بررسی اثر پوشش خوراکی کیتوزان و اسانس زیره سبز بر ماندگاری گوشت گاو در بسته بندی اتمسفر اصلاح شده

نویسندگان
آرزو فتاحیان 1
علی فضل آرا 2
سیاوش مکتبی 2
مهدی پورمهدی بروجنی 2
ندا باورصاد 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 مرکز تحقیقات نانوفناوری، دانشگاه علوم پزشکی جندی شاپور اهوازگروه فارماسیوتیکس، دانشکده داروسازی، دانشگاه علوم پزشکی جندی شاپور اهواز
10.52547/fsct.17.104.79
چکیده
گوشت با توجه به ترکیب و نحوه تولید آن مستعد آلودگی و فساد سریع می­باشد. بنابراین به منظور افزایش مدت زمان ماندگاری آن استفاده از ترکیبات دارای خصوصیات آنتی­اکسیدانی و ضد­میکروبی همواره به­عنوان راهکار مد­نظر محققین بوده است. مطالعه حاضر جهت ارزیابی اثر پوشش خوراکی کیتوزان (2 درصد) با اسانس زیره سبز Cuminum cyminum (1 درصد) بر روی ماندگاری گوشت گاو در بسته­بندی اتمسفر اصلاح شده در دمای یخچال انجام گرفت. نمونه­های گوشت گاو به 3 گروه بدون پوشش (کنترل)، تیمار­شده با پوشش کیتوزان بدون اسانس زیره سبز و غوطه­ور­شده در پوشش کیتوزان با اسانس زیره سبز تقسیم شدند. نمونه­ها سپس در شرایط MAP(80% O2 و 20% CO2) بسته­بندی و در دمای ºC4 نگهداری شدند و در روزهای معین (0، 3، 6، 9، 12، 15، 18و 21) جهت انجام آزمایش­های میکروب­شناسی (شمارش کلی میکروبی، اسیدلاکتیک باکتری­ها، انتروباکتریاسه­ها و سودموناس­ها) و شیمیایی (pH، TBA و TVN) مورد ارزیابی قرار گرفتند. نتایج بررسی باکتریایی دلالت بر­ این داشت که پوشش دهی اثر معنی­داری (001P<0/) بر کاهش روند افزایشی تعداد شمارش کلی میکروبی، اسیدلاکتیک باکتری­ها، انتروباکتریاسه­ها و سودموناس­ها داشت. از نظر شیمیایی نیز گروه­های حاوی پوشش کیتوزان، میزان pH، TBA و TVN کمتری از گروه­های بدون پوشش نشان دادند. با توجه به نتایج حاصل، پوشش کیتوزان به­طور معنی­داری (001P<0/) کیفیت نمونه­ها را افزایش می­دهد. همچنین این مطالعه نشان داد که بر اساس نتایج حاصل از بررسی­های میکروبیولوژی و شیمیایی، پوشش کیتوزان همراه با اسانس زیره سبز موجب حفظ کیفیت و افزایش ماندگاری نمونه­ها در طول مدت نگهداری در شرایط سرما می­گردد.
کلیدواژه‌ها
پوشش کیتوزان
اتمسفر اصلاح شده
زمان ماندگاری
اسانس زیره سبز
گوشت گاو

موضوعات

عنوان مقاله English

The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging

نویسندگان English

Arezoo Fattahian 1
Ali Fazlara 2
Siavash Maktabi 2
Mahdi Pourmahdi broojeni 2
Neda Bavarsad 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 Nanotechnology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, IranDepartment of Pharmaceutics, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences,Ahvaz, Iran
چکیده English

Meat is prone to contamination and spoilage due to its composition and production. Therefore, in order to extend its shelf life, the use of antioxidant and antimicrobial compounds has always been the focus of researchers' attention.The present study was conducted to evaluate effects of edible chitosan (2%) coating containing Cuminum cyminum essential oil (1%) on the shelf-life of meat in modified atmosphere packaging at refrigerated storage. The meat samples were separated into three groups uncoated (control), treated with chitosan coated without Cuminum cyminum essential oil and immersed in chitosan coated with Cuminum cyminum essential oil.

Then Samples were packed in MAP (80% O2 and 20% CO2) conditions and stored at 4°C up to 21 days and evaluated periodically (on days 0, 3, 6, 9, 12, 15, 18 and 21) for microbiological (Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.) and chemical (pH, TBA and TVN) characteristics. Microbial analysis indicated that coating had significant influence (p<0.001) on reduction of increasing trends of Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.bacteria. From the aspects of chemical factors, the containing chitosan coating groups showed lower pH, TBA and TVN than those without coating. According to the results, chitosan coating significantly improved (P<0.05) quality of samples. This study also indicated that the effect of chitosan containing Cuminum cyminum essential oil on samples was to retain their good quality characteristics and extend the shelf life during refrigerated storage, which was supported by the results of microbiological, chemical, and sensorial properties.

کلیدواژه‌ها English

chitosan coating
Modified atmosphere
shelf life
Cuminum cyminum essential oil
Beef
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