بررسی اثر اسانس رزماری در فرم‌های نانوامولسیون و آزاد بر ماندگاری فیله مرغ نگهداری شده در یخچال

نویسندگان
احمد موالی زاده 1
علی فضل آرا 2
مهدی پورمهدی 2
ندا باورصاد 3
1 دانشجوی PhD بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز
3 مرکز تحقیقات نانوفناوری، دانشگاه علوم پزشکی جندی شاپور اهوازگروه فارماسیوتیکس، دانشکده داروسازی، دانشگاه علوم پزشکی جندی شاپور اهواز
10.22034/FSCT.19.125.381
چکیده
محتوی رطوبت و پروتئین بالا و pH مناسب، گوشت مرغ را به یک محصول حساس برای رشد میکروارگانیسم‌های مولد فساد و بیماری­زا تبدیل کرده است. در سال‌های اخیر تولیدکنندگان مواد غذایی توجه زیادی به استفاده از نگه‌دارنده‌های طبیعی با منشأ گیاهی به‌جای نگه‌دارنده‌های شیمیایی در محصولات خود نموده‌اند. تحقیقات مختلف نشان داده‌اند اسانس رزماری دارای خاصیت آنتی‌اکسیدانی و ضد میکروبی بوده است. هدف از تحقیق حاضر بررسی اثر اسانس رزماری در فرم نانوامولسیون و آزاد بر خصوصیات شیمیایی، میکروبی و حسی فیله مرغ در طول نگهداری در یخچال بود. ارزیابی­ها در روزهای صفر، 3، 6، 9 و 12 صورت پذیرفت. نتایج حاکی از اثر بخشی چشمگیر هر دو فرم اسانس رزماری در بهبود ویژگی­های میکروبیولوژیکی، شیمیایی و حسی نمونه­ها درمقایسه با گروه کنترل طی زمان نگه­داری بود. همچنین نتایج نشان داد که در مقایسه بین فرم آزاد و نانوامولسیون اسانس رزماری تیمار با فرم نانوامولسیون رزماری در مقایسه با اسانس رزماری توانست که به شکل مؤثرتری رشد باکتری­های انتروباکتریاسه، مزوفیل و ساکروفیل را در طی زمان نگهداری محدود نماید (05/0>P). همچنین پس از بررسی آزمون­های TVN و TBA و pH مشخص شد فرم نانوامولسیون اسانس رزماری در حفظ ویژگی­های شیمیایی نمونه­ غذایی در مقایسه با فرم آزاد آن در طی زمان اثر بخشی بیشتری دارد (001/0>P). همچنین از نظر فاکتورهای حسی تیمار نانورزماری باعث بهبود فاکتورهای حسی بو و پذیرش کلی نسبت به تیمار شاهد پس از 12 روز نگهداری شد.
کلیدواژه‌ها
نانوامولسیون
اسانس رزماری
نگهدارنده طبیعی
فیله مرغ

موضوعات

عنوان مقاله English

Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition

نویسندگان English

Ahmad Mavalizadeh 1
Ali Fazlara 2
Mahdi PourMahdi 2
Neda Bavarsad 3
1 Ph.D. Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
2 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
3 Nanotechnology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, IranDepartment of Pharmaceutics, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
چکیده English

Due to the high amount of pH, moisture and protein content, chicken meat is a sensitive product which could be a good host for pathogen and spoilage microorganisms. In the recent years there has been a remarkable attention to use natural preservative instead of chemical preservative among producers of food products. Different studies has shown rosemary essential oil contain antioxidant and antimicrobial properties. The present study was conducted to evaluate effect of rosemary essential oil (free and nanoemulsion) on chemical, microbial and sensorial quality of chicken fillet during refrigerated storage. Samples were examined in days of 0, 3, 6, 9 and 12. The results showed noticeable effects of both forms of rosemary essential oils in microbial, chemical and sensorial quality improvement. Moreover the results indicated that nanoemultion form of rosemary had significant effects on delaying the increase trend of psychrophilic, ,enterobacteriacea and mesophilic bacterial counts as compared to free form of rosemary (P<0.05). Furthermore The results of TVN, TBA and pH measurements indicated that nanoemulsion form of rosemary improved chemical quality of the samples in comparison with free form of rosemary during storage time (P<0.001). Also in terms of sensorial characteristics, application of nanoemulsion essential oil lead to improvement of odor and overall acceptance factors compared to control group after twelve days of storage.

کلیدواژه‌ها English

Nanoemulsion
Rosemary essential oil
natural preservative
chicken fillet
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