بررسی اثر ماریناد کردن با عصاره‌ی آبی زنجبیل و اسیدسیتریک روی برخی از ویژگی‌های میکروبی و شیمیایی گوشت شتر
محورهای موضوعی :
علوم و صنایع غذایی
وجیهه دیانی عراقی
1
,
نفیسه زمین دار
2
,
مریم گل آبادی
3
1 - دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
2 - دانشیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
3 - دانشیار، گروه اصلاح نباتات، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
تاریخ دریافت : 1399/07/04
تاریخ پذیرش : 1399/11/30
تاریخ انتشار : 1400/01/01
کلید واژه:
ماریناد,
اسیدسیتریک,
گوشت شتر,
عصاره آبی زنجبیل,
چکیده مقاله :
ماریناد کردن گوشت در محلول های حاوی اسیدهای آلی و عصاره گیاهان سبب کاهش بار میکروبی و افزایش زمان ماندگاری آن می شود. در مطالعه حاضر اثر ماریناد کردن گوشت شتر در عصاره آبی زنجبیل و اسیدسیتریک بر میزان رشد باکتری های استافیلوکوکوس اورئوس و اشریشیا کولای و تغییرات pH و کل مواد ازته فرار (TVN) مورد بررسی قرار گرفت. برای این منظور نمونه‌های گوشت ران شتر به گروه کنترل (آب مقطر) و گروه‌های ماریناد شده با اسیدسیتریک (5/0 و 1 و 5/1 درصد) و ترکیب عصاره آبی زنجبیل 30 درصد و اسیدسیتریک (5/0 و 1 و 5/1درصد)، دسته‌بندی شدند. نمونه‌ها در دمای 4 درجه سلسیوس نگهداری شده و پس از زمان های 24 و 48 ساعت، آزمون‌های میکروبی و شیمیایی انجام پذیرفت. نتایج نشان داد که بین گروه کنترل با سایر گروه‌ها، اختلاف آماری معنی‌داری وجود داشت (05/0˂p ). بیشترین رشد میکروبی در زمان ۲۴ و ۴۸ ساعت مربوط به گروه کنترل بود. کمترین میزان pH مربوط به اسیدسیتریک 5/1 درصد و بیشترین آن در گروه کنترل و عصاره زنجبیل 30 درصد مشاهده شد. مقدار TVN در نمونه کنترل در زمان ۴۸ ساعت نسبت به سایر گروه‌های ماریناد به شکل چشم‌گیری بالاتر بود (05/0˂p ). با توجه به نتایج به‌دست‌آمده مشخص شد که تغییرات غلظت اسیدسیتریک بر میزان رشد باکتری‌های استافیلوکوکوس اورئوس و اشریشیا کولای تلقیح شده بر گوشت شتر مؤثر بوده است.TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//
چکیده انگلیسی:
Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus and Escherichia coli bacteria and changes in pH and total volatile nitrogen (TVN). For this purpose, camel thigh meat samples were divided into 8 groups, including the control group (marinated in distilled water) and groups marinated with citric acid (0.5, 1.5, and 1.5%) and groups marinated with a combination of aqueous extract of 30% ginger and citric acid (0.5, 1.5 and 1.5%). The samples were stored at 4 °C and after 24 and 48 hours, microbiological and chemical tests were performed. The results showed that there was a statistically significant difference between the control and other groups (P˂ 0.05). The Control group showed the highest microbial growth in both time intervals. The lowest pH was observed in 1.5% citric acid marinade, while the highest pH was related to the control group and ginger extract solution. The Control group showed the highest TVN after 48 h (P˂ 0.05). Based on the results, it can be concluded that changes in the concentration of citric acid and ginger extract affected the growth of S. aureus and E. coli inoculated on camel meat and increased its shelf life in refrigerated temperatures. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//
منابع و مأخذ:
· Ali, G.M., Hoda, G.M. (2014). Tenderization of camel meat by using fresh ginger (Zingiberofficinale) extract. Journal of Food Science and Quality Management, 23(1): 25-38.
· Amiri, H. (2006). Antimicrobial effects of essential oil and various extracts of Herbaceum marium Cordifolium bovis on bacterial pathogens. Pharmacy Quarterly, 12(4): 15-19. [In Persian]
· Asadi, T., Zengoyi, n., Mosavi, m., Zakeri, M. and Bovandi, Z. (2014). Antimicrobial effects of ginger alcohol extract on some aquatic disease bacteria. Journal of Applied Fisheries Research, 3(2): 59-68. [In Persian]
· Chobkar, N., Akhondzadeh, B., Soltani, M., Sari, A. and Partovi, R. (2010). Study of Staphylococcus aureus bacterial growth in fillets of silver-processed silver carp with salt and nisin. Journal of Veterinary Research, 65(3): 198-193. [In Persian]
· Fatemi, H. (2014). Principles of food preservation technology. (7th Edition). Tehran Public Joint Stock Company, pp. 379-381. [In Persian]
· Friedman, M., Levin, C.E. and Henika, P.R. (2016). Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica. Journal of Food Control, 73(2): 562-565.
· Giles, M., Zhao, J. and Agboola, S. (2010). Chemical composition and antimicrobial properties of essential oil of three Australian Eucalyptus species. Journal of Food Chemistry, 119(2): 731-737.
· Hanifian, Sh. and Jalil Nia, M. (2011). Effect of citric, acetic and propionic acids’ spray on some microbial, chemical parameters and the appearance of packaged beef. Food Hygiene, 1(1): 49-58. [In Persian].
· Iranian National Standardization Organization. (INSO), (2015). Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 1: Colony count at 30 °C by the pour plate technique. 1st revision, INSO No. 5272. [In Persian]
· Iranian National Standardization Organization. (INSO), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method, Part 1: Technique using baird-parker agar medium, INSO No. 6806-1. [In Persian]
· Iranian National Standardization Organization. (INSO), (2007). Microbiology red meat - Carcasses, minced red meat - Specifications and test methods. 1st revision, INSO No. 2394. [In Persian]
· International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) -Part 1: Technique using Baird-Parker agar medium. ISO No. 6888-1.
· Irajifar, M., Varidi, M.G., Varidi, M. and Zahedi, Y. (2018). Evaluation of the effect of marinade acetic acid and sodium chloride on some qualitative characteristics of camel meat. Journal of Food Industry Research, 28(1): 145-160. [In Persian]
· Karim, G. (2008). Food Microbial Tests. (5th Edition), University of Tehran Publication, pp. 65-67. [In Persian]
· Khosravinia, S., Ziaratnia, M., Bagheri, A. and Marashi, H. (2013). Study of the antibacterial effect of cell extract from Insole on cumin seed and comparison with extracts of seed and essential oil. Journal of Research and Innovation in Food Science and Technology, 1(2): 92-79. [In Persian]
· Kim, C.J., Jung, T.J., Yeo, I.J., Kim, S.Y., Ham, Y.K., Kim, Y.J., et al. (2015). Effect of ginger extract and citric acid on the tenderness of duck breast muscles. Korean Society for Food Science of Animal Recources, 35(6): 721-730.
· Kumar, S., Joseph, L., George, M. (2011). Phytochemicalanalysis of leaf extracts of Rumex nepalensis. International Journal of Pharmaceutical Medical Innovations, 1(1):16-21.
· Mahasti, P., Ghasemi, G. and Nourisaeidlu, S. (2015). Antimicrobial effects of rosemary extract in combination with nisin on Staphylococcus aureus bacteria in cow's minced meat during storage in a refrigerator. Food Microbiology, 2(6): 37-49. [In Persian]
· Moghtader, M., Mansouri, A., Salari A., Farahmand A. (2009). Identification of chemical compositions and study on the microbial effect of cumin oil. Quarterly Journal of Medicinal Plants and Aromatic Herbs of Iran, 25(1): 20-28. [In Persian]
· Moradi, A., Ebrahimipour, Gh., Karkhaneh, M., Marzban, A. (2015). Study of antioxidant and antimicrobial effects of aqueous and ethanolic extracts of saline plant on indigenous microorganisms in laboratory conditions. Journal of Fasa University of Medical Sciences, 4(4): 418-426. [In Persian]
· Mortazavi, A., Ziaolhagh, H. (2005). Modern food microbiology. (Translation). Authors: Jay, M. G., Larens, M.G., Golden, D.A. 2nd Reprint, Ferdowsi University of Mashhad Publication, pp. 39-45. [In Persian].
· Parvaneh, V. (2013). Quality Control and the Chemical Analysis of Food. (7th Edition), University of Tehran Publication, pp. 250-251. [In Persian]
· Razavi Rohani, M. (2001). Food Microbiology: Urmia Veterinary Publication, p. 174. [In Persian]
· Rencen, M. (2000). Guide to the production of meat products. (Translation). Authors: Radtar, R. Dbagaran Art and Cultural Institute, p. 234. [In Persian]
· Roessner, U., Inutan, E.D., Natera, A.H., Jayasinghe, N.S., Barbosa, G.B. and Peteros, N.P. (2017). From common to are Zingiberaceac plant metabolomics study using GC-MS. Journal of Phytochemistry, 140(August): 141-150.
· Roy, R.D., Edens, F.W., Parkhurst, C.R., Qureshi, M.A., Havenstein, G.B. (2002). Influence of a propionic acid feed additive on performance of Turkey poults with experimentally induced poult enteritis and mortality syndrome. Poultry Science, 81(7): 951-957.
· Salari, G., Sahebiala, F. (2014). Effect of citric acid and two medicinal plants of fennel and fenugreek on growth performance, humoral immunity, serum proteins and microbial population of the intestine of broiler chicks. Journal of Veterinary Medicine, 10(3): 43-48. [In Persian]
· Singh, A., Singh, R.K., Bhunia, A.K. and Singh, N. (2003). Efficacy of plant essential oil as antimicrobial agents Listeria monocytogenes in hotdogs. Journal of Lebensm Wissenschaft Und Technologie, 36(8): 787-794.
· Vagionas, K., Graikou, K., Ngassapa, O., Runtoro, K., Chinou, I. (2007). Composition and antimicrobial activity of the essential oil of three species growing in Tanzania. Journal of Food Chemistry, 103(2): 319-324.
· Wiegand, I., Hilpert, K., Hancock, R.E.W. (2008). Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Natural Protocols, 3(2):163-75.
· Xiong, Y.L. (2012). Nonmeat ingredient and additives. Handbook of Meat and Meat Processing, pp. 573-588.
_||_
· Ali, G.M., Hoda, G.M. (2014). Tenderization of camel meat by using fresh ginger (Zingiberofficinale) extract. Journal of Food Science and Quality Management, 23(1): 25-38.
· Amiri, H. (2006). Antimicrobial effects of essential oil and various extracts of Herbaceum marium Cordifolium bovis on bacterial pathogens. Pharmacy Quarterly, 12(4): 15-19. [In Persian]
· Asadi, T., Zengoyi, n., Mosavi, m., Zakeri, M. and Bovandi, Z. (2014). Antimicrobial effects of ginger alcohol extract on some aquatic disease bacteria. Journal of Applied Fisheries Research, 3(2): 59-68. [In Persian]
· Chobkar, N., Akhondzadeh, B., Soltani, M., Sari, A. and Partovi, R. (2010). Study of Staphylococcus aureus bacterial growth in fillets of silver-processed silver carp with salt and nisin. Journal of Veterinary Research, 65(3): 198-193. [In Persian]
· Fatemi, H. (2014). Principles of food preservation technology. (7th Edition). Tehran Public Joint Stock Company, pp. 379-381. [In Persian]
· Friedman, M., Levin, C.E. and Henika, P.R. (2016). Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica. Journal of Food Control, 73(2): 562-565.
· Giles, M., Zhao, J. and Agboola, S. (2010). Chemical composition and antimicrobial properties of essential oil of three Australian Eucalyptus species. Journal of Food Chemistry, 119(2): 731-737.
· Hanifian, Sh. and Jalil Nia, M. (2011). Effect of citric, acetic and propionic acids’ spray on some microbial, chemical parameters and the appearance of packaged beef. Food Hygiene, 1(1): 49-58. [In Persian].
· Iranian National Standardization Organization. (INSO), (2015). Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 1: Colony count at 30 °C by the pour plate technique. 1st revision, INSO No. 5272. [In Persian]
· Iranian National Standardization Organization. (INSO), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method, Part 1: Technique using baird-parker agar medium, INSO No. 6806-1. [In Persian]
· Iranian National Standardization Organization. (INSO), (2007). Microbiology red meat - Carcasses, minced red meat - Specifications and test methods. 1st revision, INSO No. 2394. [In Persian]
· International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) -Part 1: Technique using Baird-Parker agar medium. ISO No. 6888-1.
