بررسی اثر جایگزینی نیتریت با استفاده از روغن سیاه‌دانه بر پایداری اکسیداتیو و ویژگی-های میکروبی و حسی سوسیس کوکتل
محورهای موضوعی :
علوم و صنایع غذایی
محمدرضا خانی
1
(
استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.
)
امین ابوالحسن زاده
2
(
دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.
)
مریم فهیم دانش
3
(
استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.
)
تاریخ دریافت : 1396/06/29
تاریخ پذیرش : 1397/02/01
تاریخ انتشار : 1397/04/01
کلید واژه:
سوسیس,
ویژگی‌های میکروبی,
روغن سیاه‌دانه,
پایداری اکسیداتیو,
جایگزینی نیتریت,
چکیده مقاله :
یکی از نگرانی های عمده در جوامع امروزی، به‌کارگیری افزودنی های شیمیایی در محصولات غذایی و احتمال ابتلا به برخی از بیماری هایی نظیر سرطان است. هدف از این تحقیق بررسی امکان جایگزینی نیتریت در فرمولاسیون سوسیس کوکتل با استفاده از روغن سیاه دانه بود. به این منظور نیتریت در سطوح مختلف 0، 30، 60 و ppm 90 با روغن سیاه دانه در غلظت های 2 و 3 درصد جایگزین گردید و اثر آن بر میزان پایداری اکسیداتیو (شاخص های پراکسید و تیوباربیتوریک اسید) و ویژگی های میکروبی (شمارش های کلی باکتریایی و کپک و مخمر) و حسی در طی مدت یک ماه نگهداری در دمای 4 درجه سلسیوس در طی روزهای 1، 11، 21 و 31 مورد ارزیابی قرار گرفت. نتایج نشان داد جایگزینی روغن سیاه دانه در دو غلظت مورد استفاده موجب کاهش مقادیر شاخص های پراکسید و تیوباربیتوریک اسید در تیمارهای با نیتریت کاهش یافته نسبت به شاهد شد (P<0.05). هم‌چنین افزایش روغن سیاه دانه از 2 به 3 درصد موجب کاهش بار میکروبی در غلظت‌های ثابت نیتریت شد. تیمارهای حاوی 2 و 3 درصد روغن سیاه دانه با مقادیر ppm 90 و ppm 60 نیتریت عمدتاً در طی مدت نگهداری دارای نتایج شمارش های کلی باکتریایی و کپک و مخمری مشابه با نمونه شاهد بودند (P<0.05). نتایج به‌دست آمده از ارزیابی حسی نیز نشان داد که کاهش میزان نیتریت و جایگزینی آن با روغن سیاه دانه موجب کاهش امتیاز رنگ و طعم نمونه های سوسیس می شود اما تأثیر منفی بر بافت و بوی آن‌ها ندارد.
چکیده انگلیسی:
One of the major concerns in modern societies is applying the chemical additives in food products and the risk of catching some types of diseases such as cancer. The aim of this research was investigating the possibility of nitrite substitution in cocktail sausage formulation by using black cumin oil. For this purpose different levels of nitrate in 0, 30, 60 and 90 ppm was replaced with black cumin oil at concentrations of 2 and 3 percent and its effects were evaluated on oxidative stability (peroxide and thiobarbituric acid indices), microbial properties (total bacterial count and yeasts and molds count), and sensory characteristics during one month of storage at 4 °C at 1, 11, 21, and 31 days. The results showed that replacement of nitrite with black cumin oil in two used concentrations led to a reduction of the peroxide and TBA values in nitrite reduced sausages compared to control (P<0.05). Also, microbial load decreased by increasing the concentration of black cumin oil from 2 to 3 percent in equal concentrations of nitrite. Treatments containing 2 and 3% of black cumin oil with 90 ppm and 60 ppm nitrites had mainly similar total bacterial counts and yeasts and molds counts compared to the control during the storage period (P<0.05). Sensory evaluation results indicated that reduction of nitrite and its substitution with black cumin oil led to significant decrease of color and flavor scores, but had no negative effect on texture and odor properties of sausage samples.
منابع و مأخذ:
Alizadeh, L., Nayebzadeh, K. and Shahin, R. (2014). Antioxidant effect of rosemary and ferulago extracts and synthetic TBHQ on oil oxidation during deep-frying. Iranian Journal of Nutrition Sciences & Food Technology, 8(4): 135–143.
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· Honikel, K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78: 68–76.
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· Institute of Standards and Industrial Research of Iran. (2013). Animal and vegetable fats and oils. Determination of 2-Thiobarbituric acid value direct-method. 1st Revision, ISIRI No. 10494. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2005). Sausages-specification and test methods. 3rd Revision, ISIRI No. 2303. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Microbiology of the food chain Horizontal method for the enumeration of microorganisms -Part 1: Colony count at 30 °C by the pour plate technique. 1st Revision, ISIRI No. 5272-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds -Part 1: Colony count technique in products with water activity greater than 0.95. 1st Revision, ISIRI No. 10899-1. [In Persian]
· Jensen, W. (2004). Encyclopedia of Meat Sciences. 1st edition, Wellington: Elsevier Publishing, p. 1405.
