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  • اثر بسته‌بندی با اتمسفر اصلاح‌شده و اسانس‌های دارچین و زنجبیل بر رشد میکروبی و خواص ارگانولپتیکی پیراشکی کرمدار

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رقم المقالة : SJOAPB-2107-1373 (R1) زيارة : 122 الصفحة: 65 - 90

نوع المخطوط: ابحاث

اثر بسته‌بندی با اتمسفر اصلاح‌شده و اسانس‌های دارچین و زنجبیل بر رشد میکروبی و خواص ارگانولپتیکی پیراشکی کرمدار

الموضوعات :

نازنین زند 1 (استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.)
محمد رضا اسحاقی 2 (استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
هیوا ابوالقاسم 3 (کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.)

تاريخ الإرسال : 13 الجمعة , ذو الحجة, 1442 تاريخ التأكيد : 14 الجمعة , رمضان, 1443 تاريخ الإصدار : 18 الأربعاء , جمادى الأولى, 1443

الکلمات المفتاحية: رشد میکروبی, پیراشکی کرم‌دار, اسانس دارچین, اسانس زنجبیل, بسته‌بندی اتمسفر اصلاح شده,

ملخص المقالة :

هدف: هدف پژوهش حاضر بررسی اثر غلظت‌های مختلف سه نوع مخلوط گازی (دی‌اکسید کربن و نیتروژن) و تحت خلأ و نیز بسته‌‌بندی بدون تزریق گاز و اسانس‌‌های زنجبیل و دارچین برای افزایش زمان ماندگاری پیراشکی کرم‌‌دار در شرایط محیط (ºC25) درون یک پوشش4 لایه 119 میکرون بود.مواد و روش‌‌ها: بسته‌بندی معمولی به‌‌عنوان شاهد با 4 نوع بسته‌بندی با اتمسفر اصلاح شده با ترکیب‌‌های گازی که شامل: 80 درصد CO2 + 20 درصد N2؛ 20 درصد CO2 + 80 درصد N2؛ 50 درصد CO2 + 50 درصد N2؛ تحت خلأ، همراه با تزریق اسانس‌‌های دارچین و زنجبیل به‌‌میزان 2/0 درصد وزنی و بدون اسانس بودند، مقایسه شد. نمونه‌های بسته‌بندی شده، طی 20 روز مورد آزمون‌های شمارش باکترهای پاتوژن هوازی، کپک و مخمر، pH، مقدار آب تراوش شده و ارزیابی حسّی قرار گرفتند.نتایج: مدت ماندگاری پیراشکی در ترکیبات گازی 80 درصد CO2، 50 درصد CO2، 20 درصد CO2، تحت خلاء و شاهد به ترتیب با اسانس زنجبیل 20،19، 16، 13 و11روز، همراه با اسانس دارچین 18، 14،16، 11 و 9 روز، بدون تزریق اسانس، در ترکیبات گازی، خلاء و شاهد به ترتیب 13،15،11، 9 و 6 روز گزارش شد. نتیجه‌‌گیری: بهترین شرایط در روز 20ام متعلق به نمونه‌های حاوی اسانس زنجبیل تحت شرایط 80% CO2 بود و تأثیر مطلوبی بر جمعیت میکروبی (باکتری‌‌های هوازی پاتوژن logcfu/ml82/4 و کپک و مخمر logcfu/ml56/2)، میانگین تغییرات pH (49/5)، میزان آب تراوش‌شده (61/0%) و نیز خواص حسّی نمونه‌‌ها گذاشت.

المصادر:


