بررسی افزایش عمر ماندگاری قارچ خوراکی دکمه‌ای (آگاریکوس بیسپوروس) با استفاده از صمغ گیاهی کیتوزان و اسانس گیاه چویل

نویسندگان
محمد گنجه 1
عاطفه قره جلو 2
سجاد قادری 3
1 گروه کشاورزی، مجتمع آموزش عالی میناب، دانشگاه هرمزگان، بندرعباس، ایران
2 گروه صنایع غذایی، موسسه آموزش عالی خرد، بوشهر، ایران
3 گروه تغذیه، دانشگاه علوم پزشکی یاسوج، یاسوج، ایران
10.22034/FSCT.21.151.45
چکیده
هدف از انجام این پژوهش بررسی تأثیر پوشش­دهی با کیتوزان و اسانس گیاه چویل بر روی ماندگاری قارچ دکمه­ای بود؛ اسانس گیاه چویل به روش کلونجر استخراج شده و به همراه کیتوزان در غلظت­های مختلف (نمونه کنترل بدون کیتوزان و اسانس، با 5/0 درصد کیتوزان، کیتوزان همراه با دو غلظت 100 و 150 پی­پی­ام اسانس) برای پوشش‌دهی قارچ استفاده گردید. پس از بسته‌بندی، قارچ‌ها به مدت 15 روز در دمای 4 درجه سانتی‌گراد در یخچال نگهداری شده و هر 3 روز یک‌بار نمونه‌ها از نظر آزمون‌های فیزیکوشیمیایی، بافتی و حسی مورد ارزیابی قرار گرفتند. با افزایش زمان نگهداری، سفتی بافت همه نمونه‌های پوشش داده شده کاهش یافت و افزودن کیتوزان برای پوشش­دهی قارچ توانست به‌طور مؤثری بر روی حفظ سفتی بافت قارچ در طی نگهداری تأثیر مثبت بگذارد که این تأثیرگذاری مثبت با افزودن اسانس چویل به‌طور معنی‌داری بیشتر گردید. با افزودن کیتوزان مورد استفاده، مقدار همه شاخص­های رنگی به‌طور معنی­داری (05/0p<) حفظ گردیدند که افزودن اسانس این تأثیرگذاری را تشدید کرد. استفاده از کیتوزان توانست افت وزنی نمونه‌های قارچ را به‌طور معنی‌داری (05/0p<) کاهش دهد، اما افزودن اسانس تأثیر چندانی بر روی کاهش تغییرات افت وزنی نداشت. استفاده از کیتوزان توانست به طور معنی‌داری (05/0p<) نسبت به نمونه شاهد مانع رشد کلی میکرواورگانیسم‌ها و کپک و مخمرها گردد و افزودن اسانس به کیتوزان به عنوان یک ترکیب نگهدارنده نیز نقش تشدیدکننده­ای بر ممانعت از رشد میکرواورگانیسم‌ اعمال کرد که این نتایج مشابه در مورد ارزیابی رنگ و ظاهر نیز کاملا صدق می­کرد. ساختار کیتوزان و خاصیت ضد میکروبی و ترکیبات فنولی موجود در اسانس علت اصلی حفظ کیفیت نمونه­های قارچ در طی نگهداری بود.
کلیدواژه‌ها
قارچ دکمه‌ای
اسانس چویل
کیتوزان
پوشش‌دهی

موضوعات

عنوان مقاله English

Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil

نویسندگان English

mohammad ganje 1
atefeh gharejeloo 2
sajad ghaderi 3
1 Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
2 Department of Food science, Kherad Institute of Higher Education, Bushehr, Iran
3 Faculty of Health and Nutrition Sciences Yasuj University of Medical Science (YUMS), Iran
چکیده English

The purpose of this study was to investigate the effect of chitosan coating and Ferulago angulate essential oil on button mushroom (Agaricus Bisporous) shelf life. Therefore, Ferulago angulate essential oil was extracted by clevenger method and whit different concentrations of chitosan (control sample without chitosan and essential oil, with 0.5% chitosan, chitosan with two different concentrations of 100 and 150 ppm) were used to coating the mushroom samples. After packing, the samples were stored in the refrigerator at 4°C for 15 days and samples were evaluated for physicochemical, structural and sensory tests every 3 days. With increasing shelf life, the hardness of all coated samples decreased and addition of chitosan to samples could have a positive effect on increase the hardness of the samples during storage, which was significantly increased by adding Ferulago angulate essential oil. All color parameters were significantly retained (P<0.05) By adding chitosan which the addition of essential oils exacerbated these conditions. Using the chitosan significantly (p<0.05) reduced the weight loss of samples, but the addition of essential oil had no significant effect on reducing weight loss changes. The use of chitosan significantly (p <0.05) prevented the growth of total count of microorganism and molds and yeasts, and the addition of essential oil to chitosan as a preservative compound also exacerbated the inhibition of microorganism growth. Similar results were also true for color and appearance evaluation. Chitosan structure, antimicrobial properties and phenolic compounds in essential oils were the main reason for maintaining the quality of mushroom samples during storage.

کلیدواژه‌ها English

Agaricus bisporous
Ferulago angulate
Essential oil
Chitosan
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