بررسی تأثیر پوشش صمغ پولولان و اسانس روغنی رزماری بر خواص فیزیکوشیمیایی، میکروبی و ارگانولپتیکی گوجه‌فرنگی
محورهای موضوعی : ماندگاری مواد غذایی
1 - گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: پوشش خوراکی, صمغ پولولان, اسانس روغنی رزماری, گوجه‌فرنگی,
چکیده مقاله :
پوشش‌های خوراکی لایه‌های نازکی هستند که سدی در مقابل انتقال رطوبت-اکسیژن و مواد حل‌شده در غذا، ایجاد می‌کنند و می‌توانند توسط مصرف‌کننده خورده شوند. این پوشش‌ها با افزایش عمر نگهداری، موجب حفظ کیفیت و کمیت محصول بین برداشت تا مصرف می‌شوند. هدف از اين تحقيق، بررسي استفاده از پوشش خوراکی صمغ پولولان و اسانس روغنی رزماری بر کیفیت فیزیکوشیمیایی، میکروبی و ارگانولپتیکی گوجه‌فرنگی می‌باشد. برای انجام این پژوهش،10 تیمار با درصدهای مختلف اسانس تهیه و در دو دمای محیط و 4 درجه سانتی‌گراد به مدت 16 روز نگهداری شد. آزمون‌های فیزیکوشیمیایی (pH، اسیدیته قابل تیتر، افت وزن، بافت و رنگ) میکروبی (باکتری‌های هوازی، کپک و مخمر) و حسی (طعم و مزه، بو، رنگ، بافت و مقبولیت کلی) طی این روزها، در 5 نوبت، با فواصل زمانی 4 روز، انجام گرفت. نتایج ارزیابی فیزیکوشیمیایی نشان داد که pH و اسیدیته نمونه‌های گوجه‌فرنگی مستقل از پوشش و اسانس استفاده شده بر سطح نمونه‌ها بوده و مرتبط با شرایط فیزیولوژی محصول است. ازنظر افت وزن، اختلاف معنی‌داری بین تیمارهای پوشش‌دار و تیمارهای بدون پوشش وجود داشت (05/0>p) و بهترین تیمار ازنظر افت وزن تیمار شماره 7 بود. آزمون‌های رنگ سنجی نیز نشان‌دهنده این مطلب بود که در تیمارها اختلاف معنی‌داری ازلحاظ آماری در پارامترهای L,b,a و درنهایت EΔ دیده نشد (05/0<p). ازنظر بافت نیز، تیمار شماره 10، بهترین تیمار بود. نتایج آنالیزهای میکروبی نیز نشان داد در نمونه‌های پوشش‌دار با درصد اسانس بیشتر، رشد باکتری‌های کل و نیز کپک و مخمر، ازنظر آماری به‌طور معنی‌داری کاهش یافت (05/0>p). درنهایت با توجه به آنالیز نتایج داده‌های آزمون‌های فیزیکوشیمیایی، میکربی و حسی، تیمار شماره 10 که نمونه پوشش‌دار دارای 5/0 درصد اسانس رزماری بود، توانست طی 16 روز نگهداری، بیشترین مطلوبیت را داشته و به‌عنوان تیمار برتر معرفی شود. به‌طورکلی یافته‌های این پژوهش نشان داد که استفاده ازپوشش صمغ پولولان واسانس روغنی رزماری به‌عنوان پوشش‌های خوراکی می‌تواند عمر نگهداری گوجه فرنگی را افزایش دهد.
Edible coatings are thin layers that create a barrier against the transfer of moisture, oxygen, and dissolved substances in food and can be eaten by the consumer. These coatings, by increasing the shelf life, help maintain the quality and quantity of the product between harvest and consumption. The aim of this study was to investigate the use of edible coatings of pullulan gum and rosemary essential oil on the physicochemical, microbial, and organoleptic quality of tomatoes. For this study, 10 treatments were prepared with different percentages of essential oil and stored at two temperatures, ambient and 4℃ for 16 days. Physicochemical (pH, titratable acidity, weight loss, texture, and color), microbial (aerobic bacteria, mold, and yeast) and sensory (taste, odor, color, texture, and overall acceptability) tests were performed during these days, in 5 times, with 4-day intervals. The results of the physicochemical evaluation showed that the pH and acidity of tomato samples were independent of the coating and essence used on the surface of the samples and were related to the physiological conditions of the product. In terms of weight loss, there was a significant difference between the coated and uncoated treatments (p<0.05), and the best treatment in terms of weight loss was treatment number 7. Colorimetric tests also showed that there was no statistically significant difference in the parameters L, b, a, and finally
EΔ among the treatments (p<0.05). In terms of texture, treatment number 10 was the best treatment. The results of microbial analyses also showed that in coated samples with a higher percentage of essential oil, the growth of total bacteria, as well as mold and yeast, was statistically significantly reduced (p<0.05). Finally, according to the analysis of the results of physicochemical, microbial and sensory tests, treatment number 10, which was a coated sample containing 0.5% rosemary essential oil, was able to have the highest suitability during 16 days of storage and was introduced as the superior treatment. In general, the results of this study showed that the use of pullulan gum coating and rosemary essential oil as edible coatings can increase the shelf life of tomatoes.
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