کاربرد ازن برای کاهش بار میکروبی گوشت مرغ استخوان‌گیری شده با روش مکانیکی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران

2 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران

3 استاد علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران

4 استاد بهداشت مواد غذایی، دانشگاه شیراز، شیراز، ایران

چکیده

ازن یک اکسید کننده و ضدعفونی ­کننده قوی می­باشد و کاربردهای زیادی در نگه‌داری مواد غذایی پیدا کرده است. هدف از این مطالعه بررسی اثر آب ازنه بر افزایش ماندگاری خمیر مرغ نگه‌داری شده در سردخانه (C°2 ± 4) بود. نمونه­های خمیر مرغ تحت اثر ازن (0، 032/0، 065/0، 098/0 و ppm 13/0) تیمار گردید و در بسته­بندی­های مجزا در دمای C°2 ± 4 نگه‌داری شدند. نمونه­ها از نظر ویژگی­های شیمیایی (عدد پراکسید) و میکروبی (باکتری‌‌های مزوفیل هوازی، سرماگراها، استافیلوکوکوس آورئوس، کلی­فرم و کپک و مخمر) در روزهای 0، 3، 6، 9، 12 و 15 نگه‌داری مورد ارزیابی قرار گرفتند. نتایج نشان داد که ازن در طول دوره نگه‌داری سبب کاهش شمار باکتری‌‌های مزوفیل هوازی، سرماگراها، استافیلوکوکوس آورئوس، کلی‌فرم و کپک و مخمر نسبت به نمونه کنترل می­شود (05/0P

کلیدواژه‌ها

عنوان مقاله [English]

Application of ozone for reducing the microbial count of mechanically deboned chicken meat

نویسندگان [English]

  • M. H. Eskandari 1
  • S. hasheminasab 2
  • M. niakosari 3
  • S. Shekarforoush 4
1 Associate Professor of Food Science and Technology, Shiraz University, Shiraz, Iran
2 MSc. Graduate of Food Science and Technology, Shiraz University, Shiraz, Iran
3 Professor of Food Science and Technology, Shiraz University, Shiraz, Iran
4 Professor of Food Hygiene, Shiraz University, Shiraz, Iran
چکیده [English]

Ozone is a strong oxidant and potent disinfecting agent and it has gained a lot of applications to preserve food commodities. The aim of this study was to investigate the effect of ozonated water on the shelf-life of mechanically deboned chicken (MDC) during storage at 4 °C. Five different MDC samples were treated with ozone (0, 0.032, 0.065, 0.098, 0.13 ppm/g) and individually wrapped and stored at 4 ± 2 °C.  The samples were analyzed for chemical (peroxide value) and microbiological (aerobic mesophilic counts, psychrotrophic counts, Staphylococcus aureus counts, coliform counts and mold and yeast counts) at 0, 3, 6, 9, 12 and 15 days of refrigerated storage. The result showed that in comparison with the control sample, ozone treatment caused a significant (P

کلیدواژه‌ها [English]

  • Mechanically deboned chicken
  • Ozone
  • Microbial counts
  • Peroxide value
  • shelf life

مراجع

 

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بهداشت مواد غذایی

دوره 8، 3 (31) پاییز
پاییز 1397
صفحه 23-35

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