فیلم کامپوزیت آلژینات سدیم کیتوزان جهت بسته بندی فیله مرغ: بررسی ویژگی های فیزیکوشیمیایی و میکروبی آن
محورهای موضوعی : بسته بندی مواد غذاییمیلاد رنجبر 1 , محمد حسین عزیزی تبریزاد 2 , غلامحسن اسدی 3 , حامد اهری 4
1 - دانشجوی دکتری گروه علوم وصنایع غذایی، دانشکده کشاورزی وعلوم و صنایع غذایی دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران
2 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه تربیت مدرس، تهران، ایران
3 - دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و علوم و صنایع غذایی دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران
4 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی و علوم و صنایع غذایی دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران
کلید واژه: آلژینات سدیم, فیلم خوراکی, فیله مرغ, کامپوزیت, کیتوزان,
چکیده مقاله :
مقدمه: امروزه ﺗأﺛﯿﺮات ﻣﺨﺮب محیطی ﻧﺎشی از ﺗﺠﻤﻊ ﻣﻮاد پلاستیکی حاصل از بسته بندی مواد غذایی به عنوان یکی از مهم ترین نگرانی های جهان به شمار می رود. بسته بندی های زیست تخریب پذیر بر پایه فیلم های خوراکی به دلیل استفاده از مواد طبیعی و عدم ایجاد آلودگی های زیست محیطی از اهمیت خاصی برخوردار هستند. کیتوزان نوعی پلیمر طبیعی است که به سبب ویژگی های فراوان مانند خاصیت ضد میکروبی بودن، می تواند در ترکیب فیلم بسته بندی نقش مهمی ایفا کند. آلژینات سدیم ترکیب صمغی چسبناکی است که به دلیل ویژگی های امولسیفابری در صنعت غذا کاربرد فراوان دارد. مواد و روش ها: نمونه های فیلم در 5 سطح حاوی آلژینات سدیم (A) و کیتوزان (Ch) به صورت تیمار 1 (آلژینات 100%)، تیمار 2 (آلژینات 75%- کیتوزان 25%)، تیمار 3 (آلژینات 50%- کیتوزان 50%)، تیمار 4 (آلژینات 25%- کیتوزان 75%)، تیمار 5 (کیتوزان 100%)) دسته بندی شدند. آزمون های انجام شده شامل: آزمون های فیلم (حلالیت، نفوذ پذیری نسبت به بخار آب، ضخامت) و آزمون های گوشت فیله مرغ (ازت فرار، تیوباربیتوریک اسید، پراکسید، آزمون های میکروبی و ارزیابی حسی) بودند. یافته ها: کامپوزیت آلژینات سدیم - کیتوزان در ترکیب فیلم سبب افزایش حلالیت و نفوذ پذیری نسبت به بخار آب شد و از طرف دیگر استفاده از کیتوزان به واسطه ویژگی ضد میکروبی و تراکم بخشی به ساختار فیلم بسته بندی، سبب کاهش میزان ازت فرار، پراکسید و بار میکروبی گوشت فیله مرغ شد. نتیجه گیری: استفاده از کامپوزیت آلژینات سدیم و کیتوزان در فیلم خوراکی جهت بسته بندی ماده غذایی مانند گوشت فیله مرغ می تواند مدت زمان ماندگاری مواد غذایی را بالا ببرد.
Introduction: Nowadays, the harmful environmental effects caused by the accumulation of plastic materials from food packaging are considered as one of the most important concerns in the world. Biodegradable packaging based on edible films are of particular importance due to the use of natural materials and the absence of environmental pollution. Chitosan is a natural polymer that can play an important role in the composition of packaging film due to its many properties such as antimicrobial properties. Sodium alginate is a viscous gum compound that is widely used in the food industry due to its emulsifying properties. Materials and Methods: Film samples in 5 levels containing sodium alginate (A) and chitosan (Ch) as treatment 1 (alginate 100%), treatment 2 (alginate 75% - chitosan 25%), treatment 3 (alginate 50% - chitosan 50%), treatment 4 (alginate 25%-chitosan 75%), treatment 5 (chitosan 100%)) were categorized. The conducted tests included: film tests (solubility, water vapor permeability, thickness) and chicken fillet meat tests (volatile nitrogen, thiobarbituric acid, peroxide, microbial tests and sensory evaluation). Results: sodium alginate-chitosan composite in the composition of the film increased the solubility and permeability to water vapor, and on the other hand, the use of chitosan, due to its antimicrobial properties and compaction of the packaging film structure, reduced the amount of volatile nitrogen and peroxide. And the microbial load of chicken fillet meat. Conclusion: The use of sodium alginate and chitosan composite in edible film for packaging food such as chicken fillet meat can increase the shelf life of food.
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