بررسی تاثیر آنتی اکسیدانی و ضد میکروبی پودر میوه بلوط بر روی گوشت مرغ نگهداری شده در یخچال

نویسندگان
شاهرخ شعبانی 1
شیوا علیمرادی 2
1 مربی گروه تخصصی صنایع غذایی ، دانشکده علوم و مهندسی صنایع غذایی ، واحد علوم و تحقیقات تهران ،دانشگاه آزاد اسلامی ، تهران ، ایران
2 کارشناس ارشد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی ،گروه مهندسی کشاورزی ـ علوم و صنایع غذایی، تهران، ایران
10.52547/fsct.17.99.55
چکیده
نگه دارنده های شیمیایی به منظور افزایش زمان ماندگاری و حفظ کیفیت به طور متداول در مواد غذایی مختلف مورد استفاده قرار می گیرند. همچنین به علت مضرات احتمالی استفاده مداوم آنها در مواد غذایی ، کاربرد نگه دارنده های طبیعی رو به افزایش است . در این تحقیق از پودر بلوط به عنوان نگه دارنده طبیعی با خواص ضد میکروبی و اثرات مطلوب حسی در گوشت مرغ آماده طبخ استفاده شده است. نمونه ها با 5 ،10 و20 درصد پودر بلوط تهیه و در بازهای زمانی14،7،3،2،1،0 روز در دمای یخچال نگهداری شدند ، برای بررسی نمونه ها ،آزمون های شیمیایی ( عدد پراکسید ، تیوباربیتوریک اسید ، بازهای نیتروژنی فرار ) ، آزمون های میکروبی( شمارش کلی باکتری ها ، شمارش استافیلوکوکوس اورئوس ، شمارش کلی فرم ) و آزمون حسی انجام شد. نتایج نشان می دهد پودر بلوط به خوبی توانسته فساد میکروبی و اکسیداسیون چربی ها را در مرغ به تاخیر بیندازد . استفاده از غلظت های مناسب پودر بلوط (5 ٪ و 20 ٪) بر کاهش فلور میکروبی مرغ و غلظت های (10 % و 20 %) بر روی خواص ارگانولپتیکی نمونه ها در سطح معنادار (P<0/05) موثرتر بودند. لذا می توان نتیجه گرفت پودر بلوط به عنوان یک نگهدارنده طبیعی که بر خصوصیات حسی گوشت مرغ آماده طبخ نیز اثر مثبت دارد ، قابل استفاده است .
کلیدواژه‌ها
پودر بلوط
زمان ماندگاری
فعالیت آنتی اکسیدانی
فعالیت ضدمیکروبی
گوشت مرغ

موضوعات

عنوان مقاله English

Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature

نویسندگان English

shahrokh shabani 1
Shiva Alimoradi 2
1 Instructor of Food Technology department, Faculty of Food Science and Engineering, Tehran Science and Research branch, Islamic Azad University, Tehran, Iran
2 MSc Student of Islamic Azad University, Tehran Science and Research branch, Agricultural Engineering- Food Science and Technology department, Tehran, Iran
چکیده English



Nowadays chemical preservatives are commonly used in foodstuffs to increase their shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken.Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of oak powder on sensory features of chicken was oak powder examined. The results of the present study show that oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0.05), could result in chicken microbial Fluorine decrease and oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative,the oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer shelf life.

کلیدواژه‌ها English

shelf life
Antioxidant activity
Antimicrobial activity
Oak powder
Chicken meat
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