| تعداد نشریات | 24 |
| تعداد شمارهها | 859 |
| تعداد مقالات | 7,631 |
| تعداد مشاهده مقاله | 13,515,226 |
| تعداد دریافت فایل اصل مقاله | 11,637,807 |
Effect of different drying methods on physicochemical characteristics of sardines (Sardinella longiceps) incorporated with turmeric extract (Curcuma longa L.) for shelf-life extension | ||
| Iran Agricultural Research | ||
| دوره 44، شماره 1، تیر 2025، صفحه 23-32 اصل مقاله (628.37 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22099/iar.2025.50154.1594 | ||
| نویسندگان | ||
| Marzieh Moosavi-Nasab* 1؛ Mehdi Azizinia2؛ Mehrdad Niakousari2؛ Mohammad-Taghi Golmakani2؛ Najmeh Oliyaei2 | ||
| 1Department of Food Science and Technology and Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, I. R. Iran | ||
| 2Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran | ||
| چکیده | ||
| In this study, effects of different drying methods, temperatures, and addition of turmeric extract on the quality of sardine (Sardinella longiceps) were investigated. Drying methods included sun drying, cabinet thin layer drying (CTL) at 60, 70, and 80 °C, and CTL combined with turmeric extract (CTE) at 70 °C. The study monitored parameters, such as peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and color over a three-month period. Increased drying temperature led to the unfavorable changes in fish quality and lipid oxidation. PV, TBA, and TVB-N values increased with sun drying and CTL at 80 °C. Turmeric extract, known for its antioxidant and antimicrobial properties, was used to enhance the quality and shelf-life of dried fish. Results showed significant improvement in all parameters except TVB-N. The extract also inhibited fatty acid oxidation, and CTE dried fish had better microbial quality at the end of the storage period (P < 0.05). Overall, the combination of turmeric extract and drying methods successfully improved the quality of dried sardines. | ||
| کلیدواژهها | ||
| Drying؛ Sardine؛ Shelf-life؛ Turmeric extract؛ Quality | ||
| مراجع | ||
|
Abdou, E. S., Galhoum, G. F., & Mohamed, E. N. (2018). Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocolloids, 83, 445-453. https://doi.org/10.1016/j.foodhyd.2018.05.026
Abraha, B., Samuel, M., Mohammud, A., Habte-Tsion, H. M., Admassu, H., & Al-Hajj, N. Q. M. (2017). A comparative study on quality of dried anchovy (Stelophorus heterolobus) using open sun rack and solar tent drying methods. Turkish Journal of Fisheries and Aquatic Sciences, 17(6), 1107-1115. https://doi.org/10.4194/1303-2712-v17_6_04
Afolabi, T., & Agarry, S. (2014). Thin layer drying kinetics and modelling of okra (Abelmoschus esculentus (L.) Moench) slices under natural and forced convective air drying. Food Science and Quality Management, 28(2014), 35-49. https://core.ac.uk/download/pdf/234683806.pdf
Akter, J., Hossain, M. A., Takara, K., Islam, M. Z., & Hou, D.-X. (2019). Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds. Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology, 215, 9-17. https://doi.org/10.1016/j.cbpc.2018.09.002
Al-Rubai, H. H., Hassan, K. H. A., & Eskandder, M. Z. (2020). Drying and salting fish using different methods and their effect on the sensory, chemical and microbial indices. Multidisciplinary Reviews, 3, e2020003-e2020003. https://doi.org/10.29327/multi.2020003
Ali, A., Ahmadou, D., Mohamadou, B. A., Saidou, C., & Tenin, D. (2011). Influence of traditional drying and smoke-drying on the quality of three fish species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon. Journal of animal and Veterinary Advances, 10(3), 301-306. https://doi.org/10.3923/javaa.2011.301.306
Arulkumar, A., Ramanchandran, K., Paramasivam, S., Palanivel, R., & Miranda, J. M. (2017). Effects of turmeric (Curcuma longa) on shelf-life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage. CyTA-Journal of Food, 15(3), 441-447. https://doi.org/10.1080/19476337.2017.1296495