· Kahsai, A.W. (2002). Isolation and characterization of active ingredients from Nigella sativa for antibacterial screening. MSc (Chemistry). East Tennessee State University, USA. 12:287-296.
· Kaskoos, R. (2011). Fatty acid composition of black cumin oil from Iraq. Research Journal of Medicinal Plant, 5: 85–89.
· Khaleghi, A., Kasaai, R., Khosravi-Darani, K. and Rezaei, K. (2016). Combined use of black barberry (Berberis crataegina L.) extract and nitrite in cooked beef sausages during the refrigerated storage. Journal of Agriculture Science and Technology, 18: 601–614.
· Lutterodt, H., Luther, M., Slavin, M., Yin, J., Parry, J., Gao, J. and Yu, L. (2010). Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oil. LWT - Food Science and Technology, 43: 1409–1413.
· Marchello, M. and Robinson, J. (2012). The Art and Parctice of Sausage Making. 1st edition, Fargo: NSDU Extention Service, p. 120.
· Moarefian, M., Barzegar, M. and Sattari, M. (2011). Cinnamomum zeylanicum essential oil as a natural antioxidant and antibacterial in cooked sausage. Journal of Food Biochemistry, 600: 62–69.
· Rabie, A. and Marzouk, N. (2010). Effect of Nigella sativa oil on the microbial quality of chilled chicken fillets. Alexandria Journal of Veterinary Sciences, 1: 51–59.
· Ramadan M. 2006. Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview. International Journal of Food Science and Technology, 42: 1208–1218.
· Ramadan, M. (2013). Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics. Industrial Crops and Products, 43: 65–72.
· Rogozhin, E.A., Oshchepkova, Y.I., Odintsova, T.I., Khadeeva, N.V., Veshkurova, O.N. and Egorov, T.A. (2011). Novel antifungal defensins from Nigella sativa L. seeds. Plant Physiology and Biochemistry, 49(2): 131–137.
· Sebranek, J., Sewalt, V., Robbins, K. and Houser, T. (2005) Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, 69(2): 289–296.
· Sindelar, J. and Milkowski, A. (2011). Sodium nitrite in processed meat and poultry meats: A review of curing and examining the risk/benefit of its use. American Meat Science Association, 96: 100–115.
· Sultan, M., Butt, M., Ahmad, A., Ahmad, N., Amanullah, M. and Batool, R. (2012). Utilization of Nigella sativa L. essential oil to improve the nutritive quality and thymoquinone contents of baked products. Pakistan Journal of Nutrition, 11: 812–817.
· Taha, M., Abdelazeiz, A. and Saudi, W. (2010). Antifungal effect of thymol, thymoquinone and thymohydroquinone against yeasts, dermatophytes and non-dermatophyte molds isolated from skin and nails fungal infections. Egyptian Journal Biochemistry and Molecular Biology, 23: 109–126.
· Tahmouzi, S. (2015). Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM). Journal Food Science and Technology, 53(1): 381–390.
· Tayel, A. and El-Tras, W. (2011). Plant extracts as potent biopreservatives for Salmonella typhimurium control and quality enhancement in ground beef. Journal of Food Safety, 32: 115–121.
· Tieko Nassu, R., Goncalves, L., Pereira da Silva, M. and Jose Beserra, F. (2003). Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Science, 63(1): 43–49.
· Waer, H., El Asser, A., Ibrahim, H., Khalifa, M., Elgendy, S. and Magrabi, K. (2005). Modifying effects of soybean and Nigella sativa against experimental hepato-carcinogenesis induced by nitrosamine precursor in rats: Histopathological and electron microscopically study. The Egyptian Journal of Hospital Medicine, 18: 88–115.
· Zahedi, Y. (2011). Nitrite and nitrate reduction or replacement methods in meat products. 20th national congress on food science & technology, Sharif University of Technology, Tehran, 22-25 November, Page: 1-11. [In Persian]
_||_
Alizadeh, L., Nayebzadeh, K. and Shahin, R. (2014). Antioxidant effect of rosemary and ferulago extracts and synthetic TBHQ on oil oxidation during deep-frying. Iranian Journal of Nutrition Sciences & Food Technology, 8(4): 135–143.
· Belitz, H., Grosch, W. and Schieberle, P. (2009). Food Chemistry. 4th edition, Leipzig: Springer, p. 1070.
· Darwish, S., El-Geddawy, M., Khalifa, R. and Mohamed, R. (2012). Antioxidant activities of some spices and herbs added to frozen chicken burger. Frontiers in Science, 2: 144–152.
· Helal, E., Zaahkouk, S. and Rashed, S. (2003). Progressive effects of Nigella sativa against the interaction of sodium nitrite and sun - set yellow in albino rats. The Egyptian Journal of Hospital Medicine, 10: 109–129.
