اثر پوشش‌دهی با روغن سیاهدانه و عصاره رزماری بر ماندگاری تخم‌مرغ در دمای یخچال
محورهای موضوعی :
بهداشت مواد غذایی
علی خدادادی بایقوت
1
,
افشین جوادی
2
,
صدیف آزادمرد دمیرچی
3
,
حمید میرزایی
4
,
یونس انزابی
5
1 - دانش‌آموخته دکترای بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، ایران
4 - دانشیارگروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
5 - استادیارگروه پاتوبیولوژی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
تاریخ دریافت : 1401/10/10
تاریخ پذیرش : 1401/12/12
تاریخ انتشار : 1401/09/01
کلید واژه:
تخم‌مرغ,
پوشش‌دهی,
روغن سیاهدانه,
عصاره رزماری,
چکیده مقاله :
تخم‌مرغ به‌دلیل داشتن رطوبت و مواد مغذی زیاد، فسادپذیری بالایی دارد. این مطالعه با هدف بررسی تأثیر پوشش‌دهی با روغن سیاهدانه به‌تنهایی و در حضور عصاره رزماری بر ویژگی‌های فیزیکی، شیمیایی، عملکردی و میکروبی تخم‌مرغ انجام گرفت. برای این منظور 300 تخم‌مرغ در گروه‌های نمونه شاهد، نمونه پوشش‌دهی شده با روغن سیاهدانه، و نمونه‌های پوشش‌دهی شده با روغن سیاهدانه حاوی 1، 2 و 3 درصد عصاره رزماری تهیه شدند. ویژگی‌های تخم‌مرغ شامل ضخامت، کاهش وزن، واحد هاو، pH ، میزان تولید کف سفیده در 7 زمان و ویژگی‌های میکروبی به‌مدت 6 هفته نگهداری در یخچال مورد ارزیابی قرار گرفت. میزان کاهش وزن در نمونه کنترل 64/6 گرم بود ولی این میزان در گروه تیمار با سه درصد عصاره 80/4 گرم برآورد شد. میزان واحد هاو نیز از حدود 75 در روز اول در نمونه کنترل به 38/31 پس از شش هفته رسید. اما در نمونه پوشش داده شده با سه درصد عصاره، 76/41 بود. میزان آلودگی پوسته بعد از 6 هفته در نمونه کنترل log CFU/g 59/4 رسید. در نمونه‌های پوشش‌دهی شده با روغن سیاهدانه به‌تنهایی و در حضور عصاره رزماری با درصدهای 1، 2 و 3 میزان آلودگی به‌ترتیب 32/4، 99/3، 27/3، log CFU/g 30 /2 تخمین زده شد. به‌دلیل خاصیت میکروب‌کشی ترکیبات پوشش، بار میکروبی پوسته کاهش یافت. پوشش‌دهی استفاده شده به‌خوبی توانست ماندگاری تخم‌مرغ را تا شش هفته افزایش دهد.
چکیده انگلیسی:
Eggs are highly perishable due to high moisture content and nutrients. This study aimed to investigate the effect of coating with black seed oil and rosemary extract on egg physical, chemical, functional and microbial characteristics. For this purpose, 300 eggs consisted of control group, eggs coated with black seed oil, and samples coated with black seed oil and 1, 2, and 3% rosemary extract were prepared. Throughout the six weeks of storage at 4 °C, thickness, weight loss, Haugh unit, yolk index, pH, amount of egg white foam production and microbial features were investigated. The weight loss in the control group was 6.64 and 4.80 g in the control group and the treatment with 3% rosemary extract, respectively. In the control group, Haugh unit was decreased from about 75 on the first day to 31.38 after six weeks storage. Haugh unit in the egg group coated with 3% rosemary extract was 41.76. The microbial load of shell after six weeks of storage in the control sample was 4.59 log CFU/g, and in the samples coated with black seed oil alone and in the presence of 1%, 2% and 3% rosemary extract were 4.32 and 3.99, 3.27, 2.30 log CFU/g, respectively. Due to the bactericidal effect of coating components, egg-shell microbial load was decreased. The coating was able to increase the shelf life up to six weeks.
منابع و مأخذ:
Afkhami Sarai, E., Azadmard-Damirchi, S. and Gharekhani, M. (2020). Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties. Iranian Journal of Food Science and Technology, 18: 225-232.
