تأثیر استفاده همزمان از اشعه گاما، اسانس آویشن و بسته بندی تحت خلاء بر ماندگاری میگو در طی نگهداری در یخچال
محورهای موضوعی :
علوم و صنایع غذایی
شهرزاد عاشوری
1
,
شادی مهدیخانی
2
,
محمدرضا خانی
3
1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - صنایع غذایی دانشگاه آزاد واحد شهر قدس
3 - استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
تاریخ دریافت : 1397/08/13
تاریخ پذیرش : 1398/06/02
تاریخ انتشار : 1398/04/01
کلید واژه:
ماندگاری,
میگو,
اسانس آویشن,
پرتودهی گاما,
بسته‌بندی تحت خلأ,
چکیده مقاله :
نگهداری مواد غذایی فسادپذیر یکی از چالش‌های عمده در این صنعت می‌باشد. در این تحقیق، اثر تیمارهای پرتودهی گاما، اسانس آویشن و بسته‌بندی تحت خلأ بر میگوی تازه طی دوره نگهداری یخچالی مورد ارزیابی قرار گرفت. بدین منظور، از دو غلظت اسانس آویشن (4/0 و 8/0 درصد حجمی/وزنی) و دو دوز پرتو (KGy 5/2 و 5/3) استفاده شد. آزمون‌های شیمیایی (pH، کل بازهای ازته فرار (TVB-N)، اسیدهای چرب آزاد، اندیس پراکسید، مواد فعال تیوباربیتوریک اسید و شاخص‌های رنگ‌سنجی)، میکروبیولوژیکی (شمارش باکتری‌های مزوفیل هوازی، باکتری‌های سرمادوست و اشریشیا کولای) و ارزیابی حسی، در روزهای (0، 5، 10 و 15) بر روی میگوهای تیمار شده و شاهد انجام گرفتند. نتایج نشان داد مقادیر pH، اسیدهای چرب آزاد، اندیس‌های پراکسید، TBARS و کل بازهای ازته فرار کلیه تیمارها، طی دوره نگهداری به‌طور معنی‌داری افزایش یافت (05/0>p). بار میکروبی نیز در همه تیمارها با گذشت زمان افزایش پیدا کرد. استفاده از ترکیب روغن آویشن، پرتو گاما و بسته‌بندی تحت خلأ، سبب به تأخیرانداختن رشد باکتریایی گردید. در ابتدا افزودن اسانس آویشن باعث کاهش شاخصL* شد، ولی در غلظت بالای اسانس، تغییرات رنگی به‌طور معنی‌داری کاهش یافت (05/0>p). ارزیابی حسی نشان داد استفاده از تیمارهای مختلف اثر معنی‌داری بر پارامترهای حسی (رنگ، بو) میگو داشت (05/0>p). در نهایت، میگوی تیمار شده با بسته‌بندی تحت خلأء، 8/0 درصد اسانس و KGy 5/2 پرتو، به‌‌‌‌‌‌‌‌‌‌عنوان تیمار برتر معرفی گردید.
چکیده انگلیسی:
Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. For this purpose, two concentrations of EO (0.4 and 0.8% v/w) and two doses of radiation (2.5 and 3.5 KGy) were used. Treated shrimps and control sample were subjected to chemical (pH, total volatile basic nitrogen, free fatty acids, peroxide index, thiobarbituric acid reactive substances and color indexes), microbiological (bacteria total count, psychrophilic bacteria and Escherichia coli) and sensory evaluation and analyses performed on certain days (0, 5, 10 and 15) of storage. The obtained results showed that pH, FFA, peroxide, TBARS and TVB-N values of all treatments increased in the duration of storage, significantly (p < 0.05). Microbial load in all treatments also increased over time. Bacterial growth delayed growing in samples by using the combination of thyme oil, gamma radiation and vacuum packaging. At first, adding thyme EO leads to decrease L* index, but at high concentration of EO (0.8%), color change was decreased significantly (p < 0.05). The results of sensory evaluation showed that different treatments had significant effect on sensory parameters of shrimp (p < 0.05). Finally, the shrimps treated with combination of vacuum packaging, 0.8% (v/w) EO and 2.5 KGy can be introduced as the best treatment.
