بررسی تطابق امپدانس با روش شمارش میکروبی در پلیت، pH و TVN در ارزیابی بار میکروبی گوشت چرخ کرده گاو
محورهای موضوعی :
علوم و صنایع غذایی
راضیه زنگنه
1
,
علی فضل ارا
2
,
مهدی پورمهدی بروجنی
3
1 - دانش‌آموخته کارشناسی ارشد 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 - دانشیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی دانشگاه شهید چمران اهواز، اهواز، ایران
تاریخ دریافت : 1397/10/04
تاریخ پذیرش : 1398/04/20
تاریخ انتشار : 1398/04/01
کلید واژه:
pH,
روش امپدانس,
شمارش کلی بار میکروبی,
مقدار ازت فرارتام,
گوشت چرخ‌کرده گاو,
چکیده مقاله :
شمارش کلی بار میکروبی گوشت چرخ‌کرده گاو بهروش مرجع و مطابقت نتایج با استانداردهای موجود از جمله کارهای آزمایشگاهی معمول است. از سوی دیگر سرعت دست‌یابی به نتایج از نکات ویژه مد نظر به‌منظور اطمینان از کیفیت محصول تولیدی می‌باشد. با تکیه بر این موضوع، بهره‌گیری از تکنیک امپدانس به‌عنوان روشی نسبتاً سریع در ارزیابی بار میکروبی گوشت چرخ‌کرده گاو مد نظر واقع شد که با صرف وقت کم‌تر، دست‌یابی سریع‌تر به نتایج را میسر می‌سازد. هم‌چنین در این مطالعه مطابقت نتایج حاصله روش امپدانس با نتایج روش مرجع، اندازه‌گیری pH و میزان ازت فرار مورد بررسی قرار گرفت. در این بررسی 80 نمونه گوشت چرخ کرده گاو تهیه و با استفاده از روش‌های امپدانس و مرجع از نظر شمارش کلی بار میکروبی مورد ارزیابی قرار گرفتند. هم‌چنین مقدار ازت فرار و pH اندازه‌گیری شد. روش مرجع، امپدانس و pH بر اساس دستورالعمل‌های مؤسسه استاندارد و تحقیقات صنعتی ایران انجام پذیرفت و سپس منحنی‌های انطباق چهار روش با یکدیگر و معادله‌های منحنی‌های مذکور با استفاده از روش‌های آماری و نرم‌افزار Excel به‌دست آمد. بر اساس نتایج، میزان تطابق روش امپدانس با روش مرجع شمارش کلی بار میکروبی 93/39 درصد بود. هم‌چنین میزان تطابق روش امپدانس با مقدار ازت فرار در کل داده‌ها 69/8 درصد و نیز میزان تطابق روش امپدانس با میزانpH ، 71/4 درصد به‌دست آمد. نتیجه نهایی آن‌که بر اساس مقادیر انطباق فوق‌الذکر صرفاً استفاده از روش امپدانس به‌عنوان یک روش جایگزین در ارزیابی بار میکروبی گوشت‌های چرخ کرده قابل توصیه می‌باشد.
چکیده انگلیسی:
Measuring the total microbial count of cow minced meat with the conventional method and comparing the result with standard limits is one of the routine tests. Achieving the results of total microbial count in minimum time is really important for confidence from the hygienic quality of products. So impedance- splitting method as a new technique for this purpose was considered in order to receive the results in less time and as soon as possible. The main purpose of the study was to evaluate the correlation between impedance detection times (IDT in hrs), total microbial population (log CFU/g), total volatile nitrogen (TVN) and pH of minced meat. Totally 80 minced meat samples were collected and examined for the total microbial count by reference and impedance - splitting methods, also total volatile nitrogen and pH were measured based on the recommendations of Iran's Standard Institute and Industrial Investigation. Then the calibration curves of methods and their equations were obtained by using Excel software. The calibration curves of methods were elaborated for total microbial count and impedance detection time, demonstrating a good correlation between the two methods in mince neat samples equal to %93/39. Also according to the calibration curves, the correlation between impedance detection time and total volatile nitrogen in all of the samples was equal to %69.8. Also, the correlation between total microbial count and pH was equal to %71/4. According to the aforementioned correlation values, the impedance technique could be only recommended as an alternative method in evaluating the microbial load of the minced meat.
منابع و مأخذ:
· Andrade, N.J., Bridgeman, T.A. and Zottola, E.A. (1998). Bactericidal activity of sanitizers against Enterococci attached to stainless steel as determined by plate count and impedance method. Journal of Food Protection, 61(7): 833-838.
· Amany, M.S., Reham, A. and Gehan, S.A. (2010). Studies on antimicrobial and antioxidant efficiency of some essential oil on minced beef. Journal of American Science, 6(12): 691-700.
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· Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1): 66-70.
· Fazlara, A., Pourmahdi Brojeni, M. and Jaferi, F. (2013). Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation its correlation with total volatile nitrogen (TVN). Journal of Food Science and Technology, 41(10): 35-46. [In Persian]
· Fazlara, A., Zareie, M. and Mottaghian, N. (2013). Designing predictive model for microbial load in raw and pasteurized milk with measuring electrical resistance (Impedance-Splitting Method) and survey on its correlation with milk titrable acidity. Iranian Veterinary Journal, 9(2): 97-105. [In Persian]
· Fraqueza, M.J., Ferreira, M.C. and Barreto, A.S. (2008). Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: Microbial indicators and their relationship with total volatile basic nitrogen. British Poultry Science, 49(1): 12-20.
· Garro, M.S., Devaldez, G.F. and Degiori, G.S. (2001). Application of conductimetry for evaluation of lactic starter cultures in soy milk. Journal of Food Science, 67(3): 1175-1178.