Alleoni, A.C.C., and Antunes, A.J. (2004). Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate. Brazilian Journal of Poultry Science, 6(2): 105-110.
AOAC. (1990). Peroxide value of oils and fats. Method 965.33. In: Williams, S., (ed.), Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.
Arévalo, C.A., Castillo,B., and Londoño, M.T. (2013). Mechanical properties of rosemary (Rosmarinus officinalis L.) stalks. Agronomía Colombiana, 31(2): 201-207.
Biladeau, A.M., and Keener, K.M. (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry science, 88(6): 1266-1274.
Bari, M.A.M.A. (2020). Nigella sativa's protective effect in acetaminophen induced liver toxicity in mice. Al-Mustansiriyah Journal for Pharmaceutical Sciences, 20(2): 11-18.
Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85(11): 1897-1902.
Darakhshan, S., Tahvilian, R., Colagar, A. H., and Babolsar, I. (2015). Nigella sativa: A plant with multiple therapeutic implications. Int J Pharmacognosy, 2(5): 190-14.
Ezazi, A., Javadi, A., Jafarizadeh-Malmiri, H. and Mirzaei, H. (2021). Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience, 40: 100894.
Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D. and Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37: 1-8.
Golparvar, A.R., Hadipanah, A. and Salehi, S. (2014). Investigation of seed yield and oil quality of black cumin (Nigella sativa L.) Ecotypes cultivated in Isfahan province. Electronic Journal of Biology, 10(1): 7-13.
Haghiroalsadat, F., Vahidi, A., Sabour, M., Azimzadeh, M., Kalantar, M. and Sharafadini, M. (2011). The indigenous Cuminum cyminum L. of yazd province: chemical assessment and evaluation of its antioxidant effects. SSU_Journals, 19(4): 472-481.
Hassan, F.A.S., Bazaid, S., and Ali, E.F. (2013). Effect of deficit irrigation on growth, yield and volatile oil content on Rosmarinus officinalis L. plant. Journal of Medicinal Plants Studies, 1(3): 12-21.
Jirangrat, W., Torrico, D.D., No, J., No, H.K. and Prinyawiwatkul, W. (2010). Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage. International Journal of Food Science & Technology, 45(3): 490–495.
Jiang, Y., Wu, N., Fu, Y.J., Wang, W., Luo, M., Zhao, C.J., et al. (2011). Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology and Pharmacology, 32(1): 63-68.
Khedmati Morasa, H., Mahmoudi, R., Ghajarbeygi, P., Biglari Khoshmaram, N., Abasi, N. and Mousavy, Sh. (2018). Effect of cold-water egg shell washing on Salmonella contamination in the shell and its contents. Journal of Qazvin University of Medical Sciences, 22(2): 83-89. [In Persian]
Kim, S.H., Youn, D.K., No, H.K., Choi, S.W. and Prinyawiwatkul, W. (2009). Effects of chitosan coating and storage position on quality and shelf life of eggs. International Journal of Food Science & Technology, 44(7): 1351-1359.
Kuropatwa, M., Tolkach, A. and Kulozik, U. (2009). Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocolloids, 23(8): 2174-2181.
Leleu, S., Herman, L., Heyndrickx, M., De Reu, K., Michiels, C.W., De Baerdemaeker, J., et al. (2011). Effects on Salmonella shell contamination and trans-shell penetration of coating hens' eggs with chitosan. International journal of food microbiology, 145(1): 43-48.
No, H.K., Prinyawiwatkul, W. and Meyers, S.P. (2005).Comparison of shelf life of eggs coated with chitosans prepared under various deproteinization and demineralization times. Journal of Food Science, 70: S377–382.
Obanu, Z.A. and Mpieri, A.A. (1984). Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions. Journal of the Science of Food and Agriculture, 35(12): 1311–1317.
Omer, E.A., AL-Omari, A.A., Elgamidy, A.H., Elgamidy, A.A. and Elgamidy, A.M. (2015). The emulsifying stability of gum Arabic using the local sesame oil obtained from AL-BAH A area. International Journal of Engineering Research & Technology, 4(2): 1172-1175.
Ramadan, M.F. (2007). Nutritional value, Functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview. International Journal of Food science and Technology, 42(10): 1208-1218.
