بررسی روند تغییرات شاخص‌های کیفی، اکسایشی و میکروبی گوشت چرخ شده و نشده گاو در زمان نگهداری به حالت انجماد
محورهای موضوعی :
بهداشت مواد غذایی
فیروز طیار
1
,
احمد قره خانی
2
,
امیر توکمه چی
3
1 - دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
2 - استادیار گروه دامپزشکی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
3 - دانشیار گروه میکروبیولوژی دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران
تاریخ دریافت : 1400/10/12
تاریخ پذیرش : 1401/01/15
تاریخ انتشار : 1400/08/01
کلید واژه:
انجماد,
گوشت چرخ شده,
گوشت گوساله,
شاخص‌های اکسایشی,
باکتری‌های سرمادوست,
چکیده مقاله :
یکی از بهترین روش‌های نگهداری گوشت، روش انجماد می‌باشد که می‌تواند گوشت را به حالت طبیعی و بدون فساد قابل‌ملاحظه نگه دارد. در همین راستا این مطالعه باهدف بررسی تأثیر زمان نگهداری (1، 7، 14، 21 و 28 روز) در انجماد (دمای 18- درجه سلسیوس) بر خواص شیمیایی (رطوبت، خاکستر، چربی و پروتئین)، شاخص‌های اکسایشی (پراکسید، پیوند دوگانه مزدوج و تیوباربیتوریک اسید)، تعداد باکتری‌های سرمادوست و ساختار اسیدهای چرب گوشت چرخ شده و چرخ نشده گوساله صورت پذیرفت. نتایج نشان داد که با افزایش زمان نگهداری میزان رطوبت و پروتئین کاهش ولی شاخص پراکسید، پیوند دوگانه مزدوج و تیوباربیتوریک اسید افزایش یافت و تغییر معنی‌داری در میزان چربی و خاکستر نمونه‌ها روی نداد. ولی میزان شاخص‌های اکسایشی پراکسید، پیوند دوگانه مزدوج و تیوباربیتوریک اسید در گوشت چرخ شده گوساله بیش از گوشت چرخ نشده بود. به‌طوری‌که بیشینه مقدار عدد پراکسید (2/1 میلی‌اکی والان اکسیژن بر کیلوگرم) مربوط به نمونه گوشت چرخ شده در طی 28 روز نگهداری در دمای انجماد بود. بر اساس یافته‌های کروماتوگرافی گازی ازنظر اسیدهای چرب زنجیر کوتاه C10 تا C20 بین گوشت چرخ شده و گوشت چرخ نشده اختلافی وجود ندارد و میزان اسیدهای چرب n-3 و n-6 در گوشت چرخ نشده نسبت به گوشت چرخ شده مقادیر بالاتری را به خود اختصاص دادند. نتایج شمارش باکتری‌ها ثابت کرد که در طی نگهداری گوشت در دمای انجماد تعداد باکتری های سرمادوست نمونه‌های گوشت افزایش نمی‌یابد. در پایان می‌توان گفت که نگهداری در حالت انجماد برای گوشت چرخ نشده مناسب‌تر از گوشت چرخ شده می‌باشد.
چکیده انگلیسی:
One of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on chemical properties (humidity, ash, fat and protein), oxidation indices (peroxide, Conjugated diene and thiobarbituric acid), number of psychrophilic bacteria and structure of minced and non-minced beef fatty acids. The results showed that with increasing storage time, the amount of humidity and protein decreased, but the peroxide index, conjugated diene and thiobarbituric acid increased and there was no significant change in the amount of fat and ash in the samples. However, oxidation indexes of peroxide, conjugated diene and thiobarbituric acid in minced beef were not higher than minced meat. The maximum amount of peroxide (1.2 meqO2/kg) was related to the minced meat sample during 28 days of storage at freezing temperature. Based on gas chromatographic findings, there is no difference between minced meat and minced meat in terms of short chain fatty acids C10 to C20, and the amount of n-3 and n-6 fatty acids in minced meat is higher than minced meat. The results of bacterial count showed that the number of psychrophilic bacteria in meat samples did not increase during storage of meat at freezing temperature.
منابع و مأخذ:
(2008). Official methods of analysis of the association of official analytical chemists, Vol. II. Arlington, VA: Association of Official Analytical Chemists.
(1993). Official methods and recommended practices of the American oil chemists’ society, AOCS Press, Champaign, IL. p.762.
Asgharzadeh-Kani, A., Shabanpour, B., Hoseini, H., Abbasi, M. and Ghafari, H. (2008). Comparison of chemical characteristics of derived mince and surimi from silver carp (Chypophthalmichthys molitrix) as a seafood raw material. Journal of Research and Construction on Animal and Fish Farming, 79: 197-199. [In Persian]
Burt, S. (2004). Essential oils: their antibacterial propertied and potential application in foods-are view. International Journal of Food Microbiology, 94 (3): 223- 253.
