ارزیابی تأثیر عصاره برگ گیاه ریحان (Ocimum basilicum) و گزنه (Urtica dioica) بر ویژگی‌های فیزیکی‌شیمیایی و حسی سوسیس غیرتخمیری طی زمان نگهداری در یخچال

نویسندگان
محمد حسین خانلو 1
نسرین چوبکار 2
عبدالرضا آقاجانی 3
1 گروه علوم و صنایع غذایی، واحد محلات، دانشگاه آزاد اسلامی، محلات، ایران
2 گروه منابع طبیعی، دانشکده کشاورزی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
3 گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران.
10.52547/fsct.17.99.79
چکیده
سابقه و هدف: استفاده از گیاهان ­دارویی با توجه به حضور اجزاء زیست فعال، موجب بهبود خواص کیفی مواد غذایی می­شود. هدف از این پژوهش، ارزیابی تأثیر عصاره ریحان(Ocimum basilicum) و گزنه (Urtica dioica) بر ویژگی­های فیزیکی­شیمیایی و حسی سوسیس است.

مواد و روش‌ها: عصاره گزنه در سطوح صفر، 1/0، 2/0 و 3/0 و عصاره ریحان در سطوح صفر،3/0، 4/0 و 5/0 درصد به شکل منفرد و در نسبت­های 15/0 ­ـ 20/0 و 25/0 ـ 35/0 درصد عصاره گزنه ـ ریحان به فرمولاسیون سوسیس اضافه شده و آزمایشات مربوطه بر روی تیمارها صورت گرفت.

یافته‌ها: نمونه کنترل بالاترین میزانpH، چربی و رطوبت را داشت و تفاوت آن با سایر تیمارها معنی­دار بود. تیمار حاوی1/0 درصد عصاره گزنه، کمترین pH و رطوبت و بالاترین پروتئین را داشت. کمترین میزان چربی و بیشترین خاکستر متعلق به تیمار محتوی3/0درصد عصاره گزنه بود. از نظر فعالیت رادیکال­گیرندگی، عصاره گزنه فعالیت آنتی­اکسیدانی بیشتری در شکل‌ های منفرد و در مقایسه با تیمارهای حاوی عصاره ریحان و مخلوط دو عصاره داشت. بین تیمارها، تیمار حاوی 1/0درصد عصاره گزنه بالاترین امتیاز رنگ و مزه را نشان داد. تیمار حاوی3/0درصد عصاره گزنه و تیمار محتوی مخلوط دو عصاره گزنه ـ ریحان (25/0ـ 35/0 درصد) به ترتیب بالاترین امتیاز ظاهر و بافت را از نظر ارزیاب­ها به دست آوردند.

نتیجه‌گیری: سطوح مختلف عصاره گزنه به شکل منفرد نتایج بهتری در مقایسه با سطوح منفرد عصاره دانه ریحان و حالت ترکیبی از دو عصاره را به دست داد.
کلیدواژه‌ها
آنتی‌اکسیدان
ریحان
گزنه
عصاره
سوسیس

عنوان مقاله English

Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage

نویسندگان English

mohammad hosseinkhanloo 1
nasrin choobkar 2
Abdoreza Aghajani 3
1 mahalat branch,islamic azad university,mahalat,iran
2 kermanshah branch,islamic azad university,kermanshah,iran
3 qazvin branch,islamic azad university,qazvin,iran
چکیده English

Background and Objectives:

Due to the bioactive components, the use of bioactive compound improves the qualitative properties of foods. The aim of this study was to evaluate the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and sensory properties of sausage.

Materials and Methods:

U. dioica extract at 0, 0/1, 0/2 and 0/3 % and O. basilicum extract at 0, 0.3, 0.4 and 0.5% individually and in the ratios of 0.15-0.20 and 0.25 - 0.35 % of U. dioica – O. basilicum extract added to sausage formulation and the experiments were carried out on treatments.

Results:

control sample (whithout any extract) had the highest pH value, fat, and moisture content and had the significant difference (p<0.05) in comparsion with other treatments. The treatments containing 0.1 % U. dioica extract, had the lowest pH value and moisture and highest protein content. The lowest fat and the highest ash content related to 0.3 % U. dioica extract. Regarding free radical scavenging activity, the U. dioica extract had more antioxidant activity individually and in comparison to O. basilicum extract and the compound extracts. Among the treatments, the treatment containing 0.1 % U. dioica extract showed the highest scores of taste and color.Treatments containing 0.3% U.dioica extract and the mixture of U.dioica - to O. basilicum extract (0/25-0/35%) represented the highest score of appearance and texture respectively. In terms of overall acceptance, after the control sample, the treatment containing 0.2 % U.dioica extract had the highest score.

Conclusion:

The Urtica dioica extract showed the better results compared to Ocimum basilicum extract separately or combination of two extracts.

کلیدواژه‌ها English

Antioxidant
Ocimum basilicum
Urtica dioica
Extract
Sausage
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