تولید نگهدارنده طبیعی از عصاره های میخک، اکالیپتوس و رزماری جهت جایگزینی با نیتریت در سوسیس مرغ

نویسندگان
مرتضی کریم پور 1
علیرضا مهرگان نیکو 2
فایزه فلاح 3
حمیده آسایش طلب 4
1 کارشناس ارشد، گروه زیست شناسی دانشگاه آزاد اسلامی واحد رشت
2 استادیار گروه علوم و مهندسی صنایع غذایی دانشگاه گیلان
3 دانشجوی دکتری، گروه زیست شناسی دانشگاه آزاد اسلامی واحد تهران مرکزی
4 دانشجوی دکتری، گروه زیست شناسی دانشگاه آزاد اسلامی واحد رشت
10.52547/fsct.18.119.217
چکیده
ترکیبات نگهدارنده سنتزی نظیر نیتریت در مواد غذایی، به موجب اثر سمیتی که بر سلول ها دارند، می توانند سبب بروز بیماری و آسیب های جدی در بدن انسان گردند. سرانه مصرف فرآورده های گوشتی در ایران 5/2 تا 5/5 کیلوگرم در سال است و با توجه به تغییر روز افزون سبک زندگی خانواده های ایرانی، این میزان رو به افزایش است. نظر به ماهیت شیمیایی نیتریت در فرآورده های گوشتی، کاهش میزان این ماده یا جایگزینی تمامی/بخشی از آن با ترکیبات طبیعی مورد توجه قرار گرفته است. هدف از این پژوهش تولید ترکیب نگهدارنده طبیعی از عصاره سه گیاه میخک، اکالیپتوس و رزماری بوده که قابلیت جایگزینی کامل با نیتریت در فرآورده های گوشتی را داشته باشد. برای این منظور ابتدا عصاره هیدروالکلی گیاهان موردنظر با روش ماسراسیون تهیه و با نسبت 3:1:1 (میخک، اکالیپتوس و رزماری) مخلوط گردیدند. سپس ترکیب مورد نظر روی همزن مغناطیسی در دمای 50 درجه سانتی­گراد خشک و در انتها با آسیاب آزمایشگاهی به پودر بلوطی رنگ تبدیل گردید. اثرات ضدمیکروبی، ضدقارچی، آنتی اکسیدانی و سایتوتوکسیسیتی ترکیب عصاره ها مورد ارزیابی قرار گرفت. 6 نمونه سوسیس مرغ با نسبت های مختلفی از ترکیب عصاره ها به نیتریت شامل 5:0، 4:1، 3:2، 2:3، 1:4 و 0:5 تولید گردیدند. نمونه ها از لحاظ رنگ، طعم و شاخص های میکروبی در زمان های 15 و 30 روز مورد ارزیابی قرار گرفتند. نتایج نشان داد که ترکیب نگهدارنده طبیعی دارای خواص ضد میکروبی، ضد قارچی و آنتی اکسیدانی می باشد و نمونه شماره 5 حاوی 100 درصد ترکیب عصاره ها و فاقد نیتریت از نظر خواص حسی و شاخص های میکروبی و ارزیابی رنگ مطلوب ترین نمونه بود. استفاده از ترکیب عصاره های این پژوهش در سوسیس مرغ و سایر فرآورده های گوشتی در صنعت به عنوان جایگزینی ایمن پیشنهاد می گردد.
کلیدواژه‌ها
ماده نگهدارنده طبیعی
فرآورده های گوشتی
عصاره های گیاهی
سوسیس مرغ

موضوعات

عنوان مقاله English

Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage

نویسندگان English

Morteza Karimpour 1
Alireza Mehregan Nikoo 2
Faezeh Fallah 3
Hamide Asayeshtalab 4
1 M.Sc., Department of biology, Islamic Azad University of Rasht branch
2 Assistant professor, Department of Food Science and Technology, University of Guilan.
3 Ph.D. student, Department of biology, Islamic Azad University of Tehran Center branch
4 Ph.D. student, Department of biology, Islamic Azad University of Rasht branch
چکیده English

Synthetic preservatives, especially nitrite in food, are considered to cause chronic diseases to the human body because of their toxic effects. The per capita consumption of meat products in Iran is 2.5 to 5.5 kg per year, and due to the lifestyle changes of the Iranian families, this consumption is ascending. Therefore, cumulative intake of this preservative could be a warning. By replacing all or a part of nitrite with natural preservative its usage could be eliminated. The aim of this study was to prepare a mixture of natural preservatives from three plant extracts, i.e. clove, eucalyptus and rosemary. To this end, the hydroalcoholic extracts of the plants were obtained and then mixed in a ratio of 3:1:1 of Cloves, Eucalyptus and Rosemary, respectively. Later, Then the mixture was dried on a magnetic stirrer at 50 °C and finally turned into powder by a laboratory mill. Antimicrobial, antifungal, antioxidant properties as well as cytotoxicity effects of the mixed extract were evaluated. Six samples of the chicken sausages were produced with different ratios of the natural preservative to nitrite including 5:0, 4:1, 3:2, 2:3, 1:4 and 0:5. All the samples were evaluated in the terms of color, sensory properties and microbial indices at the periods of 15 and 30 days at 4°C. The results showed that the natural preservative had antimicrobial, antifungal and antioxidant properties and the sausage sample contains 100% natural preservative in terms of sensory properties, microbial indices and color evaluation was the most desirable one. The findings of the present study suggest the application of the clove, eucalyptus and rosemary mixed extract suggested as a safe alternative in chicken sausages and other meat products in food industry.

کلیدواژه‌ها English

natural preservative
Plant extracts
Chicken sausage
Substitute for nitrite
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