ارزیابی جمعیت میکروبی و خواص کیفی گوشت گوساله تازه بسته‌بندی شده ، تحت اتمسفر اصلاح شده و اسانس‌های زرماری و زیره

محورهای موضوعی : بسته بندی مواد غذایی

مریم اژدر ¹ (دانش‌آموخته کارشناسی ارشد ، گروه علوم و صنایع غذایی ، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
نازنین زند ² (استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)

تاریخ دریافت : 1400/08/29 تاریخ پذیرش : 1400/10/06 تاریخ انتشار : 1401/04/01

کلید واژه: "اسانس رزماری", "گوشت تازه گوساله", "بسته‌بندی تحت اتمسفر اصلاح شده", " اسانس زیره",

چکیده مقاله :

مقدمه: در این مطالعه اثر غلظت‌های مختلف سه نوع مخلوط گازی (دی‌اکسید کربن ، نیتروژن و اکسیژن) و نیز تحت خلأ و بسته بندی بدون تزریق گاز و اسانس های رزماری و زیره برای افزایش زمان ماندگاری گوشت تازه گوساله در شرایط دمای یخچال (0C4) درون یک پوشش3 لایه 124 میکرون مورد بررسی قرار گرفت. مواد و روش‌ها: بسته‌بندی شاهد با 4 نوع بسته‌بندی با اتمسفر اصلاح شده با ترکیب های گازی که شامل 1) 80 درصد CO2 + 20 درصد N2 ، 2) 20 درصد CO2 + 80 درصد N2 ،3) 5/48 درصد CO2 + 5/48 درصد N2 + 3 درصد O2 و 4) تحت خلأ ، به همراه تزریق اسانس های زیره ورزماری به میزان 5/1 درصد وزنی و بدون اسانس بودند ، مقایسه گردید. نمونه‌های بسته‌بندی شده، طی 20 روز در زمان های مختلف مورد آزمون‌های شمارش باکتر‌های هوازی ، باکتر‌های بی هوازی ، pH ، مقدار پراکسید و ارزیابی های حسی قرار گرفتند. یافته‌ها: مدت ماندگاری گوشت گوساله با اسانس رزماری تحت ترکیبات گازی 80 درصد CO2 ، 5/48 درصد CO2 ، 20 درصد CO2 به ترتیب20 ،18 و 15 روز و تحت خلأ و شاهد12 و 8 روز ، در ترکیبات گازی 80 درصد CO2 همراه با اسانس زیره 17 روز ، با 5/48 درصد CO2 ، 30 درصد CO2 15 و13روز ، در خلأ و شاهد 10 و6 روز . در نمونه های بدون تزریق اسانس، در ترکیبات گازی 80 درصد CO2 ، 5/48 درصد CO2 ، 20 درصد CO2 ، تحت خلاء و شاهد به ترتیب10،11،13، 8 و4 روزگزارش شد. نتیجه‌گیری: بهترین شرایط در روز بیستم متعلق به نمونه‌های حاوی اسانس رزماری تحت شرایط 80 درصد CO2 بود وتأثیر مطلوبی برجمعیت میکروبی(باکتری های هوازی" logcfu/ml 314/5" و باکتری های بی هوازی" logcfu/ml 770/3") ، میانگین تغییرات pH (42/5) ، میزان پراکسید(993/3) و نیز خواص حسی نمونه ها گذاشت.

چکیده انگلیسی:

Introduction: In this study, the effect of different concentrations of three types of gasmixtures (carbon dioxide, nitrogen, oxygen), as well as vacuum and also ordinaryconditions as control and essential oils of rosemary and cuminum to increase shelf life ofthe fresh veal meat at 40C in a 3-layer pouch(124 μ) were evaluated.Materials and Methods: Ordinary conditions as control packaging, were compared withfour kinds of modified atmosphere packaging 1)80% CO2 + 20% N2 , 2) 20% CO2 + 80%N2 , 3)%48.5 CO2+48.5% N2 + 3%O2 and 4) under vacuum condition along with injectionof rosemary and cuminum essential oils (1.5 % WE/WS), and samples without essentialoils.Microbial test concerned with aerobics and anaerobic count were peformed on thesamples during 20 days of storage , chemical tests concerned with pH and peroxide as wellas sensory evaluation were due conducted.Results: The results indicated that the shelf life of veal meat with rosemary essential oilunder gas compositions , 80% CO2 ; 48.5% CO2 & 20% CO2 ; 20, 18 ,15 days,respectively, in vacuum and ordinary conditions were 12 , 8 days, with cuminum essentialoil in gas compositions, 80% CO2 ,17 days , in conditions 48.5% CO2 & 20% CO2 15 and13 days, in vacuum and control were 10 , 6 days, without essential oil injection, under gascompositions 80% CO2 ; 48.5% CO2 & 20% CO2 ; 13, 11, 10 days in vacuum and ordinaryconditions were 8 , 4 days, respectively.Conclusion: The best condition belonged to the samples containing rosemary essential oilunder the condition 80% CO2 after 20 day, and had desirable effects on microbialpopulation (aerobics bacteria "5.314 logcfu/ml”, anaerobic bacteria "3.77 logcfu/ml”), pH(5.42), PV (3.993) and also sensory properties of the samples. 

