مطالعه فیلم زیست تخریب پذیر پلی لاکتیک اسید حاوی نانو ذرات نقره سنتز شده از عصاره مرزه ریشنگری بر خواص فیزیکوشیمیایی و میکروبی فیله مرغ در دمای یخچالی

نویسندگان
مینا تذکری 1
امیرعلی انوار 2
حسن حامدی 3
نکیسا سهرابی حقیقت دوست 2
1 دانش آموخته کارشناسی ارشد گروه بهداشت مواد غذایی دانشکده دامپزشکی دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
2 استادیار گروه بهداشت مواد غذایی دانشکده دامپزشکی دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
3 دانشیار، گروه کنترل کیفی و بهداشت مواد غذایی، دانشکده علوم دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
10.22034/FSCT.21.154.15
چکیده
عصاره های گیاهی و نانوذرات تهیه شده از آن ها به جهت دارا بودن خواص ضد میکروبی و آنتی اکسیدانی می توانند در افزایش مدت ماندگاری گوشت مورد استفاده قرار گیرند. در تحقیق حاضر تاثیر فیلم های پلی لاکتیک اسید حاوی نانو ذرات نقره سنتز شده از عصاره مرزه ریشنگری بر خواص فیزیکوشیمیایی و میکروبی فیله مرغ در دمای یخچالی در بازه های زمانی 0، 3، 7و 14 روز مورد بررسی قرار گرفت. نمونه ها شامل شاهد (کد1)، فیله مرغ پوشش دهی شده با فیلم پلی لاکتیک اسید (کد2)، فیله مرغ پوشش دهی شده با فیلم پلی لاکتیک اسید حاوی عصاره مرزه ریشنگری (کد3) و فیله مرغ پوشش دهی شده با فیلم پلی لاکتیک اسید حاوی نانو ذرات نقره سنتز شده از عصاره مرزه ریشنگری (کد4) بودند. نتایج نشان داد که میانگین قطر هاله عدم رشد بر علیه باکتری­های استافیلوکوکوس اورئوس و اشریشیاکلی برای عصاره مرزه حاوی نانوذرات نقره به طور معنی داری بالاتر ازعصاره مرزه بود (05/0p≤). در تمامی روزهای مورد بررسی به جز روز یکم، پائین ترین میزان pH وتیوباربیتوریک اسید متعلق به نمونه 4 بود (05/0p≤). در روزهای سوم و هفتم، بالاترین مولفه رنگیL* متعلق به نمونه 4 بود (05/0p≤). در تمامی روزهای مورد بررسی به جز در روز یکم، پائین ترین جمعیت باکتری­های مزوفیل، سایکروفیل، کلی فرم، استافیلوکوکوس اورئوس و کپک و مخمر و کپک و مخمر و همچنین بالاترین امتیاز کلیه فاکتورهای حسی (بو، رنگ، بافت، پذیرش کلی) متعلق به نمونه 4 بود (05/0p≤). نمونه 4 به جهت امتیاز حسی بالاتر و ویژگی های میکروبی مطلوب تر به عنوان تیمار برتر انتخاب شد.
کلیدواژه‌ها
پلی لاکتیک اسید
فیله مرغ
مرزه ریشنگری
نانوذرات نقره

موضوعات

عنوان مقاله English

Study of the biodegradable film of polylactic acid containing silver nanoparticles synthesized from Rishnigari savory extract on the physicochemical and microbial properties of chicken fillet at refrigerated temperature.

نویسندگان English

Mina Tazakori 1
Amirali Amiralianvar 2
Hasan Hamedi 3
Nakisa Sohrabi Haqdoost 2
1 Msc Graduated, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS)
2 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 Associate Professor, Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch ,Islamic Azad university , Tehran-Iran (IAUPS)
چکیده English

Plant extracts and nanoparticles prepared from them due to their antimicrobial and antioxidant properties can be used to increase the shelf life of meat. In the present study, the biodegradable film of polylactic acid containing silver nanoparticles synthesized from Satureja rechingeri extract on the physicochemical and microbial properties of chicken fillet at refrigerated temperature was investigated. So that the control sample (code 1), chicken fillet coated with biodegradable film of polylactic acid (code 2), chicken fillet coated with biodegradable film of polylactic acid containing Satureja rechingeri extract (code 3) and the Chicken fillet coated with biodegradable polylactic acid film containing silver nanoparticles synthesized from Satureja rechingeri extract (code 4) at 4°C in chemical, microbial and sensory properties at intervals of 0, 3, 7 and 14 The days were examined. The results showed that the mean diameter of the growth inhibition zone against Staphylococcus aureus and Escherichia coli bacteria for Satureja rechingeri extract containing silver nanoparticles was significantly higher than Satureja rechingeri extract (p≤0.05). In all the studied days except the first day, the lowest pH of thiobarbituric acid belonged to sample 4 (p≤0.05). Also, on the third and seventh days, the highest L* color component belonged to sample 4 (p≤0.05). On all the examined days, except on the first day, the lowest population of mesophilic bacteria, psychrophilic bacteria, coliform, Staphylococcus aureus, mold and yeast, and mold and yeast, as well as the highest score of all sensory factors (odor, color, texture, overall acceptance) belonged to sample 4 (p≤0.05).Sample 4 was selected as the superior treatment for higher sensory score and more desirable microbial properties.

کلیدواژه‌ها English

Polylactic acid
chicken fillet
Satureja rechingeri
silver nanoparticles
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