اثر ازن دهی بر ویژگی های شیمیایی، میکروبی و حسی آرد برنج
محورهای موضوعی : میکروبیولوژی مواد غذایی
منا ارونقی
1
(دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران)
افشین جوادی
2
(دانشیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
کلید واژه: آرد برنج, ازن, ویژگی‌های حسی, ویژگی‌های میکروبی,
چکیده مقاله :
مقدمه: هدف از این پژوهش، دستیابی به شرایطی بهینه با استفاده از گاز ازن برای حفظ یا بهبود کیفیت و کاهش آلودگی میکروبی آرد برنج می باشد. مواد و روش ها: در این تحقیق، میزان (شدت) گاز ازن تزریق شده در سه سطح 10، 20 و 30 گرم بر ساعت و زمان در معرض قرارگیری در دو سطح 15 و 30 دقیقه (تیمار ازن دهی) بررسی شد. بعد از اتمام عمل ازن دهی، نمونه‌ها در دمای اتاق طی مدت 60 روز بررسی شدند. یافته ها: نتایج نشان داد که ازن گازی در غلظت‌ها و زمان های القای مورد آزمون بر میزان رطوبت نمونه‌ها تاثیر معنی‌دار نداشت (05/0p>). ولی بر pH و عدد پراکسید آردهای برنج اثر معنی داری نشان داد (05/0p <). کلی‌فرم‌ها تنها در نمونه شاهد قابل شناسایی و شمارش بودند و در سایر تیمارها، منفی گزارش شدند. افزایش غلظت ازن باعث کاهش معنی‌دار شمارش کلی میکروارگانیسم‌ها و نیز کپک و مخمر در نمونه های آرد برنج شد (05/0p <). در تمامی زمان ها کمترین مقدار شمارش شده میکروارگانیسم ها در نمونه تیمار شده با ازن گازی با غلظت 30 گرم بر ساعت بود. مقبولیت کلی نمونه شاهد نسبت به سایر نمونه‌ها بیشتر بود که این تفاوت در غلظت 20 و 30 گرم بر ساعت گاز ازن معنی‌دار بود (05/0p <). نتیجه گیری: به طور کلی بهترین نمونه از لحاظ ویژگی های شیمیایی، میکروبی و حسی در بین تیمارهای آرد برنج، متعلق به تیمار 10 گرم/ ساعت و 15 دقیقه بود.
Introduction: The objective of this study was to achieve optimal conditions using ozone gas to maintain or improve the quality and reduce the microbial contamination of rice flour. Materials and Methods: In this research, ozone gas was injected at the rate of 10, 20 and 30 g/h and grazing time (extinction treatment) of 15 and 30 minutes and after completing the exoneration, the specimens were examined at room temperature for 60 days. Results: The results showed that ozone gas had no significant effect on the moisture content of the samples (p> 0.05) but treatment with ozone gas had significant effect on pH and peroxide value of rice bran (p <0.05). Coliforms were only detectable in the control sample and negative results were reported in ozone treated samples at different concentrations and time of induction. Increasing ozone concentration significantly reduced the total count of microorganisms and mold and yeast in rice flour samples (p <0.05). Therefore the highest count was in the control sample and the lowest count was in the sample treated with ozone gas at the concentration of 30 g/h. The sensory characteristics of the control sample were higher than other samples, which was significant at the concentration of 20 and 30 g/h of ozone gas (p <0.05). Conclusion: In conclusion, the best chemical, microbial and organoleptic characteristics of rice flour treatments were obtained at 10 g/h and 15 min.
Asad, S. (2009). Evaluation of the effect of ozone on microbial contamination and chemical and sensory properties of pistachios. Master Thesis. Ferdowsi University of Mashhad. [In Persian]
Akbari, M., Nemat Shahi, M., Haddad Khodaparast, M. & Jahed, A. (2014). Effect of ozone on microbial quality and destruction of live larvae in saffron. Journal of Food Industry Research, 1(2), 1-4. [In Persian]
Beck Mohammadpour, M. & Alirezaloo, K. (2015). Processing of vegetables and basil with high durability using modern disinfection method. Journal of Food Industry Research, 1(3), 2-4. [In Persian]
Bringmann, G. (1954). Determination of the Lethal Activity of Chlorine and Ozone on E. coli. Hygiene, 139, 130-139.