منابع و مأخذ:

• (2005). Fresh meat and marine products-Measurement method of chemical and microbial properties. Institute of Standards and Industrial Research of Iran . Iranian National Standard No. 9714. [In Persian]


• (2008). Microbiology of canned food  -characteristics and test methods.Institute of Standards and Industrial Research of Iran. Iranian National Standard No. 2326. [In Persian]


• (2014). Characteristics and test methods of fresh meat and other products - The colony count method (aerobic; aerobic count), Institute of Standards and Industrial Research of Iran. Iranian National Standard No. 5272-1, 5272-2. [In Persian]


• Bingol, E. & Ergun, O. (2011). Effect of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat science, 774-785.


• Caleb, O. J., Opara, U. L. & Witthuhn, C. R. (2012). Modified atmosphere packaging of pomegranate fruit and arils: a review. Journal of Food and Bioprocess Technology, 5, 15–30.


• Chan, S. S., Skare, M., Rotabakk, B. T., Sivertsvik, M., Lerfall, J., Løvdal, T. & Roth, B. (2021). Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin. LWT-Food science and technology, 146, 111404.


• Charles, F., Sanchez, J. & Gontard, N. (2006). Absorption kinetics of oxygen and carbon. dioxide scavengers as part of active modified atmosphere packaging, Journal of Food Engineering, 72, 1-7.


• Celiktas, O. Y., Kocabas E. E. H., Bedir, E., Sukan, F.V., Ozek, T. & Baser. K. H. C. (2007). Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinal is, depending on location and seasonal Food Chemistry, 100, 553-559.


• Egan, H. K. R. S. & Sawyer, R. (1997). Pearson’s Chemical Analysis of Food.9 th. Longman scientific and technical inc; 9, 609-634.


• Erkan, N., Ozden, O., Alakavuk, D. U., Yildirim, S. Y. & Inugur, M. (2006). Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. European Food Research Technology, 222, 667- 673.


• Etemadi, H., Rezaei, M. & Abedian Kenary, A. (2008). Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss), Iranian Journal of food science and technology, 5(4), 67-77.


• Gammariello, D., Incoronato, A. L., Conte, A. & DelNobile, M. A. (2015). Use of Antimicrobial Treatments and Modified Atmosphere to Extend the Shelf Life of Fresh Sausages. Food Processing & Technology, 6)6), 1-7.


• Genigergis, C. A. (2003). Microbial and safety implication of the use of modified atmospheres to extend the storage life of fresh meat and fish. International Journal of Food Microbiology, 1, 237-251.


• C., Harrison, J. & Penney, N. (2001). The storage life of chicken carcass packaged under carbon dioxide. Food Microbiology, 11, 151-158.


• Goulas, A. E. & Kontominas, M. G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata), Biochemical and sensory attributes, Journal of Food Chemistry, 100, 287–296.


• Haghiroalsadat, F., Vahidi, A., Sabour, M., Azimzadeh, M., Kalantar, M. & Sharafadini, M. (2010). Investigation of effective compounds and antioxidant properties of cumin essential oil (Cuminum Cyminum L.). Journal Shahid Sadoughi University Medicine Science, 19(4), 472-481. [In Persian]


• Hedayatifar, M. & Aroujalian, A. (2010). Prolongation of shelf life of fresh Ozone (Acipenser stellatus) fish fillet under modified atmosphere (MAP) and vacuum condition. Iranian Fisheries Scientific Journal, 19 (3), 140-127. [In Persian]


• Hur, J, Jin, S. K. , Park, J. H. , Jung, S. W.  & Lyu, H. J. (2013).  Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage. Asian-Australia Journal Animal Science, 26)12(, 1781–1789.


• Hussein, Z., Caleb, O. J. & Opara, U. (2015). Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce—A review. Food Packaging and Shelf Life, 6, 7–20.


• Irkin, R. & Esmer, O. K. (2010). Control of Listeria monocytogenes in ground chicken breast meat under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of bay essential oil at 4°C. Food Science Technology,16, 285-290.


