تأثیر وزن مولکولی کیتوزان و نوع نرم‌کننده در پوشش خوراکی بر شاخص‌های کیفیت داخلی و ریخت‌شناسی پوسته تخم‌مرغ

نویسندگان
عارف شریفی 1
داریوش خادمی شورمستی 2
1 گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
2 گروه کشاورزیف واحد سوادکوهف دانشگاه آزاد اسلامی، سوادکوه، ایران
10.22034/FSCT.20.136.137
چکیده
به­ منظور بررسی تأثیر وزن مولکولی کیتوزان و نوع نرم­ کننده مورد استفاده در ترکیب پوشش خوراکی بر شاخص ­های کیفیت داخلی و ریخت­ شناسی پوسته تخم ­مرغ، آزمایشی با 125 عدد تخم­ مرغ در قالب طرح کاملاً تصادفی با 5 تیمار شامل تخم­ مرغ­ های فاقد پوشش (شاهد)، دارای پوشش­های مبتنی بر کیتوزان­های با وزن مولکولی زیاد (450 کیلو دالتون) یا وزن مولکولی کم (65 کیلو دالتون) و بکارگیری نرم ­کننده­ های گلیسرول یا سوربیتول و 3 تکرار اجرا شد. پوشش­ دهی به ­روش غوطه ­وری انجام شد و تخم­ مرغ­ها به­ مدت 4 هفته در دمای محیط نگهداری شدند. فراسنجه های کیفیت داخلی تخم­ مرغ شامل افت وزنی، واحد هاو، اندیس زرده و pH سفیده، بطور هفتگی ارزیابی شدند. در پایان دوره نگهداری، تصاویر میکروسکوپ الکترونی روبشی جهت ریخت­ شناسی پوسته تهیه شد. نتایج نشان داد پوشش خوراکی بر پایه کیتوزان به ­طور معنی­داری (P<0.05) موجب بهبود تمام شاخص­های مورد ارزیابی شد. در پایان هفته چهارم نگهداری، در این میان، کمترین مقادیر درصد افت وزنی (90/0 ± 01/7) و pH سفیده تخم­ مرغ­ (15/0 ± 90/8) و بیشترین مقادیر واحد هاو (23/3 ± 80/63) و اندیس زرده (06/0 ± 34/0) در تخم­ مرغ­های حاوی پوشش کیتوزان وزن مولکولی زیاد – سوربیتول دیده شد (P<0.05). در تصاویر میکروسکوپ الکترونی روبشی نیز ترک و ریزحفرات کمتر و یکنواختی و پیوستگی بیشتری در پوسته خارجی تخم­ مرغ­ها در گروه مذکور دیده شد. لذا به­ منظور بهبود کیفی پوشش خوراکی بر پایه کیتوزان به ­عنوان یک بسته­ بندی زیست­ سازگار جهت افزایش زمان انبارمانی تخم­ مرغ، کیتوزان با وزن مولکولی بیشتر و نرم­ کننده سوربیتول توصیه می­شود.
کلیدواژه‌ها
تخم‌مرغ
سوربیتول
کیتوزان
گلیسرول
ماندگاری

موضوعات

عنوان مقاله English

Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology

نویسندگان English

Aref sharifi 1
dariush khademi shurmasti 2
1 Dep. of Agriculture, Savadkooh branch, Islamic Azad University, Savadkooh, Iran
2 Dep. of Agriculture, Savadkooh branch, Islamic Azad Univaersity, Savadkooh, Iran
چکیده English

To investigate the effect of molecular weight of chitosan and the type of plasticizer used in the composition of edible coating on internal quality parameters and morphology of eggshell, an experiment with 125 eggs in a completely randomized design with 5 treatments included uncoated eggs (control), coated based on chitosan with high molecular weight (450 kDa) or low molecular weight (65 kDa) and the use of glycerol or sorbitol and 3 replicates was conducted. Coating was done by immersion method and the eggs were stored at ambient temperature for 4 weeks. The internal quality parameters of eggs including weight loss (WL), Haugh unit (HU), yolk index (YI) and albumen pH were evaluated weekly. At the end of the storage period, scanning electron microscope (SEM) micrograph were prepared for eggshell morphology. The results showed that the edible coating based on chitosan improved significantly (P<0.05) all the evaluated parameters. At the end of the week 4, among these, the lowest values of WL (7.01 ± 0.90) and pH of albumen (8.90 ± 0.15) and the highest values of HU (± 3.23) 63.80) and YI (0.34 ± 0.06) were seen in eggs containing high molecular weight chitosan-sorbitol coating (P<0.05). In the SEM micrograph, more integrated and less porous and fractured in the mentioned group. Therefore, in order to improve the quality of edible coating based on chitosan as a biocompatible packaging to increase the storage time of eggs, chitosan with higher molecular weight and sorbitol as plasticizer are recommended.

کلیدواژه‌ها English

Egg
Sorbitol
Chitosan
glycerol
shelf life
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