Chawla, A. S. (2006). Application of ozonated water technology for improving quality and safety of peeled shrimp meat. Louisiana State University LSU Digital Commons.
Das, E., Candan-G¨urakan, G. & Bayındırlı, A. (2006). Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella enteritidis on cherry tomatoes. Food Microbiology, 23, 430-438.
Farajzadeh, D., Qorbanpoor, A., Rafati, H. & Isfeedvajani, M.S. (2013). Reduction of date microbial load with ozone. Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences, 18(4), 330-334.
FDA. (1982). GRAS status of ozone. Federal Regulations, 47: 50209–50210.
Gibson, C. A., Elliott, J. A. & Beckett, D. C. (1960). Ozone for controlling mold on cheddar cheese, Canadian Dairy and Ice Cream Journal, 24-28.
Ghanbari Asl, H., Asefi, N. & Hanifian, S. (2018). The effect of ozone gas on some chemical and microbial properties of spices: cinnamon, cloves and ginger. Journal of Food Industry Research, 4, 145-157. [In Persian]
Glowacz, M., Colgan, R. & Rees, D. (2015). Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini. Postharvest Biology and Technology, 99, 1-8.
Gol Ro, M., Fahim Danesh, M. & Khani, M. (2018). The effect of ozone gas on the microbial properties of cultivated olives and its comparison with sorbic acid. Iranian Journal of Nutrition and Food Industry, 2, 71-78. [In Persian]
Haddad Khodaparast, H., Aboutalebi, A. S. & Friendly A. (2006). Investigating the effect of using ozone on the microbial flora of dates. Ninth National Nutrition Congress of Iran. [In Persian]
Haddad Khodaparast, H., Pourfarzad, A., Khodang Mirfarjad, M., Haddad Khodaparast, A. & Sardarian, A. (2013). Evaluation of the effect of ozone on the microbial population of flour and rheological properties of the dough. Journal of Innovation in Food Science and Technology, 1, 1-8. [In Persian]
Hemmati Moghadam, A. S., Asefi, N. & Hanifian, S. (2018). Study of the effect of ozone treatment on the qualitative and microbial characteristics of sumac, cumin and pepper. Food Hygiene Magazine, 3, 37-49. [In Persian]
Horvitz, S. & Cantalejo, M. J. (2010a). Effects of aqueous ozone on quality of minimally processed red bell pepper. Acta Hortic, 58, 329-333.
Ibanoglu, S. (2002). Wheat washing with ozonated water: Effects on selected flour properties. International Journal of Food Science and Technology, 37(5), 579- 584.
ISIRI. (2010). Cereals and their products - moisture measurement method - reference method. National Standard of Iran, No. 2705.
ISIRI. (2005). Cereals and their products - pH measurement method. National Standard of Iran, No. 5199.
ISIRI. (2002). Method of measuring low moisture food peroxide. National Standard of Iran, No. 37.
ISIRI. (2010). Microbiology of cereal products - counting of coli forms. National Standard of Iran, No. 2395.
ISIRI. (2014). Food chain microbiology - a comprehensive method for counting microorganisms - colony counting by pour plate and surface plate method. National Standard of Iran, No. 5272.
ISIRI. (2008). Food and Animal Microbiology - Comprehensive Method for Counting Molds and Yeasts - Part Two - Method of Colon Counting in Products with Equal Activity (aw) equal to or less than 0.95. National Standard of Iran, No. 10899.
ISIRI. (2006). Food and Animal Microbiology - Possible Bacillus Cereus
Counting Method by Colon Counting Method at 30 30 C - Test Method. National Standard of Iran, No. 2324.
Kaya, F. F. & Topaktas, M. (2007). Genotoxic effects of potassium bromate on human peripheral lymphocytes in vitro. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 626 (1-2), 48-52.
