تأثیر عصاره مرزه (Satureja hortensis) و پوشش زیست‌‌مرکب فعال پلی‌ساکاریدی بر ماندگاری فیله مرغ طی دوره نگهداری در دمای یخچال (oC 1±4)

نویسندگان
گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
چکیده
به منظور بررسی اثر غلظت عصاره مرزه و پوشش­های زیست­مرکب فعال پلی­ساکاریدی بر ماندگاری فیله مرغ، 2 آزمایش جداگانه هر کدام با 6 تیمار و 3 تکرار در قالب طرح کاملاً تصادفی طراحی و به­طور هم­زمان اجرا شد. تیمارها در آزمایش 1 شامل فیله­های مرغ دارای پوشش صفر (شاهد)، 75/0 % یا 5/1 % عصاره مرزه به­تنهایی یا در ترکیب پوشش آلژینات سدیم 3 % و در آزمایش 2 شامل فیله­های فاقد پوشش (شاهد)، دارای پوشش­ 5/1 % عصاره مرزه، پوشش گوار 5/0 % - عصاره، پوشش کربوکسی متیل­سلولز 1 % - عصاره، پوشش گوار – کربوکسی متیل­سلولز و پوشش گوار – کربوکسی متیل­سلولز - عصاره مرزه بودند. به فاصله هر 3 روز طی یک دوره 12 روزه نگهداری فیله­ها در دمای oC 1±4 ، شاخص­های فساد شیمیایی و فساد باکتریایی شامل PV، TBARS و TVB_N ارزیابی شد. نتایج آزمایش 1 نشان داد با افزایش غلظت عصاره مرزه تا 5/1 % کارایی پوشش مرکب آلژینات سدیم – عصاره در کاهش مقدار عددی PV، TBARS و TVB_N فیله­ها بهبود یافت (P<0.05). کمترین مقدار PV (meq/Kg 30/0±40/5)، TBARS (mg MDA/Kg 00/0±22/1) و TVB_N (mg/100g 35/1±50/26) در فیله­های حاوی پوشش مرکب آلژینات – عصاره 5/1 % مرزه دیده شد (P<0.05). همچنین در آزمایش 2 ، فیله­های حاوی پوشش زیست مرکب صمغ گوار - کربوکسی متیل­سلولز - عصاره مرزه کمترین مقادیر عددی PV (meq/Kg 33/0±10/5)، TBARS (mg MDA/Kg 05/0±10/1) و TVB_N (mg/100g 90/1±30/25) را در پایان دوره نگهداری نشان دادند (P<0.05). لذا می­توان از پوشش زیست مرکب صمغ گوار - کربوکسی متیل­سلولز - عصاره 5/1 % مرزه به­عنوان یک بسته­بندی جدید جهت افزایش زمان ماندگاری فیله­های مرغ طی دوره نگهداری در دمای یخچال(oC 1±4) استفاده کرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4±1oC)

نویسندگان English

dariush khademi shurmasti
fatemeh yamini
niosha badakhshan
Dep. of Agriculture, Savadkooh branch, Islamic Azad University, Savadkooh, Iran
چکیده English

In order to investigate the effect of savory extract levels and polysaccharide-based active bio-composite coatings on the shelf life of broiler fillets, 2 separate experiments each with 6 treatments and 3 replications, were designed in a completely randomized design and performed simultaneously. Treatments in experiment 1 included fillet with coating 0 (control), 0.75% or 1.5% of savory extract alone or in combination with 3% sodium alginate coating and in experiment 2, included uncoated fillets (control), containing 1.5% of savory extract, guar coating 0.5% - extract, carboxy methylcellulose coating 1% - extract, guar coating – carboxy methylcellulose and guar coating – carboxy methylcellulose - savory extract. Chemical and bacterial spoilage indices including PV, TBARS and TVB_N were evaluated every 3 days during a 12-day period of keeping the fillets at 4±1oC. The results of experiment 1 showed that in parallel with the increasing the concentration of savory extract to 1.5%, the sodium alginate-extract composite coating reduced the PV, TBARS and TVB_N of fillets (P <0.05). Minimum amount of PV (5.40 ± 0.30 meq/kg), TBARS (1.22 ± 0.00 mg MDA/kg) and TVB_N (26.50 ± 1.35 mg/100g) were seen in fillets containing alginate - 1.5% savory extract composite coating (P <0.05). Also, in experiment 2, the fillets containing guar gum – carboxy methylcellulose - savory extract bio-composite coating have the lowest ​​of PV (5.10 ± 0.33 meg/kg), TBARS (1.10 ± 0.05 mg MDA/kg) and TVB_N (25.30 ± 1.90 mg/100g) at the end of the storage period (P <0.05). Therefore, guar gum – carboxy methylcellulose - 1.5% savory extract bio-composite coating as a new packaging can be used to increasing the shelf life of broiler fillets during refrigerator storage (4±1oC).

کلیدواژه‌ها English

Sodium alginate
Carboxymethyl cellulose
Guar
shelf life
Satureja hortensis
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