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  3. The effect of aqueous extract of marigold plant on the shelf life and quality of frozen rainbow trout

The effect of aqueous extract of marigold plant on the shelf life and quality of frozen rainbow trout

Number of pages: 57 File Format: word File Code: 32417
Year: 2012 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Aqueous extract - Colorful salmon - corruption - fermentation - Foodstuffs - Microbial spoilage - Monkey flower plant - shelf life
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  • Summary of The effect of aqueous extract of marigold plant on the shelf life and quality of frozen rainbow trout

    Master's Thesis

    Agricultural Engineering, Food Industry Orientation

    Abstract:

    Effect of water extract of monkey flower plant on storage time and quality of salmon Rainbow in freezing mode

    Recently, due to avoiding the use of chemical preservatives in the food industry, the attention of researchers has been drawn to the use of natural compounds in order to increase the shelf life of food, including fish. The monkey flower plant with the local name Teshe Neh Dari is one of the plants that have been used as a herbal medicine in Iran since ancient times. In this experimental study, the effects of the aqueous extract of the monkey flower plant on the storage time and the quality of frozen rainbow trout were investigated. In this experiment, fish samples were kept at -1°C for 20 days after being immersed in 1% and 3% extracts of monkey flower. Experiments measuring total microbial count or total count, pH, peroxide number (PV), thiobarbituric acid (TBARS), total volatile nitrogen (TVN) and sensory indicators were performed on treated and control fish samples at regular intervals. The results indicate that the aqueous extract of the monkey flower plant has a significant effect on fish samples in maintaining their optimal quality and increasing the duration of storage in the frozen state. It is worth mentioning that 3% aqueous extract compared to 1% aqueous extract was more effective in increasing the shelf life of fish fillets. style="direction: rtl;">Chapter One: General research

    1-1- Definition of food spoilage

    When a food undergoes changes or chemical reactions occur in it in such a way that its consumption value is completely reduced or destroyed, then such food is called spoiled. Spoilage is caused either by external factors or by substances contained in the food itself and has a physicochemical, biological or microbiological origin. Most of the spoiled food undergoes such sensory and appearance changes in terms of color, smell, taste and consistency that consumers notice it and stop consuming it. Food spoilage can be generally divided into three categories: microbial spoilage, chemical spoilage and physical spoilage (Gracey [1] et al., 2001). A food item, in such a way that its consumption value is completely reduced or destroyed. Based on the effect of these microorganisms, microbial spoilage is divided into the following groups:

    a- Spoilage caused by the growth and activity of microorganisms, which mainly include bacteria, molds and yeasts (Gracey et al., 2001). Ayin (Abbasi et al. 2017). The changes caused by these microorganisms include the following changes:

    1-1-1-1- Changes in nitrogen organic compounds: Most of the nitrogen in food is in the form of protein. Proteinases catalyze the hydrolysis of proteins into peptides and may produce a bitter taste in food. Peptidases catalyze polypeptides into simpler peptides and finally amino acids (Thamozi, 2016).

    1-1-1-2- Change in non-nitrogenous organic compounds: Microorganisms use these compounds mostly to obtain energy and sometimes as a source of carbon.

    Carbohydrates: Monosaccharides such as glucose are converted into water and carbon dioxide in aerobic conditions and undergo one of the following 6 types of fermentation in anaerobic conditions (Tahmuzi, 1386).

    Alcoholic fermentation: it is done by yeasts and its main products are ethanol and carbon dioxide (Tehmoozi, 1386).

    Lactic fermentation: it is done by homofermentative lactic acid and the main product is lactic acid (Tehmoozi, 1386).

    Mixed lactic fermentation: it is done by heterofermentative lactic acid and its main products are lactic acid, acetic acid, ethanol, glycerol and carbon dioxide (Tehmozi, 1386).

    Koliformi fermentation: it is done by keliforms and its products are lactic acid, acetic acid, formic acid, ethanol, hydrogen, carbon dioxide and It is probably Acetone (Tehmozi, 1386).

    Propionic fermentation: it is done by propionibacteria and its products are propionic acid, acetic acid, succinic acid and carbon dioxide (Tehmozi, 1386).

    Butyric fermentation: it is done by anaerobic bacteria and its products It is butyric acid, acetic acid, carbon dioxide, hydrogen, butylene glycol, butanol and 2-propanol (Tehmozi, 2016). In aerobic conditions, they are completely oxidized and produce water and carbon dioxide. Saturated fatty acids are broken down into acetic acid using coenzyme A. Hydroxy or unsaturated fatty acids are mainly converted to a saturated fatty acid to complete ?-oxidation (Thamozi, 2016). Microorganisms may interfere in the oxidation of fats. Phospholipids may be broken down into phosphates, glycerol, fatty acids, and nitrogenous bases (such as choline). Lipoproteins are broken down into phospholipids, proteins, and cholesterol (Thamozi, 2016).

    c- Spoilage caused by the secretion of toxic substances by microorganisms, such as the spoilage caused by the toxin secreted by Clostridium botulinum or Staphylococcus aureus (Gracey et al., 2001).

