تأثیر عصاره اتانولی صمغ کندر و ریشه شیرین‌بیان در کاهش میزان اکسیداسیون و محتوای آکریل‌آمید همبرگر گوشت گوساله تحت شرایط سرخ کردن سطحی
الموضوعات : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذاییسحر یزدانمهر 1 , تکتم مستقیم 2
1 - کارشناس ارشد، گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: همبرگر, آکریل‌آمید, اکسیداسیون, صمغ کندر, ریشه شیرین‌بیان,
ملخص المقالة :
هدف از این تحقیق، بررسی کاربرد عصاره‌های الکلی صمغ کندر و ریشه شیرین‌بیان به‌عنوان آنتی‌اکسیدان‌های طبیعی بر کاهش تشکیل آکریل‌آمید و اکسیداسیون چربی‌ها در همبرگر گوشت گوساله‌ی سرخ شده به روش سطحی بود. عصاره‌های صمغ کندر و ریشه شیرین‌بیان به‌طور جداگانه در سطوح 1، 5/1 و 2% وزنی/وزنی به فرمولاسیون همبرگر اضافه شدند و نمونه حاوی ترکیب این دو عصاره (با نسبت 1:1) نیز آماده‌سازی شد. سپس، نمونه‌های تهیه شده در دمای C° 170 به مدت 8 دقیقه سرخ گردیدند. نتایج به‌دست‌آمده بیان کرد که عصاره‌های الکلی صمغ کندر و ریشه شیرین‌بیان اثر معنی‌داری بر pH همبرگر نداشتند. افزودن عصاره‌های صمغ کندر و شیرین‌بیان (در سطح 2%)، موجب کاهش معنی‌دار تشکیل آکریل‌آمید نسبت به نمونه شاهد، به ترتیب تا 95/32% و 87/49% گردید (05/0>p). با افزایش غلظت عصاره‌های صمغ کندر و شیرین‌بیان، فرآیند اکسیداسیون کاهش یافت، به‌طوری‌که اندیس‌های پراکسید، آنیزیدین، اندیس تیوباربیتوریک اسید (TBA) و توتوکس نمونه‌های تیمار شده به‌طور معنی‌داری کمتر از نمونه شاهد بود (05/0>p). عصاره ریشه شیرین‌بیان در سطح 2%، بالاترین فعالیت آنتی‌اکسیدانی را نسبت به سایر نمونه‌ها داشت و نمونه ترکیبی و نمونه حاوی 5/1% عصاره ریشه شیرین‌بیان در رتبه بعدی قرار گرفتند. ارزیابی حسی نشان داد که عصاره‌های صمغ کندر و ریشه شیرین‌بیان بر بافت و رنگ همبرگر تأثیری نداشتند، درحالی‌که با افزایش غلظت عصاره شیرین‌بیان در فرمولاسیون، امتیازات عطر و طعم و پذیرش کلی به‌طور معنی‌داری کاهش یافت (05/0>p).
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