تأثیر عصاره زردچوبه و امگا3 ریزپوشانی شده با لسیتین سویا بر خصوصیات فیزیکوشیمیایی، میکروبی و حسی همبرگر

نویسندگان
واحد آیت ا… آملی، دانشگاه آزاد اسلامی
چکیده
در این مطالعه تأثیر عصاره زردچوبه و امگا3 ریزپوشانی شده با لسیتین سویا بر خصوصیات همبرگر طی دوره 12 روزه نگهداری بررسی شد. نتایج نشان داد در طی نگهداری به مدت 12 روز، بیشترین pH و ظرفیت نگهداری آب مربوط به نمونه شاهد بود. میزان رطوبت اولیه همبرگرها، حدود 52 درصد بود که پس از دوره نگهداری کاهش معنی‌داری یافت (P<0.05). کمترین جمع شدگی مربوط به نمونه شاهد بود و بیشترین افت پخت در روز اول نگهداری مشاهده شد. در همه روزهای مورد بررسی، بیشترین میزان باز فرار مربوط به نمونه شاهد بود. اسیدهای چرب آزاد طی نگهداری افزایش معنی‌داری یافت (P<0.05). نمونه‌های حاوی عصاره‌ها ازلحاظ ویژگی‌های بافتی تفاوت معناداری با نمونه‌های شاهد نداشتند. تیمارهای ریزپوشانی شده تعداد باکتری کمتری نسبت به عصاره‌های آزاد داشتند. نمونه شاهد به‌طور معنی‌داری کمترین امتیاز در کلیه خصوصیات حسی را دریافت کرد. به‌طورکلی کیفیت همبرگرهای حاوی عصاره ریزپوشانی شده زردچوبه و امگا3 نسبت به نمونه شاهد بهبود یافت.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes

نویسندگان English

Seyyed Mohammad Hossein Ghadiri Amrei
Mohammad ahmadi
Seyed-Ahmad Shahidi
Peiman Ariaii
Leila Golestan
Ayatollah Amoli Branch, Islamic Azad University
چکیده English

In this study, the effect of turmeric extract and omega-3 encapsulated with soy lecithin on the characteristics of hamburger during the 12-day storage period was investigated. The results showed that during storage for 12 days, the highest pH and water holding capacity were related to the control sample. The initial moisture content of hamburgers was about 52%, which decreased significantly after the storage period (p<0.05). The lowest shrinkage was compared to the control sample, and the highest cooking loss was observed on the first day of storage. In all the investigated days, the highest volatile nitrogenous compounds was related to the control sample. Free fatty acids increased significantly during storage (P<0.05). The samples containing the extracts were not significantly different from the control samples in terms of texture characteristics. Encapsulated treatments had lower bacterial counts than free extracts. The control sample significantly received the lowest score in all sensory characteristics. In general, the quality of hamburgers containing fine-coated turmeric extract and omega-3 improved compared to the control sample.

کلیدواژه‌ها English

Encapsulation
Hamburger
Omega 3
turmeric
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