  1. Dehqan TL, Karimi M & Salehifar M. The effect of some emulsifiers and lipase enzymes on improving the quality of dumplings as a most popular snack among children. 1st National Conference on Snacks, Ferdowsi Mashhad University; 2014. (in persian)
    2.
  2. Rajabzadeh N. Bread preparation technology and its management. University of Tehran Press; 2010. (in persian)
    3.
  3. Galić k, Ćurić D & Gabrić D. Shelf life of packaged bakery goods—A review. Critical Reviews in Food Science and Nutrition. 2009; 49(5): 405-426.
    4.
  4. Dehqan TL & Naghipour F. Evaluation of temperature, relative humidity and container material on texture and color of fried donuts. National Conference on Cereal Science and Technology, Bread & Flour Products, Mashhad; 2016. (in persian).
    5.
  5. Majzobi M, Keshani R & Farhanaki A. Determination of some properties of dough and biscuits enriched with oat bran. Journal of Food Industry Research. 2013; 1: 45-37.
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    6.
  6. Misaghi A, Saeedi M, Nouri N, Rezai Golestani, MR. The effect of oregano essential oil and ethanolic extract of propolis on antibacterial properties and some physical properties of polylactic acid biodegradable films. Journal of Health and Environment. 2018; 11(1): 111-122. (in persian)
    7.
  7. Stoilova I, Krastanov A, Stoyanova A, Denev P & Gargova S. Antioxidant activity of ginger extract (Zingiber officinale). Food Chemistry. 2007; 102: 764-770.
    8.
  8. Dashti RMH, Qane MD, Shafaie F, Nazemian Yazdu M & Bagheri S‌‌M. Comparative Effect of Cinnamon Essential Oil, Diclofenac and Morphine on Acute and Chronic Pain in Mice. International Journal of Medical Laboratory. 2009; 3(2): 92-103. (in persian)
    9.
  9. Wang R, Wang R & Yang B. Comparison of volatile compound composition of cinnamon (Cinnamomum cassia presl) bark prepared by hydrodistillation and headspace solid phase microextraction. Journal of Food Process Engineering. 2011; 34: 175-185.
    10.
  10. Sanhya M. Modified atmosphere packaging of fresh produce: Current status and future needs. Journal of LWT - Food Science and Technology. 2010; 43: 381-392.
    11.
  11. Caleb OJ, Opara UL & Witthuhn CR. Modified atmosphere packaging of pomegranate fruit and arils: a review. Journal of Food and Bioprocess Technolog 2012; 5: 15-30.
    12.
  12. Charles F, Sanchez J & Gontard N. Absorption kinetics of oxygen and carbon. dioxide scavengers as part of active modified atmosphere packaging, Journal of Engineering. 2006; 72: 1-7.
    13.
  13. Zand N & Mailova E. Combined packaging material flexible packs characteristics dependence on changes of components composition and quantity. Processing of Engineering Academy of Armenia. 2010; 7(1): 129-132. (in Russian).
    14.
  14. Institute of Standards and Industrial Research of Iran. Food microbiology and animal feed - colony count method of Bacillus cereus at 30°C- mold and yeast count . Iranian National Standard No. 2324; 2011. (in Persian)
    15.
  15. Institute of Standards and Industrial Research of Iran. Microbiology of confectionery and confectionery products - characteristics and test methods. Iranian National Standard No. 2395; 2006. (in Persian)
    16.
  16. Institute of Standards and Industrial Research of Iran. 2008. Microbiology of canned food -characteristics and test methods. Iranian National Standard No. 2326; 2008. (in Persian).
    17.
  17. Goulas A‌‌E & Kontominas M‌‌G. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata), Biochemical and sensory attributes. Journal of Food Chemistry. 2007; 100: 287-296.
    18.
  18. Dawood AA. Physical and sensory characteristics of Najdi-camel meat. Meat science; 2002(online); 39(1): 59-69.
    19.
  19. Nielsen D & Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research International. 2004; 37: 975-
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  20. Smith JP, Jackson ED & Ooraikul B. Storage Study of a Gas-Packaged Bakery Product. Journal of food science. 1983; 48: 1370-1375.
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  22. Knorr D. Compressibility of baked goods after carbon atmosphere processing and storage. Cereal Chemistry. 1987; 64(3): 150.
    23.
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    24.
  24. Black RG, Quail KJ, Reyes V, Kuzyk M & Ruddick L. Shelf-life extension of pita bread by modified atmosphere packaging. Food Australia. 1993; 45: 387-391.
    25.
  25. Inn SR. Modified atmosphere packaging in modern process. Blackie Academic and Professional. 1997; 1st: 148-150.
    26.
  26. Simpson R, Acevedo C & Almonacid S. Mass transfer of CO2 in MAP systems: Advances for non-respiring foods. Journal of Food Engineering. 2009; 92: 233-239.
    27.
  27. Hemmatian Surki F, Tabatabai Yazdi A & Mortazavi M. Application of low-density polyethylene nano-composites for extending quality, shelf-life of barbari bread and reduction it wastes. Journal of Agricultural Engineering Research. 2011; 12(4): 15-22.
    28.
  28. Esna Ashari M & Sedaghat N. Reduction of waste with new techniques of packaging bread and baking products. National Conference on Food Industry, Quchan. Islamic Azad University; 2011. (in persian)
    29.
  29. Arvanitoyannis I, Bosinas K, Bouletis A, Gkagtzis D, Hadjichristodoulou C & Papaloucas C. Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy “touloumpaki”. Anaerobe. 2011; 17(6): 300-302.
    30.
  30. Cheraghi Dehdzi S & Hamdami N. Effect of modified atmospheric packaging and addition of Xanthan gum on the quality of Sangak bread. 2nd Specialized Conference on Advanced Polymers in Food Packaging. Tehran: National Nutrition and Food Technology Research Institute, Parsa Polymer Sharif Company; 2013. (in persian)
    31.
  31. Khoshakhlagh Kh, Hamedani N, Shahedi M. Soleimanizade S & Le-Bail A. Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. Journal of Cereal Science. 2014; 60(1): 42-47.
    32.
  32. Gonda M, Rufo C, Cecchetto G & Vero S. Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR. Journal of Food Science and Technolog 2019; 56: 2195-2204.
    33.
  33. McMillin K‌‌W. Modified Atmosphere Packaging. Food Safety Engineering (Part of the Food Engineering Series ). 2020: 693-718.
    34.
  34. Zand N & Hafez Pour A. Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat. Journal of Entomology and Applied Science Letters. 2016; (3)5: 169-176.
    35.
  35. Zand N, Sakian Mohammadi A & Eshaghi Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on Sensory Evaluation of Smoked Kutum Fish (Rutilus frisii kutum). Der Pharma Chemica. 2016; 8(19): 600-607.
    36.
  36. Zand N, Sakian Mohammadi A & Eshaghi MR. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Smoked Kutum Fish (Rutilus frisii kutum). International journal of Aquatic Science. 2017; 5(11): 191-198.
    37.
  37. Zand N & Jabbari Sh. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Fresh Quail Meat. Microbiology Research Journal International. 2018; 20(5): 1-11.
    38.
_||_