Asouri, M., Ataee, R., Ahmadi, A. A., Amini, A., & Moshaei, M. R. (2013). Antioxidant and free radical scavenging activities of curcumin.Asian Journal of Chemistry, 25(13), 7593-7595. https://doi.org/10.14233/ajchem.2013.15308
Behnam, S., Anvari, M., Rezaei, M., Soltanian, S., & 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. Journal of Food Science and Technology, 52(4), 2184-2192. https://doi.org/10.1007/s13197-013-1241-2
Bound, D. J., Murthy, P. S., & Srinivas, P. (2015). Synthesis and antibacterial properties of 2, 3-dideoxyglucosides of terpene alcohols and phenols. Food Chemistry, 185, 192-199. https://doi.org/10.1016/j.foodchem.2015.03.078
Can, O. P. (2011). Combine effect of potassium sorbate and dry salting on the shelf-life sardine (Sardina pilchardus). Journal of Food Technology, 9(1), 43-49. https://doi.org/10.3923/jftech.2011.43.49
Ceylan, Z., Meral, R., Kose, S., Sengor, G., Akinay, Y., Durmus, M., & Ucar, Y. (2020). Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. Food Sciences and Technolog, 134, 109965. https://doi.org/10.1016/j.lwt.2020.109965
Chen, H. J., Chung, C. P., Chiang, W., & Lin, Y. L. (2011). Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran. Food Chemistry, 126(4), 1741-1748. https://doi.org/10.1016/j.foodchem.2010.12.074
Chukwu, O., & Shaba, I. M. (2009). Effects of drying methods on proximate compositions of catfish (Clarias gariepinus). World Journal of Agricultural Sciences, 5(1), 114-116. Retrived from: https://www.researchgate.net/publication/239596079_Effects_of_Drying_Methods_on_Proximate_Compositions_of_Catfish_Clarias_gariepinus
Cyprian, O., Nguyen, M., Sveinsdottir, K., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage. Drying Technology, 35(4), 478-489. https://doi.org/10.1080/07373937.2016.1187161
Darvishi, H., Azadbakht, M., Rezaeiasl, A., & Farhang, A. (2013). Drying characteristics of sardine fish dried with microwave heating. Journal of the Saudi Society of Agricultural Sciences, 12(2), 121-127. https://doi.org/10.1016/j.jssas.2012.09.002
Duan, Z.-h., Jiang, L.-n., Wang, J.-l., Yu, X.-y., & Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 89(4), 472-476. https://doi.org/10.1016/j.fbp.2010.11.005
Fu, X., Lin, Q., Xu, S., & Wang, Z. (2015). Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. Food Sciences and Technolog, 61(1), 251-257. https://doi.org/10.1016/j.lwt.2014.10.035
Immaculate, K., Sinduja, P., Velammal, A., & Patterson, J. (2013). Quality and shelf-life status of salted and sun dried fishes of Tuticorin fishing villages in different seasons. International Food Research Journal, 20(4), 1855-1859. Retrived from: http://ifrj.upm.edu.my/20%20(04)%202013/47%20IFRJ%2020%20(04)%202013%20Immaculate%20(386).pdf
Indira Priyadarsini, K. (2013). Chemical and structural features influencing the biological activity of curcumin. Current Pharmaceutical Design, 19(11), 2093-2100. https://doi.org/10.2174/13816121380528922
Kalaycıoğlu, Z., Torlak, E., Akın-Evingür, G., Özen, İ., & Erim, F. B. (2017). Antimicrobial and physical properties of chitosan films incorporated with turmeric extract. International Journal of Biological Macromolecules, 101, 882-888. https://doi.org/10.1016/j.ijbiomac.2017.03.17
Karimi, N., Ghanbarzadeh, B., Hamishehkar, H., Mehramuz, B., & Kafil, H. S. (2018). Antioxidant, antimicrobial and physicochemical properties of turmeric extract-loaded nanostructured lipid carrier (NLC). Colloid and Interface Science Communications, 22, 18-24. https://doi.org/10.1016/j.colcom.2017.11.006
Kilic, A. (2009). Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality. Journal of Food Engineering, 91(1), 173-182. https://doi.org/10.1016/j.jfoodeng.2008.08.023