· Irajifar, M., Varidi, M.G., Varidi, M. and Zahedi, Y. (2018). Evaluation of the effect of marinade acetic acid and sodium chloride on some qualitative characteristics of camel meat. Journal of Food Industry Research, 28(1): 145-160. [In Persian]
· Karim, G. (2008). Food Microbial Tests. (5th Edition), University of Tehran Publication, pp. 65-67. [In Persian]
· Khosravinia, S., Ziaratnia, M., Bagheri, A. and Marashi, H. (2013). Study of the antibacterial effect of cell extract from Insole on cumin seed and comparison with extracts of seed and essential oil. Journal of Research and Innovation in Food Science and Technology, 1(2): 92-79. [In Persian]
· Kim, C.J., Jung, T.J., Yeo, I.J., Kim, S.Y., Ham, Y.K., Kim, Y.J., et al. (2015). Effect of ginger extract and citric acid on the tenderness of duck breast muscles. Korean Society for Food Science of Animal Recources, 35(6): 721-730.
· Kumar, S., Joseph, L., George, M. (2011). Phytochemicalanalysis of leaf extracts of Rumex nepalensis. International Journal of Pharmaceutical Medical Innovations, 1(1):16-21.
· Mahasti, P., Ghasemi, G. and Nourisaeidlu, S. (2015). Antimicrobial effects of rosemary extract in combination with nisin on Staphylococcus aureus bacteria in cow's minced meat during storage in a refrigerator. Food Microbiology, 2(6): 37-49. [In Persian]
· Moghtader, M., Mansouri, A., Salari A., Farahmand A. (2009). Identification of chemical compositions and study on the microbial effect of cumin oil. Quarterly Journal of Medicinal Plants and Aromatic Herbs of Iran, 25(1): 20-28. [In Persian]
· Moradi, A., Ebrahimipour, Gh., Karkhaneh, M., Marzban, A. (2015). Study of antioxidant and antimicrobial effects of aqueous and ethanolic extracts of saline plant on indigenous microorganisms in laboratory conditions. Journal of Fasa University of Medical Sciences, 4(4): 418-426. [In Persian]
· Mortazavi, A., Ziaolhagh, H. (2005). Modern food microbiology. (Translation). Authors: Jay, M. G., Larens, M.G., Golden, D.A. 2nd Reprint, Ferdowsi University of Mashhad Publication, pp. 39-45. [In Persian].
· Parvaneh, V. (2013). Quality Control and the Chemical Analysis of Food. (7th Edition), University of Tehran Publication, pp. 250-251. [In Persian]
· Razavi Rohani, M. (2001). Food Microbiology: Urmia Veterinary Publication, p. 174. [In Persian]
· Rencen, M. (2000). Guide to the production of meat products. (Translation). Authors: Radtar, R. Dbagaran Art and Cultural Institute, p. 234. [In Persian]
· Roessner, U., Inutan, E.D., Natera, A.H., Jayasinghe, N.S., Barbosa, G.B. and Peteros, N.P. (2017). From common to are Zingiberaceac plant metabolomics study using GC-MS. Journal of Phytochemistry, 140(August): 141-150.
· Roy, R.D., Edens, F.W., Parkhurst, C.R., Qureshi, M.A., Havenstein, G.B. (2002). Influence of a propionic acid feed additive on performance of Turkey poults with experimentally induced poult enteritis and mortality syndrome. Poultry Science, 81(7): 951-957.
· Salari, G., Sahebiala, F. (2014). Effect of citric acid and two medicinal plants of fennel and fenugreek on growth performance, humoral immunity, serum proteins and microbial population of the intestine of broiler chicks. Journal of Veterinary Medicine, 10(3): 43-48. [In Persian]
· Singh, A., Singh, R.K., Bhunia, A.K. and Singh, N. (2003). Efficacy of plant essential oil as antimicrobial agents Listeria monocytogenes in hotdogs. Journal of Lebensm Wissenschaft Und Technologie, 36(8): 787-794.
· Vagionas, K., Graikou, K., Ngassapa, O., Runtoro, K., Chinou, I. (2007). Composition and antimicrobial activity of the essential oil of three species growing in Tanzania. Journal of Food Chemistry, 103(2): 319-324.
· Wiegand, I., Hilpert, K., Hancock, R.E.W. (2008). Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Natural Protocols, 3(2):163-75.
· Xiong, Y.L. (2012). Nonmeat ingredient and additives. Handbook of Meat and Meat Processing, pp. 573-588.