  1. Dehqan TL, Karimi M & Salehifar M. The effect of some emulsifiers and lipase enzymes on improving the quality of dumplings as a most popular snack among children. 1st National Conference on Snacks, Ferdowsi Mashhad University; 2014. (in persian)
    2.
  2. Rajabzadeh N. Bread preparation technology and its management. University of Tehran Press; 2010. (in persian)
    3.
  3. Galić k, Ćurić D & Gabrić D. Shelf life of packaged bakery goods—A review. Critical Reviews in Food Science and Nutrition. 2009; 49(5): 405-426.
    4.
  4. Dehqan TL & Naghipour F. Evaluation of temperature, relative humidity and container material on texture and color of fried donuts. National Conference on Cereal Science and Technology, Bread & Flour Products, Mashhad; 2016. (in persian).
    5.
  5. Majzobi M, Keshani R & Farhanaki A. Determination of some properties of dough and biscuits enriched with oat bran. Journal of Food Industry Research. 2013; 1: 45-37.
    (in persian)
    6.
  6. Misaghi A, Saeedi M, Nouri N, Rezai Golestani, MR. The effect of oregano essential oil and ethanolic extract of propolis on antibacterial properties and some physical properties of polylactic acid biodegradable films. Journal of Health and Environment. 2018; 11(1): 111-122. (in persian)
    7.
  7. Stoilova I, Krastanov A, Stoyanova A, Denev P & Gargova S. Antioxidant activity of ginger extract (Zingiber officinale). Food Chemistry. 2007; 102: 764-770.
    8.
  8. Dashti RMH, Qane MD, Shafaie F, Nazemian Yazdu M & Bagheri S‌‌M. Comparative Effect of Cinnamon Essential Oil, Diclofenac and Morphine on Acute and Chronic Pain in Mice. International Journal of Medical Laboratory. 2009; 3(2): 92-103. (in persian)
    9.
  9. Wang R, Wang R & Yang B. Comparison of volatile compound composition of cinnamon (Cinnamomum cassia presl) bark prepared by hydrodistillation and headspace solid phase microextraction. Journal of Food Process Engineering. 2011; 34: 175-185.
    10.
  10. Sanhya M. Modified atmosphere packaging of fresh produce: Current status and future needs. Journal of LWT - Food Science and Technology. 2010; 43: 381-392.
    11.
  11. Caleb OJ, Opara UL & Witthuhn CR. Modified atmosphere packaging of pomegranate fruit and arils: a review. Journal of Food and Bioprocess Technolog 2012; 5: 15-30.
    12.
  12. Charles F, Sanchez J & Gontard N. Absorption kinetics of oxygen and carbon. dioxide scavengers as part of active modified atmosphere packaging, Journal of Engineering. 2006; 72: 1-7.
    13.
  13. Zand N & Mailova E. Combined packaging material flexible packs characteristics dependence on changes of components composition and quantity. Processing of Engineering Academy of Armenia. 2010; 7(1): 129-132. (in Russian).
    14.
  14. Institute of Standards and Industrial Research of Iran. Food microbiology and animal feed - colony count method of Bacillus cereus at 30°C- mold and yeast count . Iranian National Standard No. 2324; 2011. (in Persian)
    15.
  15. Institute of Standards and Industrial Research of Iran. Microbiology of confectionery and confectionery products - characteristics and test methods. Iranian National Standard No. 2395; 2006. (in Persian)
    16.
  16. Institute of Standards and Industrial Research of Iran. 2008. Microbiology of canned food -characteristics and test methods. Iranian National Standard No. 2326; 2008. (in Persian).
    17.
  17. Goulas A‌‌E & Kontominas M‌‌G. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata), Biochemical and sensory attributes. Journal of Food Chemistry. 2007; 100: 287-296.
    18.
