بررسی تاثیرافزودن پروتئین هیدرولیز شده دانه گوجه فرنگی برخصوصیات سوسیس تولیدی

نویسندگان
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
سالانه حدود 8100 تن تفاله گوجه‌فرنگی مرطوب توسط کارخانجات ایجاد می‌شود که در بسیاری از مواقع، بدون در نظر گرفتن موارد کاربردی از زنجیره مصرف حذف می‌گردند. ضایعات گوجه فرنگی می­تواند به عنوان یک منبع پروتئینی جدید جهت تولید پروتئین هیدرولیز شده مورد استفاده قرار گیرد. از این رو در این تحقیق با اضافه کردن پروتئین هیدرولیز شده تولید شده از دانه گوجه­فرنگی به فرمولاسیون سوسیس به عنوان یک جزء عملگرا، تاثیر افزودن آن بر روی خواص فیزیکوشیمیایی آن از جمله میزان نیتریت باقی­مانده، رنگ و بافت سوسیس در طول دوره نگهداری بررسی شد. نتایج حاکی از آن بود که نمونه­های حاوی پروتئین هیدرولیز شده میزان نیتریت باقیمانده کمتری نسبت به نمونه شاهد داشتند و با گذشت زمان از میزان نیتریت باقیمانده در تمام نمونه­ها کاسته شد. همچنین میزان شاخص‌های روشنایی و قرمزی محصول با گذشت زمان افزایش پیدا کرد. نتایج این پژوهش نشان داد که پروتئین هیدرولیزشده حاصل از دانه‌ی گوجه‌فرنگی دارای ویژگی‌کاهندگی نیتریت مناسبی است و بنابراین ﻣﻲ­ﺗﻮان از آن ﺑﻌﻨﻮان ﺗﺮﻛﻴﺒﺎت فراسودمند در ﻓﺮﻣﻮﻻﺳﻴﻮن ﻣﻮاد ﻏﺬاﻳﻲ استفاده نمود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage

نویسندگان English

Mahya Shariat alavi 1
Alireza Sadeghi Mahoonak 2
Mohammad Ghorbani 2
Mehran Alami 2
1 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient

کلیدواژه‌ها English

tomato seed
Residual Nitrite
Sausage
Hydrolyzed protein
[1] Aiamo, O.Q., Gbadamosi, O.S. and Abiose, S.H. 2015. Antioxidative and functional properties of kariya (hildergadia barteri) protein hydrolysates obtained with two different proteolytic enzymes. J. Food Process. Pres. Online version of record published before inclusion in an issue.
[2] Guo, X., Zhang, J., Ma, Y. and Tian, S. 2013. Optimization of limited hydrolysis of proteins in rice residue and characterization of the functional properties of the products. J. Food Process. Pres. 37, 245–253.
[3] Liu, J. H., Tian, Y. G., Wang, Y., Nie, S. P., Xie, M. Y., Zhu, S., Wang, C. Y. And Zhang, P. 2011. Characterization and in vitro antioxidation of papain hydrolysate from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions. Food Research. Int. 44, 133–138.
[4] Mendis, E., Rajapakse, N., Kim, SK. 2005. Antioxidant properties of a radicals scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Food Chemistry, 53, 581–7.
[5] Wu, H.C., Chen, H.M., and Shiau, C.Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International. 36: 949–957.
[6] Mccann, K.B., Shiell, B.J., Michalski, W.P., Lee, A., Wan, J., Roginski, H. 2006. Isolation and characterization of a novel antibacterial peptide from bovine As1-casein. International Dairy Journal, 16, 316–23.
[7] Jia, J., Maa, H., Zhao, W., Wang, Z., Tian, W., Luo, L. 2010. The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein. Food Chemistry.119, 336–42.
[8] Meisel, H., FitzGerald, RJ. 2003. BiofunCtional peptides from milk proteins, mineral binding and cytomodulatory effects. Current PHarmaceutical design. 9, 1289–95.
[9] Gauthier, SF., Pouliot, Y., Saint-Sauveur D. 2006. Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. International Dairy Journal. 11, 1315–23.
[10] Nourani, m. And Sharifi, A. 2015. Investigating the sensory properties and changes in the color of the cake made by the tomato pulp fiber during storage. Twenty-third National Congress of Food and Science of Iran, Quchan, Islamic Azad University, Quchan Branch.
[11] Sogi, D. S. 2001. Functional properties and characterization of tomato waste seed proteins. PhD Thesis. Amritsar, India: Guru Nanak Dev Univ. 69-95.
[12] Rokni N. Meat Science and Technology. 2008. Printed Press the Institute of Tehran University.
[13] Fratianni, F., De Martino, L., Melone, A., De Feo, V., Coppola, R., Nazzaro, F. 2010. Preservation of chicken breast meat treated with thyme and balm essential oils. Journal of food science. 75(8), M528-M535.
[14] Deda, M., Bloukas, J., Fista, G. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science. 76(3). 501-508.
[15] Nasehinia, H., Mahdinia, M., Ghorbani, R. & Noori, M. 2008. Nitrit content in sausage andmeat product distributed in Semnan. Payesh quarterly periodical. 3(7), 197-202.
[16] Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J., Kuri, V. 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science. 69(3), 371-380.
[17] Jiménez Colmenero, F. 2000. Relevant factors in strategies for fat reduction in meat products. Trends in Food Science & Technology. 11(2), 56-66.
[18] Hur, S., Ye, B., Lee, J., Ha, Y., Park, G., Joo, S. 2004. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Science. 66(4), 771-775.
[19] Severini, C., De Pilli, T., Baiano, A. 2003. Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’products: effects on chemical, physical and sensorial quality. Meat Science. 64(3), 323-331.
[20] Sadler, M.J. 2004 .Meat alternatives market developments and health benefits. Trends in Food Science & Technology. 15(5), 250-260.
[21] Fernández‐López, J., Sevilla, L., Sayas‐Barberá, E., Navarro, C., Marín, F., PérezAlvarez, J. 2003. Evaluation of the antioxidant potential of hyssop Hyssopus officinalis L. and rosemary Rosmarinus officinalis L. extracts in cooked pork meat. Journal of food science. 68(2), 660-664.
[22] Jeun-Horng, L., Yuan-Hui, L., Chun-Chin, K. 2002. Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage. Meat Science. 60(2), 161-167.
[23] Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Álvarez, J. 2010. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelflife of bologna sausages. Food Control. 21(4), 436-443.
[24] Bakhshi, F., Barzegar, M. and Ahmadi, H. 2015. Replacing part of nitrite with aqueous extract of green pea's pistachio as a natural preservative in sausage. Master thesis of food science sciences and engineering from Tarbiat Modares University.
[25] Alyari, P., Barzegar, M. and Ahmadi, H. 2015. Fresh sausage production using pomegranate peel extract as a natural preservative. Master thesis of food science sciences and engineering from Tarbiat Modares University.
