مجله پژوهش در متابولیت‌های  گیاهی

مجله پژوهش در متابولیت‌های گیاهی

ارزیابی اثر عصاره پیاز (Alliium cepa L.) ، اسانس لیموترش (Citrus limonum)و نیسین بر ویژگی-های شیمیایی گوشت چرخ شده بلدرچین نگهداری شده در دمای 8 درجه سانتی‌گراد

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران.
3 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران
4 استادیار علوم و صنایع غذایی، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران
5 گروه پاتوبیولوژی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران
چکیده
امروزه بسیاری از مصرف­کننده­ها، به دلیل اثرات جانبی نگهدارنده­های شیمیایی نظیر سرطان­زایی، متقاضی استفاده از جایگزین­های طبیعی آن­ها در فرآیند تولید فرآورده های غذایی یا انبارمانی مواد اولیه غذایی می­باشند. این مطالعه به منظور کنترل عوامل شیمیایی موثر بر روند فساد گوشت چرخ شده بلدرچین طی نگهداری در دمای یخچال (4 درجه سانتی گراد)با افزودن سطوح مختلف عصاره پیاز، اسانس لیموترش و نیسین انجام شد. تیمارهای مورد بررسی شامل: تیمار کنترل (بدون نگهدارنده) و تیمارهای حاوی عصاره پیاز (غلظت­های 5/2، 5 و 10 درصد)، اسانس لیموترش (غلظت­های 2، 5، 10، 20 و 30 میکرولیتر در گرم) و نیسین (غلظت­های 5، 10 و 20 میکروگرم در گرم) بودند. آزمون­های شیمیایی از قبیل اندازه­گیری اسید تیوباربیتوریک (TBA)، مجموع بازهای نیتروژنی فرار (TVBN)، شاخص پراکسید (PV)، اندازه­گیری pH و اسیدیته در روزهای صفر، 1، 3، 6، 9، 12، 15، 18 و 21 بر روی تیمارهای نگهداری شده در دمای یخچال انجام شد. آنالیز آماری به وسیله نرم­افزار SPSS صورت گرفت. نتایج نشان داد تمام تیمارها نسبت به تیمار کنترل، مقادیر پایین­تری از شاخص پراکسید، ترکیبات واکنش اسید تیوباربیتوریک، مجموع بازهای نیتروژنی فرار و PH نشان دادند (P 0/05). درحالیکه شاخص اسیدیته در تمام تیمارها نسبت به تیمار کنترل، مقادیر بالاتری را نشان داد(p<0.05). به طور کلی افزودن عصاره پیاز، اسانس لیموترش و نیسین به گوشت چرخ شده بلدرچین نگهداری شده در یخچال، تاثیر بازدارندگی در افزایش عوامل مهم موثر در فساد شیمیایی آن دارد و در تمام آزمون­ها، روند وابسته به دوزی در اثر افزودن بازدارنده­ها مشاهده شد.
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