a product. Because conventional storage and packaging technologies require investment, the research activities over the past decade have become focused on the development of novel packaging systems such as food coatings. Hence, the present article describes the antimicrobial and antioxidant coatings, their effectiveness against microorganisms and their effects on the chemical quality of the product. This study investigates the data from some articles published by Science Direct, Pub Med, Escopus Springer Link, and Scopus databases on the edible coatings in Iran and other countries. The search was performed on the 2010 to 2022 publications and the following keywords were used: food coatings, seafood, oxidation, sodium alginate, whey protein, chitosan, gelatin, carrageenan, natural antioxidants, active packaging,       eco-friendly packaging, environmental pollution reduction, increasing shelf life, antibacterial compounds, food preservation, boosting quality characteristics and fresh fillet with no preservatives. The longest fillet shelf life was obtained from coatings containing 0.5% sodium alginate enriched with 0.5% ginger on Abramis brama (30 days), 2% fungal chitosan and enriched with 2%pomegranate peel extract (30 days) followed by 2% animal chitosan enriched with 0.25 carvacrol on Nile tilapia (21 days) refrigerated. The 3% gelatin on rainbow trout (3 days) and the 8% whey protein concentrate on Huso huso (4 days in refrigerator) had the lowest shelf life. The results of the present study showed that the carbohydrate-based coatings, such as chitosan and sodium alginate, compared to protein coatings such as whey protein, have greater ability to maintain the quality and freshness of fillets, and can reduce economic losses to a greater extent for the suppliers of fresh fillets. Also, compared to non-enriched coatings, the enriched ones are more capable of increasing the quality characteristics and shelf life of fresh fish fillets.
 
 
 
کلیدواژه‌ها [English]
Antimicrobial Packaging, Antioxidant, Edible Coating, Seafood Packaging
مراجع
  • Han, L. & Wang, L, “Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: Physical and antibacterial properties,” J. Sci. Food Agric., vol. 97, pp. 1295-1301, 2017.
  • Odila Pereira, J. Soares, S. Sousa, A. R. Madureira, A. Gomes, & M. Pintado, “Edible films as carrier for lactic acid bacteria,” LWT - Food Sci. Technol., vol. 73, pp. 543-550, 2016.
  • I. Khan, M. N. Adrees, & M. S. Arshad, “Oxidative stability and quality characteristics of whey protein coated rohu fillets,” Lipids Health Dis,. vol. 14, pp. 58-67, 2015.
  • Díaz-Montes, & R. Castro-Muñoz, “Edible Films and Coatings as Food-Quality Preservers: An Overview,” Foods, vol. 10, pp. 249-275, 2021.
  • O. Yıldız, & F. Yangılar, “Effects of different whey protein concentrate coating on selected properties of rainbow trout (Oncorhynchus mykiss) during cold storage (4 ◦C),” Int. J. Food Prop., Vol. 19, pp. 2007-2015, 2016.
  • Rowida Khalil, & O. Abidemi Ogunkalu, “Edible films in seafood,” Eurasian J. agric. Res., Vol. 1, pp. 85-94, 2019.
  • Martínez, J. Salmerón, & L. Epelde, “Quality enhancement of smoked sea bass fillets by adding resveratrol and coating with chitosan and alginate edible films,” Food Control, vol. 85, pp. 168–176, 2018.
  • M. Ojagh, M. Rezaei, S.H. Rzavi, & S.M.H. Hosseini, “Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout”, Food Chem., Vol 1, pp. 193-198, 2010.
  • Jouki, F.T. Yazdi, S. A. Mortazavi, A. Koocheki, & N. Khazaei, “Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf-life extension of refrigerated rainbow trout fillets,” Int. J. Food Microbiol., Vol. 174, pp. 88-97, 2014.
  • M. Kazemi, & M. Rezaei, “Antimicrobial effectiveness of gelatin-alginate film containing oregano essential oil for fish preservation,” J. Food Saf., Vol. 35, pp. 482-490, 2015.
  • G. Volpe, F. Siano, M. Paolucci, A. Sacco, A. Sorrentino, M. Malinconico, & E. Varricchio, “Active edible coating effectiveness in shelf-life enhancement of trout fillets,” LWT-Food Sci. Technol., Vol. 60, pp. 615-622, 2015.
  • Ramezani, M, Zarei, & N. Raminnejad, “Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets,” Food Control, vol. 51, pp. 43-48, 2015.