· Glassmoyer, K.E. and Russell, S.M. (2001). Evaluation of a selective broth for detection of Staphylococcus aureus using impedance microbiology. Journal of Food Protection, 64(1): 44-50.
· Grossi, M., Lanzoni, M., Pompei, A., Lazzarini, R., Matteuzzi, D. and Ricco, B. (2008). Detection of microbial concentration in ice-cream using the impedance technique. Biosensors and Bioelectronics, 23(11): 1616- 1623.
· Hozbor, M.C., Saiz, A.I., Yeannes, M.I. and Fritz, R. (2006). Microbiological change and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata). LWT-Food Science and Technology, 39(2): 99-104.
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· Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1): 193-198.
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· Rokni, N. (1998). Meat Science and Technology. Tehran University Press. pp. 240-242. [In Persian]
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· Walker, K., Ripandelli, N. and Flint, S. (2005). Rapid enumeration of Bifidobacterium lactis in milk powders using impedance. International Dairy Journal, 15(2): 183-188.
· Yang, L. and Bashir, R. (2008). Electrical/electrochemical impedance for rapid detection of food borne pathogenic bacteria. Biotechnology Advances, 26(2): 135- 150.
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· Andrade, N.J., Bridgeman, T.A. and Zottola, E.A. (1998). Bactericidal activity of sanitizers against Enterococci attached to stainless steel as determined by plate count and impedance method. Journal of Food Protection, 61(7): 833-838.
· Amany, M.S., Reham, A. and Gehan, S.A. (2010). Studies on antimicrobial and antioxidant efficiency of some essential oil on minced beef. Journal of American Science, 6(12): 691-700.
· Belitz, H.D. and Grosch, W. (1999). Food Chemistry. 2nd Edition, Springer, New York. pp. 527-578.
· Dabbagh Moghadam, A. and Sadeghzadeh Araghi, O. (2005). Text Book in Meat Hygiene and Inspection. 1st Edition. Marz Danesh Publication. pp. 3-13. [In Persian]
· Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1): 66-70.
· Fazlara, A., Pourmahdi Brojeni, M. and Jaferi, F. (2013). Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation its correlation with total volatile nitrogen (TVN). Journal of Food Science and Technology, 41(10): 35-46. [In Persian]
· Fazlara, A., Zareie, M. and Mottaghian, N. (2013). Designing predictive model for microbial load in raw and pasteurized milk with measuring electrical resistance (Impedance-Splitting Method) and survey on its correlation with milk titrable acidity. Iranian Veterinary Journal, 9(2): 97-105. [In Persian]
· Fraqueza, M.J., Ferreira, M.C. and Barreto, A.S. (2008). Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: Microbial indicators and their relationship with total volatile basic nitrogen. British Poultry Science, 49(1): 12-20.
· Garro, M.S., Devaldez, G.F. and Degiori, G.S. (2001). Application of conductimetry for evaluation of lactic starter cultures in soy milk. Journal of Food Science, 67(3): 1175-1178.
· Glassmoyer, K.E. and Russell, S.M. (2001). Evaluation of a selective broth for detection of Staphylococcus aureus using impedance microbiology. Journal of Food Protection, 64(1): 44-50.
· Grossi, M., Lanzoni, M., Pompei, A., Lazzarini, R., Matteuzzi, D. and Ricco, B. (2008). Detection of microbial concentration in ice-cream using the impedance technique. Biosensors and Bioelectronics, 23(11): 1616- 1623.
· Hozbor, M.C., Saiz, A.I., Yeannes, M.I. and Fritz, R. (2006). Microbiological change and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata). LWT-Food Science and Technology, 39(2): 99-104.
· Institute of Standards and Industrial Research of Iran (ISIRI) (2016). Microbiology of food and animal feeding stuffs, General requirements and guidance for microbiological examinations.1st Revision, ISIRI No.9899. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI) (2015). Microbiology of foodstuffs, Fundamentals for detection and determination of microorganisms in foodstuffs with impedance method.1st Revision, ISIRI No. 7726. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI) (2015). Microbiology of the food chain, Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30 °C by the pour plate technique. 1st Revision, ISIRI No. 5272. [In Persian]
· Joseph, O. and Adnes, O. (2004). Storage life of croaker (Pseudotholitus senegalensis) in ice and ambient temperature. African Journal of Biomedical Research, 7(1): 13-17.
· Malle, P. and Poumeyrol, M. (1989). A new chemical criterion for the quality of fish: trimethylamine/total volatile basic nitrogen. Journal of Food Protection, 52(6): 419-423.
· Namir, M., Siliha, H. and Ramadan, M.F. (2015). Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger. Journal of Food Measurement and Characterization, 9(3): 305-312.
· Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1): 193-198.
· Parvaneh, V. (2007). Quality Control and the Chemical Analysis of Food. 4th Edition, Tehran University Press, pp. 241– 255. [In Persian]
· Rokni, N. (1998). Meat Science and Technology. Tehran University Press. pp. 240-242. [In Persian]
· Spiller, E., Scholl, A., Alexy, R., Kummerer, K. and Urban, G.A. (2006). A microsystem for growth inhibition test of Enterococcus faecalis based on impedance measurement. Sensors and Actuators B: Chemical, 118(1-2): 182-191.
· Walker, K., Ripandelli, N. and Flint, S. (2005). Rapid enumeration of Bifidobacterium lactis in milk powders using impedance. International Dairy Journal, 15(2): 183-188.
· Yang, L. and Bashir, R. (2008). Electrical/electrochemical impedance for rapid detection of food borne pathogenic bacteria. Biotechnology Advances, 26(2): 135- 150.
