تاثیر عصاره دانه آنیسون به همراه پوشش آلژینات بر کیفیت فیله گوشت تازه
محورهای موضوعی : پوشش های خوراکی
غزاله السادات حسینی
1
,
مهدی شریفی سلطانی
2
,
پیمان آریایی
3
1 - گروه دامپزشکی، واحد بابل، دانشگاه آزاد اسلامی، بابل، ایران.
2 - گروه دامپزشکی، واحد چالوس، دانشگاه آزاد اسلامی، چالوس، ایران.
3 - دانشیار، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
کلید واژه: پوشش خوراکی, دانه آنیسون, خواص ضد اکسیدانی, خواص ضدباکتریایی, عمر ماندگاری.,
چکیده مقاله :
در مطالعه حاضر، اثر عصاره هیدروالکلی (اتانول-آب (50:50) ) دانه آنیسون (Pimpinella anisum) همراه با پوشش خوراکی آلژینات بر ماندگاری فیله گوشت نگهداری شده در یخچال (2± 4 درجهسانتیگراد) به مدت 16 روز مورد بررسی قرار گرفت. در ابتدا فعالیت ضداکسیدانی غلظتهای مختلف عصاره( ppm 1000،500،200 و 1500) و BHA (ppm 100) با استفاده از آزمون مهار رادیکال آزاد DPPH سنجیده شد. بالاترین میزان فعالیت رادیکال آزاد DPPH در غلظت ppm 1500 مشاهده شد (68/80درصد). سپس 5 تیمار شامل: شاهد (فیله گوشت بدون پوشش دهی)، آلژینات، آلژینات +عصاره ppm 500، آلژینات + عصاره ppm 1000، آلژینات + عصاره ppm1500تولید شد و نمونههای تیمار شده از نظر خصوصیات بیوشیمیایی (مجموع بازهای ازته فرار، میزان اسیدهای چرب آزاد، عدد پراکسید و میزان تیوباربیتوریک اسید) و میکروبی (شمارش باکتریهای کل ، سرماگراها و شمارش استافیلوکوکوس اورئوس) و ارزیابی حسی ( رنگ، بو و پذیرش کلی) مورد بررسی قرارگرفتند. طبق نتایج، تیمارهای حاوی عصارهها همراه با پوشش آلژینات مقادير مجموع بازهای ازته فرار، میزان اسیدهای چرب آزاد، عدد پراکسید و میزان تیوباربیتوریک اسید را در مقایسه با نمونه کنترل توانستند به طور معنیداری کاهش دهند(05/0>P).همچنین نتایج آزمونهای میکروبی نشان داد، تمامی تیمارها در مقایسه با نمونه شاهد در به تأخیر انداختن رشد باکتریها در دوره نگهداری مؤثرتر بودند. در ارزیابی حسی (پذیرش کلی) هم نتایج بهتری برای تیمارهای حاوی عصاره و پوشش مشاهده شد. در مجموع بهترین نتایج در تیمار آلژینات + عصاره ppm 1500 مشاهده شد. همچنین تنها این تیمار تا انتهای دوره نگهداری از شاخصهای میکروبی و شیمیایی قابل قبولی برخوردار بود. با توجه به نتایج حاصل و خواص مطلوب ضداکسیدانی و ضد باکتریایی عصاره دانه آنیسون میتوان آن را به عنوان جایگزین نگهدارندههای سنتزی در فرآوردههای گوشتی نمود.
