بهبود کیفیت فیزیکی-شیمیایی، حسی و زمان ماندگاری فیله های گوشت گاو با استفاده از عصاره گزنه در ترکیب با اپسیلون پلی لیزین

نویسندگان
کاظم علیرضالو 1
حسین حسین شفقی مولان 2
مهدی یونسی حمزه خانلو 3
بیوک آقا فرمانی 1
امید فتحی زاده 3
1 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، تبریز، ایران
2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد واحد سراب، سراب، ایران
3 استادیار، گروه جنگلداری و گیاهان دارویی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، تبریز، ایران
10.29252/fsct.16.96.145
چکیده
تقاضا برای تولید و مصرف گوشت تازه برای مصرف منجر به استفاده از روش­های مختلف برای بهبود ویژگی­های کیفی و افزایش زمان ماندگاری آن شده است. در این پژوهش از عصاره برگ گزنه در ترکیب با اپسیلون پلی لیزین به منظور تولید فیله­های گوشت گاو تازه، فراسودمند و با کیفیت و زمان ماندگاری بالا استفاده گردید. برای این منظور پس از خشک کردن برگ­های گزنه در شرایط مطلوب، ابتدا عصاره گیری آبی در غلظت­­های 3، 6 و 9 % (w/v) از برگ­های گزنه انجام گردید. پس از تهیه محلول اپسیلون پلی لیزین در غلظت 5/0 % (w/v) فراوری فیله­های گوشت گاو، با استفاده از محلول­های ترکیبی حاوی عصاره برگ گزنه و اپسیلون پلی لیزین انجام شد. فیله­های گوشت گاو در اندازه 2×2×2 تهیه و به مدت 1 ساعت در دمای 4 درجه سانتیگراد با نسبت 1 به 1 (فیله­های گوشت به عصاره برگ گزنه) در محلول­های ترکیبی تیمار شدند. برای فراوری تیمار کنترل از آب مقطر استفاده گردید. در نهایت فیله­های گوشت در بسته­های پلی اتیلنی بسته بندی شدند و آزمایش­های کیفی در روزهای نگهداری 1، 3، 6، 9 و 12 انجام شد. ​در طی زمان نگهداری فیله­های گوشت گاو با عصاره برگ گزنه در ترکیب با اپسیلون پلی لیزین اندیس­های pH، ترکیبات فنولیک، اندیس قرمزی (a) و ویژگی­های ارگانولپتیکی به صورت معنی­داری کاهش (05/0> P) و در مقابل اندیس­های اکسیداسیون چربی، ازت فرار کل، اندیس روشنایی (L) و زردی (b) به صورت معنی­داری کاهش (05/0> P) افزایش پیدا کردند. ​مشخص شد که فراوری فیله­های گوشت گاو با عصاره گزنه (6 %) در ترکیب با اپسیلون پلی لیزین (5/0 %) منجر به کاهش معنی­داری (05/0> P) در میزان اکسیداسیون چربی و ترکیبات ازته فرار کل در حدود 50 % نسبت به نمونه کنترل گردید. ​
کلیدواژه‌ها
عصاره برگ گزنه
اپسیلون پلی لیزین
زمان ماندگاری
فیله گوشت گاو
ویژگی های کیفی

موضوعات

عنوان مقاله English

Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine

نویسندگان English

Kazem Alirezalu 1
Hosein Shafaghi Movlan 2
Mehdi Younessi-Hamzekhanlu 3
Boukaga Farmani 1
Omid Fathizadeh 3
1 Assistant professor, Department of Food Science and Technology, Ahar College of Agriculture and Natural Resources. University of Tabriz, Tabriz, Iran.
2 M.Sc Graduate, Department of Food Science and Technology, College of Agriculture, Azad University of Sarab Branch, Sarab, Iran
3 Assistant Professor, Department of Forestry and Medicinal Plants, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
چکیده English

Demand for the production and consumption of fresh meat has led to the use of various methods to improve the quality characteristics and increase its shelf life. In this study, stinging nettle extract (SNE) in combination with epsilon (ɛ-PL) were used for the production of fresh, functional, and extended shelf life of beef fillets. After drying of stinging nettle leaves under favorable conditions, aqueous extraction was performed at concentrations of 3, 6 and 9% (w/v) of leaves. A solution of ɛ-PL at 0.5% (w/v) concentration was prepared and mixed with 3, 6 and 9% of SNE. Beef fillets (4 treatments) were prepared in 2×2×2 sizes and treated for 1 h at 4 ° C with a ratio of 1 to 1 (meat fillets to SNE). Distillation water was used to treat the control. Finally, beef fillets were packed in polyethylene bags and quality properties were performed at days 1, 3, 6, 9 and 12. During storage, pH, phenolic compounds, redness value (a) and sensory scores decreased significantly (P < 0.05), and in contrast to lipid oxidation, total volatile nitrogen, lightness (L) and yellowness (b) increased significantly (P < 0.05). It was found that the treatment of beef fillets using SNE (6%) in combination with ɛ-PL (0.5%) resulted in a significant reduction (P < 0.05) in the amount of lipid oxidation and total volatile nitrogen compounds of about 50% compared to the control sample. The color and sensory characteristics of processed beef fillets showed that SNE in combination with ɛ-PL could increase the sensory scores of the samples. Based on the results, SNE had synergistic effects with ɛ-PL in reducing lipid oxidation and total volatile nitrogen compounds, therefore it could be used to produce fresh and functional beef.

کلیدواژه‌ها English

Stinging nettle extract
Epsilon polylysine
Beef fillet
Quality characteristics
shelf life
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