• Kamenik, J. (2013). The microbiology of meat spoilage: A Review, Maso-international, 1, 3-10.


• Kerry, J., Grady, M. & Hogan, S. (2006). Current and potential utilization of active and intelligent packaging systems for meat and muscle- based products, A review. Meat Science, 74, 113-130.


• Marcinkowska-Lesiak, , Zdanowska-Sąsiadek,  Z., Stelmasiak, A.,Damaziak, K., Michalczuk, M., Poławska, E., Wyrwisz, J.  & Wierzbicka, A. (2016). Effect of packaging method and cold-storage time on chicken meat quality. CyTA - Journal of Food, 14) 1,( 41- 46.


• McMillin, W. (2008). Where is MAP going. A review and future potential of modified atmosphere for meat, Meat science,80:43-65.


• McMillin, W. (2020). Modified Atmosphere Packaging.Food Safety Engineering (Part of the Food Engineering Series ), 693-718.


• Merlo, T. C., Contreras-Castillo, C. J., Saldana, E., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., Junior, E. E. R., Massarioli, A. & Venturini, A. C. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food research international, 125, 108633.


• Mol, S., Ucok Alakavuk, D. & Ulusoy, S. (2014). Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iranian Journal of Fisheries Sciences, 13, 2, 394-406.


• Newton, K. G., Harrison, J. C. L. & Smith, K. M. (2000). The effect of storage in various gaseous atmospheres on the micro flora of lamb chops held at 10 ⁰C, Journal of Applied Bacteriology, 43, 53-59.


• Nielsen, D. & Hyldig, G. (2004). Influence of handling procedures and biological factors on the QIM evaluation of whole herring(Clupea harengus L.), Food Research International, 37, 975-983.


• Ozogul, F., Polata, A. & Ozogul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85(1), 49-57.


• Rokni, N., Rezaie, M. & Becca Yi, S. (2001). Comparative study of the effect of packaging methods (normal and modified atmosphere) and their combined effects with lactic acid on shelf-life of fresh sheep meat during cold storage, Journal of Faculty of Veterinary Medicine, 56( 3), 5-11. [In Persian]


• Saeedi, A., Asadollah, S., & Hashemiravan, M. (2015). Comparison of effect of orange and lemon essential oils on production and shelf-life of flavored drinking water. Iranian journal of Biological Sciences,10(4), 49-56. [In Persian]


• Sanhya, M. (2010). Modified atmosphere packaging of fresh produce: Current status and future needs. Journal of LWT - Food Science and Technology, 43, 381-392.


• Seydim, A. C., Acton, J. C., Hall, M. A. & Dawson, P. L. (2009). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science, 69, 234–258.


• Taylor, A. A. (2008). Packaging fresh meat. In Developments in Meat Science, 3rd ed. Lawrie, R. (ed). Elsevier Applied Science publishers, London.


• Vanderzant, C., Hanna, M. O., Ehlers, J. G., Savel, J. W., Smith, G. C., Griffin, D. B., Terrell, R. N., Lind, K. D. A. & Galloway, D. E. (2000). Centralized packaging of beef lion steaks with different Oxygen-barrier films: Microbiological characteristics. Journal of Food Science, 47, 1070-1079.


• Zand, N. & Mailova, E. (2010). Combined packaging material flexible packs characteristics dependence on changes of components composition and quantity. Processing of Engineering Academy of Armenia, 7(1), 129-132.[In Russian]


• Zand, N., Sakian Mohammadi, A. & Eshaghi, M. (2016). Influence of MAP and multi-layer flexible pouches on clostridium count of smoked kutum fish (Rutilus frisii kutum). Journal of International Medical Research & Health Sciences, 5(11), 191-198.


• Zand, N., Sakian Mohammadi, A. & Eshaghi, M. (2016) . Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on Sensory Evaluation of Smoked Kutum Fish (Rutilus frisii kutum). Der Pharma Chemica, 8(19), 600-607 .


• Zand, N. & Hafez pour, A. (2017). Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat. Journal of Entomology and Applied Science Letters, (3)5, 169-176.


• Zand, N., Sakian Mohammadi, A. & Eshaghi, M. (2017). Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Smoked Kutum Fish (Rutilus frisii kutum). International journal of Aquatic Science, 5 (11), 34-40.


• Zand, N. & Jabbari, Sh. (2018). Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Fresh Quail Meat.Microbiology Research Journal International, 20(5), 1-11.


• Zolfaghari,,Shabanpour, B. & Fallahzadehn, S. (2011). The effect of salt and vacuum packaging on the shelf life of rainbow trout fillets during storage at 4 ⁰C, Journal of Food Science and Technology, 31(8), 35-44. [In Russian]