کاربرد ازن برای کاهش بار میکروبی گوشت مرغ استخوان‌گیری شده با روش مکانیکی
الموضوعات :
محمد هادی اسکندری
1
(
دانشیار علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
)
سعیده هاشمی نسب
2
(
دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
)
مهرداد نیاکوثری
3
(
استاد علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
)
شهرام شکرفروش
4
(
استاد بهداشت مواد غذایی، دانشگاه شیراز، شیراز، ایران
)
تاريخ الإرسال : 06 الخميس , رمضان, 1438
تاريخ التأكيد : 13 الخميس , ذو القعدة, 1439
تاريخ الإصدار : 13 الأحد , محرم, 1440
الکلمات المفتاحية:
عمر ماندگاری,
ازن,
خمیر مرغ,
شمار میکروبی,
عدد پراکسید,
ملخص المقالة :
ازن یک اکسید کننده و ضدعفونی کننده قوی می باشد و کاربردهای زیادی در نگه‌داری مواد غذایی پیدا کرده است. هدف از این مطالعه بررسی اثر آب ازنه بر افزایش ماندگاری خمیر مرغ نگه‌داری شده در سردخانه (C°2 ± 4) بود. نمونه های خمیر مرغ تحت اثر ازن (0، 032/0، 065/0، 098/0 و ppm 13/0) تیمار گردید و در بسته بندی های مجزا در دمای C°2 ± 4 نگه‌داری شدند. نمونه ها از نظر ویژگی های شیمیایی (عدد پراکسید) و میکروبی (باکتری‌‌های مزوفیل هوازی، سرماگراها، استافیلوکوکوس آورئوس، کلی فرم و کپک و مخمر) در روزهای 0، 3، 6، 9، 12 و 15 نگه‌داری مورد ارزیابی قرار گرفتند. نتایج نشان داد که ازن در طول دوره نگه‌داری سبب کاهش شمار باکتری‌‌های مزوفیل هوازی، سرماگراها، استافیلوکوکوس آورئوس، کلی‌فرم و کپک و مخمر نسبت به نمونه کنترل می شود (05/0P
المصادر:
· Al-Haddad, K.S., Al-Qassemi, R.A. and Robinson, R.K. (2005). The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control, 16(5): 405-410.
· AOCS. (1997). Official Methods and Recommended Practices of the American Oil Chemist Society. Champaign, American Oil Chemist Society. IL: USA.
· Bautista, D.A., Sylvester, N., Barbut, S. and Griffiths, M.W. (1997). The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. International Journal of Food Microbiology, 34(3): 279-292.
· Bostan, K., Aksu, H., Ersoy, E., Ozgen, O. and Ugur, M. (2001). The effect of prechilling with acetic and lactic acid on shelf-life of broiler carcasses. Pakistan Journal of Biological Science, 4(6): 753-756.
· Coll Cárdenas, F., Andrés, S., Giannuzzi, L. and Zaritzky, N. (2011). Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures. Food Control, 22(8): 1442-1447.
· Crowe, K.M., Skonberg, D., Bushway, A. and Baxter, S. (2012). Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control, 25(2): 464-468.
· Del Río, E., Muriente, R., Prieto, M., Alonso-Calleja, C. and Capita, R. (2007). Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. Journal of Food Protection, 70(9): 2063-2071.
· Dickens, J.A., Lyon, B.G., Whittemore, A.D. and Lyon, C.E. (1994). The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. Poultry Science, 73(4): 576-581.
· Guzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004). Use of ozone in the food industry. LWT-Food Science and Technology, 37(4): 453-460.
· Güzel-Seydim, Z., Bever, P.I. and Greene, A.K. (2004). Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology, 21(4): 475-479.
· Hecer, C., Balci, F. and Udum, C.D. (2007). The effects of ozone and chlorine applications on microbiological quality of chickens during processing. Journal of Environmental Biology, 1(3): 131-138.
· Henckel, P., Vyberg, M., Thode, S. and Hermansen, S. (2004). Assessing the quality of mechanically and manually recovered chicken meat. LWT-Food Science and Technology, 37(6): 593-601.
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of mechanically deboned chicken meat – Specifications and test methods. 1st edition, ISIRI No. 9529. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2009). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds. 1st edition, ISIRI No. 10899-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Microbiology of the food chain – Horizontal method for the enumeration of microorganisms. 1st edition, ISIRI No. 5272-1. [In Persian]
· Jasass, F.B. (2008). Effectiveness of trisodium phosphate, lactic acid, and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African Journal of Microbiology Research, 2(3): 050-055.