  • Yu, Q. Jiang, Y. Xu, & W. Xia, “The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate,” Int. J. Biol. Macromol., vol. 101, pp. 448–454, 2017.
  • Bahram, M. Rezaie, M. Soltani, A. Kamali, M. Abdollahi, M.K. Ahmadabad, & M. Nemati, “Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated Beluga Sturegeon,” J. Food Qual., vol. 39, pp. 743-749, 2016.
  • W.S. Souza, M.A. Cerqueira, H.A. Ruiz, J.T. Martins, A. Casariego, J.A. Teixeira, & A.A. Vicente, “Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar),” J. Agr. Food Chem., vol. 58, pp. 11456–11462, 2010.
  • Shokri, & A. Ehsani. “Efficacy of whey protein coating incorporated with lactoperoxidase and tocopherol in shelf life extension of Pike-Perch fillets during refrigeration,” LWT-Food Sci. Technol., vol. 85, pp. 225-231, 2017.
  • Qiu, S. Chen, G., Liu, & Q. Yang, “Quality enhancement in the Japanese sea bass fillets stored at 4 _C by chitosan coating incorporated with citric acid or licorice extract,” Food Chem., vol. 162, pp. 156-160, 2014.
  • Li, J. Li, W. Hu, & X. Li,“Quality enhancement in refrigerated red drum fillets using chitosan coatings containing natural preservatives,” Food Chem., vol. 138, pp. 821-826, 2013.
  • Feng, N. Bansal, & H. Yang, “Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret fillet during cold storage,” Food Chem., vol. 200, pp. 283-292, 2016.
  • Carrión-Granda, I. Fernández-Pan, & Rovira, J, “Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored Hake fillets,” Food Qual., vol. 2018, pp. 1-12, 2018.
  • Paktarmani, A. Ehsani, & P. Qajarbeygi, “Investigating -Increase the shelf life of fish with edible Alginate Sodium-based film containing α-tocopherol,” J. Food Sci. Technol., vol. 13, pp. 17-24, 2013.
  • Khezri Ahmadabad, M. Rezaei, & S. M. Ojagh, “The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage,” J. Food Sci. Technol., vol. 12, pp. 11-20, 2015.
  • Mostafa Nejad, Y. Fahim Dejban, & M. Ahmadi, “The effect of oral coating of sodium alginate with nettle extract on the shelf life of salmon fillets in the refrigerator,” 23th NCFSII Conference paper, 2015.
  • Khanedan, A. A. Motalebi, A. A. Khanipour, A. Koochekian sabour, M. Seifzadeh, & A. Hasanzati rostami, “Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage,” Iran. J. Fish. Sci., vol. 10, pp. 654-662, 2011.
  • Kazemi, A. gharekha, & A. Tokmechi, “Effects of whey protein coating containing nisin on the shelf life of perch fillet,” J. Food Sci. Technol., vol. 10, pp. 75-92, 2021.
  • Seifzadeh, A.A. Motallebi, & M. Th. Mazloumi, “Use of sodium alginate for oral coating of common Caspian Sea urchin when packing and evaluating its chemical, microbial and sensory quality,” Iran. J. Fish., vol. 19, pp.61-76, 2010. (In Persian)
  • Seifzadeh, A.A. Motallebi, & M. Th. Mazloumi, “Investigation of whey use on the quality of ordinary kilka fish during storage in the cold storage,” Mar. Sci. Technol. Res., vol. 5, pp.54–68. 2011. (In Persian)
  • Seifzadeh, & A.A. Motallebi, “The effect of using a combination coating of whey protein and sodium alginate on quality changes of kilka fish during cold storage,” J. Aquac. Fish., vol. 2, pp. 39–52, 2012. (In Persian)
  • Seifzadeh, A.A. Motallebi, & M. Th, Mazloumi, “The effect of oral sodium alginate coating on the refrigeration time of Kilka fish,” 20th NCFSI, 2011. (In Persian)
  • Seifzadeh, A.A. Motallebi & M. Th. Mazloumi, “The effect of coating time by sodium alginate edible film on the quality and shelf life of frozen kilka,” J. Mar. Sci. Technol., vol. 10, pp. 68–80, 2011. (In Persian)
  • Seifzadeh, & A.A. Motallebi, “Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated,” J. Food Sci. Technol., vol. 9, pp. 1-15, 2012. (In Persian)
  • Seifzadeh, “Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka,” Iran. J. Fish. Sci., vol. 13, pp. 477–491, 2014.
