آمار
| تعداد نشریات | 14 |
| تعداد شمارهها | 675 |
| تعداد مقالات | 7,030 |
| تعداد مشاهده مقاله | 10,425,362 |
| تعداد دریافت فایل اصل مقاله | 9,585,185 |
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 | ||
|
سایر فایل های مرتبط با مقاله
|
||
| مراجع | ||
|
AOAC. 2005. Official Method of Analysis (17th Edition). Association of Officiating Analytical Chemists, Washington DC, Method 935.14 and 992.24: 771p.
Ahmadi, M., Razavilar, V., Motallebi, A.A., Kenari, R.E., and Khanipour, A.A. 2014. Effects of Hydroalcoholic and Water Extracts of Nettle Leaf (Urtica dioica L.) on Chemical Properties of Superchilled Minced Meat of Common Kilka (Clupeonella cultriventris caspia). J. Food Qual. Hazard. Control. 1: 85-88.
Behnam, S., Anvari, M., Rezaei, M., Soltanian, S., and Safari, R. 2015. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C. J. Food Sci. Technol. 52: 2184-2192. https://doi.org/ 10.1007/ s13197-013-1241-2.
Bragadóttir, M., Pálmadóttir, H., and Kristbergsson, K. 2004. Composition and Chemical Changes during Storage of Fish Meal from Capelin (Mallotus villosus). J. Agric. Food Chem.52: 1572-1580. https://doi.org/ 10.1021/ jf034677s.
Cozzolino, D., Chree, A., Murray, I., and Scaife, J.R. 2002. The assessment of the chemical composition of fishmeal by near infrared reflectance spectroscopy. Aquac. Nutr. 8: 149-155. https://doi.org/ 10.1046/ j.1365-2095.2002.00206.x.
Chopra, S., McGuire, K., Gothard,N., Rao, A.M., and Pham, A. 2003. Selective gas detection using a carbon nanotube sensor. Applied Physics Letters, 83: 11. 2280-2282.
De Koning, A.J. 2002. Quantitative quality tests for fish meal. II: An investigation of the quality of South African fish meals and the validity of a number of chemical quality indices. Int. J. Food Prop. 5: 495-507. https://doi.org/ 10.1081/JFP-120015487.
Eymard, S., Jacobsen, C., and Baron, C.P. 2010. Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processingand storage. J. Agric. Food Chem.58: 6182-6189. https://doi.org/10.1021/ jf904013k.
FAO, I., and UNICEF, 2018. WFP and WHO: The State of Food Security and Nutrition in the World 2018. Building climate resilience for food security and nutrition, 200.
Feng, L., Musto, C.J., and Suslick, K.S. 2010. A Simple and Highly Sensitive Colorimetric Detection Method for Gaseous Formaldehyde. Pp: 4046-4047.
Gai, F., Ortoffi, M., Giancotti, V., Medana, C., and Peiretti, P.G. 2015. Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle. J. Aquat. Food Prod. Technol. 24: 468-480. https://doi.org/10.1080/ 10498850. 2013.789094.
Gong, J., Li, Y., Hu, Z., Zhou, Z.,and Deng, Y. 2010. UltrasensitiveNH3 gas sensor from polyaniline nanograin enchased TiO2 fibers. The Journal of Physical Chemistry C,114: 21. 9970-9974.
Huang, S., Xiong, Y., Zou, Y., Dong, Q., Ding, F., Liu, X., and Li, H. 2019.A novel colorimetric indicator basedon agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness. Food Hydrocoll.90: 198-205. https://doi.org/10.1016/ j.foodhyd.2018.12.009.
Hummers, W.S., and Offeman, R.E.1958. Preparation of Graphitic Oxide.J. Am. Chem. Soc. 80: 1339. https://doi.org/10.1021/ja01539a017.
Javadian, S.R., Shahosseini, S.R., and Ariaii, P. 2017. The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage. J. Aquat. Food Prod. Technol. 26: 115-123. https://doi.org/10.1080/10498850.2015.1101629.
Kawamura, K., Kerman, K., Fujihara, M., Nagatani, N., Hashiba, T., and Tamiya, E. 2005. Development of a novel hand-held formaldehyde gas sensor for the rapid detection of sick building syndrome. Sensors Actuators, BChem. 105: 495-501. https://doi.org/ 10.1016/j.snb.2004.07.010.
