دنیای نانو

دنیای نانو

مروری جامع بر فناوری‌های نوین بسته‌بندی نانو و کیتوزانی در افزایش ماندگاری خاویار تاسماهیان

نوع مقاله : مروری

نویسندگان
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه گیلان، رشت، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه گیلان
چکیده
خاویار یکی از محصولات استراتژیک و صادراتی صنایع شیلاتی ایران است. این ماده غذایی ارزشمند حاوی مقادیر زیادی اسیدهای چرب امگا 3 و انواع ویتامین‌های گروه B، A و E است. در سال‌های نه‌چندان دور، دریای خزر به‌عنوان تأمین‌کننده 90 درصد خاویار جهانی شناخته می‌شد. امروزه بیشتر خاویار مصرفی جهان، به‌صورت پرورشی تولید و عرضه می‌شود. در حال حاضر چین یکی از بزرگترین تولیدکنندگان خاویار در جهان است. این محصول غذایی، به‌دلیل ترکیب شیمیایی منحصر به‌فرد، مقدار بالای پروتئین، چربی، وجود بقایای بافتی و همچنین نبود تیمار حرارتی مناسب، مستعد فساد میکروبی و شیمایی بالایی است. این موضوع در فرایند صادرات خاویار، که عملی زمان‌بر می‌باشد، حائز اهمیت است. روش‌های رایج نگهداری خاویار، مانند افزودن نمک و استفاده از زنجیره سرد، قادر به حفظ کیفیت طولانی مدت و افزایش طول‌عمر خاویار نیستند. تحقیقات اخیر به بررسی اثر استفاده از روش‌های نوین پوشش‌دهی خاویار مانند فناوری نانو و نگهدارنده های طبیعی مانند کیتوزان بر میزان ماندگاری و حفظ کیفیت خاویار پرداخته‌ اند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

A Comprehensive Review of Innovative Nano and Chitosan-Based Packaging Technologies for Enhancing the Shelf Life of Sturgeon Caviar

نویسندگان English

Sanaz Alipour Jorshari 1
Abbas Abedfar 2
1 Department of Food Science and Technology, Agriculture Faculty, University of Guilan, Iran.
2 Department of Food Science & Technology, University of Guilan, Rasht, Iran.
چکیده English

Caviar is one of the strategic and export-oriented products of Iran's fisheries industry. This valuable food item is rich in omega-3 fatty acids and various vitamins, including A, B vitamins and E. Until recent decades, the Caspian Sea supplied 90% of the world's caviar. Today, most of the caviar consumed globally is produced and marketed through aquaculture. Currently, China is among the largest caviar producers worldwide. Due to its unique chemical composition, high protein and fat content, the presence of residual tissue and the lack of adequate thermal treatment, caviar is highly prone to microbial and chemical spoilage. This issue is particularly significant during the export process, which often takes a long time. Common preservation methods, such as salting and cold chain storage, are insufficient for maintaining the long-term quality and shelf life of caviar. Recent research has explored innovative caviar coating methods, including nanotechnology and natural preservatives like chitosan, to enhance its shelf life and quality.

کلیدواژه‌ها English

Packaging
Caviar
Nanotechnology
Chitosan
Shelf Life
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دوره 21، شماره 80
پاییز 1404
صفحه 18-39

  • تاریخ دریافت 13 مرداد 1404
  • تاریخ بازنگری 26 شهریور 1404
  • تاریخ پذیرش 08 مهر 1404