In the present study, the effect of Pimpinella anisum extract hydroalcohol (ethanol-water (50:50)) with alginate edible coating on shelf life of refrigerated(4±2°C) Meat fillet for 16 days was investigated. Initially, the antioxidant activity of different concentrations of extract (1000, 500, 200 and 1500 ppm)and BHA (100 ppm) were measured by free radical DPPH inhibition were measured.The highest amount of DPPH free radical activity was observed at a concentration of 1500 ppm (80.68%).Then 5 treatment, including, control treatments (Meat fillet without coating), alginate, alginate + extract 500 ppm, alginate + extract 1000 ppm, alginate + extract 1500 ppm were produced, The treated samples were chemically analyzed (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), total volatile base nitrogen (TVB-N) and microbial (total viable counts (TVC), total psychrotrophic counts (TPC), Staphylococcus aureus count and also sensory (color, smell and general acceptance)evaluation were investigated. According to the results of treatments containing extracts, the amount of TVB-N, FFA, PV and TBA were significantly reduced in comparison with the control sample. Also, the results of microbial tests showed that all treatments were more effective than the control samples in delaying the growth of bacteria during storage. Sensory evaluation also showed better results was observed in the treatment with extract and coating treatments(P<0.05).In sum, the best results were observed in alginate + extract 1500 ppm, and only the treatment until the end of the maintenance period had acceptable microbial and chemical indices. According to the results and desirable antioxidant and antibacterial properties of Pimpinella anisum extract, it can be used as a synthetic preservation in meat products
Introduction
Meat is one of the most important sources of protein. The richness of meat in valuable proteins containing essential amino acids for the body, minerals such as iron and zinc, various vitamins and sufficient energy makes it classified as one of the best and most complete foods. One of the factors affecting the quality and attractiveness of fresh packaged meat is its color. The red color of fresh meat is important in the market because it is the first quality characteristic that the consumer sees and considers it an indication of the freshness and health of the product (20). One of the main characteristics of the quality of fresh meat is its water-holding capacity because it affects consumer acceptance and the final weight of the product. Loss of moisture has a pronounced darkening effect on the surface color of fresh meat, which is attributed to the migration of water-soluble pigments to the surface, which condense after moisture evaporation.Another factor affecting the quality of fresh meat is odor. The odor of meat is caused by compounds such as inosine monophosphate and hypoxanthine, which are produced by the decomposition of adenosine triphosphate. Healthy meat should never give off an unnatural odor such as a musty or rancid smell (46). Storing meat in cold and frozen conditions is a suitable method for preservation, but it does not completely prevent the deterioration of meat products. Some reactions that lead to oxidative and enzymatic changes and protein and fat deterioration continue under cold and frozen storage conditions (42). Therefore, artificial and natural preservatives, chelating agents, and antimicrobial compounds may be added to foods to improve their freshness (17, 44). Direct application of antibacterial agents to foods limits their beneficial effects due to neutralization or rapid diffusion into the food (33).Therefore, methods based on enriching edible films and coatings with antimicrobial and antioxidant substances have been developed to maintain high concentrations of these compounds in food to increase the shelf life of these products. Due to environmental concerns, biodegradable materials such as polysaccharides and proteins can be used to coat meat fillets to prevent quality changes during storage (21). Considering the impact of packaging on the final price of the product, the need to replace economic components increases, and for this purpose, the development of edible coatings or biodegradable films is useful. Edible films or coatings are placed as a thin, integrated layer of edible materials on or between foods. Their main structure is based on natural polymers with special properties.Their function is to create a barrier against the transfer of substances (water, gases, fats), to preserve and transport food components and additives (colors, flavors, etc.), to prevent the growth of microorganisms on the surface of food, and to mechanically protect food (17). They are widely used as carriers for active ingredients such as antioxidants, antimicrobials, dyes, and in food packaging. Edible films and coatings can be divided into four groups: polysaccharide, protein, lipid, and composite. Polysaccharide coatings include dextrin, chitosan, kefir, tragacanth, cellulose derivatives such as methylcellulose, carboxymethylcellulose, alginate, etc. Most research studies have focused on improving the physical properties of biopolymer films and coatings by reducing hydrophilicity and improving mechanical properties.Among the suitable solutions to improve the hydrophobic properties of polysaccharide films and coatings is the use of some essential oils and plant extracts. Edible coatings can be used as carriers of various antimicrobial and antioxidant compounds such as organic acids, enzymes (lysozyme), antifungals (benomyl) and natural antimicrobials such as many spices and essential oils. Alginate is a salt of alginic acid, a polymer of di-menuronic acid and L-guluronic acid and is isolated from brown algae. Alginate is used as an edible coating due to its gelatinous properties and its ability to form strong gels or insoluble polymers in reaction with multivalent metal cations such as calcium (32). The ability to form gels, increase tissue strength, stability, and film-forming ability are among the useful properties of alginate.When a thin layer of alginate gel or solution dries, a film or coating is formed that can maintain water retention capacity, protect against microbial spoilage, and resist oxidation. The high ability of alginate to form a film has made it possible to use it as a suitable food coating. Of course, the presence and association of antibacterial and antioxidant compounds create the basis for increasing