اثر پوشش خوراکی کاراگینان- اسانس پونه کوهی (Mentha longifolia) بر خصوصیات میکروبی، شیمیایی و حسی فیله مرغ تازه طی نگهداری در دمای یخچال

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد بهداشت و کنترل کیفی مواد غذایی، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران

2 استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران

3 استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران

4 دانشیار گروه بهداشت موادغذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران

چکیده

از جمله روش­های افزایش مدت‌زمان ماندگاری گوشت پوشش­دهی آن است. در این مطالعه تأثیر پوشش خوراکی کاراگینان 1 درصد حاوی اسانس پونه کوهی 5/1 درصد بر کیفیت گوشت مرغ در دمای یخچال مورد ارزیابی قرار گرفت. نمونه­ها به سه گروه بدون پوشش (کنترل)، پوشش­دهی شده با کاراگینان و پوشش­دهی شده با کاراگینان و اسانس پونه کوهی تقسیم شدند. نمونه‌ها به‌مدت 21 روز در دمای یخچال نگهداری شد و برای انجام آزمون­های میکروبی (بار میکروبی سایکروفیل و مزوفیل)، شیمیایی {pH، مقادیر مواد ازته فرار (TVN) و تیوباربیتوریک اسید (TBA)} و حسی (شکل ظاهری، میزان الاستیسیته عضلات، بو و رنگ) مورد ارزیابی قرار گرفتند. نتایج بررسی باکتریایی نشان داد که تیمار کاراگینان و تیمار کاراگینان حاوی اسانس پونه کوهی نسبت به گروه کنترل، اثر معناداری در به تعویق انداختن روند افزایش بار باکتریایی سایکروفیل و مزوفیل داشته است. از نظر شیمیایی نیز تیمار ترکیبی کاراگینان- پونه کوهی، مقادیر TBA، TVN و pH کمتری نسبت به دو گروه دیگر در طول نگهداری نشان داد (01/0>P). همچنین از نظر فاکتورهای حسی نیز تیمار کاراگینان و تیمار کاراگینان حاوی اسانس پونه کوهی باعث حفظ فاکتورهای حسی در سطح قابل‌قبول به‌مدت 3 و 9 روز شدند. بر اساس نتایج مطالعه حاضر، پوشش کاراگینان به‌تنهایی مدت‌زمان ماندگاری فیله­های مرغ را افزایش نداد، اما پوشش کاراگینان- اسانس پونه کوهی توانست مدت‌زمان ماندگاری را تا روز 9 افزایش دهد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage

نویسندگان [English]

  • S. Kiani Ghalesard 1
  • A. Fazlara 2
  • M. Ghaderi-Ghahfarokhi 3
  • M. Pourmahdi 4
1 M.Sc Graduate of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
2 Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
3 Assistant Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
4 Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
چکیده [English]

The coating is one of the methods to extend the chicken fillet shelf life. The present study was conducted to evaluate the effect of carrageenan edible coating (1%) containing (Mentha longifolia) essential oil (1.5%) on the quality of chicken fillet during refrigerated storage. Samples were separated into three groups: uncoated (control), coated with carrageenan and coated with carrageenan contained essential oil (Mentha longifolia) were stored at refrigerator temperature for 21 days and were evaluated for microbial (psychrotrophic and mesophilic) counts, chemical properties [pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)] and sensory characteristics (appearance, muscles elasticity, odor, and color). The results of the bacterial analysis showed that coating with carrageenan and carrageenan- essential oil coatings had significant effects on delaying the increasing trend of psychrophilic and mesophilic bacterial counts as compared to control. Chemically, carrageenan-essential oil treatment showed lower TBA, TVN, and pH values ​​than the other two groups during storage (p < 0.01). Moreover, the carrageenan and carrageenan contained essential oil treatments maintained sensorial factors at acceptable levels for 3 and 9 days respectively. Based on the results of the present study, carrageenan coating did not have the ability to extend the shelf life of chicken fillets but, the carrageenan-essential oil coating could extend the shelf life of chicken fillets for 9 days.

کلیدواژه‌ها [English]

  • Carrageenan
  • Chicken fillet
  • Edible coating
  • Mentha longifolia essential oil
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