بررسی خصوصیات فیزیکوشیمیایی کالباس امولسیونی تولیدشده با گوشت ترد شده توسط عصاره آبی گیاه کارده (Biarum carduchcorum)
محورهای موضوعی :
علوم و صنایع غذایی
محمد رئیسی
1
,
سید شهرام شکرفروش
2
,
محمود امین لاری
3
,
حجت اله حجت اله گلکاری
4
1 - دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، ایران
2 - استاد بخش بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، ایران
3 - استاد بخش بیوشیمی، دانشکده دامپزشکی، دانشگاه شیراز، ایران
4 - دانشیار بخش بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، ایران
تاریخ دریافت : 1394/06/17
تاریخ پذیرش : 1396/05/23
تاریخ انتشار : 1396/03/01
کلید واژه:
کالباس امولسیونی,
گیاه کارده,
ترد کردن گوشت,
شاخص حلالیت نیتروژن,
چکیده مقاله :
جهت بهبود کیفیت گوشت و استفاده بهتر آن در صنایع غذایی و تولید محصولات گوشتی روش‌های مختلفی برای ترد کردن گوشت و افزایش حلالیت پروتئین‌ها، قدرت امولسیون کنندگی و افزایش ظرفیت نگهداری آب مورداستفاده قرارگرفته است. یکی از مؤثرترین روش‌های ترد کردن گوشت، استفاده از آنزیم ها، مخصوصاً آنزیم‌های گیاهی می‌باشد. در این تحقیق با افزودن عصاره آبی گیاه کارده حاوی 100 و 150 واحد آنزیم به هر کیلو گرم گوشت ران گوساله، از آن کالباس امولسیونی تولید و شاخص حلالیت نیتروژن (NSI)، پایداری امولسیون خمیر کالباس، ویژگی‌های قوام بافت محصول و آزمایش‌های حسی فرآورده اندازه گیری شد. نتایج نشان داد که میزان NSI در گروه‌های تیمار شده با عصاره گیاه کارده به‌طور معنی داری بیشتر از گروه شاهد بود. همچنین این شاخص با افزایش میزان آنزیم و مدت‌زمان اثر دهی آن نیز به‌طور معنی داری افزایش یافت. پایداری امولسیون خمیر کالباس نمونه های تیمار شده به‌طور معنی داری بیشتر از نمونه شاهد بود. در تحقیق حاضر هرچند که عصاره آبی کارده موجب ترد شدن گوشت، افزایش قدرت امولسیون کنندگی و بهبود معنی دار شاخص‌های مربوطه گردید اما کاربرد گوشت ترد شده سبب بهبود قوام بافت کالباس های تولیدی نگردید و تأثیر معنی داری بر خصوصیات حسی آن‌ها نداشت. این تحقیق نشان داد که عصاره آبی کارده می تواند به‌عنوان یک ترد کننده مناسب در گوشت استفاده شود.
چکیده انگلیسی:
In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract of Biarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat were tenderized by 100 and 150 enzyme units/ kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI), stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P<0.05). Such increase was also considerable when the enzyme concentration and the exposure time were increased. Stability of the emulsion of sausage was also significantly increased. Even though, the tenderness and emulsifying power were improved, texture and organoleptic properties of the final products were not affected. Our study showed that Biarum carduchcorum is a proper tenderizing agent to employ in meat industries.
منابع و مأخذ:
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· Englund, P.T., King, T.P., Crung, L.C. and Walti, S. (1968). Studies on ficin. I. Its isolation and characterization. Biochemistry, 7: 163-175.
· Ghahreman, A. and Attar F. (1999). Biodiversity of plant species in Iran: Central Herbarium of Tehran University, Faculty of Science. p: 379.
· Gheisari, H., Shekarforoush, S.S. and Aminlari, M. (2008). Application of fresh, defrosted and actinidin-tenderized camel and cattle meat in the production of emulsion type sausages. Advances in Food Sciences, 30(4): 207-212.
· Juárez, M., Aldai, N., López-Campos, O., Dugan, M.E.R., Uttaro, B. and Aalhus J.L. (2012). Beef Texture and Juiciness. In Handbook of meat and meat processing, Second editions, Hui, Y.H. CRC Press, Boca Raton, pp. 177-195.