Klein, B. C., Walter, C., Lange, H. A., & Buchholz, R. (2012). Microalgae as natural sources for antioxidative compounds. Journal of Applied Phycology, 24(5), 1133-1139. Retrived from: https://link.springer.com/article/10.1007/s10811-011-9743-7
Li, K., Luo, Y., Feng, Q., & Yao, L. (2011). Effect of fish-scale protein hydrolysates-based films on preservation of crucian carp (Carassius auratus). J. Fish. China, 35, 1113-1119. Retrived from: https://www.chinafishery.com/scxuebao/article/abstract/20110107339
Liu, Y., Cai, Y., Jiang, X., Wu, J., & Le, X. (2016). Molecular interactions, characterization and antimicrobial activity of curcumin–chitosan blend films. Food Hydrocolloids, 52, 564-572. https://doi.org/10.1016/j.foodhyd.2015.08.005
Lu, X., Wang, J., Al-Qadiri, H. M., Ross, C. F., Powers, J. R., Tang, J., & Rasco, B. A. (2011). Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry, 129(2), 637-644. https://doi.org/10.1016/j.foodchem.2011.04.105
Maizura, M., Aminah, A., & Wan Aida, W. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal, 18(2), 526-531. Retrived from: http://ifrj.upm.edu.my/18%20(02)%202011/(9)%20IFRJ-2010-082.pdf
Manna, P. J., Mitra, T., Pramanik, N., Kavitha, V., Gnanamani, A., & Kundu, P. (2015). Potential use of curcumin loaded carboxymethylated guar gum grafted gelatin film for biomedical applications. International Journal of Biological Macromolecules, 75, 437-446. https://doi.org/10.1016/j.ijbiomac.2015.01.047
Meral, R., Alav, A., Karakas, C., Dertli, E., Yilmaz, M. T., & Ceylan, Z. (2019). Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet. Food Sciences and Technolog, 113, 108292. https://doi.org/10.1016/j.lwt.2019.108292
Minh, N. P., Vo, T. T., Hoai, T. T. N., Khang, H. D., Hong, T. C., & Nguyen, T. D. P. (2019). Production of honey-curcumin-dry-salted snakeheah fish (Channa striata). Journal of Pharmaceutical Sciences and Research, 11(4), 1410-1415. Retrived from: https://www.jpsr.pharmainfo.in/Documents/Volumes/vol11issue04/jpsr11041944.pdf
Mohamed, S. A., Saleh, R. M., Kabli, S. A., & Al-Garni, S. M. (2016). Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric. Bioscience, Biotechnology, and Biochemistry, 80(5), 920-928. https://doi.org/10.1080/09168451.2015.1136879
Mohan, C., Ravishankar, C., Lalitha, K., & Gopal, T. S. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1), 167-174. https://doi.org/10.1016/j.foodhyd.2011.05.005
Mohankumar, S., & McFarlane, J. R. (2011). An aqueous extract of Curcuma longa (turmeric) rhizomes stimulates insulin release and mimics insulin action on tissues involved in glucose homeostasis in vitro. Phytotherapy Research, 25(3), 396-401. https://doi/10.1002/ptr.3275
Moosavi‐Nasab, M., Asgari, F., & Oliyaei, N. (2019). Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus). Food Science & Nutrition, 7(10), 3206-3215.
https://doi.org/10.1002/fsn3.1172
Musso, Y. S., Salgado, P. R., & Mauri, A. N. (2017). Smart edible films based on gelatin and curcumin. Food Hydrocolloids, 66, 8-15. https://doi.org/10.1016/j.foodhyd.2016.11.00
Naksuriya, O., Okonogi, S., Schiffelers, R. M., & Hennink, W. E. (2014). Curcumin nanoformulations: A review of pharmaceutical properties and preclinical studies and clinical data related to cancer treatment. Biomaterials, 35(10), 3365-3383. https://doi.org/10.1016/j.biomaterials.2013.12.090
Nisar, T., Iqbal, M., Raza, A., Safdar, M., Iftikhar, F., & Waheed, M. (2015). Estimation of total phenolics and free radical scavenging of turmeric (Curcuma longa). American-Eurasian Journal of Agricultural & Environmental Sciences, 15(7), 1272-1277. https://doi.org/10.5829/idosi.aejaes.2015.15.7.9527
Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-198. https://doi.org/10.1016/j.foodchem.2009.10.006