Dadfar, S., Mirlohi, M. and Ghasemi Pirbalouti, A. (2013). Antimicrobial effect of Saturejaba chtiarica essential oil in ground beef contaminated with Pseudomonas aeruginosa during refrigerated period. Journal of Health System Research, 9(13): 1630-1637. [In Persian]
Downes, F.P. and Ito, K. (1992). Compendium of methods for the microbiological examination of foods. 3nd Edition, American Public Health Association, Washington, DC. pp.17- 42.
Falahi, M. (1996). Meat Science. Bartholomew Publications. First volume. 29-50. [In Persian]
Gomez-Estaca, J., Montero, P., Giménez, B. and Gómez-Guillén, M. (2009). Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry, 105(2): 511-520.
Harris, W.S. (1997). The n-3 fatty acids and serum lipoproteins: human studies. The American Journal of Clinical Nutrition, 65(5): 16455- 16545.
Horbańczuk, J.O., Polawska, E., Wójcik, A. and Hoffman L.C. (2015). Influence of frozen storage on the fatty acid composition of ostrich meat enriched with linseed and rapeseed. African Journal Animal Science, 45(2): 129-136.
Hussein, H.A., Noori Salman, M. and Jawad, A.M. (2020). Effect of freezing on chemical composition and nutritional value in meat. Drug Invention Today, 13(2): 329-334.
Javaheri Baboli, M., Choi, R., Askary Sary, A. and Roomiani, L. (2012). Effect of freezing on the chemical quality changes and fatty acid composition of cultured shrimp muscle (Litopenaeus vannamei). Iranian Scientific Fisheries Journal, 21(3): 31-44. [In Persian]
Juarez, M., Failla, S., Fiecco, A., Pena, F., Aviles, C. and Polvillo, O. (2010). Chemical and lipid composition of buffalo meat as affected by different cooking methods. Food and Bioproducts Processing, 88: 145-148.
Kalantari, S. and Alizadeh, A. (2021). Effect of freezing on raw and cooked beef quality during five months of storage. Journal of Food Researches, 30(4): 81-92. [In Persian]
Keyvan, A., Moini, S., Ghaemi, N., Haghdoost, A., Jalili, S. and Pourkabir, M. (2008). Effect of frozen storage on lipid deterioration and protein denaturation during Caspian Sea white fish (Rutilus frisii kutum). Journal of Fisheries and Aquatic Science, 3(6):404-409.
Leygonie, C. and Hoffman, L.C. (2020). Effect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks ( femorotibialis medius) under retail display conditions. Foods, 9(1624): 1-16.
Leygonie, C., Britz, T. and Hoffman, L.C. (2012). Impact of freezing and thawing on the quality of meat. Meat Science, 91: 93-98.
Rhee, K.S. and Myers, C.E. (2003). Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat. Meat Science, 66: 189-194.
Rokni, N. (2015). Meat Science and Industry. Institute of Printing and Publishing, University of Tehran, pp.12-33. [In Persian]
Rowe, L.J, Maddock, K.R, Lonergan, S.M and Huff-Lonergan, E. (2004). Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science, 82(3): 785-93.
Shabanpour, B., Asghar Zadeh, A., Hosseini, H. and Abbasi, M. (2008). Lipid Quality Changes of Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage. Journal of Agriculture and Natural Resources, 15(1): 38-43. [In Persian]
Van Dijk, D. and Houba, V.J. (2021). Homogeneity and stability of material distributed within the wageningen evaluating programs for analytical laboratories. Common Soil Science Plant Anal, 31:1745-1756.
Wang, F., Liang, R., Zhang, Y., Gao, S., Zhu, L., Niu, L. et al., (2021). Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls. Meat Science, p.171.
Weber, J., Bochi, V.C., Ribeiro, C.P., Victoria, A.M. and Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate, and fatty acid composition of silver catfish fillets. Food Chemistry, 106: 140-146.
Ziauddin, S.K, Rao, D.N, Ramesh, B.S. and Amla, B.L. (2014). Effect of freezing, thawing and frozen storage on microbial profiles of Buffalo meat. Journal Food Science and Technology, 30: 465-7.
Zymon, M., Strzetelski, J., Pustkowiak, H. and Sosin, E. (2007). Effect of freezing and frozen storage on fatty acid profile of calves’ meat. Polish Journal Food Nutrition Science, 57(4): 647-650.
_||_
(2008). Official methods of analysis of the association of official analytical chemists, Vol. II. Arlington, VA: Association of Official Analytical Chemists.
(1993). Official methods and recommended practices of the American oil chemists’ society, AOCS Press, Champaign, IL. p.762.
