بررسی اثر ماریناد کردن با عصاره‌ی آبی زنجبیل و اسیدسیتریک روی برخی از ویژگی‌های میکروبی و شیمیایی گوشت شتر

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران

2 دانشیار گروه علوم و صنایع‌ غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران

3 دانشیار، گروه اصلاح نباتات، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران

چکیده

ماریناد کردن گوشت در محلول­های حاوی اسیدهای آلی و عصاره گیاهان سبب کاهش بار میکروبی و افزایش زمان ماندگاری آن می­شود. در مطالعه حاضر اثر ماریناد کردن گوشت شتر در عصاره آبی زنجبیل و اسیدسیتریک بر میزان رشد باکتری­های استافیلوکوکوس­اورئوس و اشریشیا کولای و تغییرات pH و کل مواد ازته فرار (TVN) مورد بررسی قرار گرفت. برای این منظور نمونه‌های گوشت ران شتر به گروه کنترل (آب مقطر) و گروه‌های ماریناد شده با اسیدسیتریک (5/0 و 1 و 5/1 درصد) و ترکیب عصاره آبی زنجبیل 30 درصد و اسیدسیتریک (5/0 و 1 و 5/1درصد)، دسته‌بندی شدند. نمونه‌ها در دمای 4 درجه سلسیوس نگهداری شده و پس از زمان­های 24 و 48 ساعت، آزمون‌های میکروبی و شیمیایی انجام پذیرفت. نتایج نشان داد که بین گروه کنترل با سایر گروه‌ها، اختلاف آماری معنی‌داری وجود داشت (05/0˂p ). بیشترین رشد میکروبی در زمان ۲۴ و ۴۸ ساعت مربوط به گروه کنترل بود. کمترین میزان pH مربوط به اسیدسیتریک 5/1 درصد و بیشترین آن در گروه کنترل و عصاره زنجبیل 30 درصد مشاهده شد. مقدار TVN در نمونه کنترل در زمان ۴۸ ساعت نسبت به سایر گروه‌های ماریناد به شکل چشم‌گیری بالاتر بود (05/0˂p ). با توجه به نتایج به‌دست‌آمده مشخص شد که تغییرات غلظت اسیدسیتریک بر میزان رشد باکتری‌های استافیلوکوکوس اورئوس و اشریشیا‌ کولای تلقیح شده بر گوشت شتر مؤثر بوده است.



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تازه های تحقیق

 

 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics

نویسندگان [English]

  • V. Dayani Araghi 1
  • N. Zamindar 2
  • M. Golabadi 3
1 M.Sc Graduate of Food Industry, Isfahan Branch, Islamic Azad University, Isfahan, Iran
2 Associate Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3 Associate Professor, Department of Plant Breeding, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
چکیده [English]

Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus and Escherichia coli bacteria and changes in pH and total volatile nitrogen (TVN). For this purpose, camel thigh meat samples were divided into 8 groups, including the control group (marinated in distilled water) and groups marinated with citric acid (0.5, 1.5, and 1.5%) and groups marinated with a combination of aqueous extract of 30% ginger and citric acid (0.5, 1.5 and 1.5%). The samples were stored at 4 °C and after 24 and 48 hours, microbiological and chemical tests were performed. The results showed that there was a statistically significant difference between the control and other groups (P˂ 0.05). The Control group showed the highest microbial growth in both time intervals. The lowest pH was observed in 1.5% citric acid marinade, while the highest pH was related to the control group and ginger extract solution. The Control group showed the highest TVN after 48 h (P˂ 0.05). Based on the results, it can be concluded that changes in the concentration of citric acid and ginger extract affected the growth of S. aureus and E. coli inoculated on camel meat and increased its shelf life in refrigerated temperatures.



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کلیدواژه‌ها [English]

  • Marinating
  • camel meat
  • Ginger aqueous extract
  • citric acid

 

 

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