اثر پوشش خوراکی کاراگینان- اسانس پونه کوهی (Mentha longifolia) بر خصوصیات میکروبی، شیمیایی و حسی فیله مرغ تازه طی نگهداری در دمای یخچال
محورهای موضوعی :
علوم و صنایع غذایی
سپیده کیانی قلعه سرد
1
,
علی فضل ارا
2
,
مریم قادری قهفرخی
3
,
مهدی پورمهدی
4
1 - دانش آموخته کارشناسی ارشد بهداشت و کنترل کیفی مواد غذایی، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
2 - استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
3 - استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
4 - دانشیار گروه بهداشت موادغذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
تاریخ دریافت : 1399/07/25
تاریخ پذیرش : 1399/10/04
تاریخ انتشار : 1399/10/01
کلید واژه:
اسانس پونه کوهی,
پوشش خوراکی,
کاراگینان,
فیله مرغ,
چکیده مقاله :
از جمله روش های افزایش مدت‌زمان ماندگاری گوشت پوشش دهی آن است. در این مطالعه تأثیر پوشش خوراکی کاراگینان 1 درصد حاوی اسانس پونه کوهی 5/1 درصد بر کیفیت گوشت مرغ در دمای یخچال مورد ارزیابی قرار گرفت. نمونه ها به سه گروه بدون پوشش (کنترل)، پوشش دهی شده با کاراگینان و پوشش دهی شده با کاراگینان و اسانس پونه کوهی تقسیم شدند. نمونه‌ها به‌مدت 21 روز در دمای یخچال نگهداری شد و برای انجام آزمون های میکروبی (بار میکروبی سایکروفیل و مزوفیل)، شیمیایی {pH، مقادیر مواد ازته فرار (TVN) و تیوباربیتوریک اسید (TBA)} و حسی (شکل ظاهری، میزان الاستیسیته عضلات، بو و رنگ) مورد ارزیابی قرار گرفتند. نتایج بررسی باکتریایی نشان داد که تیمار کاراگینان و تیمار کاراگینان حاوی اسانس پونه کوهی نسبت به گروه کنترل، اثر معناداری در به تعویق انداختن روند افزایش بار باکتریایی سایکروفیل و مزوفیل داشته است. از نظر شیمیایی نیز تیمار ترکیبی کاراگینان- پونه کوهی، مقادیر TBA، TVN و pH کمتری نسبت به دو گروه دیگر در طول نگهداری نشان داد (01/0>P). همچنین از نظر فاکتورهای حسی نیز تیمار کاراگینان و تیمار کاراگینان حاوی اسانس پونه کوهی باعث حفظ فاکتورهای حسی در سطح قابل‌قبول به‌مدت 3 و 9 روز شدند. بر اساس نتایج مطالعه حاضر، پوشش کاراگینان به‌تنهایی مدت‌زمان ماندگاری فیله های مرغ را افزایش نداد، اما پوشش کاراگینان- اسانس پونه کوهی توانست مدت‌زمان ماندگاری را تا روز 9 افزایش دهد.
چکیده انگلیسی:
The coating is one of the methods to extend the chicken fillet shelf life. The present study was conducted to evaluate the effect of carrageenan edible coating (1%) containing (Mentha longifolia) essential oil (1.5%) on the quality of chicken fillet during refrigerated storage. Samples were separated into three groups: uncoated (control), coated with carrageenan and coated with carrageenan contained essential oil (Mentha longifolia) were stored at refrigerator temperature for 21 days and were evaluated for microbial (psychrotrophic and mesophilic) counts, chemical properties [pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)] and sensory characteristics (appearance, muscles elasticity, odor, and color). The results of the bacterial analysis showed that coating with carrageenan and carrageenan- essential oil coatings had significant effects on delaying the increasing trend of psychrophilic and mesophilic bacterial counts as compared to control. Chemically, carrageenan-essential oil treatment showed lower TBA, TVN, and pH values than the other two groups during storage (P< 0.01). Moreover, the carrageenan and carrageenan contained essential oil treatments maintained sensorial factors at acceptable levels for 3 and 9 days respectively. Based on the results of the present study, carrageenan coating did not have the ability to extend the shelf life of chicken fillets but, the carrageenan-essential oil coating could extend the shelf life of chicken fillets for 9 days.
منابع و مأخذ:
Abdollahi, M., Rezaei, M. and Farzi G. (2014). Influence of chitosan/ clay functional Bionanocomposite activated with rosemary essential oil on shelf life of fresh silver carp. International Journal of Food Science and Technology, 49(3): 811-818.
Akbari, S., Maghsoudloo, Y. and Aryaei, P. (2013). The effect of methylcellulose coating with oregano essential oil on the quality and shelf life of chicken fillets in cold conditions. Food Processing and Production, 3(4): 1-10.
Baston, O. and Barna, O. (2010). Raw chicken leg and breast sensory evaluation. Food Science and Technology, 11(1): 25-30.
Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3): 237-248.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods - A review. Journal of Food Microbiology, 94(3): 223-253.
Byun, J. S., Min, J. S., Kim, I. S., Kim, J.-W., Chung, M.S. and Lee, M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of Food Protection, 66(9): 1733-1737.
Dehghani, S., Hosseini, S. V. and Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240(1): 505-513.
Economou, T., Pournis, N., Ntzimani, A. and Savvaidis, I. (2009). Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life. Food Chemistry, 114)4): 1470-1476.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1): 66-70.
Gimenez, B., Roncales, P. and Beltran, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of The Science of Food and Agriculture, 82(10): 1154-1159.
Guerrero, P., O'Sullivan, M. G., Kerry, J. P. and de la Caba, K. (2015). Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties. Royal Society of Chimistery, 5(11): 8182-8189.
Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A. and Ozkan., H. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food Chemistry, 103(4): 1449-1456.
Hakim, H., Fazlara, A. and Tadayoni, M. (2018). Effect of chitosan coating containing oregano essential oil on shelf life of chicken fillets during refrigerated storage. Food Science and Technology, 15(75): 35-45. [In Persian]
Hassanzadeh, P., Tajik, H. and Razavi Rohani, M. (2011). Application of chitosan edible coating containing grape seed extract on the quality and shelf life of refrigerated chicken meat. Journal of Food Research, 12(4):467-482. [In Persian]
Heydari, R., Bavandi, S. and Javadian, R. (2015). Effect of sodium alginate coating enriched with horsemint (Mentha Longifolia) essential oil on the quality of Bighead carp fillets during storage at 4°C. Food Science and Nutrition, 3(3): 188-194.
Iran Veterinary Organization (IVO), (2006). The properties of poultry meat. Office of Public Health. Available at: Guidelineshttp://www.ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/file/aeen_nameh_meli/raw-meat.pdf. p.32
Khare, A. K., Abraham R. J., Rao V. A. and Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2): 167-175.
Khare, A. K., Abraham R. J., Rao V. A. and Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2): 167-175.
Kim, Y.H., Nam, KC. and Ahn, D.U. (2002). Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science, 61(3): 257-265.
Latou, E., Mexis, S., Badeka, A., Kontakos, S. and Kontominas, M. (2014). Combined effect of chitosan and modified atmosphere packaging for shelf-life extension of chicken breast fillets. LWT-Food Science and Technology, 55(1): 263-268.
Li, T., Li, J., Hu. and Li, X. (2013). Quality enhancement in refrigerated red dum (Sciaenops ocellatus) fillets using chitosan coating natural preservatives. Food Chemistry, 138(2-3): 821-826.
Michel, A., Mestdagh, M. and Axelos, M. (1997). Physico-chemical properties of carrageenan gels in presence of various cations. International Journal of Biological Macromolecules, 21(1-2): 195-200.
Ojagh, S. M., Kazemi, M., Mirsadeghi, S.H. Comparative evaluation of the effect of gelatin coating enriched with pure and nanoliposome Oregano essential oil on microbial quality of Rainbow trout fillet during cold storage (4 ± 2°C). Food Science and Technology, 14(71): 59-71.
Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1): 193-198.
Okut, N., Yagmur, M., Selcuk, N. and Yildirim, B. (2017). Chemical composition of essential oil of Mentha longifolia L. Subsp. Longifolia growing wild. Pakistan Journal of Botany, 49(2): 525-529.
Rokni, N. Meat Science and Technology 4th ed. University of Tehran press. 2007. P.225-243. [in Persian]
Ruiz-Capillas, C. and Moral, A. (2005). Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food chemistry, 89(3): 347-354.
Singh, G., Maurya, S., De Lampasona, M. P. and Catalan, C. (2006). Chemical constituents, antifungal and antioxidative potential of Foeniculum vulgare volatile oil and its acetone extract. Food Control, 17(9): 745-752.
Volpe, M., Siano, F., Paolucci, M., Sacco, A., Sorrentino, A., Malinconico, M. and Varricchio E. (2015). Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. LWT-Food Science and Technology, 60(1): 615-622.
Zamuz, S., López-Pedrouso, M., Barba, F. J., Lorenzo, J. M., Domínguez, H. and Franco, D. (2018). Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. Food Research International, 112: 263-273.
_||_
Abdollahi, M., Rezaei, M. and Farzi G. (2014). Influence of chitosan/ clay functional Bionanocomposite activated with rosemary essential oil on shelf life of fresh silver carp. International Journal of Food Science and Technology, 49(3): 811-818.
