اثر بسته‌بندی با اتمسفر اصلاح‌شده و اسانس‌های دارچین و زنجبیل بر رشد میکروبی و خواص ارگانولپتیکی پیراشکی کرمدار

محورهای موضوعی : میکروب شناسی

نازنین زند ¹ , محمد رضا اسحاقی ² , هیوا ابوالقاسم ³

1 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
2 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
3 - کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

تاریخ دریافت : 1400/05/01 تاریخ پذیرش : 1401/01/26 تاریخ انتشار : 1400/10/01

کلید واژه: رشد میکروبی, پیراشکی کرم‌دار, اسانس دارچین, اسانس زنجبیل, بسته‌بندی اتمسفر اصلاح شده,

چکیده مقاله :

هدف: هدف پژوهش حاضر بررسی اثر غلظت‌های مختلف سه نوع مخلوط گازی (دی‌اکسید کربن و نیتروژن) و تحت خلأ و نیز بسته‌‌بندی بدون تزریق گاز و اسانس‌‌های زنجبیل و دارچین برای افزایش زمان ماندگاری پیراشکی کرم‌‌دار در شرایط محیط (ºC25) درون یک پوشش4 لایه 119 میکرون بود.مواد و روش‌‌ها: بسته‌بندی معمولی به‌‌عنوان شاهد با 4 نوع بسته‌بندی با اتمسفر اصلاح شده با ترکیب‌‌های گازی که شامل: 80 درصد CO2 + 20 درصد N2؛ 20 درصد CO2 + 80 درصد N2؛ 50 درصد CO2 + 50 درصد N2؛ تحت خلأ، همراه با تزریق اسانس‌‌های دارچین و زنجبیل به‌‌میزان 2/0 درصد وزنی و بدون اسانس بودند، مقایسه شد. نمونه‌های بسته‌بندی شده، طی 20 روز مورد آزمون‌های شمارش باکترهای پاتوژن هوازی، کپک و مخمر، pH، مقدار آب تراوش شده و ارزیابی حسّی قرار گرفتند.نتایج: مدت ماندگاری پیراشکی در ترکیبات گازی 80 درصد CO2، 50 درصد CO2، 20 درصد CO2، تحت خلاء و شاهد به ترتیب با اسانس زنجبیل 20،19، 16، 13 و11روز، همراه با اسانس دارچین 18، 14،16، 11 و 9 روز، بدون تزریق اسانس، در ترکیبات گازی، خلاء و شاهد به ترتیب 13،15،11، 9 و 6 روز گزارش شد. نتیجه‌‌گیری: بهترین شرایط در روز 20ام متعلق به نمونه‌های حاوی اسانس زنجبیل تحت شرایط 80% CO2 بود و تأثیر مطلوبی بر جمعیت میکروبی (باکتری‌‌های هوازی پاتوژن logcfu/ml82/4 و کپک و مخمر logcfu/ml56/2)، میانگین تغییرات pH (49/5)، میزان آب تراوش‌شده (61/0%) و نیز خواص حسّی نمونه‌‌ها گذاشت.

چکیده انگلیسی:

Objectives: The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen),as well as vacuum and ordinary condition and ginger and cinnamon essential oils were evaluated to prolong shelf life of of creamy donut at ambient (25ºC) in one 4-layer container (119 μ).Methods: Ordinary packaging, as control samples were compared with four type of modified atmosphere packaging 1) 80% CO2 + 20% N2; 2) 20% CO2 + 80% N2;3) 50% CO2 + 50% N2, and 4) under vacuum condition along with injection ginger and cinnamon essential oils and samples without essential oils. Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count ),‌‌chemical pH test, amount of dripped water and sensory evaluation during 20 days.Results: The shelf life, of creamy donut samples were reported with ginger essential oil under gas compositions, 80% CO2; 50% CO2 & 20% CO2 20, 19, 16 days in vacuum and ordinary conditions were 13, 11 days respectively, with cinnamon essential oil under different modified atmospheres, vacuum and ordinary conditions were 18, 16, 14, 11,‌‌ 9 days, without essential oil injection, under gas compounds above and vacuum and ordinary conditions were 15, 13, 11, 9, 6 days respectively.Conclusion: The best condition belonged to samples containing ginger essential oil under conditions 80% CO2 till 20 days, which had desirable effects on microbial population (aerobics bacteria "4.82 logcfu/ml", mold & yeast "2.56 logcfu/ml"), amounts of pH (5.49), dripped water (%0.61) and also sensory properties of samples.

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