Ryu, K.N., No, H.K. and Prinyawiwatkul, W. (2011). Internal quality and shelf life of eggs coated with oils from different sources. Journal of Food Science, 76(5): 325–329.
Suppakul, P., Jutakorn, K. and Bangchokedee, Y. (2010). Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering, 98(2): 207-213.
Suresh, P.V., Raj, K.R., Nidheesh, T., Pal, G.K. and Sakhare, P.Z. (2015). Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. Journal of Food Science and Technology, 52(10): 6345-6354.
Suwannarach, N., Kaewyana, C., Yodmeeklin, A., Kumla, J., Matsui, K. and Lumyong, S. (2017). Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality. International Journal of Food Microbiology, 244: 52-61.
Silversides, F.G. and Budgell, K. (2004). The relationships among measures of egg albumen height, pH, and whipping volume. Poultry Science, 83(10): 1619-1623.
Silversides, F.G. and Scott, A.T. (2001). Effect of storage and layer age on quality of eggs from two lines of hens. Poultry Science, 80(8): 1240-1245.
Shittu, T.A. and Ogunjinmi, O. (2011). Effect of low-cost shell coatings and storage conditions on the raw and cooked qualities of shell egg. CyTA-Journal of Food, 9(1): 1-7.
Swamy, S.M.K. and Tan, B.K.H. (2000). Cytotoxic and immunopotentiating effects of ethanolic extract of Nigella sativa L. seeds. Journal of Ethnopharmacology, 70(1): 1-7.
Wardy, W., Torrico, D.D., Jirangrat, W., No, H.K., Saalia, F.K. and Prinyawiwatkul, W. (2011). Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage. LWT-Food Science and Technology, 44(10): 2349-2355.
Xie, L., Hettiarachchy, N.S., Ju, Z.Y., Meullenet, J., Wang, H., Slavik, M.F., et al. (2002). Edible film coating to minimize eggshell breakage and reduce post‐wash bacterial contamination measured by dye penetration in eggs. Journal of Food Science, 67(1): 280-284.
_||_Afkhami Sarai, E., Azadmard-Damirchi, S. and Gharekhani, M. (2020). Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties. Iranian Journal of Food Science and Technology, 18: 225-232.
Alleoni, A.C.C., and Antunes, A.J. (2004). Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate. Brazilian Journal of Poultry Science, 6(2): 105-110.
AOAC. (1990). Peroxide value of oils and fats. Method 965.33. In: Williams, S., (ed.), Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.
Arévalo, C.A., Castillo,B., and Londoño, M.T. (2013). Mechanical properties of rosemary (Rosmarinus officinalis L.) stalks. Agronomía Colombiana, 31(2): 201-207.
Biladeau, A.M., and Keener, K.M. (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry science, 88(6): 1266-1274.
Bari, M.A.M.A. (2020). Nigella sativa's protective effect in acetaminophen induced liver toxicity in mice. Al-Mustansiriyah Journal for Pharmaceutical Sciences, 20(2): 11-18.
Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85(11): 1897-1902.
Darakhshan, S., Tahvilian, R., Colagar, A. H., and Babolsar, I. (2015). Nigella sativa: A plant with multiple therapeutic implications. Int J Pharmacognosy, 2(5): 190-14.
Ezazi, A., Javadi, A., Jafarizadeh-Malmiri, H. and Mirzaei, H. (2021). Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience, 40: 100894.
Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D. and Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37: 1-8.
Golparvar, A.R., Hadipanah, A. and Salehi, S. (2014). Investigation of seed yield and oil quality of black cumin (Nigella sativa L.) Ecotypes cultivated in Isfahan province. Electronic Journal of Biology, 10(1): 7-13.
Haghiroalsadat, F., Vahidi, A., Sabour, M., Azimzadeh, M., Kalantar, M. and Sharafadini, M. (2011). The indigenous Cuminum cyminum L. of yazd province: chemical assessment and evaluation of its antioxidant effects. SSU_Journals, 19(4): 472-481.
Hassan, F.A.S., Bazaid, S., and Ali, E.F. (2013). Effect of deficit irrigation on growth, yield and volatile oil content on Rosmarinus officinalis L. plant. Journal of Medicinal Plants Studies, 1(3): 12-21.
