بررسی اثر جایگزینی نیتریت با استفاده از روغن سیاه‌دانه بر پایداری اکسیداتیو و ویژگی-های میکروبی و حسی سوسیس کوکتل

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.

2 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.

3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.

چکیده

یکی از نگرانی­های عمده در جوامع امروزی، به‌کارگیری افزودنی­های شیمیایی در محصولات غذایی و احتمال ابتلا به برخی از بیماری­هایی نظیر سرطان است. هدف از این تحقیق بررسی امکان جایگزینی نیتریت در فرمولاسیون سوسیس کوکتل با استفاده از روغن سیاه­دانه بود. به این منظور نیتریت در سطوح مختلف 0، 30، 60 و ppm 90  با روغن سیاه­دانه در غلظت­های 2 و 3 درصد جایگزین گردید و اثر آن بر میزان پایداری اکسیداتیو (شاخص­های پراکسید و تیوباربیتوریک اسید) و ویژگی­های میکروبی (شمارش­های کلی باکتریایی و کپک و مخمر) و حسی در طی مدت یک ماه نگهداری در دمای 4 درجه سلسیوس در طی روزهای 1، 11، 21 و 31 مورد ارزیابی قرار گرفت. نتایج نشان داد جایگزینی روغن سیاه­دانه در دو غلظت مورد استفاده موجب کاهش مقادیر شاخص­های پراکسید و تیوباربیتوریک اسید در تیمارهای با نیتریت کاهش یافته نسبت به شاهد شد (P<0.05). هم‌چنین افزایش روغن سیاه­دانه از 2 به 3 درصد موجب کاهش بار میکروبی در غلظت‌های ثابت نیتریت شد. تیمارهای حاوی 2 و 3 درصد روغن سیاه­دانه با مقادیر ppm 90 و ppm  60 نیتریت عمدتاً در طی مدت نگهداری دارای نتایج شمارش­های کلی باکتریایی و کپک و مخمری مشابه با نمونه شاهد بودند (P<0.05). نتایج به‌دست آمده از ارزیابی حسی نیز نشان داد که کاهش میزان نیتریت و جایگزینی آن با روغن سیاه­دانه موجب کاهش امتیاز رنگ و طعم نمونه­های سوسیس می­شود اما تأثیر منفی بر بافت و بوی آن‌ها ندارد.

کلیدواژه‌ها


عنوان مقاله [English]

Study the effect of nitrite substitution by using black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage

نویسندگان [English]

  • Mohammadreza Khani 1
  • Amin Abolhasanzadeh 2
  • Maryam Fahimdanesh 3
1 Assistant Professor of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 MSc Graduated of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 Assistant Professor of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

One of the major concerns in modern societies is applying the chemical additives in food products and the risk of catching some types of diseases such as cancer. The aim of this research was investigating the possibility of nitrite substitution in cocktail sausage formulation by using black cumin oil. For this purpose different levels of nitrate in 0, 30, 60 and 90 ppm was replaced with black cumin oil at concentrations of 2 and 3 percent and its effects were evaluated on oxidative stability (peroxide and thiobarbituric acid indices), microbial properties (total bacterial count and yeasts and molds count), and sensory characteristics during one month of storage at 4 °C at 1, 11, 21, and 31 days. The results showed that replacement of nitrite with black cumin oil in two used concentrations led to a reduction of the peroxide and TBA values in nitrite reduced sausages compared to control (P<0.05). Also, microbial load decreased by increasing the concentration of black cumin oil from 2 to 3 percent in equal concentrations of nitrite. Treatments containing 2 and 3% of black cumin oil with 90 ppm and 60 ppm nitrites had mainly similar total bacterial counts and yeasts and molds counts compared to the control during the storage period (P<0.05). Sensory evaluation results indicated that reduction of nitrite and its substitution with black cumin oil led to significant decrease of color and flavor scores, but had no negative effect on texture and odor properties of sausage samples.

کلیدواژه‌ها [English]

  • Nitrite substitution
  • Black cumin oil
  • Sausage
  • oxidative stability
  • microbial properties
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