Khojastehnazhand, M., Khoshtaghaza, M.H., Mojaradi, B., Rezaei, M., Goodarzi, M., and Saeys, W. 2014. Comparison of visible-near infrared and short wave infrared hyperspectral imaging for the evaluation of rainbow trout freshness. Food Res. Int. 56: 25-34. https://doi.org/10.1016/j.foodres.2013.12.018.
Ko, Y., Jeong, H.Y., Kwon, G., Kim, D., Lee, C., and You, J. 2020. pH-responsive polyaniline/polyethylene glycol composite arrays for colorimetric sensor application. Sensors Actuators,B Chem. 305: 127447. https://doi.org/ 10.1016/j.snb.2019.127447.
Konan, C., Coulibaly, A., Daouda, S., Konan, Y., Chatigre, O., and Biego, H. 2016. Evolution of the Merchantability during Storage of Cowpeas (Vigna unguiculata L. Walp) Bagged Pics Containing a Biopesticide (Lippia multiflora Moldenke). J. Agric.Ecol. Res. Int. 9: 1-12. https://doi.org/ 10.9734/jaeri/2016/28304.
Kostesha, N., Sonne, T., Morsy, M.K., Kinga, Z., Heiskanen, A., El-tanahi, H., Sharoba, A., Papkovsky, D., and Larsen, J. 2016. Development and validationof a colorimetric sensor array forfish spoilage monitoring. 60: 346-352. https://doi.org/10.1016/j.foodcont.2015.07.038.
Kuswandi, B., Damayanti, F., Jayus, J., Abdullah, A., and Heng, L.Y. 2015. Simple and Low-Cost On-Package Sticker Sensor based on Litmus Paper for Real-Time Monitoring of Beef Freshness. J. Math. Fundam. Sci.47: 236-251. https://doi.org/10.5614/ j.math.fund.sci.2015.47.3.2.
Kuswandi, B., Futra, D., and Heng,L.Y. 2017. Nanosensors for the Detection of Food Contaminants, Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety. Elsevier Inc. https://doi.org/10.1016/ B978-0-12-811942-6.00015-7.
Kuswandi, B.B., Oktaviana, R., Abdullah, A., and Heng, L.Y. 2016. A NovelOn-Package Sticker Sensor Based on Methyl Red for Real-Time Monitoring of Broiler Chicken Cut Freshness 69-81. https://doi.org/10.1002/pts.
Laohabanjong, R., Tantikitti, C., Benjakul, S., Supamattaya, K., and Boonyaratpalin, M. 2009. Lipid oxidation in fish meal stored under different conditionson growth, feed efficiency and hepatopancreatic cells of black tiger shrimp (Penaeus monodon). Aquaculture 286: 283-289. https://doi.org/ 10.1016/ j.aquaculture.2008.09.038. Lupan, O., Ursaki, V.V., Chai, G., Chow, L., Emelchenko, G.A., Tiginyanu, I.M., Gruzintsev, A.N., and Redkin, A.N. 2010. Selective hydrogen gas nanosensor using individual ZnO nanowire with fast response at room temperature. Sensors and Actuators B: Chemical, 144: 1. 56-66.
Li, D., Teng, J., Wang, Hang, Liu, X., Luo, Y., and Wang, H. 2016. Relationship between Lipid Oxidation, Protein Function Properties and Freshness Changes of Salt Treated Blunt-Snout Bream (Megalobrama Amblycephala) Fillets Stored at 4 °C. J. Aquat. Food Prod. Technol. 8850, 10498850. 2016.1214202. https://doi.org/ 10.1080/ 10498850.2016.1214202.
Li, W., Geng, X., Guo, Y., Rong, J., Gong, Y., Wu, L., Zhang, X., and Li, P. 2011. Reduced Graphene Oxide Electrically Contacted Graphene Sensor for Highly Sensitive Nitric Oxide Detection. Am. Chem. Soc. Nanotechnol. 5: 6955-6961.
Lim, H.A., Ng, W.K., Lim, S.L., and Ibrahim, C.O. 2001. Contamination of palm kernel meal with Aspergillus flavus affects its nutritive value in pelleted feed for tilapia, Oreochromis mossambicus. Aquac. Res. 32: 895-905. https://doi.org/10.1046/j.1365-2109. 2001. 00625.x.