Akbari, S., Maghsoudloo, Y. and Aryaei, P. (2013). The effect of methylcellulose coating with oregano essential oil on the quality and shelf life of chicken fillets in cold conditions. Food Processing and Production, 3(4): 1-10.
Baston, O. and Barna, O. (2010). Raw chicken leg and breast sensory evaluation. Food Science and Technology, 11(1): 25-30.
Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3): 237-248.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods - A review. Journal of Food Microbiology, 94(3): 223-253.
Byun, J. S., Min, J. S., Kim, I. S., Kim, J.-W., Chung, M.S. and Lee, M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of Food Protection, 66(9): 1733-1737.
Dehghani, S., Hosseini, S. V. and Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240(1): 505-513.
Economou, T., Pournis, N., Ntzimani, A. and Savvaidis, I. (2009). Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life. Food Chemistry, 114)4): 1470-1476.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1): 66-70.
Gimenez, B., Roncales, P. and Beltran, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of The Science of Food and Agriculture, 82(10): 1154-1159.
Guerrero, P., O'Sullivan, M. G., Kerry, J. P. and de la Caba, K. (2015). Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties. Royal Society of Chimistery, 5(11): 8182-8189.
Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A. and Ozkan., H. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food Chemistry, 103(4): 1449-1456.
Hakim, H., Fazlara, A. and Tadayoni, M. (2018). Effect of chitosan coating containing oregano essential oil on shelf life of chicken fillets during refrigerated storage. Food Science and Technology, 15(75): 35-45. [In Persian]
Hassanzadeh, P., Tajik, H. and Razavi Rohani, M. (2011). Application of chitosan edible coating containing grape seed extract on the quality and shelf life of refrigerated chicken meat. Journal of Food Research, 12(4):467-482. [In Persian]
Heydari, R., Bavandi, S. and Javadian, R. (2015). Effect of sodium alginate coating enriched with horsemint (Mentha Longifolia) essential oil on the quality of Bighead carp fillets during storage at 4°C. Food Science and Nutrition, 3(3): 188-194.
Iran Veterinary Organization (IVO), (2006). The properties of poultry meat. Office of Public Health. Available at: Guidelineshttp://www.ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/file/aeen_nameh_meli/raw-meat.pdf. p.32
Khare, A. K., Abraham R. J., Rao V. A. and Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2): 167-175.
Khare, A. K., Abraham R. J., Rao V. A. and Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2): 167-175.
Kim, Y.H., Nam, KC. and Ahn, D.U. (2002). Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science, 61(3): 257-265.
Latou, E., Mexis, S., Badeka, A., Kontakos, S. and Kontominas, M. (2014). Combined effect of chitosan and modified atmosphere packaging for shelf-life extension of chicken breast fillets. LWT-Food Science and Technology, 55(1): 263-268.
Li, T., Li, J., Hu. and Li, X. (2013). Quality enhancement in refrigerated red dum (Sciaenops ocellatus) fillets using chitosan coating natural preservatives. Food Chemistry, 138(2-3): 821-826.
Michel, A., Mestdagh, M. and Axelos, M. (1997). Physico-chemical properties of carrageenan gels in presence of various cations. International Journal of Biological Macromolecules, 21(1-2): 195-200.
Ojagh, S. M., Kazemi, M., Mirsadeghi, S.H. Comparative evaluation of the effect of gelatin coating enriched with pure and nanoliposome Oregano essential oil on microbial quality of Rainbow trout fillet during cold storage (4 ± 2°C). Food Science and Technology, 14(71): 59-71.
Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1): 193-198.
Okut, N., Yagmur, M., Selcuk, N. and Yildirim, B. (2017). Chemical composition of essential oil of Mentha longifolia L. Subsp. Longifolia growing wild. Pakistan Journal of Botany, 49(2): 525-529.
Rokni, N. Meat Science and Technology 4th ed. University of Tehran press. 2007. P.225-243. [in Persian]
Ruiz-Capillas, C. and Moral, A. (2005). Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food chemistry, 89(3): 347-354.
Singh, G., Maurya, S., De Lampasona, M. P. and Catalan, C. (2006). Chemical constituents, antifungal and antioxidative potential of Foeniculum vulgare volatile oil and its acetone extract. Food Control, 17(9): 745-752.
Volpe, M., Siano, F., Paolucci, M., Sacco, A., Sorrentino, A., Malinconico, M. and Varricchio E. (2015). Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. LWT-Food Science and Technology, 60(1): 615-622.
Zamuz, S., López-Pedrouso, M., Barba, F. J., Lorenzo, J. M., Domínguez, H. and Franco, D. (2018). Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. Food Research International, 112: 263-273.
