تأثیر پوشش کیتوزان همراه با اسانس باریجه (Ferula gummosa Boiss) بر خواص کیفی سینه مرغ
الموضوعات :
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.
المصادر:
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Ansarifar, E. & Moradinezhad, F. (2022). Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation. Chemical and Biological Technologies in Agriculture, 9, 1-11. https://doi.org/10.1186/s40538-021-00267-y
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Fazeli-Nasab, B., Valizadeh, M., Hassanzadeh, M. A. & Beigomi, M. (2021). Evaluation of the antimicrobial activity of olive and rosemary leave extracts prepared with different solvents against antibiotic-resistant Escherichia coli. International Journal of Infection, 8(3). https://doi.org/10.5812/iji.114498
Fiore, A., Park, S., Volpe, S., Torrieri, E. & Masi, P. (2021). Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packaging and Shelf Life, 29, 100708. https://doi.org/10.1016/j.fpsl.2021.100708
Giménez, B., Roncalés, P. & Beltrán, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159. https://doi.org/10.1002/jsfa.1136
Han, F., Ma, G. Q., Yang, M., Yan, L., Xiong, W., Shu, J. C. & Xu, H. L. (2017). Chemical composition and antioxidant activities of essential oils from different parts of the oregano. Journal of Zhejiang University. Science. B, 18(1), 79. https://doi.org/10.1631/jzus.B1600377
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Heydari-Majd, M., Rezaeinia, H., Shadan, M. R., Ghorani, B. & Tucker, N. (2019). The in-vitro inhibitory effect of Barije (Ferula gummosa Boiss) essential oil loaded in Zein electrospun nanofibres on α-glucosidase and α-amylase level. International Journal of Biological Macromolecules, 54 (101290). https://doi.org/10.1016/j.jddst.2019.101290
Huang, M., Wang, H., Xu, X., Lu, X., Song, X. & Zhou, G. (2020). Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 102, 105576. https://doi.org/10.1016/j.foodhyd.2019.105576
Kang, C., Xiang, Q., Zhao, D., Wang, W., Niu, L. & Bai, Y. (2019). Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. Journal of food science and technology, 56, 4938-4945. https://doi.org/10.1007/s13197-019-03964-7
Khorshidi, S., Mehdizadeh, T. & Ghorbani, M. (2021). The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4° C. Journal of Food Science and Technology, 58, 2924-2935. https://doi.org/10.1007/s13197-020-04794-8
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Mahdavi, V., Hosseini, S. E. & Sharifan, A. (2018). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food science & nutrition, 6(2), 269-279.
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Afshar Mehrabi, F., Sharifi, A. & Ahvazi, M. (2021). Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Science & Nutrition, 9(8), 4517-4528. https://doi.org/10.1002/fsn3.2429
Akhavan‐Mahdavi, S., Mirzazadeh, M., Alam, Z. & Solaimanimehr, S. (2023). The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage. Food Science & Nutrition. https://doi.org/10.1002/fsn3.3355
Ansarifar, E. & Moradinezhad, F. (2022). Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation. Chemical and Biological Technologies in Agriculture, 9, 1-11. https://doi.org/10.1186/s40538-021-00267-y
Anon. (2014). Office of Public Health Guidelines, Properties of Chicken Meat, (In Press).
Azhdarzadeh, F. & Hojjati, M. (2016). Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils. Nutrition and Food Sciences Research, 3(1), 43-50. https://doi.org/ 10.18869/acadpub.nfsr.3.1.43
Bazargani-Gilani, B., Aliakbarlu, J. & Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative food science & emerging technologies, 29, 280-287. https://doi.org/10.1016/j.ifset.2015.04.007
Buonocore, G. G., Conte, A., Corbo, M. R., Sinigaglia, M. & Del Nobile, M. A. (2005). Mono-and multilayer active films containing lysozyme as antimicrobial agent. Innovative Food Science & Emerging Technologies, 6(4), 459-464. https://doi.org/10.1016/j.ifset.2005.05.006
Byun, J. S., Min, J. S., Kim, I. S., Kim, J. W., Chung, M. S. & Lee, M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of food protection, 66(9), 1733-1737.