    1-1-2- Chemical spoilage:

    This spoilage means the spoiling of food without the involvement of microorganisms. To judge the healthiness of a food item, five measurement factors including monitoring, sensory evaluation, determination of physical properties, chemical tests and microbiological tests are used (Gracey et al. 2001). Oxidative corruption is included in this category.

    1-1-2-1- Oxidative corruption: Most foods contain fat. Fats have high nutritional value and are considered a source of energy. The life of fats is limited and with the passage of time their properties change and their nutritional value decreases. Oils and fats, like many unsaturated substances, are oxidized by oxygen in the air, and the result of continuous oxidation of the oil is the appearance of pungency with an unpleasant smell and taste, and as a result, the oil becomes unusable. Although corruption in fats may occur for reasons other than oxidation, such as the effect of enzymes or microscopic organisms, from a practical point of view, oxidation is the most important cause of oil corruption, and light and heat and some impurities such as the presence of water and metals accelerate this process. Oils and fats gradually absorb oxygen, and this oxygen absorption continues until the preliminary period, without any change in the smell and taste of the oil. After this period, oxygen absorption is done at a faster rate and then the absorption ratio decreases. Polyunsaturated compounds of oils oxidize faster than monounsaturated and saturated compounds. During the time required for the oils to become spicy, it is possible that only the polyunsaturated compounds will undergo spontaneous oxidation and hence these compounds are the main focus of the spontaneous oxidation of oils (Fatemi, 1378; Qanbarzadeh).

    Oxidative metabolism is necessary for the life of cells. But it has disadvantages, which are the disadvantages of this dependency, the production of free radicals and other active oxygen species that cause oxidative changes (Antolovich [2] 2002).

  • Contents & References of The effect of aqueous extract of marigold plant on the shelf life and quality of frozen rainbow trout

    List:

     

    Chapter One: General research

    1-1- Definition of food spoilage..2

    1-1-1- Microbial spoilage..2

    1-1-1-1- Change in non-nitrogenous organic compounds.2

    1-1-1-2- Change in non-nitrogenous organic compounds.2

    1-1-1-3- Organic acids..3

    1-1-1-4-Lipids..3

    1-1-2- Chemical spoilage..4

    1-1-2- 1- Oxidative spoilage..4

    1-1-2-2- Oxidation steps and their products.6

    1-1-2-3- Formation Hydroperoxide..8

    1-1-2-4- Decomposition of hydroperoxide..9

    1-2-5- Factors effective in the oxidation of fats and oils. 9

    1-2-5-1- Composition of food..10

    1-2-5-2- Temperature..10

    1-2-5-3- Light..10 Oxygen. ..12

    1-3-3- oil stability index..12

    1-3-4- peroxide number..13

    1-3-5- para-anisin number..13

    1-3-6- thiobarbituric acid test..13

    1-3-7- weight gain..14

    1-3-8- Conjugated DNAs..14

    1-3-9- Measurement of gas in the upper space of the can. 14

    1-3-10- Differential thermal analysis..14

    1-3-11- Rancy Met..15

    1-4- Protection factor..15

    1-5- Antioxidant 16

    1-5-1- Natural antioxidants..17

    1-5-2- Synthetic antioxidants..18

    1-6- Disadvantages of synthetic antioxidants. 19

    1-7- History and introduction about monkey flower. 20

    1-7-1- Monkey flower botany..20

    1-8- Fish and its role in human nutrition..23

    1-9- Rainbow salmon..24

    1-10- Corruption of fish..24

    1-10-1- Factors affecting the type and intensity of corruption. 25

    1-10-1-1- Type of fish..25

    1-10-1-2- Age and condition of fish when caught. 25

    1-10-1-3- Type and quantity of fish meat contamination with bacteria. 25

    1-10-1-4- Temperature.

    1-10-3-1- bacteria causing spoilage..26

    1-10-3-2- special spoilage of fish and marine products..26

    1-10-4- chemical spoilage..26

    1-10-4-1- oxidation of fats..26

    1-10-4-2- protein changes..27

    1-11- Objective..28

    Chapter Two: An overview of recent researches.29

    Chapter Three: Materials and working methods..32

    3-1- Resources and equipment and materials used in the study.32

    3-2- Working method..35

    3-2-1- Preparation of extract..35

    3-2-2- Preparation Preparation of fish samples..35

    3-3- Microbial test (Total Kant)..35

    3-4- Chemical tests..36

    3-4-1- pH measurement..36

    3-4-2- Fat extraction and determination of peroxide value..36

    3-4-3- TBARS number test..37

    3-4-4-Determination of total base volatile nitrogen TVB-N.38

    3-5-Sensory evaluation..38

    3-6- Statistical tests used in the analysis of the results of the experiments.39

    Chapter four: Results

    4-1- Microbial test (Total Kant)..40

    4-2- Determination pH..41

    4-3- Determining peroxide number and TBARS..42

    4-4- TVN number..44

    4-5- Evaluation of sensory indicators..44

     

    Chapter five: discussion and conclusion..46

    5-1- Microbial test (Total Kant)..46

    5-2- Evaluation of pH level..48

    5-3- Evaluation of PV peroxide value and TBARS. English

    Source:

     

     

    Frasier's abstract of food microbiology. William Carroll, (2006), summarized and compiled by Saeed Tehmouzi. Marz Danesh Publications, first edition.