· Jindal, V., Waldroup, A.L., Forsythe, R.H. and Miller, M.J. (1995). Ozone and improvement of quality and shelf life of poultry products. The Journal of Applied Poultry Research, 4(3): 239-248.
· Liew, C. and Robert, B. (1994). Effect of ozone and storage temperature on post harvest diseases and physiology of carrots. Journal of American Society for Horticultural Science, 119(11): 563-567.
· Loretz, M., Stephan, R. and Zweifel, C. (2010). Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey. Food Control, 21(6): 791-804.
· Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. and Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1): 1-9.
· Sheldon, B.W. and Brown, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. Journal of Food Science, 51(2): 305-309.
· Sopher, C.D., Graham, D.M., Rice, R.G. and Strasser, J.H. (2002). Studies on the use of ozone in production agriculture and food processing. Proceedings of the International Ozone Association, Pan American Group, 1-15.
_||_
· Al-Haddad, K.S., Al-Qassemi, R.A. and Robinson, R.K. (2005). The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control, 16(5): 405-410.
· AOCS. (1997). Official Methods and Recommended Practices of the American Oil Chemist Society. Champaign, American Oil Chemist Society. IL: USA.
· Bautista, D.A., Sylvester, N., Barbut, S. and Griffiths, M.W. (1997). The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. International Journal of Food Microbiology, 34(3): 279-292.
· Bostan, K., Aksu, H., Ersoy, E., Ozgen, O. and Ugur, M. (2001). The effect of prechilling with acetic and lactic acid on shelf-life of broiler carcasses. Pakistan Journal of Biological Science, 4(6): 753-756.
· Coll Cárdenas, F., Andrés, S., Giannuzzi, L. and Zaritzky, N. (2011). Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures. Food Control, 22(8): 1442-1447.
· Crowe, K.M., Skonberg, D., Bushway, A. and Baxter, S. (2012). Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control, 25(2): 464-468.
· Del Río, E., Muriente, R., Prieto, M., Alonso-Calleja, C. and Capita, R. (2007). Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. Journal of Food Protection, 70(9): 2063-2071.
· Dickens, J.A., Lyon, B.G., Whittemore, A.D. and Lyon, C.E. (1994). The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. Poultry Science, 73(4): 576-581.
· Guzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004). Use of ozone in the food industry. LWT-Food Science and Technology, 37(4): 453-460.
· Güzel-Seydim, Z., Bever, P.I. and Greene, A.K. (2004). Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology, 21(4): 475-479.
· Hecer, C., Balci, F. and Udum, C.D. (2007). The effects of ozone and chlorine applications on microbiological quality of chickens during processing. Journal of Environmental Biology, 1(3): 131-138.
· Henckel, P., Vyberg, M., Thode, S. and Hermansen, S. (2004). Assessing the quality of mechanically and manually recovered chicken meat. LWT-Food Science and Technology, 37(6): 593-601.
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of mechanically deboned chicken meat – Specifications and test methods. 1st edition, ISIRI No. 9529. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2009). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds. 1st edition, ISIRI No. 10899-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Microbiology of the food chain – Horizontal method for the enumeration of microorganisms. 1st edition, ISIRI No. 5272-1. [In Persian]
· Jasass, F.B. (2008). Effectiveness of trisodium phosphate, lactic acid, and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African Journal of Microbiology Research, 2(3): 050-055.
· Jindal, V., Waldroup, A.L., Forsythe, R.H. and Miller, M.J. (1995). Ozone and improvement of quality and shelf life of poultry products. The Journal of Applied Poultry Research, 4(3): 239-248.
· Liew, C. and Robert, B. (1994). Effect of ozone and storage temperature on post harvest diseases and physiology of carrots. Journal of American Society for Horticultural Science, 119(11): 563-567.
· Loretz, M., Stephan, R. and Zweifel, C. (2010). Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey. Food Control, 21(6): 791-804.
· Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. and Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1): 1-9.
· Sheldon, B.W. and Brown, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. Journal of Food Science, 51(2): 305-309.
· Sopher, C.D., Graham, D.M., Rice, R.G. and Strasser, J.H. (2002). Studies on the use of ozone in production agriculture and food processing. Proceedings of the International Ozone Association, Pan American Group, 1-15.
