بررسی اثر نانوامولسیون عصاره پیاز محصور شده در صمغ قدومه شیرازی و دانه شاهی بر نگهداری فیله گوشت گاو

نویسندگان
معصومه بابایی سروینه باغی 1
محمد احمدی 1
محمدرضا شیران 2
مریم عزیزخانی 3
1 گروه بهداشت مواد غذایی، دانشگاه آزاد اسلامی، واحد آیت الله آملی، آمل، ایران
2 - دانشکده داروسازی، دانشگاه علوم پزشکی مازندران، ساری، ایران
3 گروه بهداشت مواد غذایی، دانشکده دام پزشکی، دانشگاه تخصصی فناوری های نوین آمل
10.22034/FSCT.19.127.1
چکیده
در این مطالعه ، صمغ دانه قدومه شیرازی و صمغ دانه شاهی در نسبت های مختلف ۱: ۰ ، ۱: ۱ و ۰: ۱ برای ریزپوشانی عصاره پیاز قرمز (ROE) پوشش گوشت به روش غوطه وری استفاده شد. غلظت های مختلف ROE (۴۰۰ ، ۸۰۰ ، ۱۲۰۰ و ۱۶۰۰ ppm) فعالیت آنتی اکسیدانی بالایی را به دلیل ترکیبات فنولی و فلاونوئیدی نشان دادند. از نظر میانگین اندازه​​، کمترین اندازه ذرات در ROE محصور شده در صمغ قدومه شیرازی (۳/۸۹ ± ۴/۷ نانومتر) مشاهده شد و نانو امولسیون تهیه شده در صمغ دانه شاهی بالاتر اندازه ذرات (۳/۲ ± ۷/۱۴۵ نانومتر) را داشتند. پتانسیل زتا منفی در تمام نانو امولسیون ها مشاهده شد. نمونه های گوشت به مدت ۲۰ روز در دمای ۴ درجه سانتیگراد نگهداری شدند و مقادیر عدد اسید تیوباربیتوریک، شاخص های رنگیL* ، a* ، b*، شمارش کلی باکتری ها، در فواصل ۴ روزه بررسی شد. نتایج نشان داد که ROE کپسوله شده در صمغ دانه شاهی و قدومه شیرازی در به تاخیر انداختن واکنشهای شیمیایی میکروبی فیله گوشت پوشش دهی شده کارآمدتر بود و به دلیل کاهش رشد باکتری ها، کاهش عدد تیوباربیتوریک و رشد میکروبی، ماندگاری از ۴ روز به ۱۶ روز افزایش یافت. این مطالعه تایید کرد که ROE کپسوله شده در پوشش ترکیبی صمغ دانه شاهی و قدومه شیرازی، یک پوشش بالقوه برای بهبود کیفیت و ماندگاری فیله گوشت گاو است.
کلیدواژه‌ها
صمغ دانه بومی
پوشش خوراکی
ریزپوشانی
آنتی اکسیدان طبیعی
گوشت قرمز

موضوعات

عنوان مقاله English

Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation

نویسندگان English

Masoomeh Babaei Sarvinehbaghi 1
Mohammad ahmadi 1
mohammad reza shiran 2
Maryam Azizkhani 3
1 Department of Food Hygiene, Aytollah Amoli Branch, Islamic Azad University, Amol, Iran
2 Faculty of Pharmacology, Mazandaran University of Medical Sciences, Sari, Iran
3 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
چکیده English

In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE) for beef coating through immersion. Different concentrations of ROE (400, 800, 1200 and 1600 ppm) showed high antioxidant activity due to phenolic and flavonoid compounds. In terms of mean size, the lowest particle size was observed in ROE encapsulated in Alyssum homolocarpum gum (7.4 3 89.3 nm). And nanoemulsions prepared in Lepidium sativum seed gum had higher particle size (145.7 3 2.3 nm). Negative-zeta potential was observed in all nanoemulsions. Meat samples were kept at 4 ° C for 20 days and the values ​​of thiobarbituric acid, color indices L *, a *, b *, total bacterial count were examined at 4-day intervals. The results showed that ROE encapsulated in LS and AH was more effective in delaying the microbial and chemical reactions of coated meat fillets. Due to reduced bacterial growth, decreased thiobarbituric number and microbial growth, shelf life increased from 4 days to 16 days. This study confirmed that ROE encapsulated in the combined coating of AH and LS is a potential coating to improve the quality and shelf life of beef fillets.

کلیدواژه‌ها English

Native seed gum
Edible coating
Microencapsulation
Natural antioxidant
red meat
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