استفاده از اسانس شوید (Anethum graveolens L.) برای بهبود کیفیت و عمر انباری کشمش آفتابی

نویسندگان
1 دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
2 دانش آموخته ارشد گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد شبستر، شبستر، ایران
3 مؤسسه تحقیقاتفنی و مهندسی کشاورزی، سازمان تحقیقات، آموزشو ترویج کشاورزی، کرج، ایران
چکیده
در این تحقیق تاثیر اسانس شوید در 4 سطح صفر، 250، 500 و 750 میکرولیتر بر لیتر بر برخی ویژگی‌های فیزیکوشیمیایی (رطوبت، اسیدیته و pH)، اندیس‌های رنگ (٭b ، ٭a و L*)، شمارش میکروبی (بار میکروبی کلی، کلی فرم، اشرشیاکلی، کپک و مخمر) و حسی (رنگ، طعم و بافت) کشمش آفتابی در طول نگهداری مورد بررسی قرار گرفت. نتایج تجزیه آماری داده‌ها نشان داد که در طول نگهداری مقدار رطوبت و اندیس‌های ٭b (از آبی تا زرد) و ٭a (از سبز تا قرمز) و L* (روشنایی و تیرگی) نمونه‌های کشمش بطور معنی‌داری کاهش یافت اما با غوطه‌وری در محلول حاوی اسانس شوید این ویژگی‌ها افزایش پیدا کرد (p<0.01). در طول نگهداری با افزایش مقدار اسانس شوید، اسیدیته کاهش و pH افزایش یافت (p<0.01). نتایج شمارش میکروبی نشان داد که در طول نگهداری با افزایش مقدار اسانس شوید، بار میکروبی کلی و تعداد کلی‌فرم­های فرضی کاهش پیدا کرد که این کاهش در تیمارهای حاوی 500 و 750 میکرو لیتر بر لیتر معنی‌دار بود (p<0.01). تعداد کپک­ها و مخمرها، نیز در طول زمان نگهداری روند افزایشی و با مقدار اسانس شوید روند کاهشی داشت (05/0p>). بر اساس نتایج حاصل از ارزیابی حسی، با افزایش اسانس شوید تا 500 میکرولیتر بر لیتر امتیاز طعم و بافت افزایش اما با افزایش بیشتر اسانس تا 750 میکرولیتر بر لیتر امتیاز طعم نسبت به نمونه شاهد کاهش نشان داد (P<0.05). با توجه به نتایج این بررسی استفاده از 500 میکرولیتر بر لیتر اسانس شوید، در نگهداری کشمش آفتابی پیشنهاد می‌شود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Application of essential oils of dill (Anethum graveolens L.) for improvement of quality and shelf-life of natural raisins

نویسندگان English

Shahin Zomorodi 1
Fulya Dilmaghanian 2
Forough Shavakhi 3
1 1Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, AREEO, Urmia, Iran
2 Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran
3 Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

In this study, the effect of essential oils of dill in 4 levels of 0, 250, 500 and 750 µl/L in some physicochemical properties (moisture, acidity and pH), color index (a*, b* and L*), microbial (total count, Coliform, E Coli, mold and yeast) and sensory properties including color, flavor and texture of sun dried raisins during storage time was investigated. The results of statistical analysis of the data showed that during storage, the moisture and indexes of b* (blue to yellow) and a* (green to red) and L* (brightness and darkness) of samples decreased significantly, but these properties with increasing amounts of essential oil of dill in the solution increased (p<0.01). Also during storage, with increasing the amount of dill essential oil, the acidity decreased and the pH increased (p<0.01). The results of microbial experiments showed that during storage, with increasing the amount of essential oil, the total count and coliforms decreased, which was significant in treatments containing 500 and 750 µl/L. The number of molds and yeasts also increased during the storage times and decreased with the amount of dill essential oil (p<0.05). According to the results of sensory evaluation, with increasing the amount of dill essential oil up 500 µl/L, the score of flavor and texture increased, but with further increase of the amount of essential oil caused decreased the flavor score compared to the control sample (P <0.05). Based on the results obtained of this study, the use of 500 µl/L of dill essential oil for storage of sun dried raisins, is recommended.

کلیدواژه‌ها English

Dill essential oil
quality properties and microbial properties
sun dried raisin
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