Malek Alaie, M., Jahangiri, M., Rashidi, A.M., Haghighi Asl, A., and Izadi, N. 2015. A novel selective H2S sensor using dodecylamine and ethylenediamine functionalized graphene oxide. J. Ind. Eng. Chem. 29: 97-103. https://doi.org/ 10.1016/j.jiec.2015.03.021.
Mohammed, O. 2012. Effect of Storage Time on Fishmeal Made from Four Commercial Nile Fishes collected from the White Nile, Sudan. Bull. Environ. Pharmacol. Life Sci. 1: 21-25.
Mohr, G.J. 2004. Chromo-and Fluororeactands: Indicators for Detection of Neutral Analytes by Using Reversible Covalent-Bond Chemistry. Chem. - A Eur. J. 10: 1082-1090. https://doi.org/10.1002/chem.200305524.
Morsy, M.K., Zór, K., Kostesha, N., Alstrøm, T.S., Heiskanen, A., El-Tanahi, H., Sharoba, A., Papkovsky, D., Larsen, J., Khalaf, H., and Jakobsen, M.H., 2016. Development and validation of a colorimetric sensor array for fish spoilage monitoring. Food Control,60: 346-352.
Naghdi, S., Rezaei, M., and Bahramifar, N. 2018. Evaluation Quality oxidation Minced of Common Kilka (Clupeonella cultriventris caspia) in Cold Storage Conditions by Sensor Bromophenol Blue Based on Chitosan Film. JFST. 7: 4. 243-248. Nguyen, P.D., Tran, T.B., Nguyen, D.T.X., and Min, J. 2014. Magnetic silica nanotube-assisted impedimetric immunosensor for the separation and label-free detection of Salmonella typhimurium. Sensors Actuators, B Chem. 197: 314-320. https://doi.org/ 10.1016/j.snb.2014.02.089.
Sabeena Farvin, K.H., and Jacobsen, C. 2013. Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast. Food Chem. 138: 1670-1681. https://doi.org/ 10.1016/j.foodchem.2012.10.078.
Shukla, V., Kandeepan, G., and Vishnuraj, M.R. 2015. Development of On-Package Indicator Sensor forReal-Time Monitoring of BuffaloMeat Quality During Refrigeration Storage. Food Anal. Methods. 8: 1591-1597. https://doi.org/10.1007/s12161-014-0066-6.
Solomon, S.G., Tiamiyu, L.O., Okomoda, V.T., and Adaga, K. 2016. Učinci uvjeta škladistenja na odlike kvalitete komercijalne riblje hrane i rasta afričkog soma clarius gariepinus. Ribar. Croat. J. Fish. 74: 30-37. https://doi.org/10.1515/ cjf-2016-0006.
Srinives, S., Sarkar, T., and Mulchandani, A. 2014. Sensors and Actuators B : Chemical Primary amine-functionalized polyaniline nanothin film sensor for detecting formaldehyde. Sensors Actuators B. Chem. 194: 255-259. https://doi.org/ 10.1016/j.snb.2013.12.079.
Taheri, S., Motalebi, A.A., and Fazlara, A. 2012. Antioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage. 11: 666-680.
Toda, K., Yoshioka, K., Mori, K., and Hirata, S. 2005. Portable system for near-real time measurement of gaseous formaldehyde by means of parallel scrubber stopped-flow absorptiometry 531: 41-49. https://doi.org/10.1016/j. aca.2004.08.070.
Wu, T.H., and Bechtel, P.J. 2008. Salmon by-product storage and oil extraction. Food Chem. 111: 868-871. https:// doi.org/10.1016/j.foodchem.2008.04.064.
Yuan, W., Liu, A., Huang, L., Li, C., and Shi, G. 2013. High-Performance NO2 Sensors Based on Chemically Modified Graphene. Adv. Mater. 25: 766-771. https://doi.org/10.1002/adma. 201203172.
Zawisza, B., Baranik, A., Malicka, E., Talik, E., and Sitko, R. 2016. Preconcentration of Fe(III), Co(II), Ni(II), Cu(II), Zn(II) and Pb(II) with ethylenediamine-modified graphene oxide. Microchim. Acta. 183: 231-240. https://doi.org/ 10.1007/ s00604-015-1629-y. | ||
|
آمار تعداد مشاهده مقاله: 691 تعداد دریافت فایل اصل مقاله: 537 |
||
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب