جایگزینی نیتریت با آناتو و برنج قرمز در فرآورده‌های سوسیس و کالباس
محورهای موضوعی : علوم و صنایع غذایی
افشین جوادی
1
,
آیسا علی نیا
2
1 - دانشیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
کلید واژه: سوسیس, نیتریت, آناتو, برنج قرمز,
چکیده مقاله :
امروزه با افزایش آگاهی مصرف کنندگان نسبت به مضرات نگهدارنده های شیمیایی، تقاضا برای غذاهای آماده با نگهدارنده های طبیعی افزایش یافته است. از این رو هدف این مطالعه، جایگزینی آناتو و برنج قرمز در سوسیس به جای نیتریت می باشد. برای این منظور آناتو جایگزین صفر، 25، 50، 75 و 100 درصد نیتریت و مقدار ثابت 05/0 درصد برنج قرمز در سوسیس حاوی 60درصد گوشت قرمز شد. آزمایشات شیمیایی، میکروبی و حسی در روزهای 0، 7، 14، 21 و 28 در سه تکرار انجام داده شد. نتایج نشان داد که آناتو و برنج قرمز اثر سویی بر ویژگی های شیمیایی و میکروبی سوسیس ندارند. همچنین، ارزیابی حسی نمونه های جایگزین با 50 درصد آناتو و 75 درصد آناتو، دارای بالاترین رضایتمندی از لحاظ رنگ، طعم، بو، قوام و پذیرش کلی بودند. فقط نمونه 100 درصد آناتو در تمامی فاکتورهای حسی تحت مطالعه با بقیه گروه ها اختلاف معنی دار نشان داد. در نهایت، سوسیس حاوی 75 درصد نیتریت جایگزین با آناتو و حاوی 05/0 درصد برنج قرمز در پنج بازه زمانی از لحاظ ویژگی های میکروبی، شیمیایی و حسی مقبولیت بالاتری نسبت به سایر نمونه ها داشته و به نمونه شاهد نزدیکتر بود.
Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has increased. The main objective of this study was to replace the annatto and the red rice instead of nitrite in sausage. For this purpose, annatto replaced by zero, 25, 50, 75 and 100 % of nitrite then sausage with 60 % red meat and 0.05 % fixed amount of red rice were made. Chemical, microbiological and sensory testing on days 0, 7, 14, 21 and 28 were performed in triplicate. The results of chemical and microbial tests showed that the annatto and red rice do not have negative effects on sausage with 60% meat. According to the results of sensory evaluation, samples with 50% annatto, and 75 % annatto, had the highest satisfaction in terms of color, taste, smell, consistency and compliance. Only the group with 100% of annatto in all sensory factors in the study showed significant differences with the rest of the group. Finally, the group with 75% annatto and 0.05% red rice, In terms of five different times, microbiological, chemical and sensory evaluation had a higher approval rating than other samples and was closer to control sample.
● Ahn, J., Grün, I.U. and Mustapha, A. (2007). Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology, 24(1): 14-17.
● Casaburi, A., Aristoy, M., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F. et al. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76(2): 295-307.
● Calvo, M., García, M. and Selgas, M. (2008). Dry fermented sausages enriched with lycopene from tomato peel. Meat Science, 80(2): 167-172.
● Choe, J.H., Kim, H.Y., Lee, J.M., Kim, Y.J. and Kim, C.J. (2013). Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93(4): 849-854.
● Honikel, K.D. (2016). The use and control of nitrite and nitrite for the sausage using of meat products. Meat Science, 78: 68-76.
● Honikel, K.D. (2008). The use and control of nitrite and nitrite for the sausage using of meat products. Meat Science, 78: 68-76.
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● Institute of Standards and Industrial Research of Iran. (1996). Determination method of protein content in meat products (without using alcohol). 1st revision, ISIRI No. 924. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2002). Meat and meat products - Determination of total fat content – Test method. 2nd Revision, ISIRI No. 742. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2003). Meat and meat products - Determination of moisture content – Test method (reference method). 1st Revision, ISIRI No. 745. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2003). Meat and meat products - Determination of total ash – Test method. 1st revision, ISIRI No. 744. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2006). Sausages – specifications and test methods. 3rd Revision, ISIRI No. 2303. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Meat and meat products – Measurement of pH – Reference test method. 1st Revision, ISIRI No. 1028. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding Stuffs - Horizontal method for the enumeration of microorganisms – Colony count technique at 30°C. ISIRI No. 5272. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding Stuffs -Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95. ISIRI No. 10899-1. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2006). Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of clostridium perfringens Colony-count technique. ISIRI No. 2197. [In Persian]
● Maghsoudlou, Y., Asgharpoor, A., Peyman Ariaiee, P.(2013). Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages. Journal of Research and Innovation in Food Science and Technology, 2(3): 279-294. [In Persian]
● Mirzaee, H., Hosseini H and Rokni, N.D., (2009). The decline curve containing nitrite in sausages with percentage of 60, 40 and 90 meat during storage. Journal of Food Science and Technology of Iran. 4(3): 41-46. [In Persian]
● Ockerman, H.W. (1996). Sausage and processed meat for
_||_● Ahn, J., Grün, I.U. and Mustapha, A. (2007). Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology, 24(1): 14-17.
● Casaburi, A., Aristoy, M., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F. et al. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76(2): 295-307.
● Calvo, M., García, M. and Selgas, M. (2008). Dry fermented sausages enriched with lycopene from tomato peel. Meat Science, 80(2): 167-172.
● Choe, J.H., Kim, H.Y., Lee, J.M., Kim, Y.J. and Kim, C.J. (2013). Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93(4): 849-854.
● Honikel, K.D. (2016). The use and control of nitrite and nitrite for the sausage using of meat products. Meat Science, 78: 68-76.
● Honikel, K.D. (2008). The use and control of nitrite and nitrite for the sausage using of meat products. Meat Science, 78: 68-76.
● Institute of Standards and Industrial Research of Iran. (1997). Determination method of starch content in meat products (without using alcohol). 1st Revision, ISIRI No. 4105. [In Persian]
● Institute of Standards and Industrial Research of Iran. (1996). Determination method of protein content in meat products (without using alcohol). 1st revision, ISIRI No. 924. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2002). Meat and meat products - Determination of total fat content – Test method. 2nd Revision, ISIRI No. 742. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2003). Meat and meat products - Determination of moisture content – Test method (reference method). 1st Revision, ISIRI No. 745. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2003). Meat and meat products - Determination of total ash – Test method. 1st revision, ISIRI No. 744. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2006). Sausages – specifications and test methods. 3rd Revision, ISIRI No. 2303. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Meat and meat products – Measurement of pH – Reference test method. 1st Revision, ISIRI No. 1028. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding Stuffs - Horizontal method for the enumeration of microorganisms – Colony count technique at 30°C. ISIRI No. 5272. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding Stuffs -Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95. ISIRI No. 10899-1. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2006). Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of clostridium perfringens Colony-count technique. ISIRI No. 2197. [In Persian]
● Maghsoudlou, Y., Asgharpoor, A., Peyman Ariaiee, P.(2013). Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages. Journal of Research and Innovation in Food Science and Technology, 2(3): 279-294. [In Persian]
● Mirzaee, H., Hosseini H and Rokni, N.D., (2009). The decline curve containing nitrite in sausages with percentage of 60, 40 and 90 meat during storage. Journal of Food Science and Technology of Iran. 4(3): 41-46. [In Persian]
● Ockerman, H.W. (1996). Sausage and processed meat for