تأثیر پوشش کیتوزان همراه با اسانس باریجه (Ferula gummosa Boiss) بر خواص کیفی سینه مرغ
الموضوعات :
آرمان بیاتی کلیمانی
1
(
استادیار گروه علوم و صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران.
)
الکلمات المفتاحية: کیتوزان, پوشش خوراکی, Ferula gummosa Boiss, مدت زمان نگهداری, اسانس, سینه مرغ,
ملخص المقالة :
مقدمه: استفاده از پوشش‌های خوراکی حاوی اسانس‌های روغنی با خواص آنتی اکسیدانی و ضد باکتریایی به افزایش ماندگاری فرآورده های گوشتی کمک می کند. در این مطالعه تاثیر پوشش کیتوزان با غلظت‌های مختلف اسانس باریجه (25/0، 5/0، 1 و 2 درصد) بر کیفیت سینه مرغ طی 12 روز نگهداری سرد بررسی شد.مواد و روش ها: پس از سنجش خواص آنتی باکتریال اسانس باریجه سنجیده شد. پس از پوشش دهی سینه های مرغ، از نظر خواص بیوشیمیایی، یافت، شاخص های رنگی، باکتریولوژیکی و ویژگی پذیرش کلی مورد ارزیابی قرار گرفتند. یافته ها: نتایج نشان داد اسانس باریجه روی باکتری باسیلوس سرئوس موثرتر از اشرشیاکلی بود. پوشش دهی نمونه ها بطور معناداری ویژگی های رطوبت، pH نمونه های سینه مرغ را بهبود بخشید. پوشش اکسیداسیون لیپید و تشکیل ترکیبات ازت فرار در نمونه ها را به تاخیر انداخت. همچنین سبب حفظ سفتی بافت نمونه‌ها شد. با افزایش غلظت اسانس باریجه ویژگی های شیمیایی، یافت و تآخیر در فساد لیپیدی نمونه ها بهبود یافت. بررسی شاخص رنگی نشان داد استفاده از پوشش ها سبب کاهش شاخص L* و a* شد درحالیه شاخص b* افزایش نشان داد. فساد میکروبی در نمونه های پوشش دهی شده به طور معنی داری نسبت به نمونه شاهد کاهش یافت. نمونه های حاوی 2 درصد اسانس باریجه در تمام آزمایش‌ها نتایج بهتری نسبت به سایر تیمارها داشت. امتیاز حسی تیمار حاوی 1 و 2 درصد اسانس یکسان و بالاتر از سایر تیمارها بود.نتیجه گیری: در مجموع، نتایج این مطالعه نشان داد که استفاده از کیتوزان با اسانس روغنی باریجه به عنوان یک نگهدارنده طبیعی باعث افزایش ماندگاری فرآورده های گوشتی می شود.
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