اثر پرتوتابی و نگهداری در غلظت‌های مختلف آب نمک و سرکه بر کیفیت و ماندگاری قارچ ترافل بیابانی (Terfezia claveryi)

نویسندگان
بهاره دایی 1
صدیف آزادمرد دمیرچی 2
افشین جوادی 3
محمدعلی تربتی 4
1 دانشجوی دکتری تخصصی علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
2 استاد گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز، تبریز، ایران
3 دانشیار گروه بهداشت مواد غذایی،دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
4 دانشیار، گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی و خدمات بهداشتی - درمانی تبریز،تبریز، ایران
10.22034/FSCT.19.125.183
چکیده
در این پژوهش، به­منظور افزایش عمر ماندگاری و کیفیت قارچ ترافل بیابانی، قارچ­ها با پرتو فرابنفش ((UVC در طول موج 254 نانومتر با شدت mW cm−12/2 در سه زمان مختلف صفر (کنترل)، 10 و20 دقیقه و همچنین غوطه­وری در محلول کلرید سدیم با چهار غلظت 16،13،10،7 درصد و سرکه 5 درصد (وزنی/وزنی) تیمار شدند. سپس، قارچ­ها بمدت 160 روز در دمای C° 4 نگهداری و به فاصله زمانی 40 روز نمونه برداری انجام شد. ویژگی­های درصد کاهش وزن، سفتی بافت ، ترکیبات فنلی، ویتامین C و بار میکروبی ارزیابی شد. نتایج نشان داد که سفتی بافت (N 83/4) در قارچ­های UV-C (10 دقیقه) غوطه­ور درسرکه نسبت به سایر تیمارها بیشتر بود. همچنین پرتوتابی اثر معنی­داری در جلوگیری از کاهش وزن قارچ­ها داشت و کمترین و بیشترین میزان کاهش وزن به­ترتیب مربوط به تیمار UV-C (10 دقیقه) غوطه ور در سرکه و تیمار کنترل غوطه­ور در آب نمک 16٪ بود. ارزیابی ترکیبات فنلی به روش HPLC نشان داد که پرتوتابی اثر معنی­داری بر افزایش ترکیبات فنلی در قارچ­ها داشت با وجود اینکه مقدار این ترکیبات با گذشت زمان دچار کاهش معنی­دار شد. مقدار ترکیبات فنلی در تیمارهای UV-C (10 دقیقه) غوطه­ور در سرکه و کلرید سدیم 7٪ به­ترتیب نسبت به سایر تیمارها بیشتر بود. پرتوتابی همچنین اثر معنی­داری بر کاهش بار میکروبی قارچ­ها داشت و افزایش شدت پرتودهی موجب افزایش مهار رشد میکروبی شد. تابش پرتو UVC موجب کاهش ویتامین C تا 78٪ در نمونه­های تیمارشده گردید. غلظت­های بالای آب­نمک باعث دهیدراسیون بافت قارچ و افزایش افت وزن و کاهش ترکیبات فنلی و مقدار ویتامین C در طی نگهداری گردید. در کل، موثرترین تیمار جهت حفظ ویژگی­های فیزیکی و کیفی ترافل، UV-C (10 دقیقه) و غوطه‌وری در سرکه در طی 160 روز انبارداری بیان شد.
کلیدواژه‌ها
پرتوفرابنفش
عمر انباری
ترافل صحرایی
نمک
سرکه

موضوعات

عنوان مقاله English

Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi)

نویسندگان English

Bahrareh Daei 1
Sodeif Azadmard-Damirchi 2
Afshin Javadi 3
Mohammad Ali Torbati 4
1 Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2 Professor, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 3392032, Iran
3 Associate Professor, Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran.
4 Associate Professor, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences
چکیده English

The present study was carried out to determine the effects of UV irradiation on postharvest and quality of desert truffle. in order to increase the shelf life of desert truffles, truffles were irradiated with UV-C (2.2 mW cm -1) at three different times, (control), 10 and 20 minutes and also storage in 7%, 10%, 13% 16% (w/w) NaCl and 5% vinegar solution (w/w). After applying the desired treatments, truffles were stored at 4 ° C for 160 days and sampling was performed at 40-day intervals. Weight loss percentage, tissue firmness, phenolic compounds, vitamin C content and microbial load were evaluated. Tissue firmness was higher at the truffles that were exposed to radiation for 10 minutes than other treatments. Also, radiation had a significant effect on preventing weight loss of truffles. The lowest weight loss was related to 10 minutes of radiation treatment and also, the highest amount of weight loss was related to control treatment. Radiation at higher doses does not further improve tissue quality parameters and causes skin necrosis and damage to truffle tissue. Evaluation of truffles phenolic compounds such as caffeic acid, ferulic acid, vanillic acid, coumaric acid, cinnamic acid and catechin was measured by HPLC. Evaluation shows that radiation had a significant effect on the increase of phenolic compounds in truffles, however the amount of these compounds decreased significantly over time. Irradiation also had a significant effect on reducing the microbial load and irradiated truffle had the lowest amount of microbial growth. However, the most effective treatment to maintain tissue quality characteristics and prevent weight loss and inhibit bacterial spoilage, UV-C (10 minutes) and immersion in vinegar and Storage at 4 ° C compared to other treatments was expressed during 160 days of storage.

کلیدواژه‌ها English

UV-c irradiation
Storage life
Truffle
NaCl
Vinegar
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