اثر پوشش ترکیبی‌کیتوزان‌– صمغ‌چیا به همراه اسانس برگ بو بر ماندگاری فیله بلدرچین‌طی‌مدت زمان نگهداری در یخچال

محورهای موضوعی : تکنولوژی مواد غذایی- فرآورده های گوشتی

مطهره اسلامیان امیری ¹ , محمد احمدی ² , پیمان آریایی ³ , لیلا گلستان ⁴ , آزاده قربانی حسن سرایی ⁵

1 - دانشجوی دکتری،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
2 - استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
3 - دانشیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
4 - استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
5 - استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.

تاریخ دریافت : 1400/03/13 تاریخ پذیرش : 1400/06/10 تاریخ انتشار : 1403/04/16

کلید واژه: بلدرچین, اسانس‌گیاهی, برگ‌بو, پوشش‌مرکب‌کیتوزان- دانه چیا, عمر‌ماندگاری,

چکیده مقاله :

در این پژوهش تاثیر پوشش مرکب کیتوزان- دانه چیا به همراه اسانس برگ بو بر ماندگاری فیله بلدرچین طی دوره نگهداری 16 روزه در یخچال مورد بررسی قرار گرفت. ابتدا مقادیر ترکیبات فنلی، فلاونوئیدی و خاصیت آنتی اکسیدانی(مهار رادیکال آزاد ABTS) غلظت‌های مختلف اسانس برگ بو (ppm 100، 200، 400، 800 و 1600) اندازه‌گیری شد. میزان ترکیبات فنلی اسانس برگ بو برابر با 85/9±57/388 میلی گرم/ گرم گالیک اسید و ترکیبات فلاونوئیدی 98/4±18/210 میلی گرم/ گرم بود. بالاترین میزان فعالیت رادیکال آزاد ABTS در غلظت ppm 1600 مشاهده شد (47/83درصد). مقادیر فعالیت آنتی اکسیدانی در این غلظت اختلافی با آنتی اکسیدان سنتزی BHA (غلظت ppm 100) نداشت (05/0<P). سپس به منظور بررسی تاثیر پوشش مرکب کیتوزان- دانه چیا و اسانس برگ بو بر عمر ماندگاری فیله بلدرچین، 4 تیمار شامل 1: شاهد، 2: پوشش کیتوزان- صمغ دانه چیا، 3: پوشش+ اسانس با غلظت ppm 800، 4: پوشش+ اسانس با غلظت ppm 1600، تولید و عدد پراکسید، تیوباربیوتیک اسید، pH، مقادیر کلی باکتری و باکتری سرمادوست بررسی شد. نتایج نشان داد، به طور کلی پوشش مرکب به همراه اسانس سبب کند شدن روند افزایشی شاخص‌های اکسیداسیونی و میکروبی نسبت به تیمار شاهد شد و این تغییرات در تیمار 4 کمتر از سایر تیمارها بود و تا پایان دوره نگهداری از محدوده مجاز شیمیایی و میکروبی برخوردار بودند. بنابراین به نظر می‌رسد پوشش مرکب کیتوزان- دانه چیا و اسانس برگ بو می تواند به عنوان یک نگهدارند طبیعی در گوشت و فرآورده‌های ماکیان مورد استفاده قرار گیرد.

چکیده انگلیسی:

In this study, the effect of chitosan-chia seed coating with bay leaf essential oil on the shelf life of quail fillet during a 16-day refrigeration period was investigated. First, the amounts of phenolicand flavonoid compounds, antioxidant properties (ABTS free radical inhibition) of different concentrations of fragrant leaf essential oil were measured. Then, in order to investigate the effect of chitosan-chia seed composition and bay leaf essential oil on the shelf life of fillet quail 4 treatments including 1: control, 2: chitosan-chia seed gum coating, 3: coating + essential oil with 8000 ppm concentration, 4: coating + essential oil At a concentration of 1600 ppm were prepared and number of peroxide, thiobarbiotic acid, pH, total amounts of bacteria and psychrotrophic counts bacteria were investigated. The phenolic compounds of bay leaf essential oil were equal to 388.57±9.85 mg / g gallic acid, flavonoid compounds were 210.18 ± 4.98 mg / g. The highest free radical scavenging activity was observed at 1600 ppm (83.47%). The levels of antioxidant activity at this concentration did not siggnifacnt different with synthetic antioxidant BHA (concentration 100 ppm) (P <0.05).The results of shelf life of quail showed that, the combined coating with essential oil slowed down the upward trend of oxidation and microbial indices compared to the control treatment, and these changes in treatment 4 were less than other treatments and until the end of the storage period of the range of chemical and microbial index were acceptable. Therefore, it seems that the combined coating of chitosan-chia seeds and essential oil of bay leaves can be used as a natural preservative in meat and poultry products.

 

 

 

 

 

 

 

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