اثر اسانس لعل کوهستان (اولیوریا دیکامبنز ونت) و عصاره آنغوزه (فرولا آسا فواتیدا) بر خواص فیزیکوشیمیایی و حسی گوشت سینه ی بوقلمون طی یک ماریناد اسیدی

نویسندگان
بابک محمدی 1
نفیسه زمین دار 2
محمد مهدی قیصری 3
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)
3 استادیار، گروه شیمی، دانشکده علوم پایه، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)
10.22034/FSCT.19.126.25
چکیده
گوشت فیله بوقلمون از جمله گوشت­های سفید است که از نظر فراوانی مصرف، رتبه ­ی دوم را به خود اختصاص داده است. در این مطالعه تاثیر افزودن محلول­ های ماریناد (5سطح: آب مقطر (نمونه کنترل)، محلول ماریناد (آب + 0/5% اسید لاکتیک + 3% کلرید سدیم)، محلول ماریناد + ppm 900 اسانس لعل کوهستان و همچنین محلول ماریناد + ppm 1400 عصاره­ی آنغوزه) و زمان (2سطح: 24 و 48 ساعت) بر ویژگی­ های گوشت بوقلمون بر پایه­ ی طرح کاملا تصادفی بررسی شد. بافت، ساختار میکروسکوپی، رنگ، ارزیابی حسی، pH، افت پخت و درصد جذب ماریناد مورد بررسی قرار گرفت. با توجه به نتایج این پژوهش اثر محلول ماریناد بر pH، نیروی برشی و کیفیت حسی و اثر زمان بر نیروی برشی معنی­ دار بود (0/05>p). اسید موجود در ماریناد بافت فیبری را که علت سفتی گوشت پس از پخت است حل می­ کند. علاوه بر آن نمک و اسید علاوه بر ترد کردن گوشت و طعم­ دار کردن آن باعث افزایش مطلوبیت، کاهش زمان پخت و بهبود بافت گردید. نمونه­ های تیمار شده با ماریناد از نظر حداکثر نیروی برشی برای بریدن تفاوت معنی­ داری با نمونه­ ی شاهد داشتند (0/05>p). L* (روشنایی) گوشت پس از ماریناد کردن افزایش یافت (0/05>p). در این پژوهش سعی شد به کمک محلول ماریناد، کیفیت، تردی و ویژگی­های حسی گوشت فیله بوقلمون افزایش داده شود. استفاده همزمان از اسید، کلرید سدیم و اسانس­های معطر گیاهی گزینه مناسب‌تری جهت بهبود طعم و بوی گوشت و افزایش بازار پسندی آن بود.
کلیدواژه‌ها
ماریناد
گوشت بوقلمون
لعل کوهستان
آنغوزه
خواص فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination

نویسندگان English

Babak Mohammadi 1
Nafiseh Zamindar 2
Mohammad Mehdi Gheisari 3
1 Graduated Master, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University
2 Associate Professor, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University
3 Assistant Professor, Department of Science, Isfahan (Khorasgan) Branch Islamic Azad University
چکیده English

Turkeys, including white meat, have been ranked second in abundance. In this study, were increased the quality, tenderization and sensory properties of turkey fillet by marinade solution. The effect of the addition of marinade solutions (5levels: distilled water (control sample), marinade solution (water + 5% Lactic acid + 3% NaCl), marinade solution and 900 ppm Oliveria decumbens Vent Essential oil, solution and 1400 ppm Ferula assa- foetida Extract) and time (2levels: 24 and 48h) on the texture characteristics of turkey’s meat were investigated based on completely randomized design. The studied traits included tissue shear force, microscopic structure, color evaluation, sensory evaluation, pH, cooking loss and absorption percent. The effect of marinade solution was significant on pH, shear force, Sensory quality and the effect of time was significant on shear force (p<0.05). In addition, salt and acid, in addition to crunching and flavoring the meat, increased yield, reduced cooking time and improved texture. The specimens treated with marinade had a significant difference in the maximum shear force for cutting (p<0.05). L* (lightness) of meat increased after meringue (p<0.05). The simultaneous use of acid, sodium chloride and aromatic herbs was a better option to improve the flavor and odor of meat and to increase its marketability.

کلیدواژه‌ها English

Merinade
Turkey meat
Oliveria decumbens Vent
Ferula assa- foetida
Physico-chemical properties
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