  18. Dawood AA. Physical and sensory characteristics of Najdi-camel meat. Meat science; 2002(online); 39(1): 59-69.
    19.
  19. Nielsen D & Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research International. 2004; 37: 975-
    20.
  20. Smith JP, Jackson ED & Ooraikul B. Storage Study of a Gas-Packaged Bakery Product. Journal of food science. 1983; 48: 1370-1375.
    21.
  21. Knorr D & Tomlins RI. Effect of carbon dioxide modified atmosphere on the compressibility of stored baked goods. Journal of Food Science. 1985; 50: 11721176.
    22.
  22. Knorr D. Compressibility of baked goods after carbon atmosphere processing and storage. Cereal Chemistry. 1987; 64(3): 150.
    23.
  23. Ooraikul BB & Stilles ME. Modified atmosphere packaging of bakery product (Part of the Modified Atmosphere packaging of Food). Ellis Horwood London. 1991; 169-228.
    24.
  24. Black RG, Quail KJ, Reyes V, Kuzyk M & Ruddick L. Shelf-life extension of pita bread by modified atmosphere packaging. Food Australia. 1993; 45: 387-391.
    25.
  25. Inn SR. Modified atmosphere packaging in modern process. Blackie Academic and Professional. 1997; 1st: 148-150.
    26.
  26. Simpson R, Acevedo C & Almonacid S. Mass transfer of CO2 in MAP systems: Advances for non-respiring foods. Journal of Food Engineering. 2009; 92: 233-239.
    27.
  27. Hemmatian Surki F, Tabatabai Yazdi A & Mortazavi M. Application of low-density polyethylene nano-composites for extending quality, shelf-life of barbari bread and reduction it wastes. Journal of Agricultural Engineering Research. 2011; 12(4): 15-22.
    28.
  28. Esna Ashari M & Sedaghat N. Reduction of waste with new techniques of packaging bread and baking products. National Conference on Food Industry, Quchan. Islamic Azad University; 2011. (in persian)
    29.
  29. Arvanitoyannis I, Bosinas K, Bouletis A, Gkagtzis D, Hadjichristodoulou C & Papaloucas C. Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy “touloumpaki”. Anaerobe. 2011; 17(6): 300-302.
    30.
  30. Cheraghi Dehdzi S & Hamdami N. Effect of modified atmospheric packaging and addition of Xanthan gum on the quality of Sangak bread. 2nd Specialized Conference on Advanced Polymers in Food Packaging. Tehran: National Nutrition and Food Technology Research Institute, Parsa Polymer Sharif Company; 2013. (in persian)
    31.
  31. Khoshakhlagh Kh, Hamedani N, Shahedi M. Soleimanizade S & Le-Bail A. Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. Journal of Cereal Science. 2014; 60(1): 42-47.
    32.
  32. Gonda M, Rufo C, Cecchetto G & Vero S. Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR. Journal of Food Science and Technolog 2019; 56: 2195-2204.
    33.
  33. McMillin K‌‌W. Modified Atmosphere Packaging. Food Safety Engineering (Part of the Food Engineering Series ). 2020: 693-718.
    34.
  34. Zand N & Hafez Pour A. Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat. Journal of Entomology and Applied Science Letters. 2016; (3)5: 169-176.
    35.
  35. Zand N, Sakian Mohammadi A & Eshaghi Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on Sensory Evaluation of Smoked Kutum Fish (Rutilus frisii kutum). Der Pharma Chemica. 2016; 8(19): 600-607.
    36.
  36. Zand N, Sakian Mohammadi A & Eshaghi MR. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Smoked Kutum Fish (Rutilus frisii kutum). International journal of Aquatic Science. 2017; 5(11): 191-198.
    37.
  37. Zand N & Jabbari Sh. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Fresh Quail Meat. Microbiology Research Journal International. 2018; 20(5): 1-11.
    38.

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