ارزیابی تأثیر اسانس‌های آویشن شیرازی (Zataria Multiflora Boiss) و زیره سبز (Cuminum cyminum) روی مدت ماندگاری برگرهای بهینه‌شده با سوریمی

نویسندگان
آزاده رشیدی مهر 1
علی فضل آرا 2
مهدی زارعی 2
مهدی پورمهدی بروجنی 2
محمد نوشاد 3
1 دانشجوی PhD بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز
3 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
با توجه به افزایش مصرف غذاهای آماده مانند برگر و محبوبیت آن‌ها در بین عموم، هدف از پژوهش حاضر بهینه‌سازی فرمول برگر با درصدهای مختلف سوریمی و گوشت چرخ شده مرغ و همچنین ارزیابی اثر اسانس‌های آویشن شیرازی و زیره سبز (ppm 500) روی ماندگاری برگرهای بهینه‌شده بود. بدین منظور در ابتدا ژل سوریمی تولید و برگرها بر اساس سوریمی و گوشت چرخ شده مرغ به کمک روش سطح پاسخ یا Response Surface Methodology، فرموله و تولید شدند. با آنالیز نتایج حاصل از ارزیابی حسی به کمک روش سطح پاسخ، بهترین فرمول 63 درصد سوریمی + 37 درصد گوشت مرغ به دست آمد سپس مقادیر pH، ازت آزاد فرار، شاخص تیوباربیتوریک اسید و عدد پراکسید و برخی ویژگی‌های میکروبی برگر با فرمول برگزیده، در مدت‌ زمان نگهداری 27 روز در دمای 2 درجه سانتی‌گراد مورد مطالعه قرار گرفتند. نتایج نشان داد که اسانس‌ها اثر معنی‌داری روی پارامترهای شیمیایی و میکروبی در مقایسه با گروه کنترل (بدون اسانس) در تمام مدت‌زمان نگهداری داشتند. استفاده از اسانس‌های آویشن شیرازی و زیره سبز اثر خوبی برای افزایش مدت‌زمان ماندگاری روی برگرهای تازه با فرمولاسیون جدید نشان دادند. به‌طوری‌که برگرها در حضور اسانس‌ها ازنظر فاکتورهای میکروبی و شیمیایی تا 9 روز قابلیت نگهداری داشتند هرچند برخی فاکتورهای شیمیایی در کل دوره نگهداری (تیوباربیتوریک اسید در تمامی تیمارها و ازت آزاد فرار در حضور اسانس‌ها) از حد مجاز فراتر نرفتند. نتایج نشان می‌دهد که تولید برگر بهینه‌شده با سوریمی و گوشت چرخ شده مرغ در حضور اسانس‏ها یک گزینه مناسب برای صنایعی است که محصولات خود را به‌صورت فرآورده‌های گوشتی تازه به بازار عرضه می‌کنند.
کلیدواژه‌ها
برگرهای تلفیقی
ارزیابی حسی
تغییرات کیفی

موضوعات

عنوان مقاله English

Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi

نویسندگان English

Azadeh Rashidimehr 1
َAli Fazlara 2
mehdi zarei 2
mahdi pourmahdi broojeni 2
Mohammad Noshad 3
1 Ph.D. Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
2 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
3 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Due to the increasing consumption of ready-made foods such as burgers and their popularity among the general population, the aim of the present study is to produce mixed burgers with different percentages of surimi and chicken minced and also, increasing the maintenance time of burgers by adding cumin and thyme essential oils (500 ppm) to burgers. First, surimi gel was produced and burgers formulated with the surimi and chicken minced based on applying the Response Surface Methodology. By analyzing the results of sensory evaluation using RSM that the best formula for burgers was chicken 37% + surimi 63%, then the pH, total volatile basic nitrogen, thiobarbituric acid and peroxide values and some microbiological characteristics were studied on selected burger for the duration of storage 27 days at 2 0C. The results showed that essential oils had a significant effect on the chemical and microbiological parameters in comparison with the control group (without essential oil) throughout the entire period. The use of thyme/cumin essential oils showed the good effect to extend the shelf life of fresh new formulated burgers. So that, in the presence of essential oils, the burgers can be stored for up to 9 days in terms of microbiological and chemical factors, although some of the chemical factors (TBA in all groups and TVN in the presence of essential oils) did not exclude the end of the maintenance period. The results show that optimum burger production with Surimi and chicken minced meat in the presence of essential oils is an appropriate option for the industries that sell their products as fresh meat products.