منابع و مأخذ:
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_||_
· Al-Snafi, A.E. (2014). The pharmacological importance of Anethum graveolens–A review. International Journal of Pharmacy and Pharmaceutical Sciences, 6(4): 11-13
· Amagase, H., Petesch, B.L., Matsuura, H., Kasuga, S. and Itakura, Y. (2001). Intake of garlic and its bioactive components. The Journal of Nutrition, 131(3): 955S-962S.
· Amirdivani, S. and Baba, A.S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Science and Technology, 44(6): 1458-1464.
· Azarikia, F. and Abbasi, S. (2010). On the stabilization mechanism of doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4): 358-363.
· Bakri, I.M. and Douglas, C.W.I. (2005). Inhibitory effect of garlic extract on oral bacteria. Archives of Oral Biology, 50(7): 645-651.
· Codex standard. (2009). Project Document for a Regional Standard for Doogh. CX/NEA 09/5/8. Available at: http://www.fao.org/tempref/codex/Meetings/CCNEA/ccnea5/NE05_08e.pdf.
· Gündoğdu, E., Cakmakci, S. and Dağdemir, E. (2009). The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences, 33(1): 27-35.
· Hacıseferoğulları, H., Özcan, M., Demir, F. and Çalışır, S., (2005). Some nutritional and technological properties of garlic (Allium sativum L.). Journal of Food Engineering, 68(4): 463-469.
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2007). Principles of sensory evaluation of milk and its products by grading method. 1st revision. ISIRI No. 4691. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2007). Microbiology of food and animal feed - Comprehensive method for counting coliforms - Colony counting method. 1st revision. ISIRI No. 9268. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2008). Dough simple- specifications and test methods. 2nd revision. ISIRI No. 2453. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2008). Milk and its products-Determination of acidity and pH-test methods. 1st revision. ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2013). Microbiology of food and animal feed - Comprehensive method for counting molds and yeasts - Part I - Colony counting in products with aqueous activity (AW) greater than 95%. 1st revision. ISIRI No. 10899 [In Persian].
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2014). Microbiology of the food chain - Comprehensive method for counting microorganisms - Part 1: Colony count at 30 °C using mixed culture method. ISIRI No. 5272-1. [In Persian]
· Jamal far, H., Shahverdi, A.R., Samadi, N., Zaheri, A. and Fazeli, M.R. (2009). Survival of Escherichia coli O157: H7 in industrial and traditional doogh and doogh containing Lactobacillus acidophilus. Journal of Microbial Biotechnology, 1(2): 25-29. [In Persion]
· Jana, S. and Shekhawat, G.S. (2010). Anethum graveolens: An Indian traditional medicinal herb and spice. Pharmacognosy Review, 4(8): 179-184.
· Kalantari, S. (2011). Effect of tarragon oil onion on probiotic yogurt. . Master's Thesis. Faculty of Agriculture. Department of Food Science and Technology Aras International Campus [In Persian].
· Kamkar, A. (2009). The study of antioxidant activity of essential oil and extract of Iranian Anethum graveloens. Horizon Medical Sciences, 15(2): 11-16.
· Karbala'i Agha Mohsen. M., Hashemi Ravan, M. and Poor Ahmad, R. (2016). Antibacterial effect of garlic extract on quail. Third International Conference on New Findings in Agricultural Sciences, Natural Resources and the Environment. [In Persian]
· Leistner, L., (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55(1): 181-186.
· Marhamatizadeh, M.H., Ehsandoost, E., Gholami, P. and Mohaghegh, M.D., (2013). Effect of olive leaf extract on growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic milk and yoghurt. International Journal of Farming Allied Sciences, 2(17): 572-578.
· Mehranan, M., Saraei, M., KaraJian, R., Norbakhsh, R. and MohsenZadeh, M. (2011). Evaluation of sources of microbial contamination affecting Iranian doogh during the production process. Journal of Food Industry Research, 21(1): 45-55.
· Najafian, M., Karimi, H. and Zand, N. (2015). Antimicrobial effect of Spearmint and dill oils on yeast Kluyveromyces marxianus in Iranian doogh. Biological Forum, 7(2): 69-74.
· Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M., (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5): 414-420.
· Tamime, A.Y. and Robinson, R.K., (2007). Yoghurt: science and technology. 3rd edition, Woodhead Publishing, pp. 10-12.