· Lantz, M.S. and Ciborowski, P. (1994). Zymographic technique for detection and characterization of microbial proteases. Methods Enzymology, 235: 563-594.
· Lewis, D.A., and Luh, B.S. (1988). Development and distribution of actindin in kiwi fruit and its partial characterization. Journal of Food Biochemistry, 12(2): 109-116.
· Ramezani, R., Aminlari, M. and Fallah, H. (2003). Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage. Journal of Food Science, 68: 85-88.
· Rokni, N. (1995). Meat Science and Technology. University of Tehran Publication, pp. 17-47, 14-42, 73-141. [In Persian]
· Shekarforoush, S.S., Aminlari, M. and Sabbagh, N. (2009).Comparative studies on the effect of the enzyme ficin on the solubility and electrophoretic pattern of ovine and bovine meat proteins. Journal of Veterinary Faculty, University of Tehran, 64 (1): 1-6. [In Persian]
· Wang, W., Liu, Q.J., Cui, H. (2007). Rapid desalting and protein recovery with phenol after ammonium sulfate fractionation. Electrophoresis, 28 (14): 2358-60.
· Whitaker JR. (1974). Food related enzymes. American Chemistry Society. PP: 202-219.
· Whitaker, JR. and Tannenbaum, SR. (1997). Food proteins: The AVI Publishing Co, Inc.USA, PP: 129-137.
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· Aminlari, M., Shekarforoush, S.S., Gheisari, H.R. and Golestan, L. (2009). Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product. Journal of Food Science, 74(3): 221-226.
· Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilization the principle of protein dye binding. Analytical Biochemistry, 72(1-2): 248-54.
· Chen L., Opara U.L. (2013). Texture measurement approaches in fresh and processed foods- A review. Food Research International, 51: 823-835.
· Diaz, O. and Fernandez M. (1992). Effect of the addition of the aspartyl proteinase from aspergillus on dry fermented sausage. Proteolysis during ripening. 38th ICOMST. 779-782.
· Du Bios M.W. and Davidson WD. (1972). Effect of proteolysis on the emulsification characteristics of bovine skeletal muscle. Journal of Food Science, 37: 27-28.
· Englund, P.T., King, T.P., Crung, L.C. and Walti, S. (1968). Studies on ficin. I. Its isolation and characterization. Biochemistry, 7: 163-175.
· Ghahreman, A. and Attar F. (1999). Biodiversity of plant species in Iran: Central Herbarium of Tehran University, Faculty of Science. p: 379.
· Gheisari, H., Shekarforoush, S.S. and Aminlari, M. (2008). Application of fresh, defrosted and actinidin-tenderized camel and cattle meat in the production of emulsion type sausages. Advances in Food Sciences, 30(4): 207-212.
· Juárez, M., Aldai, N., López-Campos, O., Dugan, M.E.R., Uttaro, B. and Aalhus J.L. (2012). Beef Texture and Juiciness. In Handbook of meat and meat processing, Second editions, Hui, Y.H. CRC Press, Boca Raton, pp. 177-195.
· Lantz, M.S. and Ciborowski, P. (1994). Zymographic technique for detection and characterization of microbial proteases. Methods Enzymology, 235: 563-594.
· Lewis, D.A., and Luh, B.S. (1988). Development and distribution of actindin in kiwi fruit and its partial characterization. Journal of Food Biochemistry, 12(2): 109-116.
· Ramezani, R., Aminlari, M. and Fallah, H. (2003). Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage. Journal of Food Science, 68: 85-88.
· Rokni, N. (1995). Meat Science and Technology. University of Tehran Publication, pp. 17-47, 14-42, 73-141. [In Persian]
· Shekarforoush, S.S., Aminlari, M. and Sabbagh, N. (2009).Comparative studies on the effect of the enzyme ficin on the solubility and electrophoretic pattern of ovine and bovine meat proteins. Journal of Veterinary Faculty, University of Tehran, 64 (1): 1-6. [In Persian]
· Wang, W., Liu, Q.J., Cui, H. (2007). Rapid desalting and protein recovery with phenol after ammonium sulfate fractionation. Electrophoresis, 28 (14): 2358-60.
· Whitaker JR. (1974). Food related enzymes. American Chemistry Society. PP: 202-219.
· Whitaker, JR. and Tannenbaum, SR. (1997). Food proteins: The AVI Publishing Co, Inc.USA, PP: 129-137.
