In collaboration with Payame Noor University and Iranian Society of Physiology and Pharmacology

Document Type : Article

Authors

1 Assistant Professor, Department of Fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

2 M.A. of Nutritional Science, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

3 M. A. of Chemistry Science, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

Abstract

Abstract
Microbial growth and lipid oxidation, as a major source of meat and meat products spoilage, results in undesirable changes and thus leads to food poisoning, human mortality and also considerable economic losses. In order to evaluate the behavior of Staphylococcus aureus (cusative agents of food poisoning) in the polyphenols presence of natural preservative (free extract and nano-encapsulation of Foeniculum vulgare) in the concentration of (0.1 and 0.3 %) the rainbow trout (Oncorhynchus mykiss) fillets were preserved for 15 days at refrigerator temperature. and some chemical parameters such as Peroxide Value and microbial parameters such as Total count, Psychrotrophic Count and Staph aureus bacteria count was stemated. Results showed that there was significant differences between free extract and nano-encapsulated treatments (Pnano-encapsulation of F.vulgare, especially at high concentrations was more effective than conventional form that leading to a slower rate of growth of S.aureus number in rainbow trou fillets. So, using of the nano-encapsulated form of F.vulgare, especially, in concentration of %0.3, as natural preservative, was recommended in rainbow trou fillet.
 

Keywords

REFERENCES
 
AOAC. (2005). Afficial method of analysis, 17 edition, Washington, DC: association of official analytical chemistis; 716-725.
Arashisara, S.; et al. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets, International Journal of Food Microbiology; 97: 209-214.
Bagamboula, C.F.; et al. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri, Food microbiology; 21: 32-42.
Bahram, S.; et al.; (2013). Antimicrobial activity of edible film of whey protein enriched   with cinnamon essential oil on bluga fillets in refrigerated conditions. Jurnal of fisheries of Islamic Azad university of Azadshahr; 4: 63-72.
Borumand, A.; (2008). Research on antimicrobial production of casein films [dissertation]. TehranUniversity, Dep of Biosystems.
Botsoglou, N.A.; et al. (2003). Antioxidant activity of dietary oregano essential oil and a-tocopheryl acetate supplementation in long-term frozen stored Turkey meat, Journal of Agricultural Food Chemistry; 51: 2930-2936.
Burt, S.A. (2004). Essential oils: their antibacterial properties and potential applications in foods: a review. Inter, J. Food Microbiol, 94, 223-253.
Etemadi, H.; et al. (2008). Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss). JFST; 5(4): 69-73.
Geissman, T.A. (1962). Flavonoid compounds, tannins, lignins and related compounds. In: Pyrr ole pigments, isoprenoid compounds and phenolic plant constituents.
Gómez-Estaca, J.; et al. (2010). Biodegradable gelatine-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology; 27: 889-896.
Gram, L.; Huss, H. H. (1996). Microbiological spoilage of fish and fish products, International Journal of Food Microbiology; 33: 121-137.
Hernández, M.D.; et al. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meager (Argyrosomus regius) fillets during ice storage, Food Chemistry; 114: 237-245.
Jafari., S. M.; et al. (2008), Encapsulation efficiency of food flavours and oils during spray drying, Drying technology; 26(7): 816-835.
 Jebeli Javan, A.;et al. (2015). Antioxidant and Antimicrobial Effects of Rosemary Extract On the quality and shelf life of chicken meat kept at the refrigerator temperature. Journal of Research and Innovation in Food Science and Technology; 4(2): 131-142.
Jian-Guo Xu, et al. (2014). Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.). Food control; 35: 109-116.
Mejholm, O.; Dalgaard, P. (2002). Antimicrobial effect of essential oils on the seafood spoilage micro-organism photobacterium phosphoreum in liquid media and fish products, Lett. Appl, Microbiol; 34: 27-31.
Pakzad, P.; et al. (2012). Identification of Staphylococcus aureus with antrotoxin A-E gene and TSST-1 by PCR method. Journal of Qom University of Medical Sciences; 3: 78.
Parsaeei, M.; et al. (2009). Effect of Zataria multiflora essential oil on enterotoxin production of Staphylococcus aureus. Journal of Medicinal Plants; 33(4): 98-102.
Razavi shirazi, H. (2006). Marine Technology: Maintenance Principles and Practice (1), Second edition. Pars Negar Publishing, Tehran.
Rezaeei, M.; et al. (2012). Effect of ascorbic acid with whey protein coating on shelf life of rainbow trout at refrigerator temperature: Evaluation of microbial and chemical properties. Iranian Journal of Nutrition and Food Technology; 7(3): 69-78.
Rumiani, L.; et al. (2013). Antibacterial activity of cumin essential oil and nisin on inhibiting Streptocococcus iniae in laboratory and fish fillets, Iranian jurnal of fisheries; 22 (3): 5-59.
Sallam, K. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon, Food Control; 18: 566-575.
Seydim, A.C.; Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils, Food Res Int; 39: 639-44.
Shahidi, F.; Han, X. Q. (1993). Encapsulation of food ingredients. Critical Review in Food Science and Nutrition.
Shahidi, F.; et al. (2006). Antioxidant activity of white and black sesame seeds and their hull fractions, Food Chemistry; 99: 478-83.
Shan, B.; et al. (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activit y against foodborne pathogenic bacteria, Journal of Agricultural Food Chemistry; 55 (14): 5484-90.
Smith-Palmer, A.; et al. (1998). Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens, Letters in Food Microbiology; 26: 118-122.
Sotuneh, F.; et al. (2016). The effect of free and encapsulated extact of Origanum vulgare on chemical, microbial and the behavior of pseudomonas fluorescens in meat mince of clupeonella cultiventris, Journal of New Technologies in Aquaculture Development; 10(4): 59-72.
Spencer, J. P. E. (2008). Flavonoids: modulators of brain function. British Journal of Nutrition; 99 (1): 60-77.
Tahami, F.A.; et al. (2013). A survey of antioxidant effect of Foeniculum vulgare's seed extract on sun flower oil. Food Technology & Nutrition; 10(1): 1-15.
Tsuchiya, H.M.; et al. (1996). Comparative study on the antibacterial activity of photochemical flavanones against methicillin-resistant Staphylococcus aureus, Journal of Ethnopharmacology; 50: 27-34.
Yeganeh, S.; et al. (2014). The effect of sodium caseinate coating on the quality of rainbow trout (Oncorhynchus mykiss) during storage in a refrigerator. Journal of Food Science and Technology; 44 (11): 67-82.
Yin, M.C.; Cheng, W.S. (2003). Antioxidant and antimicrobial effects of four garlic-deri ved organo sulfur compounds in ground beef, Meat Science; 63: 23-28.