Jirangrat, W., Torrico, D.D., No, J., No, H.K. and Prinyawiwatkul, W. (2010). Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage. International Journal of Food Science & Technology, 45(3): 490–495.
Jiang, Y., Wu, N., Fu, Y.J., Wang, W., Luo, M., Zhao, C.J., et al. (2011). Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology and Pharmacology, 32(1): 63-68.
Khedmati Morasa, H., Mahmoudi, R., Ghajarbeygi, P., Biglari Khoshmaram, N., Abasi, N. and Mousavy, Sh. (2018). Effect of cold-water egg shell washing on Salmonella contamination in the shell and its contents. Journal of Qazvin University of Medical Sciences, 22(2): 83-89. [In Persian]
Kim, S.H., Youn, D.K., No, H.K., Choi, S.W. and Prinyawiwatkul, W. (2009). Effects of chitosan coating and storage position on quality and shelf life of eggs. International Journal of Food Science & Technology, 44(7): 1351-1359.
Kuropatwa, M., Tolkach, A. and Kulozik, U. (2009). Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocolloids, 23(8): 2174-2181.
Leleu, S., Herman, L., Heyndrickx, M., De Reu, K., Michiels, C.W., De Baerdemaeker, J., et al. (2011). Effects on Salmonella shell contamination and trans-shell penetration of coating hens' eggs with chitosan. International journal of food microbiology, 145(1): 43-48.
No, H.K., Prinyawiwatkul, W. and Meyers, S.P. (2005).Comparison of shelf life of eggs coated with chitosans prepared under various deproteinization and demineralization times. Journal of Food Science, 70: S377–382.
Obanu, Z.A. and Mpieri, A.A. (1984). Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions. Journal of the Science of Food and Agriculture, 35(12): 1311–1317.
Omer, E.A., AL-Omari, A.A., Elgamidy, A.H., Elgamidy, A.A. and Elgamidy, A.M. (2015). The emulsifying stability of gum Arabic using the local sesame oil obtained from AL-BAH A area. International Journal of Engineering Research & Technology, 4(2): 1172-1175.
Ramadan, M.F. (2007). Nutritional value, Functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview. International Journal of Food science and Technology, 42(10): 1208-1218.
Ryu, K.N., No, H.K. and Prinyawiwatkul, W. (2011). Internal quality and shelf life of eggs coated with oils from different sources. Journal of Food Science, 76(5): 325–329.
Suppakul, P., Jutakorn, K. and Bangchokedee, Y. (2010). Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering, 98(2): 207-213.
Suresh, P.V., Raj, K.R., Nidheesh, T., Pal, G.K. and Sakhare, P.Z. (2015). Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. Journal of Food Science and Technology, 52(10): 6345-6354.
Suwannarach, N., Kaewyana, C., Yodmeeklin, A., Kumla, J., Matsui, K. and Lumyong, S. (2017). Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality. International Journal of Food Microbiology, 244: 52-61.
Silversides, F.G. and Budgell, K. (2004). The relationships among measures of egg albumen height, pH, and whipping volume. Poultry Science, 83(10): 1619-1623.
Silversides, F.G. and Scott, A.T. (2001). Effect of storage and layer age on quality of eggs from two lines of hens. Poultry Science, 80(8): 1240-1245.
Shittu, T.A. and Ogunjinmi, O. (2011). Effect of low-cost shell coatings and storage conditions on the raw and cooked qualities of shell egg. CyTA-Journal of Food, 9(1): 1-7.
Swamy, S.M.K. and Tan, B.K.H. (2000). Cytotoxic and immunopotentiating effects of ethanolic extract of Nigella sativa L. seeds. Journal of Ethnopharmacology, 70(1): 1-7.
Wardy, W., Torrico, D.D., Jirangrat, W., No, H.K., Saalia, F.K. and Prinyawiwatkul, W. (2011). Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage. LWT-Food Science and Technology, 44(10): 2349-2355.
Xie, L., Hettiarachchy, N.S., Ju, Z.Y., Meullenet, J., Wang, H., Slavik, M.F., et al. (2002). Edible film coating to minimize eggshell breakage and reduce post‐wash bacterial contamination measured by dye penetration in eggs. Journal of Food Science, 67(1): 280-284.
