بررسی اثر افزودن اسانس تخم گشنیز بر برخی ویژگی‌های گوشت بره چرخ شده تلقیح شده با لیستریا اینوکوا طی دوره نگهداری

نویسندگان
مرضیه امیدی میرزایی
محمد حجتی
بهروز علیزاده بهبهانی
محمد نوشاد
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.52547/fsct.18.116.161
چکیده
اثر اسانس تخم گشنیز بر میزان pH، محتوی رطوبت، شاخص های رنگی (L*, a*, b*) و خصوصیات حسی (رنگ ظاهری، بو و پذیرش کلی) گوشت چرخ شده بره گوسفندی تلقیح شده با لیستریا اینوکوا در دماهای مختلف (4، 10، 25و 37 درجه سلسیوس) طی 8 روز نگهداری مورد بررسی قرار گرفت. تأثیر هم­زمان روز و دما بر pH نمونه­ها در سطح آماری 5 درصد معنی­دار بود به طوری که بیشترین pH در روز هشتم و دمای 37 درجه سلسیوس در نمونه حاوی اسانس (01/0± 50/8) و کمترین pH در نمونه حاوی اسانس در روز هشتم و دمای 10 درجه سلسیوس (01/0± 85/5) مشاهده گردید. نتایج نشان داد که ­زمان و دما بر رطوبت نمونه­ها نیز اثر معنی داری داشت به طوری که بیشترین رطوبت در نمونه شاهد و در اولین روز نگهداری (03/1±42/80) و کمترین رطوبت در نمونه حاوی اسانس و در روز هشتم و دمای37 درجه سلسیوس (14/0±68/74) ثبت گردید. شدت روشنایی (L*) نمونه­ها طی روزها و دماهای مختلف کاهش پیدا کرد به طوریکه بیشترین روشنی در روز اول و دمای 4 درجه سلسیوس (33/0±88/39) و کمترین روشنی مربوط به نمونه شاهد در روز هشتم و دمای 37 درجه سلسیوس (06/0±70/8) بود. قرمزی (a*) نمونه­ها طی روزها و دماهای مختلف کاهش پیدا کرد به طوری بیشترین قرمزی در روز اول و دمای 4 درجه سلسیوس (18/0±50/13) و کمترین قرمزی مربوط به نمونه شاهد در روز هشتم و دمای 37 درجه سلسیوس (16/0±72/2-) بود. نتایج ارزیابی حسی نشان داد که رنگ ظاهری، بو و پذیرش کلی نمونه­ها طی دوره نگهداری و در دماهای مختلف کاهش پیدا کرد ولی نمونه­های حاوی اسانس و نگهداری شده در دمای پائین­تر از مقبولیت بهتری برخوردار بودند. نتایج این تحقیق نشان داد که استفاده از اسانس تخم گشنیز موجب حفظ بیشتر خصوصیات گوشت بره در دمای نگهداری پائین­تر می­گردد.
کلیدواژه‌ها
گوشت بره
اسانس
عمر نگهداری
ویژگی‌های حسی
رنگ

موضوعات

عنوان مقاله English

Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage

نویسندگان English

Marzieh Omidi-mirzaei
Mohammad Hojjati
Behrooz Alizadeh behbahani
Mohammad Noshad
Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

The effect of coriander seed essential oil on pH, moisture content, color indices (L*, a*, b*) and sensory characteristics (appearance, odor, and overall acceptability) of ground lamb mutton inoculated with Listeria innocua at various temperatures (4, 10, 25 and 37 °C) during 8 days storage were investigated. The effect of simultaneous day and temperature on the pH and moisture content of the samples was statistically significant (P<0.05). The highest and the lowest pH were observed on the 8th day and 37 °C in the sample containing essential oil (8.50±0.01) and 10 °C (5.85±0.01), respectively. In addition, the highest moisture content was recorded in the control sample on the first day (80.42±1.03%) and the lowest moisture content was observed in the sample containing essential oil on the 8th day at 37 °C (74.68±0.14%). The lightness (L) of the samples decreased during storage days and various temperatures and the highest lightness was on the first day and 4 °C (39.88±0.33) and the lowest brightness was observed to the control sample on the 8th day and 37 °C (8.70±0.06). The redness (a*) of the samples decreased during different days and temperatures so that the most redness was recorded on the first day and 4 °C (13.50±0.18) and the least redness was on the control sample on the 8th day and 37 ° C (-2.72±0.16). The results of the sensory evaluation showed that the appearance, odor, and overall acceptability of the samples decreased during the storage period and at different temperatures, but the samples containing essential oil and stored at a lower temperature were more acceptable. The findings of this study showed that the use of coriander seed essential oil preserves more of the characteristics of lamb at lower storage temperatures.

کلیدواژه‌ها English

lamb
Essential oil
shelf life
Sensory characteristics
color
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