Asgharzadeh-Kani, A., Shabanpour, B., Hoseini, H., Abbasi, M. and Ghafari, H. (2008). Comparison of chemical characteristics of derived mince and surimi from silver carp (Chypophthalmichthys molitrix) as a seafood raw material. Journal of Research and Construction on Animal and Fish Farming, 79: 197-199. [In Persian]
Burt, S. (2004). Essential oils: their antibacterial propertied and potential application in foods-are view. International Journal of Food Microbiology, 94 (3): 223- 253.
Dadfar, S., Mirlohi, M. and Ghasemi Pirbalouti, A. (2013). Antimicrobial effect of Saturejaba chtiarica essential oil in ground beef contaminated with Pseudomonas aeruginosa during refrigerated period. Journal of Health System Research, 9(13): 1630-1637. [In Persian]
Downes, F.P. and Ito, K. (1992). Compendium of methods for the microbiological examination of foods. 3nd Edition, American Public Health Association, Washington, DC. pp.17- 42.
Falahi, M. (1996). Meat Science. Bartholomew Publications. First volume. 29-50. [In Persian]
Gomez-Estaca, J., Montero, P., Giménez, B. and Gómez-Guillén, M. (2009). Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry, 105(2): 511-520.
Harris, W.S. (1997). The n-3 fatty acids and serum lipoproteins: human studies. The American Journal of Clinical Nutrition, 65(5): 16455- 16545.
Horbańczuk, J.O., Polawska, E., Wójcik, A. and Hoffman L.C. (2015). Influence of frozen storage on the fatty acid composition of ostrich meat enriched with linseed and rapeseed. African Journal Animal Science, 45(2): 129-136.
Hussein, H.A., Noori Salman, M. and Jawad, A.M. (2020). Effect of freezing on chemical composition and nutritional value in meat. Drug Invention Today, 13(2): 329-334.
Javaheri Baboli, M., Choi, R., Askary Sary, A. and Roomiani, L. (2012). Effect of freezing on the chemical quality changes and fatty acid composition of cultured shrimp muscle (Litopenaeus vannamei). Iranian Scientific Fisheries Journal, 21(3): 31-44. [In Persian]
Juarez, M., Failla, S., Fiecco, A., Pena, F., Aviles, C. and Polvillo, O. (2010). Chemical and lipid composition of buffalo meat as affected by different cooking methods. Food and Bioproducts Processing, 88: 145-148.
Kalantari, S. and Alizadeh, A. (2021). Effect of freezing on raw and cooked beef quality during five months of storage. Journal of Food Researches, 30(4): 81-92. [In Persian]
Keyvan, A., Moini, S., Ghaemi, N., Haghdoost, A., Jalili, S. and Pourkabir, M. (2008). Effect of frozen storage on lipid deterioration and protein denaturation during Caspian Sea white fish (Rutilus frisii kutum). Journal of Fisheries and Aquatic Science, 3(6):404-409.
Leygonie, C. and Hoffman, L.C. (2020). Effect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks ( femorotibialis medius) under retail display conditions. Foods, 9(1624): 1-16.
Leygonie, C., Britz, T. and Hoffman, L.C. (2012). Impact of freezing and thawing on the quality of meat. Meat Science, 91: 93-98.
Rhee, K.S. and Myers, C.E. (2003). Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat. Meat Science, 66: 189-194.
Rokni, N. (2015). Meat Science and Industry. Institute of Printing and Publishing, University of Tehran, pp.12-33. [In Persian]
Rowe, L.J, Maddock, K.R, Lonergan, S.M and Huff-Lonergan, E. (2004). Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science, 82(3): 785-93.
Shabanpour, B., Asghar Zadeh, A., Hosseini, H. and Abbasi, M. (2008). Lipid Quality Changes of Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage. Journal of Agriculture and Natural Resources, 15(1): 38-43. [In Persian]
Van Dijk, D. and Houba, V.J. (2021). Homogeneity and stability of material distributed within the wageningen evaluating programs for analytical laboratories. Common Soil Science Plant Anal, 31:1745-1756.
Wang, F., Liang, R., Zhang, Y., Gao, S., Zhu, L., Niu, L. et al., (2021). Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls. Meat Science, p.171.
Weber, J., Bochi, V.C., Ribeiro, C.P., Victoria, A.M. and Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate, and fatty acid composition of silver catfish fillets. Food Chemistry, 106: 140-146.
Ziauddin, S.K, Rao, D.N, Ramesh, B.S. and Amla, B.L. (2014). Effect of freezing, thawing and frozen storage on microbial profiles of Buffalo meat. Journal Food Science and Technology, 30: 465-7.
Zymon, M., Strzetelski, J., Pustkowiak, H. and Sosin, E. (2007). Effect of freezing and frozen storage on fatty acid profile of calves’ meat. Polish Journal Food Nutrition Science, 57(4): 647-650.
