تأثیر پوشش کیتوزان حاوی عصاره سپستان بر خصوصیات شیمیایی، پایداری اکسیداتیو، میکروبی و حسی همبرگر
محورهای موضوعی : پوشش های خوراکیمریم میرخاقانی حقیقی 1 * , سید سعید سخاوتی زاده 2
1 - دانش آموخته کارشناس ارشد، گروه علوم و صنایع غذایی، مؤسسه آموزش عالی خرد، بوشهر، ایران.
2 - دانشیار، گروه علوم وصنایع غذایی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی فارس، سازمان تحقیقات و آموزش و ترویج کشاورزی، شیراز، ایران.
کلید واژه: پایداری اکسیداسیون چربی, شمارش میکروبی, شمارش کپک و مخمر, TBA, پروکسید, خصوصیات حسی.,
چکیده مقاله :
گوشت و فرآوردههای گوشتی یکی از غذاهای فاسد شدنی است که برای حفظ کیفیت آن میتوان از پوشش خوراکی حاوی عامل ضد میکروبی به عنوان مانعی برای مقابله با آلودگی میکروبی استفاده کرد. بنابراین هدف از مطالعه حاضر استفاده از پوشش خوراکی کیتوزان حاوی عصاره میوه سپستان جهت افزایش ماندگاری همبرگر است. در ابتدا استخراج عصاره از میوه سپستان با استفاده از حلال اتانول و با کمک امواج فراصوت انجام گرفت. سپس نمونه همبرگر با سه تیمارتولید شد. این نمونه ها شامل نمونه تیمار شده با پوشش کیتوزان، حاوی 5% عصاره میوه سپستان و یک نمونه به عنوان شاهد در نظر گرفته شد. نمونههای همبرگر از نظر شیمیایی (pH، بازهای نیتروژنی فرار (TVB-N))، اکسیداسیون (عدد پراکسید (PV)، شاخص تیوباربیتوریک اسید (TBARS)، میکروبی (شمارش کلی و شمارش کپک و مخمر) و ارزیابی حسی طی دوره نگهداری 21 روز مورد بررسی قرار گرفتند. طی 21 روز نگهداری شمارش کل باکتری ها در نمونه های تیمار شده با پوشش حاوی عصاره از همه کمتر بود و در روز آخر نگهدای به cfu/gr log 3 رسید. همچنین شمارش کلی کپکها و قارچها نیز برای این تیمار لگاریتمcfu/gr log 8/2 بود. نمونه همبرگر تیمار شده با پوشش خوراکی کیتوزان حاوی عصاره در تمام طول دوره نگهداری دارای پائینترین میزان(83/5) pH،( mg/kg 75/1) PV، (mgMD/ kg49/0)TBARS،(mg/100g 2/14) TVB-N. می تواند بررسی مولفه های حسی نشان داد که در طی زمان نگهداری تمام نمونه ها از کاهش امتیاز ارزیابان برخوردار بودند. در بین نمونه ها نمونه شاهد دارای کمترین امتیاز ارزیابی حسی بود. با توجه به نتایج تحقیق حاضر، همبرگر با پوشش خوراکی حاوی عصاره از مقبولیت حسی، میکروبی، شاخص های اکسیداسیون چربی مناسبی در طی دوره نگهداری برخوردار بود.بنابراین کاربرد پوشش خوراکی حاوی عصاره سپستان می تواند به عنوان راه حلی موثر در جهت حفظ کیفیت همبرگر باشد.
Meat and meat products are one of perishable foods, to maintain their quality, food coating containing an antimicrobial agent can be used as a barrier to deal with microbial contamination. Therefore, the purpose of the present study is to use edible chitosan coating containing Cordia myxa fruit extract to increase the shelf life of hamburgers. At first, extraction of the Cordia myxa fruit extract was done using ethanol solvent and with the help of ultrasound. Then, three treated samples were produced. These samples included the sample treated with chitosan coating, and chitosan coating with 5% Cordia myxa fruit extract, and one sample was considered as a control. Hamburger samples were chemically (pH, volatile nitrogen bases (TVB-N)), oxidation (peroxide number (PV), thiobarbituric acid index (TBARS)), microbial (total count, mold and yeast count), and sensory evaluation during the storage period of 21 days were assessed. During 21 days of storage, the total count of bacteria in the samples treated with the chitosan coating with extract was at least, on the last day of storage. The total viable number was 3.0 and 2.8 log cfu/gr for bacteria, molds, and yeast respectively. The hamburger sample contained edible chitosan with extract at the end of the storage period has the lowest pH (5.83), PV (1.75 mg/kg), TBARS (0.49 mgMD/kg), TVBN (2.14mg/100g). During the storage time, the sensory assessment in all the samples decreased based on the panelist score. Among the samples, the control had the lowest sensory score. According to the results, the hamburger with an edible coating with extract had good sensory, microbial, and fat oxidation parameters during the storage period. Therefore, the application of edible coating with the Cordia myxa extract could be an effective solution to maintain the quality of hamburgers.
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