McDonough, M. X. & Campabadal, C. A., Mason, L. J., Maier, D. E., Denvir, A. & Woloshuk, C. (2011). Ozone application in a modified screw conveyor to treat grain for insect pests, fungal contaminants, and mycotoxins. Journal of Stored Products Research. 47, 3: 249-254.
Mirzaei, M., Tabatabai Chlor, R. & Ismailzadeh Kanari, R. (2018). Effect of ozone and citric acid precursors on the quality characteristics of cucumber in packaging with modified atmosphere. Quarterly Journal of New Food Technologies, 3, 361-372. [In Persian]
Mohtasham, H., Kamani, M. H, Safari, A. & Mazlum, S. (2012). Investigating the possibility of optimal use of ozone gas in improving the quality of fishery products. National Aquatic Conference. Bushehr. 406-409. [In Persian]
Murphy, P. T., White, S. T., Leandro, L. F., Bern, C. J. & Beattie, S. E. (2013). Mycoflora of high-moisture maize treated with ozone. Journal of Stored Products Research, 55, 84-89.
Naito, S. (1990). Studies on utilization of ozone in food preservation. Part VII. Effect of ozone treatment on the rheological properties of wheat flour. Journal of Japanese Society for Food Science and Technology, 37(10), 810- 813.
Naito, S. & Takahara, H. (2006). Ozone Contribution in Food Industry in Japan. Science & Engineering, 28(6), 425-429.
Nikasa, A., Alizadeh, A. & Haidarnejad, K. (2015). Investigating the use of ozone in date storage. First National Conference on Agricultural Development, Healthy Land. [In Persian]
Nikasa, A. & Rahimzadeh, A. (2013). The use of ozone in the food, agricultural and related industries. Amidi Publications, 20-33. [In Persian]
Öztekin, S., Zorlugenç, B. & Kiroğlu Zorlugenç, F. (2006). Effects of ozone treatment on microflora of dried figs. Journal of Food Engineering, 75, 396-399.
Palou, L, Crisosto, C.H., Smilanick, J.L., Adaskaveg, J.E. & Zoffoli, J.P. (2002). Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage. Postharvest Biology Technology, 24, 39-48.
Restaino, L, Frampton, E.W., Hemphill, J.B. & Palnikar, P. (1995). Efficacy of Ozonated Water against Various Food-Related Microorganisms. Applied and Environmental Microbiology, 3471–3475.
Rice, R.G. (2010). Commercial applications of ozone in food processing. In: Studies in Novel Food Processing Technologies, Woodhead Publishing, Case Studies in Novel Food Processing Technologies, 258-282.
Rodgers, S. L., Cash, J. N., Siddiq, M. & Ryser, E.T. (2004). A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. Journal of Food Protection, 67, 721-731.
Sandhu, H. P. S., Manthey, F. A. & Simsek, S. (2011). In press. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. Journal of the Science of Food and Agriculture.91 (9), 1576-1584.
Shumaila, J., Chinmay, G. & Saxena, D.C. (2017). Effect of particle size, shape and surface roughness on bulk and shear properties of rice flour. Journal of Cereal Science, 76, 215-221.
Torlak, E., Sert, D. & Ulca, P. (2013). Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. International Journal of Food Microbiology, 165, 276–280.
Whangchai, K., Saengnil, K., Singkamanee, C. & Uthaibutra, J. (2010). Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. ‘Sai Nam Pung’ during storage. Crop Proection Journalt, 29, 386-389.
Zhao, J. & Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agriculture, 1, 11-18.
Zorlugenc, B., Zorlugenc, F.K., Oztekin, S. & Evliya, I.B. (2008). The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs. Food and Chemical Toxicology, 46, 3593–3597.