[26] Shariat alavi, M., Sadeghi mahoonak, A., Ghorbani, M., Alami, M. and Mohaamd zade, J. 2018. Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas. Iran Science and Technology. 84(15): 137-151.
[27] AACC. 1999. Approved method of the American Association of Cereal Chemists. St. Paul: American Accosiation of Cereal Chemists. Ins.
[28] AOAC. (2005). Official methods of analysis of the association of official analytical chemists, Vol. II. Arlington, VA: Association of Official Analytical Chemists.
[29] Meat and its products: Measurement of sodium nitrite in meat products. National Standard No. 923. Karaj: Iran Institute for Standards and Research, 1996.
[30] Toloui, A., Mortazavi, S. M., Alaami, M., Sadeghi mahonk, AS. 2010. Physicochemical, texture and sensory properties of low-fat mayonnaise containing inulin and pectin, Journal of Food Science and Technology. 3 (42), 1-35.
[31] Chen L., Opara U.L. 2013. Texture measurement approaches in fresh and processed foods- A review. Food Research International, 51: 823-835.
[32] Ferreira, I., Silva, S. 2008. Quantification of residual nitrite and nitrate in ham by reverse-phase high performance liquid chromatography/diode array detector. Talanta 74(5), 1598-1602.
[33] Cassens, R.G., G. Woolford, S.H. Lee and R. Goutefongea. 1976. Fate of Nitrite in Meat Proceedings in Proceedings of the Conference Name, Conference Location.
[34] De Mey, E., De Klerck, K., De Maere, H., Dewulf, L., Derdelinckx, G., Peeters, M.-C., Fraeye, I., Vander Heyden, Y., Paelinck, H. 2014. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Science. 96(2), 821-828.
[35] Honikel, K.-O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Science. 78(1), 68-76.
[36] Tanwisuit, N.a.Y.P. 2011. Factors affecting residual nitrite content analysis by spectrophotometers and reduction by meat seasoning in vitro In Proceedings of the Conference Name, Conference Locatio.
[37] Fernández-Ginés, J., Fernández-López, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez, J. 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Science. 67(1), 7-13.
[38] Kyeong Seon Ryu, K.S.S.a.D.S. 2014. Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage.
[39] Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Ham, Y. K., Lim, Y. B., Kim, C. J. 2015. Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages. LWT-Food Science and Technology. 64(1), 350-355.
[40] Sáyago-Ayerdi, S., Brenes, A., Goñi, I. 2009. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT-Food Science and Technology. 42(5), 971-976.
[41] Ashley.H. 2013. The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes, Meat Science; Food Sci Technol, 1306: 42-43, 25. 23. Brown CL, Hedrick HB, Bailey ME, 2000, Characteristics of cured ham asinfluenced by levels of sodium nitrite and sodium ascorbate, J Food Sci. 39,977-979.
[42] Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Álvarez, J. 2010. Effect of added citrus fibre and spice essential oils on quality characteristics and shelflife of mortadella. Meat Science. 85(3), 568-576.
[43] Shaviklo, G.R., Thorkelsson, G., Arason, S. 2010. The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus). Turk J Fish Aqua Sci. 3, 333-340.
[44] Peters, J.C, .Lawson, K.D., Middleton, S.J., Triebwasser, K.C. 1997. Assessment of the nutritional effects of olestra, a nonabsorbed fat replacement: summary. The Journal of nutrition. 127(8), 1719S-1728S.
[45] Mansi. K, Abushoffa.A. 2009. Hypolipidemic Effects of Seed Extract of Celery (Apiumgraveolens) in Rats, Pharmacogn Mag, 23:301-305.
[46] Hosseinpoor, S., Eskandari, M., Mesbahi, G.H., Shekarforush, SH., Farahnaki, A. 2013. Application of Cochineal and paprika as natural pigments for coloring in low nitrite and free nitrite frankfurters. Iranian Food Science and Technology Research Journal. 9(3), 243252.
[47] Muthia, D., Nurul, H., Noryati, I. 2010. The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage. International Food Research Journal. 17(4).
[48] Pirouti, K., Javadi, A. & Nahidi, F. 2013. Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage. Journal of Food Hygiene. 4:15, 9-20.
[49] Jayawardana, B. C., Liyanage, R., Lalantha, N., Iddamalgoda, S., Weththasinghe, P. 2015. Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. LWT-Food Science and Technology. 64(2), 1204-1208.
[50] Huang, S., Tsai, Y., Chen, C. 2011. Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages. Asian-Aust. J. Anim. Sci. 24(6), 875-880.
[51] Riazi, F., Zeinali, F., Hosseini, A., Behmdidi, e. 2013. Master's thesis in Agriculture, Science and Food Industry at Urmia University.
[52] Raeesi M., Sugar Sales, Sh., Amin Lari, M., Qaisari, H. 2015. Physico-chemical properties of emulsified sausages produced with crushed meat by aqueous plant extract. Health Food. 7 (26): 59-67.