تاثیر بسته بندی با فیلم خوراکی نشاسته ساگو حاوی عصاره گیاه پنیرباد بر خواص کیفی فیله مرغ

نویسندگان
زهرا علیزاده 1
حمید سرحدی 1
فاطمه شهدادی 2
1 گروه علوم و صنایع غذایی، واحد بم، دانشگاه آزاد اسلامی، بم، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.52547/fsct.18.114.45
چکیده
صنعت غذا امروزه درصدد یافتن فناوری ­های جدید برای افزایش مدت ماندگاری محصولات مختلف می­باشد. علاوه بر این، تقاضای مشتریان برای مواد غذایی سالم­تر (فاقد نگهدارنده­های شیمیایی مرسوم) در دهه­ی اخیر افزایش پیدا کرده­است. در این مطالعه فیلم خوراکی نشاسته ساگو حاوی عصاره برگ گیاه پنیرباد (125/0 و 25/0 میلی­ گرم بر میلی ­لیتر به ­ترتیب 1 و 2 برابر MIC) به منظور افزایش زمان ماندگاری فیله سینه مرغ در دمای 4 درجه سانتی­گراد استفاده شد. بررسی فیله مرغ پوشش ­داده ­شده نشان داد که فیلم فعال نشاسته ساگو سبب مهار بار میکروبی (باکتری­ های هوازی، کلی­فرم و استافیلوکوکوس اورئوس) فیله سینه مرغ گردید. نتایج بررسی شیمیایی فیله مرغ نیز نشان داد که نمونه­ های پوشش داده شده دارای مقادیر ترکیبات ازته فرار، شاخص تیوباربیتوریک اسید و عدد پرکسید کمتری نسبت به نمونه کنترل بودند. بطور کلی نتایج این پژوهش نشان داد که فیلم خوراکی تولید شده از نشاسته ساگو حاوی عصاره پنیرپاد سبب افزایش زمان ماندگاری فیله مرغ می­گردد.
کلیدواژه‌ها
نشاسته ساگو
پنیرباد
فیلم خوراکی
زمان ماندگاری
فیله مرغ

موضوعات

عنوان مقاله English

Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet

نویسندگان English

zahra Alizadeh 1
hamid sarhadi 1
Fatemeh Shahdadi 2
1 Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran
2 Department of Food Science & Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
چکیده English

Nowadays, the food industry is looking for new technologies to increase the shelf life of various products. Furthermore, as consumer's demand for more “healthier” meals (free of conventional chemical preservatives) has increased in the last decade. In this study, edible sago starch coating containing leave extract of Withania Somnifera (0.125 and 0.25 mg/ml, 1 and 2 times MIC, respectively) was applied onto chicken fillet to extend its shelf life at 4 ˚C. Examination of coated chicken fillets showed that active film of sago starch inhibited the microbial load (aerobic bacteria, coliform and Staphylococcus aureus bacteria) of chicken fillets. The results of chemical analysis of chicken fillet also showed that the coated samples had less volatile nitrogen compounds, thiobarbituric acid index and peroxide value than control. In general, the results of this study showed that the edible film produced from sago starch containing Withania Somnifera extract increases the shelf life of chicken fillets.

کلیدواژه‌ها English

Sago starch
Withania somnifera
Edible film
shelf life
chicken fillet
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