_||_Asad, S. (2009). Evaluation of the effect of ozone on microbial contamination and chemical and sensory properties of pistachios. Master Thesis. Ferdowsi University of Mashhad. [In Persian]
Akbari, M., Nemat Shahi, M., Haddad Khodaparast, M. & Jahed, A. (2014). Effect of ozone on microbial quality and destruction of live larvae in saffron. Journal of Food Industry Research, 1(2), 1-4. [In Persian]
Beck Mohammadpour, M. & Alirezaloo, K. (2015). Processing of vegetables and basil with high durability using modern disinfection method. Journal of Food Industry Research, 1(3), 2-4. [In Persian]
Bringmann, G. (1954). Determination of the Lethal Activity of Chlorine and Ozone on E. coli. Hygiene, 139, 130-139.
Chawla, A. S. (2006). Application of ozonated water technology for improving quality and safety of peeled shrimp meat. Louisiana State University LSU Digital Commons.
Das, E., Candan-G¨urakan, G. & Bayındırlı, A. (2006). Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella enteritidis on cherry tomatoes. Food Microbiology, 23, 430-438.
Farajzadeh, D., Qorbanpoor, A., Rafati, H. & Isfeedvajani, M.S. (2013). Reduction of date microbial load with ozone. Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences, 18(4), 330-334.
FDA. (1982). GRAS status of ozone. Federal Regulations, 47: 50209–50210.
Gibson, C. A., Elliott, J. A. & Beckett, D. C. (1960). Ozone for controlling mold on cheddar cheese, Canadian Dairy and Ice Cream Journal, 24-28.
Ghanbari Asl, H., Asefi, N. & Hanifian, S. (2018). The effect of ozone gas on some chemical and microbial properties of spices: cinnamon, cloves and ginger. Journal of Food Industry Research, 4, 145-157. [In Persian]
Glowacz, M., Colgan, R. & Rees, D. (2015). Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini. Postharvest Biology and Technology, 99, 1-8.
Gol Ro, M., Fahim Danesh, M. & Khani, M. (2018). The effect of ozone gas on the microbial properties of cultivated olives and its comparison with sorbic acid. Iranian Journal of Nutrition and Food Industry, 2, 71-78. [In Persian]
Haddad Khodaparast, H., Aboutalebi, A. S. & Friendly A. (2006). Investigating the effect of using ozone on the microbial flora of dates. Ninth National Nutrition Congress of Iran. [In Persian]
Haddad Khodaparast, H., Pourfarzad, A., Khodang Mirfarjad, M., Haddad Khodaparast, A. & Sardarian, A. (2013). Evaluation of the effect of ozone on the microbial population of flour and rheological properties of the dough. Journal of Innovation in Food Science and Technology, 1, 1-8. [In Persian]
Hemmati Moghadam, A. S., Asefi, N. & Hanifian, S. (2018). Study of the effect of ozone treatment on the qualitative and microbial characteristics of sumac, cumin and pepper. Food Hygiene Magazine, 3, 37-49. [In Persian]
Horvitz, S. & Cantalejo, M. J. (2010a). Effects of aqueous ozone on quality of minimally processed red bell pepper. Acta Hortic, 58, 329-333.
Ibanoglu, S. (2002). Wheat washing with ozonated water: Effects on selected flour properties. International Journal of Food Science and Technology, 37(5), 579- 584.
ISIRI. (2010). Cereals and their products - moisture measurement method - reference method. National Standard of Iran, No. 2705.
ISIRI. (2005). Cereals and their products - pH measurement method. National Standard of Iran, No. 5199.
ISIRI. (2002). Method of measuring low moisture food peroxide. National Standard of Iran, No. 37.
ISIRI. (2010). Microbiology of cereal products - counting of coli forms. National Standard of Iran, No. 2395.
ISIRI. (2014). Food chain microbiology - a comprehensive method for counting microorganisms - colony counting by pour plate and surface plate method. National Standard of Iran, No. 5272.
ISIRI. (2008). Food and Animal Microbiology - Comprehensive Method for Counting Molds and Yeasts - Part Two - Method of Colon Counting in Products with Equal Activity (aw) equal to or less than 0.95. National Standard of Iran, No. 10899.
