افزایش ماندگاری گوشت چرخ‌کرده مرغ با استفاده از دو گونه لاکتوباسیلوس‌ و EDTA

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار گروه علوم و صنایع غذایی دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 دانشجوی دانشگاه ارومیه

3 دانشیار دانشکده دامپزشکی دانشگاه ارومیه

چکیده

باکتری‌های اسیدلاکتیک به‌عنوان عوامل ضدمیکروبی قادر به جلوگیری از رشد محدوده وسیعی از میکروارگانیسم‌‌‌‏‌های عامل فساد و پاتوژن‌های غذازاد می‌باشند. مطالعه حاضر جهت ارزیابی اثر ترکیبی لاکتوباسیلوس اسیدوفیلوس و لاکتوباسیلوس پلانتارم (CFU/g 105)و اثر توأم لاکتوباسیلوس‌ها و (50 mM)EDTA   بر ماندگاری گوشت سینه مرغ انجام‌ گرفت. گروه‌های مورد آزمایش شامل نمونه شاهد (بدون لاکتوباسیلوس‌ها و EDTA)، با لاکتوباسیلوس‌ها و بدون EDTA، با لاکتوباسیلوس‌ها و EDTA بودند. تیمارها در دمای C° 1±4 نگهداری شدند و هر 3 روز یک‌بار جهت انجام آزمایش‌های میکروبیولوژیکی (شمارش باکتری‌های مزوفیل هوازی، کلی‌فرم و سرمادوست) در طول 6 روز نگهداری مورد ارزیابی قرار گرفتند. نتایج نشان داد که استفاده ‌از لاکتوباسیلوس‌ها و هم‌چنین ‌استفاده ‌از لاکتوباسیلوس‌ها +EDTA اثر معنی‌داری (05/0>p) در کاهش شمارش باکتری‌های مزوفیل و سرمادوست و کلی‌فرم با حداقل یک روز افزایش‌ ماندگاری‌ داشتتند. pH تیمارهای حاوی لاکتوباسیلوس‌ها و لاکتوباسیلوس‌ها +EDTA، کمتر از تیمارهای کنترل بود. به‌طورکلی نتایج نشان داد که تیمار حاوی‌ لاکتوباسیلوس‌ها +EDTA در مقایسه با تیمار فقط لاکتوباسیلوس‌ها تأثیر بیشتری در کاهش رشد باکتریایی در طول مدت نگهداری در شرایط سرما دارد.

کلیدواژه‌ها

عنوان مقاله [English]

Increasing the shelf life of minced chicken using two Lactobacillus species and EDTA

نویسنده [English]

  • fariba zeynali 1
1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University-Iran
چکیده [English]

Lactobacilli are known to have an inhibitory effect on the growth of a wide range of food spoilage and foodborne pathogens. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus + Lactobacillus plantarum (5 logs cfu/g) and also the combined effect of Lactobacillus plus EDTA (50 mM) on the shelf life of chicken breast meat. Treatments were grouped into the following: 1. without Lactobacillus and EDTA (C); 2. with Lactobacillus without EDTA (AP); 3. with Lactobacillus and EDTA (APE). Samples were stored at 4 ± 1°C and evaluated periodically for microbial counts (aerobic mesophilic count, coliform count and psychrotrophic count). Microbial analysis indicated that using of Lactobacillus species and Lactobacillus + EDTA had significant effects (p<0.05) in reducing the mesophilic, coliform and psychrotrophic counts, with the at least 1day extension of shelf life. Treatments with Lactobacillus species and Lactobacillus + EDTA showed lower pH values than the control sample. The results showed that application of Lactobacillus + EDTA in compared with the combined Lactobacillus species had more effect in reducing the growth of spoilage bacteria during refrigerated storage.

کلیدواژه‌ها [English]

  • Lactobacillus
  • Chicken Meat
  • EDTA

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بهداشت مواد غذایی

دوره 7، 4 (28) زمستان
زمستان 1396
صفحه 51-61

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