· Honikel, K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78: 68–76.
· Institute of Standards and Industrial Research of Iran. (2013). Animal and vegetable fats and oils Determination of peroxide value Iodometric (visual) endpoint determination. 1st Revision, ISIRI No. 19197. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2013). Animal and vegetable fats and oils. Determination of 2-Thiobarbituric acid value direct-method. 1st Revision, ISIRI No. 10494. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2005). Sausages-specification and test methods. 3rd Revision, ISIRI No. 2303. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Microbiology of the food chain Horizontal method for the enumeration of microorganisms -Part 1: Colony count at 30 °C by the pour plate technique. 1st Revision, ISIRI No. 5272-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds -Part 1: Colony count technique in products with water activity greater than 0.95. 1st Revision, ISIRI No. 10899-1. [In Persian]
· Jensen, W. (2004). Encyclopedia of Meat Sciences. 1st edition, Wellington: Elsevier Publishing, p. 1405.
· Kahsai, A.W. (2002). Isolation and characterization of active ingredients from Nigella sativa for antibacterial screening. MSc (Chemistry). East Tennessee State University, USA. 12:287-296.
· Kaskoos, R. (2011). Fatty acid composition of black cumin oil from Iraq. Research Journal of Medicinal Plant, 5: 85–89.
· Khaleghi, A., Kasaai, R., Khosravi-Darani, K. and Rezaei, K. (2016). Combined use of black barberry (Berberis crataegina L.) extract and nitrite in cooked beef sausages during the refrigerated storage. Journal of Agriculture Science and Technology, 18: 601–614.
· Lutterodt, H., Luther, M., Slavin, M., Yin, J., Parry, J., Gao, J. and Yu, L. (2010). Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oil. LWT - Food Science and Technology, 43: 1409–1413.
· Marchello, M. and Robinson, J. (2012). The Art and Parctice of Sausage Making. 1st edition, Fargo: NSDU Extention Service, p. 120.
· Moarefian, M., Barzegar, M. and Sattari, M. (2011). Cinnamomum zeylanicum essential oil as a natural antioxidant and antibacterial in cooked sausage. Journal of Food Biochemistry, 600: 62–69.
· Rabie, A. and Marzouk, N. (2010). Effect of Nigella sativa oil on the microbial quality of chilled chicken fillets. Alexandria Journal of Veterinary Sciences, 1: 51–59.
· Ramadan M. 2006. Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview. International Journal of Food Science and Technology, 42: 1208–1218.
· Ramadan, M. (2013). Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics. Industrial Crops and Products, 43: 65–72.
· Rogozhin, E.A., Oshchepkova, Y.I., Odintsova, T.I., Khadeeva, N.V., Veshkurova, O.N. and Egorov, T.A. (2011). Novel antifungal defensins from Nigella sativa L. seeds. Plant Physiology and Biochemistry, 49(2): 131–137.
· Sebranek, J., Sewalt, V., Robbins, K. and Houser, T. (2005) Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, 69(2): 289–296.
· Sindelar, J. and Milkowski, A. (2011). Sodium nitrite in processed meat and poultry meats: A review of curing and examining the risk/benefit of its use. American Meat Science Association, 96: 100–115.
· Sultan, M., Butt, M., Ahmad, A., Ahmad, N., Amanullah, M. and Batool, R. (2012). Utilization of Nigella sativa L. essential oil to improve the nutritive quality and thymoquinone contents of baked products. Pakistan Journal of Nutrition, 11: 812–817.
· Taha, M., Abdelazeiz, A. and Saudi, W. (2010). Antifungal effect of thymol, thymoquinone and thymohydroquinone against yeasts, dermatophytes and non-dermatophyte molds isolated from skin and nails fungal infections. Egyptian Journal Biochemistry and Molecular Biology, 23: 109–126.
· Tahmouzi, S. (2015). Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM). Journal Food Science and Technology, 53(1): 381–390.
· Tayel, A. and El-Tras, W. (2011). Plant extracts as potent biopreservatives for Salmonella typhimurium control and quality enhancement in ground beef. Journal of Food Safety, 32: 115–121.
· Tieko Nassu, R., Goncalves, L., Pereira da Silva, M. and Jose Beserra, F. (2003). Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Science, 63(1): 43–49.
· Waer, H., El Asser, A., Ibrahim, H., Khalifa, M., Elgendy, S. and Magrabi, K. (2005). Modifying effects of soybean and Nigella sativa against experimental hepato-carcinogenesis induced by nitrosamine precursor in rats: Histopathological and electron microscopically study. The Egyptian Journal of Hospital Medicine, 18: 88–115.
· Zahedi, Y. (2011). Nitrite and nitrate reduction or replacement methods in meat products. 20th national congress on food science & technology, Sharif University of Technology, Tehran, 22-25 November, Page: 1-11. [In Persian]