its preservation properties (5). However, the direct application of antibacterial substances to foods limits their beneficial effects due to neutralization or rapid diffusion into the food. Plants contain valuable compounds that, in addition to increasing the quality and nutritional value, are also used in other forms, including beverages, dyes, cosmetics, and medicines and therapies.With increasing consumer awareness of the harmful effects of chemical and synthetic additives in food, researchers are now looking for foods with natural ingredients that have fewer harmful effects and are safer and limit the growth conditions of microorganisms in food. Antimicrobial compounds in foods can increase the shelf life of processed or unprocessed foods. The use of plant extracts instead of chemical preservatives reduces concerns about the use of these substances, and consumers are more willing to use these natural preservatives. Plant extracts and their compounds have been used as flavoring agents since ancient times, and it has now been proven that these substances have a wide range of antimicrobial activities (38, 44).However, the direct application of antibacterial agents, such as extracts, to food products limits their beneficial effects due to their rapid neutralization or diffusion into the food, high toxicity, and unpleasant odor. Today, new methods have been developed in which antibacterial compounds with the same properties can be added to food coatings to maintain high concentrations of the preservative on the surface of the food for a longer period, and these substances are gradually released and enter the food during the storage period (18). Anise seed has the scientific name Pimpinella anisum. Anise, also called Roman anise and Roman fennel, is a plant with very aromatic seeds. Anise is from the Apiaceae family and is characterized by small, pear-shaped, green seeds with a sharp tip at the top and five prominent lines (ten grooves) clearly visible on them.The most important constituent of the plant is the extract, the amount of which varies from 1.5 to 5%. The most important substance in the extract is trans-anethole, at 80 to 90%. The pharmacological effects of anise are mostly related to trans-anethole in its essential oil and extract, which is similar in formula to catecholamines (including adrenaline, noradrenaline and dopamine). Trans-anethole is used as a flavoring in the food and pharmaceutical industries (for the preparation of various types of sweets, toothpaste and mouthwash solutions), in hygiene products, especially in soap and toothpaste, and as a sensitizer in the decolorization of color photographic films, as a stabilizer in microscopic studies, as an anti-flatulent in pharmaceutical applications, in the synthesis of anisaldehyde and the preparation of hydroanethole by semi-synthetic means.Also, in all cases where anise is used, coumarins are other important compounds of Roman fennel (1, 7). On the other hand, the results of studies indicate the high ability of anise extract to produce coatings with low sensitivity to moisture compared to extracts such as thyme, cloves, etc. (37, 30). Saeidifar et al., 2017 investigated the antioxidant activity of Roman anise extract in oil and emulsion systems. The antioxidant compounds of Roman anise in the oil system had better performance than in the emulsion system, and based on this, it was concluded that these compounds are relatively polar and hydrophilic compounds (7). This makes it possible to use biological coatings containing anise extract in the coating of products with high moisture levels such as meat.Therefore, considering the above, in the present study, the effect of using alginate coating with anise seed extract on the quality and shelf life of meat was investigated.
Materials and Methods
Raw materials
Mutton (thigh part), anise seed (Noor Daru Company), alginate (Merck Company, Germany), all chemicals used in the experiment were obtained from Merck Company, Germany and were of laboratory grade.
Preparation and preparation of anise seed
After washing, the anise seeds were dried in an oven (BEHDAD, Iran) at a temperature of 38°C for 5 hours and then completely powdered by a grinder (Eurolux model FC2544YGS) and kept at a temperature of 25°C until the experiment was performed.2-3-Extraction of anise seed extract using ultrasound
First, the sample was mixed with ethanol-water solvent (50:50) in a ratio of 1 to 5, then placed in an ultrasound bath (Grant XB6, England) for 10 minutes at 35°C with a frequency of 28-34 kHz. Then the solution was filtered with Whatman filter paper number 1 and centrifuged for 10 minutes (Biophotometer, America). Then, the solvent was evaporated using an evaporator (maximum temperature 40°C) and the above extract was obtained. The resulting extract was stored at -18°C until the experiment (1).
Measurement of the antioxidant activity of the extract
DPPH free radical scavenging test
For this purpose, 1 ml of different concentrations of the extract were separately added (200, 500, 1000 and 1500 ppm) (concentrations were selected based on the research of other researchers on this plant and similar cases in this field) with 1 ml of 0.1 mM DPPH solution and the resulting mixture was shaken well.Then the solution was placed in a dark room for 15 minutes and then the optical absorption of the samples was read at a wavelength of 517 nm against the control. All these steps were performed for BHA as a standard antioxidant at a concentration of 100 ppm (1). The percentage of DPPH free radical inhibition was calculated based on equation 1.
Equation (1)
100]×(control absorption rate/sample absorption rate – control absorption rate)- 1 [ = percentage of DPPH free radical inhibition
Preparation of alginate coating enriched with anise seed extract
To prepare a 2% weight-volume solution of alginate coating, first 20 grams of alginate powder were added to one liter of distilled water and stirring was performed at a speed of 1200 rpm and then heated for 30 minutes at 70 degrees Celsius (39).After this period, first, 2% glycerol (as a plasticizer to create a suitable mixture and add brittleness to the alginate coating) was mechanically mixed with three levels of anise seed extract (1000, 500, and 1500 ppm) and after homogenization, it was added to the alginate solution and stirred for two minutes with a magnetic stirrer (ISOLAB, Germany) to evenly distribute the extracts in the coating matrix
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