مقایسه اثر فرآیندهای سونیکاسیون حرارتی و پاستوریزاسیون بر خصوصیات کیفی و میکروبی زیتون شور کنسروی

نویسندگان
علی ملایم 1
درنوش جعفرپور 2
1 دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
10.22034/FSCT.19.127.211
چکیده
روش­های حرارتی از جمله روش­های معمول فرآوری مواد غذایی هستند که با کاهش جمعیت میکروبی و غیر فعال کردن آنزیم­ها سبب افزایش ماندگاری محصولات غذایی می­شوند. علی رغم اثرات مطلوب فرآیند حرارتی سنتی، این روش سبب کاهش کیفیت تغذیه­ای و حسی محصولات غذایی می­گردد. افزایش تقاضای مصرف­کنندگان به محصولات غذایی با حداقل تغییرات در خصوصیات، زمینه را برای بررسی روش­های نوین فرآوری مواد غذایی فراهم نموده است. لذا در این مطالعه، اثر فرآیند حرارتی سنتی و سونیکاسیون حرارتی بر جمعیت میکروبی، فعالیت آنتی­اکسیدانی و فاکتورهای کیفی زیتون‌ شور کنسروی مورد بررسی قرار گرفت. زیتون‌ها تحت تیمار اولتراسوند (30 کیلوهرتز، 100 وات) در دماهای مختلف (45، 55 و 65 درجه سلسیوس) و زمان‌های (5، 10 و 15 دقیقه) قرار گرفتند و با عملیات حرارتی معمول (85 درجه سلسیوس، 15 دقیقه) مقایسه شدند. نتایج نشان دادند که سونیکاسیون در دمای 45 و 55 درجه سلسیوس به طور قابل توجهی سفتی، فاکتورهای رنگ و ویژگی‌های حسی را نسبت به زیتون‌های فرآوری‌شده حرارتی سنتی بهبود بخشید (05/0P<). علاوه بر این، فرآیند سونیکاسیون محتوای فنل کل (45/8-37/25%) و فعالیت آنتی اکسیدانی (43/8-21/31 %) را در مقایسه با نمونه های تیمار نشده افزایش داد. فرآیند سونیکاسیون در ºC 55–15 دقیقه، ºC 65-10 دقیقه و ºC 65-15 دقیقه به خوبی توانست جمعیت میکروبی را به صفر برساند، اما سونیکاسیون در ºC 65، به طور معنی­داری (05/0P<) فاکتورهای کیفیت را کاهش داد. بنابراین، سونیکاسیون می تواند ایمنی و کیفیت زیتون های کنسروی را بهبود بخشیده و به عنوان جایگزین مناسبی برای فرآوری حرارتی سنتی استفاده شود.
کلیدواژه‌ها
زیتون سبز
سونیکاسیون حرارتی
ترکیبات زیست فعال
غیر فعال‌سازی میکروبی

موضوعات

عنوان مقاله English

Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive

نویسندگان English

Ali Molayem 1
Dornoush Jafarpour 2
1 M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2 Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
چکیده English

Thermal methods are among the common methods of food processing that increase the shelf life of food products by reducing the microbial population and inactivating enzymes. Despite the favorable effects of the traditional thermal process, this method reduces the nutritional and sensory quality of food products. Increasing consumer demand for food products with minimal changes in characteristics has provided the basis for examining new methods of food processing. Therefore, in the current work, the impact of conventional pasteurization and thermosonication (TS) on the microbial populations, antioxidant activity and quality parameters of fermented green table olives was studied. Olives were subjected to ultrasound treatment (30 kHz, 100 W) at different temperatures (45, 55, and 65 ºC) and times (5, 10, and 15 min) and compared with the conventional heat treatment (85 ºC, 15 min). After treatment, TS at 45 and 55 ºC markedly (p < 0.05) improved firmness, color parameters, and sensory attributes relative to the thermally processed olives. Furthermore, TS enhanced total phenolic content (8.45-25.37%) and antioxidant activity (8.43-31.21%) compared to the untreated samples. TS at 55 ºC-15 min, 65 ºC-10 min, and 65 ºC-15 min successfully reduced the microbial counts to nil. However, TS at 65 °C notably diminished the quality parameters. Thus, TS can improve the safety and quality of table olives and can be used as a suitable alternative to the thermal processing.

کلیدواژه‌ها English

Green Olives
Thermal Sonication
Bioactive compounds
Microbial Inactivation
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