اثر بسته‌بندی اتمسفر اصلاح شده و اسانس های پرتقال و لیمو بر جمعیت میکروبی و خواص ارگانولپتیکی آلوچه فرآوری شده

نویسندگان
نازنین زند 1
علی کاشانی 2
1 استادیار، گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.52547/fsct.18.121.20
چکیده
در این مطالعه اثر غلظت‌های سه نوع مخلوط گازی (دی‌اکسیدکربن، نیتروژن) و نیز شرایط تحت خلاء و بسته­بندی بدون تزریق گاز و اسانس های پرتقال و لیمو برای افزایش زمان ماندگاری آلوچه فرآوری شده در شرایط محیط (0C25) در یک پوشش4 لایه مورد بررسی قرار گرفت. شاهد با 4 نوع بسته‌بندی با اتمسفر اصلاح شده با ترکیب­های گازی که شامل 1) 80 درصد CO2 + 20 درصد N2 ، 2) 20 درصد CO2 + 80 درصد N2 و ، 3) 50 درصد CO2 +50 درصد N2 و 4) تحت خلأ که همراه با تزریق اسانس­های پرتقال و لیمو و بدون اسانس بودند،مقایسه گردید.آزمون‌های شمارش باکتری­­­­های هوازی ، کپک و مخمر ، pH و ارزیابی حسی در دو ماه نگهداری انجام شد.آنالیز نتایج در قالب طرح کاملا تصادفی توسط نرم­افزار آماری SPSS ورژن 22 و با استفاده از آزمون چند دامنهای دانکن (P<0.05) انجام گرفت . مدت ماندگاری آلوچه با اسانس پرتقال تحت خلأ و تحت ترکیبات گازی 80 درصد CO2 ، 50 درصد CO2 ، 20 درصد CO2 و شاهد به ترتیب60 ،60، 40،45 و 30 روز ، با اسانس لیمو تحت خلأ و تحت ترکیب گازی 80 درصد CO2 ، 55 ،55 روز و تحت ترکیبات گازی 50 درصد CO2 ، 20 درصد CO2 و شاهد 40 ، 30، 20 روز. در نمونه بدون تزریق اسانس تحت خلأ و تحت ترکیبات گازی 80 درصد CO2 ، 50 درصد CO2 ، 20 درصد CO2 و شاهد به ترتیب 30،45،45، 25 و15 روزگزارش شد. . بهترین شرایط نگهداری متعلق به نمونه‌های حاوی اسانس پرتقال تحت شرایط خلا و 80 درصد CO2 بود که تا 60 روز عمر ماندگاری آلوچه را افزایش داد و تأثیر مطلوبی نیز بر میزان pH و نیز بر خواص حسی نمونه ها گذاشت که به دلیل خاصیت ضد‌میکروبی بالای این دو فاکتور ارزیابی شد.
کلیدواژه‌ها
بسته‌بندی تحت اتمسفر اصلاح شده
جمعیت میکروبی
آلوچه فرآوری شده
اسانس پرتقال
اسانس لیمو

موضوعات

عنوان مقاله English

Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes

نویسندگان English

Nazanin Zand 1
ali kashani 2
1 Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

In this project, the effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen) ,as well as vacuum condition and ordinary condition as control and also essential oils of orange and lemon were evaluated for extending shelf life of processed prunes at 25 0C in one 4-layer container. Non-gas and essential oils injection packaging as control samples, were compared with four types of modified atmosphere packaging 1)80% CO2 + 20% N2 ; 2) 20% CO2 + 80% N2 ; 3) 50% CO2 + 50% N2, and 4) under vacuum condition , combined with injection of orange and lemon essential oils and samples without essential oil.Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count ) and chemical pH test and organoleptic test during 2 month.The results were analyzed in a completely randomized design using SPSS statistical software (Ver:22) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The shelf life ,of processed prunes samples were reported with orange essential oil under conditions, vacuum;80% CO2 ; 50% CO2 & 20% CO2 ; 60, 60, 45,40 days, respectively, and ordinary conditions 30 days, with lemon essential oil under, vacuum conditions 55 days , in gas compositions 80% CO2 ; 50% CO2 ; 20% CO2 & control conditions 55, 40, 30 , 20 days, without essential oils,under conditions vacuum;80% CO2 ; 50% CO2 ; 20% CO2 & ordinary conditions 45, 45, 30, 25 , 15 days, respectively. The best conditions belonged to samples containing orange essential oil under vacuum and 80% CO2 , which were prolonged the shelf life of processed prunes for 60 days, and had desirable effects on amount of pH and also sensory properties , and were evaluated due to high antimicrobial properties of these factors .

کلیدواژه‌ها English

Modified Atmospheric Packaging
Microbial population
Processed Prunes
Orange Essential oil
Lemon Essential oil
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