تاثیر پوشش خوراکی صمغ ثعلب حاوی باکتری لاکتوباسیلوس فرمنتوم بر ویژگی های کیفی قارچ دکمه‌ای

نویسندگان
دانشگاه ارومیه
چکیده
در این پژوهش به بررسی مدت زمان ماندگاری، خواص فیزیکو شیمیایی و حسی قارچ دکمه‌ای با استفاده از پوشش خوراکی صمغ ثعلب حاوی باکتری Lactobacillus fermentum پرداخته شد. بدین منظور اثر صمغ ثعلب در سطوح ۲۵/۰ ،۷۵/۰ ،۵/۱ و افزودن ثابت پروبیوتیک لاکتوباسیلوس فرمنتوم با میزان CFU/gr ۱۰۸× ۵/۱ (۵/۰ نیم‌مک فارلند) به مدت ۱۵ روز در دمای ۴ درجه سانتی‌گراد مورد ارزیابی قرار گرفت. نتایج نشان داد، با افزایش پوشش صمغ ثعلب، pH، اسیدیته، مواد جامد محلول، فنول کل، آنتی‌اکسیدان و پارامتر a* و b*، بافت‌سنجی در سطح بالایی نسبت به میوه تیمار نشده بر حفظ ویژگی های قارچ دکمه ای موثرتر بود و تعداد کل باکتری‌ها پروبیوتیک در پوشش در مقایسه با تیمار غوطه‌وری در سوسپانسیون باکتری پروبیوتیک بهتر حفظ شد. ولی افت وزنی، پارامتر L*، شاخص قهوه‌ای شدن با افزایش صمغ ثعلب کاهش یافتند(p<0.05). و با افزایش مدت زمان ماندگاری مواد جامد محلول و اسیدیته و افت وزنی و a* و b* و شاخص قهوه‌ای شدن افزایش یافتند ولی pH و اسیدآسکوربیک، فنل کل، آنتی‌اکسیدان و L*، بافت‌سنجی، تعداد کل پروبیوتیک کاهش یافتند. ارزیابی حسی تیمارهای مختلف نشان می‌داد که پوشش حاوی پروبیوتیک بر خواص حسی قارچ خوراکی تأثیر منفی نداشته؛ بلکه سبب بهبود کیفیت حسی و تغذیه‌ای میوه طی زمان و در مقایسه با نمونه شاهد شد؛ بنابراین پوشش خوراکی صمغ ثعلب حاوی باکتری Lactobacillus fermentum را می‌توان به‌عنوان یک ماده پوشش‌دهنده مناسب برای حفظ خصوصیات ارگانولپتیکی، شیمیایی، میکروبی و ماندگاری قارچ دکمه‌ای مورد استفاده قرار داد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroom

نویسندگان English

فاطمه nejabi
Mahmoud Rezazadbari
hadi almasi
saber amiri
Urmia University
چکیده English

In this research, the shelf life, physicochemical, and sensory properties of button mushrooms were investigated using salep gum edible coating containing Lactobacillus fermentum bacteria. For this purpose, the effect of salep gum at the levels of 0.25, 0.75, and 1.5 and the constant addition of Lactobacillus fermentum probiotic with the amount of 1.5 x 108 CFU/gr (0.5 McFarland half) for 15 days at a temperature of 4 Celsius was evaluated. The results showed that by increasing the coverage of salep gum, pH, acidity, soluble solids, total phenol, antioxidant, and parameters a* and b*, histologically, they maintained at a high level compared to the untreated fruit, and the total number of probiotic bacteria in The coating preserved better the probiotic bacteria suspension compared to the immersion treatment. But weight loss, L* parameter, and browning index decreased with the increase of salep gum. With increasing shelf life of dissolved solids, acidity, weight loss, a*, b*, and browning index increased, but pH, ascorbic acid, total phenol, antioxidant and L*, histology, total number of probiotics decreased The sensory evaluation of different treatments showed that the coating containing probiotics did not hurt the sensory properties of edible mushrooms; Rather, it improved the sensory and nutritional quality of the fruit over time and compared to the control sample. Therefore, the edible coating of salep gum containing Lactobacillus fermentum bacteria can be used as a suitable coating material to preserve the organoleptic, chemical, microbial properties and shelf life of button mushrooms

کلیدواژه‌ها English

Edible coating
Lactobacillus fermentum bacteria
button mushroom
salep gum
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