مطالعه اثرات آنتی اکسیدانی و ضد میکروبی آسکوربات سدیم، استات سدیم و سیترات سدیم بر ماندگاری گوشت گوساله چرخ شده
الموضوعات :سمیرا طهرانی نژاد 1 , انوشه شریفان 2 , سمیه عیوقی پور تفتی 3
1 - کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - دکتری صنایع غذایی، واحد تهران- شمال، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: استات سدیم, آسکوربات سدیم, سیترات سدیم, گوشت چرخ شده,
ملخص المقالة :
مقدمه: فراورده های گوشتی به طور معمول در طول دوره انبارش سرد به دو دلیل عمده فعالیت میکروبی و اکسیداسیون چربی ها فاسد می شوند. در این پژوهش استفاده از آسکوربات سدیم، استات سدیم و سیترات سدیم به عنوان ترکیبات آنتی اکسیدانی و ضدمیکروبی بر گوشت گوساله چرخ شده بسته بندی شده مورد بررسی قرار گرفت. مواد و روش ها: ابتدا گوشت چرخ شده در محلول های استریل آسکوربات سدیم، سیترات سدیم و استات سدیم با غلظت های متفاوت به مدت 10 دقیقه غوطه ور شده و نمونه ها پس از بسته بندی در دو دمای 4 و 18- درجه سلسیوس نگهداری شد. سپس آزمون های میکروبی (شمارش مزوفیل های هوازی، شمارش کلی فرم ها، شمارش اشرشیا کلی، شمارش استافیلوکوکوس اورئوس و کپک و مخمر)، آزمون های شیمیایی(pH،TBA ، غلظت میوگلوبین) و اندازه گیری تغییرات رنگ در روز های صفر، 7 و 14 طی نگهداری انجام شد. یافته ها: نتایج حاصل از این مطالعه در طی دوره بررسی 14 روزه تفاوت معنی داری در روند تغییرات فیزیکوشیمیایی و میکروبی نمونه ها نشان داد؛ به طوری که مقادیر TBA،pH ، غلظت میوگلوبین، تغییرات رنگ در بین تیمار های مورد بررسی در نمونه حاوی (استات سدیم 1%،سیترات سدیم 5/0% وآسکوربات سدیم5/0%) در کمترین میزان خود و در نمونه شاهد در بالاترین مقدار در طول دوره نگهداری بودند. همچنین استفاده از ترکیبات فوق در دمای18- درجه سلسیوس اثر معنی داری در بازدارندگی از رشد میکروارگانیسم ها نشان داد. نتیجه گیری: استفاده از ترکیبات استات سدیم1%،سیترات سدیم5/0% و آسکوربات سدیم5/0% میتواند سبب افزایش مدت زمان ماندگاری گوشت چرخ شده گردد.
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Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C. K. & Muyonga, J. H. )2005(. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38(4), 469-474.
No, H. K., Park, N. Y., Lee, S. H., & Meyers, S. P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International journal of food microbiology, 74(1), 65-72.
Safari, R. (2016). Combined effect of nisin and sodium acetate on increasing the shelf life of rainbow trout Onchorhynchus mykiss on an empty stomach. Iranian Journal of Fisheries, 24, 4 [In Persian].
Sahoo, J. & Anjaneyulu, A. (1997). Quality improvement of ground buffalo meat by preblending with sodium ascorbate. Meat Science, 46(3), 237-247.
Sallam, K. I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control, 18(5), 566-575.
Shirazinejad, A. R., Noryati, I., Rosma, A. & Darah, I. (2010). Inhibitory effect of lactic acid and nisin on bacterial spoilage of chilled shrimp. World Academy of Science, Engineering and Technology, 41, pp.163-167.
Stella, S., Tirloni, E., Ripamonti, B., Lamanuzzi, F. & Cattaneo, P. (2014). Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate, sodium citrate and sodium acetate. International Journal of Food Science & Technology, 49(4), 1012-1019.
Thorat, I. D., Jagtap, D. D., Mohapatra, D., Joshi, D., Sutar, R. & Kapdi, S. (2013). Antioxidants, their properties, uses in food products and their legal legal implications. International Journal of Food Studies, 2(1).
Tajkarimi, M. & Ibrahim, S. A. (2011). Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157: H7 in laboratory medium and carrot juice. Food Control, 22(6), 801-804. [In Persian].
Velasco, V. & Williams, P. (2011). Improving meat quality through natural antioxidants. Chilean journal of agricultural research, 71(2), 313.
Zare, M. A., Razavi Rohani, S. M., Raeisi, M., Javadi Hosseini, S. H. & Hashemi, M).2014(. Antibacterial effects of monolaurin, sorbic acid and potassium sorbate on Staphylococcus aureus and Escherichia coli. Journal of food quality and hazards control, 1(2), 52-55. [In Persian].