کلیدواژه‌ها English

Consolidated burgers
Sensory evaluation
Qualitative changes
1. Rodgers, S. (2004). Peer review. Value adding with functional meals. Food Service Technology., 4: p. 149–158.
2. Ahlgren, M., Gustafsson, I.B. and Hall, H. (2004). Attitudes and beliefs directed towards ready-meal consumption. Peer review. Food Service Technology., 4: p. 159–169.
3. Dey, S. and Dora, K. (2010). Effect of sodium lactate as cryostabilizer on physic-chemical attributes of croaker (Johnius gangeticus) muscle protein. Journal of food science and technology., 47(4): p. 432–436.
4. Bentis, C.A., Zotos, A. and Petridis, D. (2005). Production of fish-protein products (surimi) from small pelagic fish (Sardinops pilchardusts), underutilized by the industry. Journal of Food Engineering., 68: p. 303-308.
5. Nychas, G.J.E. (1995). Natural antimicrobials from plants. In: Gould, G.W. (Ed.), New Methods of Food Preservation. Blackie Academic and Professional, London, p. 58–89.
6. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology., 94: p. 223-253.
7. Li, X.M., et al. (2009). Extraction of Cuminum cyminum essential oil by combination technology of organic solvent with low boiling point and steam distillation. Food Chemistry., 115: p. 1114–1119.
8. Gandomi, H., Misaghi, A., Akhondzadeh Basti, A., Bokaei, S., Khosravi, A., Abbasifar, A., Jebelli Javan, A. (2009). Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food and Chemical Toxicology., 47(10): p. 2397-2400.
9. Jafarpour, S.A., shokri, M. and bahram, S. (2015). Chemical, biophysical and sensory characteristic of beef burgers incorporated with common carp (Cyprinus carpio) surimi. Iranian Journal of Natural Resources., p. 491-510. [In Persian]
10. Liravi, A., L. Roomiani, and Fazlara, A. (2017). Study of chemicals, sensory and microbial indicators of spoligae of the consolidated burger (silver carp- red meat) during refrigrated storage. Iranian Journal of Food Science and Technology., 14: p. 15-28. [In Persian]
11. Gammariello, D., Incoronato, A.L., Conte, A., Contò, F. and Del Nobile, M.A. (2014). A multi-step optimization approach to extend burger shelf life. Basic Research Journal of Food Science and Technology., 1: p. 15-28.
12. Çoban, Ö.E. and Keleştemur, G.T. (2016). Qualitative improvement of catfish burger using Zataria multiflora Boiss.essential oil. Journal of Food Measurement and Characterization, p. 1-8.
13. Behnam, B. and Aliakbarlou, J. (2014). Antioxidant effects of Zataria multiflora and Mentha longifolia essential oils on chicken meat stored at 4oC. Iranian Journal of Food Research., 23(4): p. 533-543. [In Persian]
14. Rawdkuen, S., Sai-Ut, S., Khamsorn, S., Chaijan, M., & Benjakul, S. (2009). Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process. Food Chemistry., 112: p. 112-119.
15. Moradi, Y., Mosadegh, M., and Fahim Danesh, M. (2013). Evaluation of physical, chemical and sensory properties of burgers produced with different ratios of chicken and fish (Kilka). Iranian Scientific Fisheries Journal., 22: p. 113-125. [In Persian]
16. Spinelli, S., Conte, A., Lecce, L., Incoronato, A. L., & Del Nobile, M. A. (2015). Microencapsulated propolis to enhance the antioxidant properties of fresh fish burgers. Journal of Food Process Engineering., 38: p. 527-535.
17. APHA. (2015). Compendium of Methods for the Microbiological Examination of Foods. 5nd ed. American Public Health Association, Washington D.C.
18. Doulgeraki, A.I., Paramithiotis, S., Kagkli, D. M., & Nychas, G. J. E. (2010). Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions. Food microbiology., 27: p. 1028-1034.
19. Selani, M.M., Shirado, G. A. N., Margiotta, G. B., Saldaña, E., Spada, F. P., Piedade, S. M. S., Canniatti-Brazaca, S. (2016). Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science., 112: p. 69–76.
20. Petrou, S., Tsiraki, M., Giatrakou, V., & Savvaidis, I. N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International journal of food microbiology, 156(3): p. 264-271.‏
21. Ojagh, S.M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry., 120(1): p. 193–198.
22. AOAC. (2010).Official methods of analysis of AOAC International; 18th ed. Gaithersburg: Association of Official Analytical Chemists.
