تاثیر عصاره آزاد و ریزپوشانی شده گیاه رزماری بر ویژگی های کیفی و زمان ماندگاری گوشت طی دوره نگهداری

الموضوعات :

سیده سلیمه رشیدایی آبندانسری ¹ (دانشجوی دکتری علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران)
پیمان آریایی ² (استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران)
مهدی چرمچیان لنگرودی ³ (استادیار، گروه ترویج و آموزش کشاورزی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران.)

تاريخ الإرسال : 06 الأربعاء , رجب, 1440 تاريخ التأكيد : 02 السبت , ذو الحجة, 1440 تاريخ الإصدار : 16 الخميس , صفر, 1443

الکلمات المفتاحية: فساد میکروبی, رزماری, گوشت قرمز, اکسیداسیون لیپید, نانوکپسوله,

ملخص المقالة :

در این مطالعه تاثیر عصاره آزاد و نانوکپسوله رزماری به عنوان نگهدارنده طبیعی بر ماندگاری گوشت قرمز مورد بررسی قرار گرفت. بدین منظور عصاره رزماری با استفاده از روش‌های مختلف (حلال، التراسوند و فوق بحرانی) استخراج و مقادیر ترکیبات فنلی و فعالیت آنتی اکسیدانی از طریق مهار رادیکال آزاد DPPH سنجیده شد. بالاترین مقادیر ترکیبات فنلی و خاصیت آنتی اکسیدانی در روش استخراج الترسوند مشاهده شد (0/05>P) و این عصاره با استفاده از ایزوله پروتئین سویا نانوکپسوله شد سپس عصاره خالص و ریزپوشانی شده گیاه رزماری (ppm 800) به منظور بهبود ویژگی‌های کیفی به فیله گوشت قرمز اضافه شد و در فواصل زمانی 7 روزه و به مدت 21 روز شاخص میکروبی (باکتری کل)، شاخص شیمیایی (پراکسید، تیوباربیوتیک اسید و pH) اندازه گیری شد. نتایج نشان داد افزودن عصاره (در فرم آزاد و نانو کپسوله) تاثیر معنی داری بر شاخص های شیمیایی و میکروبی فیله گوشت داشت (0/05>P) و در بین تیمارها، تیمار حاوی عصاره نانوکپسوله رزماری، توانست به طور موثرتری اکسیداسیون لیپیدی و فساد میکروبی در فیله گوشت را به تعویق بیاندازد و تنها این تیمار از شاخص های میکروبی و شیمیایی قابل قبولی تا روز 14 ام دوره نگهداری برخوردار بود. بنابراین به نظر می رسد که عصاره نانوکپسوله رزماری را به عنوان یک نگهدارنده طبیعی در گوشت و فرآورده های گوشتی مورد استفاده قرار داد.

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