  • Alboghbeish, & A. Khodanazary, “Comparative effects of chitosan and nanochitosan coatings enriched with green tea) Camellia sinensis L. (extract on quality of Costal trevally fish (Carangoides coeruleopinnatus) during refrigerated storage,” Iran. J. Fish. Sci., vol. 26, pp. 95-109, 2018.
  • Cai, Y. Wang, & A. Cao,“Effect of alginate coating enriched with 6-gingerol on the shelf life and quality changes of refrigerated red sea bream fillets,” RSC Adv., vol. 46, pp.36882-36889, 2020.
  • Song, L. Liu, & H. Shen, “Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream,” Food Control, vol. 22, pp.608–615, 2011.
  • Ehsani, M. Paktarmani, & M. Yousefi, “Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout,” Food Sci. Biotechnol., vol. 26, pp. 557–562, 2017.
  • Oğuzhan Yildiz, & F. Yangılar, “Effects of different whey protein concentrate coating on selected properties of Rainbow Trout during cold storage (4°C),” Int. J. Food Prop., vol. 19, pp.151014195705003, 2015.
  • S. Alsaggaf, Sh. H. Moussaa, & A. A. Tayel, “Application of fungal chitosan incorporated with pomegranate peelextract as edible coating for microbiological, chemical and sensorialquality enhancement of Nile tilapia fillets,” Int. J. Biol. Macromolecul, vol. 99, pp. 499–505, 2017.
  • Chen, Y. Wu., Z. Chen., Y. Jia, & P. Han. “Chunsheng Cheng. Effect of pullulan hydrolysates on the quality of Nile tilapia (Oreochromis niloticus) fillets during ice storage,” J. Food Process. Preserv., vol. 43, pp. e14043–14051, 2019.
  • Bazargani-Gilani, & M. Pajohi-Alamoti, “The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features,” Food Sci. Biotechnol., vol. 29, pp. 207–216, 2020.
  • Chaparro-Hernandez, S. Ruiz-Cruz, E. Marquez-Rios, V. M. Ocano-Higuera, C. C. Valenzuela-Lopez, J. J. Ornelas-Paz, & C. L. Del-Toro-Sanchez, “Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia fillets stored in ice,” Food Sci. Technol., vol. 35, pp. 734-741, 2015.
  • Ruelas-Chacon, A. Aguilar-González, M. L. Reyes-Vega, R. D. Peralta-Rodríguez, J. Corona-Flores, O. N. Rebolloso-Padilla, & A. F. Aguilera-Carbo, “Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets,” Polymers, vol. 12, pp. 3019–3033, 2020.
  • Seifzadeh, “Promotion of seafood packaging by edible coatings,” J. Aquat. Caspian Sea, vol. 5, pp. 35–46, 2020. (In Persian)
  • Shahidi, & P. Ambigaipalan, “Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review,” J. func. Foods, vol. 18, pp. 820-897, 2015.
  • I. Socaciu, C. Semeniuc, & D. Vodnar, “Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension,” Coatings, vol. 8, pp. 366, 2018.
  • C.P. Vital, A. Guerrero, & M. Ornaghi, “Quality and sensory acceptability of fish fillet with alginate-based coating containing essential oils,” Food Sci. Technol., vol. 55, pp. 4945-4955, 2018.
  • Sánchez-Ortega, B. García-Almendárez, & E. M, Santos-López, “Antimicrobial edible films and coatings for meat and meat products preservation,” Sci. World, vol. 2014, pp.1-18, 2014.
  • Umaraw, P.E.S.Munekata, A.K.Verma, F. J. Barba, V.P. Singh, P. Kumar, & J.M. Lorenzo, “Edible films/coating with tailored properties for active packaging of meat, fish and derived products,” Trends Food Sci. Technol., vol. 98, pp.10-24, 2020.
  • A. A. Hammam, “Technological, applications, and characteristics of edible films and coatings: a review,” SN Appl. Sci., vol. 1, pp. 632-643, 2019.
  • Ghiasabadi Farahani, P. Ghafari Ashtiani, Sh. Gholipour Fereydoni, & H. Shababi,“Identify the factors affecting the desire to buy green packaging,” J. Packag. Sci. Technique., vol. 12, pp. 6-21, 2021.
آمار
تعداد مشاهده مقاله: 184
تعداد دریافت فایل اصل مقاله: 188