تأثیر پوشش مرکب فعال بر پایه پلی وینیل الکل/کیتوزان حاوی عصاره آویشن شیرازی (Zataria multiflora Boiss.) بر کیفیت داخلی و پوسته تخم مرغ طی انبارمانی
محورهای موضوعی : بسته بندی مواد غذایی
اسماعیل یوسفی زیرابی
1
(
گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
)
داریوش خادمی شورمستی
2
(
گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
)
کلید واژه: آویشن شیرازی (Zataria multiflora Boiss), تخم مرغ, ماندگاری, مونت موریلونیت, نانوکامپوزیت,
چکیده مقاله :
مقدمه: تخم¬مرغ یکی از منابع ارزان قیمت پروتئینی و با کیفیت تغذیه¬ای متعادل و در عین حال فسادپذیر است. حفظ کیفیت آن طی دوره ذخیره¬سازی چالشی است که باید با استفاده از فنآوری¬هایی که ایمنی محصول را تضمین می¬کند، برطرف شود. تحقیق حاضر با هدف تهیه، توصیف و ارزیابی کارایی پوشش نانو چندسازه¬ای بر تغییرات فیزیکوشیمیایی و میکروبی تخم¬مرغ طی دوره نگهداری به-مدت 4 هفته اجرا شد. مواد و روش¬ها: شاخص¬های کیفیت داخلی و پوسته تخم¬مرغ¬های فاقد پوشش (شاهد) و تخم¬مرغ¬های تیمار شده با پوشش دو سازه-ای پلی وینیل الکل/کیتوزان (PC)، فیلم سه سازه¬ای پلی وینیل¬الکل/کیتوزان/مونت¬موریلونیت (PCM)، و فیلم¬های PCM حاوی غلظت¬های 2 و 4 درصد عصاره آویشن شیرازی در مجموع 5 تیمار و 3 تکرار در قالب طرح کاملاً تصادفی مورد ارزیابی قرار گرفت. یافته¬ها: عصاره آویشن شیرازی در غلظت 4 درصد اثر ضدمیکروبی قوی در برابر استافیلوکوکوس اورئوس و متوسط تا قوی در برابر اشرشیا کلی داشت. فیلم¬های سه¬جزیی PCM فعال دارای ضخامت، استحکام کششی، مدول الاستیسیته، کدورت بیشتر و کرنش، نفوذپذیری کمتر بودند (05/0p<). در پایان 4 هفته نگهداری، تخم¬مرغ¬های دارای پوشش نانو سه سازه¬ای PCM فعال، پوسته ضخیم¬تر (400/0 میلی¬متر)، مستحکم¬تر (100/3 کیلوگرم)، افت وزنی کمتر (حدود 4 درصد)، واحد هاو (00/70) و اندیس زرده (43/0) بالاتر و شمار باکتریایی کل کمتر (log cfu/ml 00/4) بودند. نتیجه¬گیری: بنابراین می¬توان از فیلم و پوشش نانو سه سازه¬ای PCM حاوی 4 درصد عصاره آویشن شیرازی به¬عنوان بسته¬بندی زیست تخریب¬پذیر مواد غذایی از جمله تخم¬مرغ جهت حفظ کیفیت و افزایش زمان نگهداری آن در دمای محیط استفاده کرد.
Introduction: Eggs are one of the low-cost sources of protein with balanced nutritional quality and at the same time they are perishable. Maintaining its quality during the storage period is a challenge that needs to be overcome by using technologies that guarantee the product's safety. The present research was carried out to prepare, describe and evaluate the effectiveness of multi-component nano-coating on the physicochemical and microbial changes of eggs during the storage period of 4 weeks. Materials and methods: internal and shell quality indicators of uncoated eggs (control) and eggs treated with two-component polyvinyl alcohol/chitosan (PC) coating, three-component Polyvinyl alcohol/chitosan/montmorillonite (PCM), and PCM films containing concentrations of 2% and 4% of thyme extract were evaluated in a total of 5 treatments and 3 replicates in a completely randomized design. Results: Thyme extract at a concentration of 4% had a strong antimicrobial effect against Staphylococcus aureus and moderate to strong against Escherichia coli. Three-component active PCM films had higher thickness, tensile strength, elasticity modulus, opacity, lower strain, and permeability (p<0.05). At the end of 4 weeks of storage, the eggs coated with three-component active PCM, had thicker (0.400 mm), stronger (3.100 kg) eggshells, less weight loss (about 4 %), higher haugh unit (70.00) and yolk index (0.43) and less the total viable count (log cfu/ml 4.00). Conclusion: Therefore, it is possible to use PCM three-component nanofilm and coating containing 4% of thyme extract as a biodegradable packaging of food products including eggs to maintain the quality and extend its storage time in ambient temperature used.
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