Ortiz, J., Lemus-Mondaca, R., Vega-Gálvez, A., Ah-Hen, K., Puente-Diaz, L., Zura-Bravo, L., & Aubourg, S. (2013). Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets. Food Chemistry, 139(1-4), 162-169. https://doi.org/10.1016/j.foodchem.2013.01.037
Ravichandran, S., Joseph, F. S., Kanagalakshmi, R., & Ramya, M. (2012). Variation in nutritive composition of two commercially important marine fin fishes. British Journal of Biomedical Science, 8, 43-51. https://doi.org/10.3923/ijzr.2012.43.51
Sathishkumar, P., Hemalatha, S., Arulkumar, M., Ravikumar, R., Yusoff, A. R. M., Hadibarata, T., & Palvannan, T. (2015). Curcuminoid extraction from turmeric (C urcuma Longa L.): Efficacy of bromine‐modified curcuminoids against food spoilage flora. Journal of Food Biochemistry, 39(3), 325-333. https://doi.org/10.1111/jfbc.12133
Schormüller, J. (1965). Handbuch der Lebensmittelchemie. L. Acker (Ed.). Berlin: Springer
Springer Senapati, S. R., Xavier, K. M., Nayak, B. B., & Balange, A. K. (2017). Quality evaluation of edible fish flour prepared from Indian oil sardine (Sardinella longiceps). Journal of Food Processing and Preservation, 41(3), e12982. https://doi.org/10.1111/jfpp.12982
Shang, Y. J., Jin, X. L., Shang, X. L., Tang, J. J., Liu, G. Y., Dai, F., Qian, Y, P., Fan, G.J., Liu, Q., & Zhou, B. (2010). Antioxidant capacity of curcumin-directed analogues: Structure–activity relationship and influence of microenvironment. Food Chemistry, 119(4), 1435-1442. https://doi.org/10.1016/j.foodchem.2009.09.024
Sukati, S., & Khobjai, W. (2019). Total phenolic content and DPPH free radical scavenging activity of young turmeric grown in southern Thailand. Paper presented at: The Applied Mechanics and Materials. 886, 61-69. https://doi.org/10.4028/www.scientific.net/AMM.886.61
Tarle, D., Eshetu, M., Abera, S., & Asebe, G. (2015). Effect of drying methods and pre‐treatments on shelf life and microbial quality of fish (Oreochromis niloticus, Pylodictis olivaris and Cyprinus carpio) species commonly used in Gambella region. Global Journal of Medical Research, 15(1), 31-40. Retrived from: https://medicalresearchjournal.org/index.php/GJMR/article/view/971
Tenyang, N., Ponka, R., Tiencheu, B., Djikeng, F. T., & Womeni, H. M. (2020). Effect of traditional drying methods on proximate composition, fatty acid profile, and oil oxidation of fish species consumed in the far‐north of cameroon. Global Challenges, 4(8), 2000007. https://doi.org/10.1002/gch2.202000007
Wang, H., Hao, L., Wang, P., Chen, M., Jiang, S., & Jiang, S. (2017). Release kinetics and antibacterial activity of curcumin loaded zein fibers. Food Hydrocolloids, 63, 437-446. https://doi.org/10.1016/j.foodhyd.2016.09.028
Wu, J., Sun, X., Guo, X., Ji, M., Wang, J., Cheng, C., Chen, L., Wen, C., & Zhang, Q. (2018). Physicochemical, antioxidant, in vitro release, and heat sealing properties of fish gelatin films incorporated with β-cyclodextrin/curcumin complexes for apple juice preservation. Food and Bioprocess Technology, 11, 447-461. https://link.springer.com/article/10.1007/s11947-017-2021-1
Xie, H. K., Zhou, D. Y., Liu, Z. Y., Li, D. Y., Tan, Z. F., Dong, X. F., Liu, X.Y., Shahidi, F., & Zhu, B. W. (2019). Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle. Food Chemistry, 295, 423-431. https://doi.org/10.1016/j.foodchem.2019.05.133
Xin, S., Xiao, L., Dong, X., Li, X., Wang, Y., Hu, X., Sameen, D.E., Qin, W., & Zhu, B. (2020). Preparation of chitosan/curcumin nanoparticles based zein and potato starch composite films for Schizothorax prenati fillet preservation. International Journal of Biological Macromolecules, 164, 211-221. https://doi.org/10.1016/j.ijbiomac.2020.07.082
Yallapu, M. M., Jaggi, M., & Chauhan, S. C. (2012). Curcumin nanoformulations: A future nanomedicine for cancer. Drug Discovery Today, 17(1-2), 71-80. https://doi.org/10.1016/j.drudis.2011.09.009 | ||
|
آمار تعداد مشاهده مقاله: 107 تعداد دریافت فایل اصل مقاله: 69 |
||