    Shirazi, H. (1386), technology of marine products, principles of preservation, principles of preservation and processing, Parsnegar Publications, page 325. Shafizadeh, 1381, medicinal plants of Lorestan Province, Hayan Publications, p. 9. Abbasi, K. Valipour, A. Talebi Haghighi, d. Shelter, A. Nizami, S. (1378), Fish Atlas of Iran, Inner Waters of Gilan: Central Publisher(1378), Fish Atlas of Iran, inland waters of Gilan: Publisher of Gilan Fisheries Center: 113 p.

    Fatemi, H. Food chemistry (1378), publishing company. pp. 169-187.

    Qanbarzadeh, b. Translated by John Deman, Food Chemistry Volume 1, First Edition, Nemati Publications. pp. 52-88.

    Zolfaqari, M., Shabanpour, B. and Falahzadeh, S. 1389. Comparison of the effects of Shirazi thyme, onion and mountain cockatiel extracts on the shelf life of rainbow trout fish (Oncorhynchus my kiss). Journal of Iranian Food Science and Industry Research Volume 6, Number 2, pp. 124-129.

    Etamidi, H., Rezaei, M. and Abedian, A. 2017. Antibacterial and antioxidant potential of extract in increasing longevity (Rosmarinus officinalis), rosemary (Oncorhynchus mykiss), rainbow trout. Quarterly journal of food science and industry, volume 5, number 4, pp. 69-73. Eskandari, S. 2018. Antioxidant effect of shallot extract (Allium ascalonicum), turmeric extract (Curcuma Longa) and their combination on fat changes of vacuum packed rainbow salmon (Oncorhynchus mykiss). Quarterly Journal of Food Sciences and Industries, Volume 8, Number 28, pp. 47-54. 2018. Antibacterial and antioxidative effects of shallot extract on shelf life of rainbow trout under cold storage conditions (4±1°C). Journal of Nutrition Sciences and Food Industries of Iran, 6th year, number 2, pp. 11-19.

    Shrafati Chalontari, R., Shrafati Chalontari, F. and Sharafati Chalontari, A. Ashrafi, K. 2018. Investigating the antimicrobial effect and determining the amount of phenolic, flavonoid and flavonol compounds of the ethanolic extract of monkey flower (Scrophularia striata). Journal of Shahrekord University of Medical Sciences: pp. 32-37.

    Hamzeh, A. Rezaei, 1389. Antioxidant and antibacterial effects of sodium alginate coating with thyme essential oil on rainbow salmon fillet stored in refrigerator. Iranian Journal of Nutrition and Food Industries, 6th year, number 3, pp. 11-20.

    Narsi, M. 1388, the necessity of revitalizing Iran's traditional medicine, the specialized journal of traditional medicine and complementary medicine, first year number 2.

    Abbasi N, Azizi Jalilian F, Abdi M, Saifmanesh M. 2007. [A comparative study of the antimicrobial effect of Scrophularia striata Boiss: extract and selective antibiotics against Staphylococcus aureus and Pesudomonas aeroginosa. J Med Plants. Suppl 1(6):10 18.]Persian.

    Agnihotri,V.K., Agarwal,S.G., Dhar,P.L., Thappa,F.K., Baleshwar, Kapahi,B.K, Saxena,R.K., Qazi,G.N. 2005. Essential oil composition of Menthe pulegium L. growing wild in the north-western Himalayas, India. Flavor and Fragrance journal., volume 20, Issue 6, pages 607-610.

    Alais, Ch., Linden, G. 1991. Food Biochemistry. English Edition, Ellis Horwood. chapter 17,212.

    Ali, M., Salam, A., Goher, S., Tassaduque, K. and Latif, M. 2004. Studies on fillet composition of fresh water farmed Labeo rohita in relation to body size. J. Biological sciences. 4: 40-46. Ando, ??S., Hatano, 1986. protein degradation and protease activity of chun salmon muscle. Fish physiol. Biochem. p.17-26.

     

    Antolovich,M., Prenzler,P.D., Patsalides,E., McDonald,S. And Robards, k. 2002. Methods for testing antioxidant activity. analyst ,127,183-198.

    Arain, S., Sherazi, S.T.H., Bharger, M.I., Mahesar, S.A. 2001. Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods. Thermochimica, 20ano-d Arce, M.A.B. Canola oil thermal oxidation during oven test and microwave heating. Lebensmittel – wissenschaft undtechnologie. 34(4): 215-221

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The effect of aqueous extract of marigold plant on the shelf life and quality of frozen rainbow trout
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