اثر فیلم نانوبیوکامپوزیت برپایه تفاله پرتقال حاوی نانوفیبرسلولز و اسانس گزنه بر خصوصیات میکروبی و شیمیایی گوشت گاو

محورهای موضوعی : علوم و صنایع غذایی

سیده الهام موسوی کلجاهی ¹ (دانشجوی دکتری تخصصیگروه علوم و صنایع‌غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.)
آیناز علیزاده ² (دانشیار گروه علوم و صنایع‌ غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
حامد همیشه کار ³ (استاد مرکز تحقیقات کاربردی دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران)
هادی الماسی ⁴ (دانشیار گروه مهندسی علوم و صنایع‌غذایی، دانشگاه ارومیه، ارومیه، ایران)
نارملا آصفی ⁵ (دانشیار گروه علوم و صنایع‌ غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)

تاریخ دریافت : 1399/12/26 تاریخ پذیرش : 1400/03/25 تاریخ انتشار : 1400/01/01

کلید واژه: پرتقال, گزنه, نانوبیوکامپوزیت, نانوفیبر‌سلولز,

چکیده مقاله :

گوشت گاو با وجود فساد سریع یکی از منابع پروتئینی اصلی در رژیم غذایی است. در این راستا استفاده از فیلم های زیست تخریب پذیر حاوی اسانس های گیاهی به‌عنوان ترکیبات ضدمیکروبی یکی از روش های افزایش ماندگاری تلقی می گردد. هدف از این پژوهش بررسی تأثیر فیلم زیست تخریب پذیر حاصل از تفاله پرتقال حاوی اسانس گزنه و نانوفیبرسلولز در افزایش ماندگاری گوشت گاو در شرایط یخچالی به مدت 12 روز بود؛ بدین منظور نمونه ها به سه گروه گوشت بدون پوشش (کنترل)، پیچیده شده در فیلم حاصل از تفاله پرتقال بدون اسانس و نانوفیبرسلولز و پیچیده شده در فیلم تفاله پرتقال حاوی 3 درصد اسانس گزنه و 6 درصد نانوفیبرسلولز تقسیم‌شده و در فواصل زمانی معین (روزهای 0، 4، 8 و 12) از نظر آزمون های میکروبی (شمارش باکتری های مزوفیل هوازی، سایکروفیل و کلی فرم) و شیمیایی (pH، تیوباربیتوریک اسید و بازهای ازته فرار) مورد ارزیابی قرار گرفتند. مطابق نتایج به‌دست‌آمده نمونه گوشت پیچیده شده در فیلم تفاله پرتقال حاوی 3 درصد اسانس گزنه و 6 درصد نانوفیبرسلولز دارای کمترین میزان رشد در میزان باکتری های ذکرشده بعد از 12 روز نگهداری بود؛ همچنین نمونه های پیچیده شده در فیلم حاوی اسانس و نانوفیبرسلولز میزان کمتری از pH، تیوباربیتوریک اسید و بازهای ازته فرار را نسبت به دو نمونه دیگر بعد از 12 روز نگهداری نشان دادند. به طورکلی نتایج این تحقیق حاکی از آن است که پوشش دهی با فیلم حاصل از تفاله پرتقال حاوی اسانس گزنه و نانوفیبرسلولز می تواند منجر به افزایش زمان ماندگاری گوشت نگهداری شده در شرایط یخچالی گردد.TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//

چکیده انگلیسی:

Beef is considered the main source of dietary protein despite being perishable. In this regard, utilization of biodegradable films containing plant essential oils, as antimicrobial compounds, is one of the concepts to prolong the beef shelf life. Accordingly, this study aimed to investigate the effect of the biodegradable film based on orange waste powder (OWP) containing nettle essential oil (NEO) and cellulose nanofiber (CNF) to increase the shelf life of the refrigerated beef samples stored for 12 days. As well, beef samples were divided into three groups of uncovered (control), wrapped with the OWP-based film without essential oil and nanofiber and wrapped with OWP-base film containing 3% NEO and 6% CNF and the microbial (aerobic mesophilic count, psychrophilic count, and coliform count) and chemical (pH, thiobarbituric acid and volatile nitrogen bases) properties were evaluated at regular intervals (0, 4, 8 and 12days). According to the results, the beef sample wrapped with OWP-base film containing 3% NEO and 6% CNF showed the lowest growth rate of the mentioned bacteria after 12 days of storage; Moreover, the samples covered by the film containing NEO and CNF had lower levels of pH, thiobarbituric acid and volatile nitrogen bases values compared to the other two samples at 12th day of storage. The results of this study indicate that wrapping beef samples with an OWP-based nanobiocomposite film containing 3% NEO and 6% CNF could remarkably prolong its shelf life in refrigerated conditions. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian   //   TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian   //   TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian //  TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//

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