Cai, L., Li, X., Wu, X., Lv, Y., Liu, X. & Li, J. (2014). Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology, 7, 2281-2290. https://doi.org/10.4315/0362-028X-66.9.1733
Chouliara, E., Karatapanis, A., Savvaidis, I. N. & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 C. Food microbiology, 24(6), 607-617. https://doi.org/10.1007/s11947-013-1215-4
Cullere, M., Dalle Zotte, A., Tasoniero, G., Giaccone, V., Szendrő, Z., Szín, M. & Matics, Z. (2018). Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat Science, 141, 36-43. https://doi.org/10.1016/j.fm.2006.12.005
El Bayomi, R. M., Shata, R. H. & Mahmoud, A. F. A. (2023). Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf-life extension of rabbit meat during chilled storage. Journal of Food Measurement and Characterization, 17(3), 2464-2474. https://doi.org/10.1007/s11694-023-01804-z
Fattahian, A., Fazlara, A., Maktabi, S., Pourmahdi, M. & Bavarsad, N. (2022). The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. Journal of Food Measurement and Characterization, 16(1), 920-933. https://doi.org/10.1007/s11694-021-01213-0
Farokhzad, P., Dastgerdi, A. A. & Nimavard, J. T. (2023). The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage. Journal of Food Processing and Preservation, 2023. https://doi.org/10.1155/2023/8381828
Fazeli-Nasab, B., Valizadeh, M., Hassanzadeh, M. A. & Beigomi, M. (2021). Evaluation of the antimicrobial activity of olive and rosemary leave extracts prepared with different solvents against antibiotic-resistant Escherichia coli. International Journal of Infection, 8(3). https://doi.org/10.5812/iji.114498
Fiore, A., Park, S., Volpe, S., Torrieri, E. & Masi, P. (2021). Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packaging and Shelf Life, 29, 100708. https://doi.org/10.1016/j.fpsl.2021.100708
Giménez, B., Roncalés, P. & Beltrán, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159. https://doi.org/10.1002/jsfa.1136
Han, F., Ma, G. Q., Yang, M., Yan, L., Xiong, W., Shu, J. C. & Xu, H. L. (2017). Chemical composition and antioxidant activities of essential oils from different parts of the oregano. Journal of Zhejiang University. Science. B, 18(1), 79. https://doi.org/10.1631/jzus.B1600377
Hashemi, M., Zehi, Z. B., Khanzadi, S., Rezaie, M., Noori, S. M. A. & Afshari, A. (2022). Characteristics and antibacterial effect of chitosan coating Nanoemulsion containing Zataria multiflora and Bunium persicum essential oils against listeria monocytogenes. Jundishapur Journal of Natural Pharmaceutical Products, (In Press). https://doi.org/10.5812/jjnpp-120819
Heydari-Majd, M., Rezaeinia, H., Shadan, M. R., Ghorani, B. & Tucker, N. (2019). The in-vitro inhibitory effect of Barije (Ferula gummosa Boiss) essential oil loaded in Zein electrospun nanofibres on α-glucosidase and α-amylase level. International Journal of Biological Macromolecules, 54 (101290). https://doi.org/10.1016/j.jddst.2019.101290
Huang, M., Wang, H., Xu, X., Lu, X., Song, X. & Zhou, G. (2020). Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 102, 105576. https://doi.org/10.1016/j.foodhyd.2019.105576
Kang, C., Xiang, Q., Zhao, D., Wang, W., Niu, L. & Bai, Y. (2019). Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. Journal of food science and technology, 56, 4938-4945. https://doi.org/10.1007/s13197-019-03964-7
Khorshidi, S., Mehdizadeh, T. & Ghorbani, M. (2021). The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4° C. Journal of Food Science and Technology, 58, 2924-2935. https://doi.org/10.1007/s13197-020-04794-8
Jebelli Javan, A. S. H. K. A. N., Ghazvinian, K., Mahdavi, A., Javaheri Vayeghan, A. B. B. A. S., Staji, H. & Ghaffari Khaligh, S. A. H. A. R. (2013). The effect of dietary Zataria multiflora Boiss. essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation, 37(5), 881-888. https://doi.org/10.1111/j.1745-4549.2012.00714.x
Langroodi, A. M., Tajik, H., Mehdizadeh, T., Moradi, M., Kia, E. M. & Mahmoudian, A. (2018). Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. Lwt, 98, 372-380. https://doi.org/10.1016/j.lwt.2018.08.063
Lorenzo, J. M., González-Rodríguez, R. M., Sánchez, M., Amado, I. R. & Franco, D. (2013). Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food research international, 54(1), 611-620. https://doi.org/10.1016/j.foodres.2013.07.064
Mahdavi, V., Hosseini, S. E. & Sharifan, A. (2018). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food science & nutrition, 6(2), 269-279.
https://doi.org/10.1002/fsn3.544
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