23. Uçak, İ., Y. Özogul, and Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International journal of food science & technology., 46(6): p. 1157-1163.
24. Azizi Tabrizzad, N., S.M. Seyedin Ardebili, and M. Hojjati. (2019). Investigation of chemical compounds and antibacterial activity of pennyroyal, mint and thyme essential oils. Iranian Journal of Food Science and Technology., 15: p. 447-457. [In Persian]
25. Noshad, M., Hojjati, M. and Behbahani, B.A. (2018). Black Zira essential oil: Chemical compositions and antimicrobial activity against the growth of some pathogenic strain causing infection. Microbial pathogenesis., 116: p. 153-157.
26. Praneetha, S.S., Dhanapal, K., Reddy, G. V. S., & Balasubramanian, A. (2015). Development of fish finger from rohu (labeo rohita) and its quality evaluation during refrigerated storage condition. International Journal of Science, Environmental and Technology., 4: p. 1457-1468.
27. Kilinc, B., Cakli, S. and Tolasa, S. (2008). Quality changes of sardine (Sardina pilchardus) patties during refrigerated storage. Journal of Food Quality., 31(3): p. 366-381.
28. Babji, Y. and Murthy, T.R.K. (2000). Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage. Meat Science., 54(2): p. 197-202.
29. Fratianni, F., De Martino, L., Melone, A., De Feo, V., Coppola, R., & Nazzaro, F. (2010). Preservation of chicken breast meat treated with thyme and balm essential oils. Journal of Food Science., p. 75(8).
30. Pavelková, A., Kačániová, M, Horská, E, Rovná, K, Hleba, L and Petrová, J. (2014). The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast. Anaerobe., 29: p. 128-133.
31. Sarıçoban, C. and Yilmaz, M.T. (2014). Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. Poultry Science., 93(2): p. 456-463.
32. Khanipour, A.A., Fathi, S. and Fahim Dejban, Y. (2013). Chemical indicators of spoilage and shelf-life of the consolidated burgers (Kilka–Silver carp) during cold storage at -18 0C. Iranian Scientific Fisheries Journal., 22(3): p. 41-49. [In Persian]
33. Erkan, N. (2012). The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food and Bioprocess Technology., 5(4): p. 1246-1254.
34. Köse, S., Boran, M. and Boran, G. (2006). Storage properties of refrigerated whiting mince after mincing by three different methods. Food chemistry., 99(1): p. 129-135.
35. Eskandari, S., et al. (2015). The effects of black cumin, black caraway extracts and their combination on shelf life extension of silver carp (Hypophthalmichthys molitrix) during refrigerated storage. Journal of Food Safety., 35(2): p. 154-160.
36. Pandey, B.N. and Kulkarni, G.K. (2007). A study on the deep frozen fish cutlets and fingers prepared from different carp species. Fisheries and Fish Toxicology., p. 75 – 90.
37. Zakipour Rahimabadi, E. and Divband, M. (2012). The Effects of coating and Zataria multiflora Boiss essential oil on chemical attributes of silver carp fillet stored at 4ºc. International Food Research Journal., 19(2): p. 685-690.
38. Serdaroglu, M. and Felekoglu, E. (2005). Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality., 28: p. 109–120.
39. de Azevedo Gomes, H., da Silva, E. N., do Nascimento, M. R. L., & Fukuma, H. T. (2003). Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food chemistry., 80(3): p.433-437.
40. Raharjo, S. and Sofos, J.N. (1993). Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review. Meat Science., 35(2): p. 145–169.
41. Vanitha, M., K. Dhanapal, and Reddy, G.V.S. (2015). Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. Journal of food science and technology., 52(3): p. 1766-1771.
42. Liu, Q., Kong, B., Han, J., Chen, Q. and He, X. (2014). Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties. LWT-Food Science and Technology., 57(1): p. 165-171.
43. Chaijan, M., Benjakul, S., Visessanguan, W., Faustman, C. (2006). Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry., 99(1): p. 83-91.
44. Einafshar, S., Poorazrang, H., Farhoosh, R., Seiedi, S. M. (2012). Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum). European Journal of Lipid Science and Technology., 114(2): p. 168-174.