اثراتمسفر اصلاح شده ، اسانس میخک هندی( Syzygium Aromaticum L.) و پاکت‌های انعطاف‌پذیر بر خصوصیات میکروبی و حسی فلفل قرمز
محورهای موضوعی : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
نازنین زند
1
(استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
اورنگ عیوض زاده
2
(استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
ایران)
رضا صدیقی
3
(دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
کلید واژه: فلفل قرمز, مدت ماندگاری, پاکت های انعطاف‌پذیر چند لایه, بسته‌بندی تحت اتمسفر اصلاح شده,
چکیده مقاله :
اثر غلظت‌های مختلف سه نوع مخلوط گازی (دی‌اکسید کربن، نیتروژن،اکسیژن) و نیز شرایط تحت خلاء و شاهد همراه با اسانس میخک هندی (. Syzygium Aromaticum L) و 3 نوع پوشش قابل انعطاف چندلایه برای افزایش زمان ماندگاری فلفل قرمز در شرایط دمایی یخچال ºC 4 مورد مطالعه قرار گرفت. شرایط بسته بندی بدون تزریق گاز و اسانس با 4 نوع بسته‌بندی با اتمسفر اصلاح شده، با ترکیبات گازی که شامل 1) 20 درصد N2 +80 درصد CO2 ، 2) 80 درصد N2 +20 درصد CO2 ، 3) 48 درصد N2 + 48 درصد CO2 +4 درصد O2 و 4) تحت خلأ ، همراه با تزریق اسانس میخک هندی به میزان 5/1 درصد وزنی بودند ، مقایسه گردید. نمونه‌ها در پاکت‌های غیر قابل نفوذ به اکسیژن ، PET12/AL7 /OPP20/ LLD65،PET12 /AL7/PET 12/LLD 80 وOPP20/AL7 /OPP20/ LLD 65 بسته‌بندی شدند و در زمان‌های مختلف (28 روز) مورد آزمون‌های میکروبی (شمارش باکتری‌های هوازی پاتوژن ، شمارش کپک و مخمر) ،آزمون شیمیایی pH و ارزیابی حسی قرار گرفتند. به منظور آنالیز داده در قالب طرح کاملا تصادفی و مقایسه میانگین‌ها با روش دانکن (P<0.05) از نرم افزارهای SPSS نسخه26 استفاده گردید . بهترین شرایط نگهداری متعلق به نمونه‌های موجود درپوشش چهار لایه 116 میکرون تحت شرایط 80 درصد CO2 همراه اسانس میخک بود که تا 28 روز عمر ماندگاری فلفل قرمز را افزایش داد و تأثیر مطلوبی نیز بر pH و خواص حسی (بافت و بو و ظاهر و مزه و رنگ) نمونه‌های فلفل قرمزگذاشت که به دلیل خاصیت ضد‌میکروبی این فاکتورها ارزیابی شد.
The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen) ,as well as vacuum condition with clove ( Syzygium Aromaticum L.) essential oil, and ordinary condition as control and also three kinds of flexible multi-layer films for extending the shelf life of chili pepper in refrigerator conditions (4 ° C) were studied. Ordinary conditions as control packaging were compared with four types of modified atmosphere packaging 1) N2 20% + CO2 80%, 2) N2 80% + CO 20% 3)%48%CO2+48% N2 +4% O2 and 4) under vacuum,along with injection of clove essential oil (1.5% WE/WS). Samples, were packaged in different flexible multi-layer pouches with no permeability of oxygen, PET12/AL7/OPP20/LLD65 , PET12 /AL7/PET 12/LLD 80 and OPP20/AL7/ OPP20/LLD 65. Experiments were performed on samples as follows microbial test (aerobic count, mold and yeast count),chemical pH test and sensory evaluation at different times during 28 days. The results were analyzed in a completely randomized design using SPSS statistical software (Ver:26) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The best storage conditions belonged to the samples in 4-layer container (116 μ ) under gas composition 80% CO2 containing clove essential oil which were prolonged the shelf life of chili pepper up to 28 days and also had a favorable effect on the amount of pH, and sensory properties (texture, odor, appearance, taste and color) of samples, due to high antimicrobial properties of these factors were evaluated.
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