ISIRI. (2006). Food and Animal Microbiology - Possible Bacillus Cereus
Counting Method by Colon Counting Method at 30 30 C - Test Method. National Standard of Iran, No. 2324.
Kaya, F. F. & Topaktas, M. (2007). Genotoxic effects of potassium bromate on human peripheral lymphocytes in vitro. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 626 (1-2), 48-52.
McDonough, M. X. & Campabadal, C. A., Mason, L. J., Maier, D. E., Denvir, A. & Woloshuk, C. (2011). Ozone application in a modified screw conveyor to treat grain for insect pests, fungal contaminants, and mycotoxins. Journal of Stored Products Research. 47, 3: 249-254.
Mirzaei, M., Tabatabai Chlor, R. & Ismailzadeh Kanari, R. (2018). Effect of ozone and citric acid precursors on the quality characteristics of cucumber in packaging with modified atmosphere. Quarterly Journal of New Food Technologies, 3, 361-372. [In Persian]
Mohtasham, H., Kamani, M. H, Safari, A. & Mazlum, S. (2012). Investigating the possibility of optimal use of ozone gas in improving the quality of fishery products. National Aquatic Conference. Bushehr. 406-409. [In Persian]
Murphy, P. T., White, S. T., Leandro, L. F., Bern, C. J. & Beattie, S. E. (2013). Mycoflora of high-moisture maize treated with ozone. Journal of Stored Products Research, 55, 84-89.
Naito, S. (1990). Studies on utilization of ozone in food preservation. Part VII. Effect of ozone treatment on the rheological properties of wheat flour. Journal of Japanese Society for Food Science and Technology, 37(10), 810- 813.
Naito, S. & Takahara, H. (2006). Ozone Contribution in Food Industry in Japan. Science & Engineering, 28(6), 425-429.
Nikasa, A., Alizadeh, A. & Haidarnejad, K. (2015). Investigating the use of ozone in date storage. First National Conference on Agricultural Development, Healthy Land. [In Persian]
Nikasa, A. & Rahimzadeh, A. (2013). The use of ozone in the food, agricultural and related industries. Amidi Publications, 20-33. [In Persian]
Öztekin, S., Zorlugenç, B. & Kiroğlu Zorlugenç, F. (2006). Effects of ozone treatment on microflora of dried figs. Journal of Food Engineering, 75, 396-399.
Palou, L, Crisosto, C.H., Smilanick, J.L., Adaskaveg, J.E. & Zoffoli, J.P. (2002). Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage. Postharvest Biology Technology, 24, 39-48.
Restaino, L, Frampton, E.W., Hemphill, J.B. & Palnikar, P. (1995). Efficacy of Ozonated Water against Various Food-Related Microorganisms. Applied and Environmental Microbiology, 3471–3475.
Rice, R.G. (2010). Commercial applications of ozone in food processing. In: Studies in Novel Food Processing Technologies, Woodhead Publishing, Case Studies in Novel Food Processing Technologies, 258-282.
Rodgers, S. L., Cash, J. N., Siddiq, M. & Ryser, E.T. (2004). A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. Journal of Food Protection, 67, 721-731.
Sandhu, H. P. S., Manthey, F. A. & Simsek, S. (2011). In press. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. Journal of the Science of Food and Agriculture.91 (9), 1576-1584.
Shumaila, J., Chinmay, G. & Saxena, D.C. (2017). Effect of particle size, shape and surface roughness on bulk and shear properties of rice flour. Journal of Cereal Science, 76, 215-221.
Torlak, E., Sert, D. & Ulca, P. (2013). Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. International Journal of Food Microbiology, 165, 276–280.
Whangchai, K., Saengnil, K., Singkamanee, C. & Uthaibutra, J. (2010). Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. ‘Sai Nam Pung’ during storage. Crop Proection Journalt, 29, 386-389.
Zhao, J. & Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agriculture, 1, 11-18.
Zorlugenc, B., Zorlugenc, F.K., Oztekin, S. & Evliya, I.B. (2008). The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs. Food and Chemical Toxicology, 46, 3593–3597.