_||_Anon. (1991). Preparing food samples - counting different microorganisms. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No 356. [In Persian]
Anon. (2006). Food Microbiology and Animal Feed - Coagulase Positive Staphylococcus Count. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 1-6806. [In Persian]
Anon. (2001). Microbiology of food and animal feed-general count of microorganisms. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 5272. [InPersian].
Anon. (2007). Microbiology of food and animal feed-Search and identification method of Escherichia coli. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 2946. [In Persian].
Anon. (2007). Microbiology of food and animal feed-method of search and identification of mold and yeast. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 2394. [In Persian].
Anon. (2007). Microbiology of food and animal feed-coliform counting. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 9263. [In Persian].
Beales, N. (2004). Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: a review. Comprehensive Reviews in Food Science and Food Safety, 3(1), 1-20.
Drăghici, O., Avram, I., Hîrîciu, D., Nan, M. & Toader, A. (2013). Study on the Beef Pigments. Acta Universitatis Cibiniensis. Series E: Food Technology, 17(1), 47-52.
Etemadi, H., Rezaei, M. & Abedian Kenary, A. (2008). Antibacterial and antioxidant potential of rosemary extract on shelf life extension of rainbow trout (oncorhynchus mykiss). Iranian Journal of Food Science and Technology, 4, 67-77. [In Persian].
Feiner, G. (2006). Raw fermented salami Meat products handbook. Feiner, G., Meat products Hand book Practical Science and Technologic, 314-375.
Haghparast, S., Kashiri, H., Shabanpour, B. & Pahlavani, M. (2010). Antioxidant properties of sodium acetate, sodium citrate and sodium lactate on lipid oxidation in rainbow trout (Onchorhynchus mykiss) sticks during refrigerated storage (4 C). Iranian Journal of Fisheries Sciences, 9(1), 73-86. [In Persian].
Iammarino, M. & Di Taranto, A. (2012). Monitoring on the presence of ascorbic acid in not prepacked fresh meat preparations by a validated HPLC method. Journal of Food Research, 1(2), p.22.
Kashiri, H., Haghparast, S. & Shabanpour, B. (2010). Effects of sodium salt solutions (sodium acetate, lactate and citrate) on physicochemical and sensory characteristics of Persian sturgeon (Acipenser persicus) fillets under refrigerated storage. Journal of Agricultural Science and Technology, 13, 89-98. [In Persian].
Kim, J., Marshall, M. R. & Wei, C. I. (1995). Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food chemistry, 43(11), 2839-2845.
Langroudi, H. F., Soltani, M., Kamali, A., Ghomi, M. R., Hoseini, S. E., Benjakul, S. & Heshmatipour, Z. )2011(. Effect of Listeria monocytogenes inoculation, sodium acetate and nisin on microbiological and chemical quality of grass carp Ctenopharyngodon idella during refrigeration storage. African Journal of Biotechnology, 10(42), 8484-8490. [In Persian].
Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C. K. & Muyonga, J. H. )2005(. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38(4), 469-474.
No, H. K., Park, N. Y., Lee, S. H., & Meyers, S. P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International journal of food microbiology, 74(1), 65-72.
Safari, R. (2016). Combined effect of nisin and sodium acetate on increasing the shelf life of rainbow trout Onchorhynchus mykiss on an empty stomach. Iranian Journal of Fisheries, 24, 4 [In Persian].
Sahoo, J. & Anjaneyulu, A. (1997). Quality improvement of ground buffalo meat by preblending with sodium ascorbate. Meat Science, 46(3), 237-247.
Sallam, K. I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control, 18(5), 566-575.
Shirazinejad, A. R., Noryati, I., Rosma, A. & Darah, I. (2010). Inhibitory effect of lactic acid and nisin on bacterial spoilage of chilled shrimp. World Academy of Science, Engineering and Technology, 41, pp.163-167.
Stella, S., Tirloni, E., Ripamonti, B., Lamanuzzi, F. & Cattaneo, P. (2014). Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate, sodium citrate and sodium acetate. International Journal of Food Science & Technology, 49(4), 1012-1019.
Thorat, I. D., Jagtap, D. D., Mohapatra, D., Joshi, D., Sutar, R. & Kapdi, S. (2013). Antioxidants, their properties, uses in food products and their legal legal implications. International Journal of Food Studies, 2(1).
Tajkarimi, M. & Ibrahim, S. A. (2011). Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157: H7 in laboratory medium and carrot juice. Food Control, 22(6), 801-804. [In Persian].
Velasco, V. & Williams, P. (2011). Improving meat quality through natural antioxidants. Chilean journal of agricultural research, 71(2), 313.
Zare, M. A., Razavi Rohani, S. M., Raeisi, M., Javadi Hosseini, S. H. & Hashemi, M).2014(. Antibacterial effects of monolaurin, sorbic acid and potassium sorbate on Staphylococcus aureus and Escherichia coli. Journal of food quality and hazards control, 1(2), 52-55. [In Persian].
