بررسی خواص میکروبی و شیمیایی فیله مرغ تیمار شده با اسانس Satureja rechingeri، سدیم دودسیل سولفات و اسید سیتریک در زمان نگهداری در یخچال

نویسندگان
سیاوش مکتبی 1
زینب صفدری 2
مهدی پورمهدی بروجنی 1
1 گروه بهداشت مواد غذاییدانشکده دامپزشکیدانشگاه شهید جمران اهواز
2 فارغ التحصیل کارشناسی ارشد بهداشت مواد غذایی از دانشگاه شهید چمران اهواز
10.22034/FSCT.20.140.1
چکیده








اثر اسانس Satureja rechingeri (Sr-EO)، سدیم دودسیل سولفات (SDS) و اسید سیتریک بر افزایش ماندگاری فیله مرغ در طول نگهداری در یخچال بررسی شد. تیمارها شامل 28 فیله مرغ بود که به 4 گروه با 3 تکرار تقسیم شدند. هر گروه به مدت 15 دقیقه در محلول های حاوی نرمال سالین (شاهد)، 0.5% Sr-EO، 0.5% Sr-EO + SDS و 0.5% Sr-EO + SDS + اسید سیتریک (0.1) به مدت 15 دقیقه غوطه ور شدند و سپس به مدت 15 در یخچال نگهداری شدند. روزها. آزمایش‌های شمارش باکتری (مزوفیل و سایکروفیل)، آزمایش‌های شیمیایی (pH، TBA، TVN) و تست‌های حسی در روزهای 0، 3، 6، 9، 12 و 15 انجام شد. بار باکتریایی باکتری‌های مزوفیل و سایکروفیل در طول زمان برای همه افزایش یافت. چهار گروه، اما تعداد باکتری در گروه Sr-EO + SDS + اسید سیتریک برای شاخص میکروبی مزوفیل و در گروه Sr-EO + SDS برای شاخص میکروبی روان دوست کمتر از سایر نمونه ها بود. در پایان زمان نگهداری، بیشترین مقدار TVN برای گروه کنترل (29/8 ± 06/41 گرم در 100 گرم) و کمترین مقدار (33 میلی گرم در 100 گرم) برای گروه Sr-EO + SDS + اسید سیتریک مشاهده شد. گروه Sr-EO + SDS + EO. تفاوت معنی داری در مقدار TBA و pH بین تیمارها و نمونه شاهد وجود نداشت. گروه کنترل در روز ششم خصوصیات حسی نامطلوب و غیرقابل قبولی را نشان دادند در حالی که فاکتورهای حسی گروه های Sr-EO و SDS + Sr-EO به ترتیب تا روزهای 9 و 6 در محدوده بهینه پذیرش مصرف کننده قرار داشتند. نتایج نشان داد که تیمار SDS+Sr-EO در افزایش ماندگاری فیله مرغ یخچالی تا 4 روز موثرتر بود. این روش می تواند روش مفیدی برای افزایش زمان نگهداری گوشت مرغ در یخچال باشد.
کلیدواژه‌ها
فیله مرغ
Satureja rechingeri
سدیم دودسیل سولفات
اسید سیتریک
ماندگاری

موضوعات

عنوان مقاله English

Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage

نویسندگان English

Siavash Mktabi 1
Zeynab Safdari 2
Mahdi PourMahdi Borujeni 1
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
2 Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
چکیده English

The effects of Satureja rechingeri essential oil (Sr-EO), sodium dodecyl sulfate (SDS) and citric acid on increasing the shelf life of chicken fillets during refrigerated storage were investigated. The treatments included 28 chicken fillets divided into four groups, with three replicates each. Each group was immersed in a solution containing normal saline (control), 0.5% Sr-EO, 0.5% Sr-EO + 0.5% SDS, or 0.5% Sr-EO + 0.5% SDS + 0.1% citric acid for 15 min and refrigerated for 15 days. Bacterial quality (mesophilic and psychrophilic total counts), chemical analysis (pH, TBA, and TVN), and sensory evaluation were performed on days 0, 3, 6, 9, 12, and 15. The bacterial load of mesophilic and psychrophilic bacteria increased over time for all four groups, but the number of bacteria in Sr-EO + SDS + citric acid group for mesophilic microbial index and in Sr-EO + SDS group for psychrophilic microbial index was less than that in other samples. At the end of storage time, the highest TVN value was observed for control group (41.06 ± 8.29 g / 100 g) and the lowest value (33 mg / 100 g) was found for Sr-EO+SDS +citric acid group followed by Sr-EO+SDS and Sr-EO groups. There were no significant differences in the TBA value and pH between the treatment and control samples. The control group showed undesirable and unacceptable sensory properties on day 6 whereas the sensory factors of Sr-EO and SDS+Sr-EO groups were within the optimal range of consumer acceptance until days 9 and 6, respectively. The results showed that compared to controls, the SDS+Sr-EO solution was more effective in extending the shelf life of refrigerated chicken fillets to four days. This type of combined treatment could be a useful way to increase the refrigerated storage time of chicken meat.

کلیدواژه‌ها English

chicken fillet
Satureja rechingeri essential oil
Sodium dodecyl sulfate
Citric acid
shelf life
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