ارزیابی برخی خصوصیات فیزیکوشیمیایی و حسی سوسیس گوشت گاو حاوی عصاره چای ترش (Hibiscus sabdariffa L.)

نویسندگان
شریف قربانی 1
سارا جعفریان 2
مهدی شریفی سلطانی 3
لیلا روزبه نصیرایی 2
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
2 استادیار، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
3 استادیار، گروه دامپزشکی، واحد چالوس، دانشگاه آزاد اسلامی، چالوس، ایران
10.22034/FSCT.22.158.63
چکیده
گرچه مطالعات زیادی نشان داده‌اند استفاده از افزودنی‌های طبیعی گیاهی و ریزپوشانی عصاره‌های گیاهی در فرآورده‌های گوشتی برای کاهش اثرات مضر افزودنی‌های شیمیایی، اهمیت زیادی دارد، اما مطالعات در این حیطه بسیار محدود است. بر این اساس، مطالعه حاضر به بررسی اثرات عصاره چای ترش (Hibiscus sabdariffa L.) بر بهبود خصوصیات فیزیکوشیمیایی و حسی سوسیس گوشت گاو پرداخته است. در این تحقیق، محتوای فنولی عصاره هیدروالکلی گیاه چای ترش با آزمون فولین-سیوکالتو و فعالیت آنتی‌اکسیدانی با آزمون DPPH در غلظت های مختلف 500، 1000، 1500 و 2000 ppm عصاره مورد ارزیابی قرار گرفت. خصوصیات کپسول‌های حاوی این عصاره از جمله اندازه ذرات، پتانسیل زتا، کارایی، حلالیت، دانسیته توده و مورفولوژی آنها و ویژگی‌های فیزیکوشیمیایی فرآورده‌های گوشتی حاوی این کپسول‌ها مانند میزان تیوباربیتوریک اسید، رنگ و ویژگی‌های حسی ارزیابی شدند. تجزیه و تحلیل داده‌ها با استفاده از آزمون آنالیز ورایانس یکطرفه انجام گرفت. نتایج نشان داد میزان ترکیبات فنولی کل در عصاره چای ترش برابر 174.6 میلی‌گرم گالیک اسید بر گرم عصاره بوده و بالاترین فعالیت آنتی اکسیدانی در غلظت‌های بالای 1500 ppm عصاره مشاهده گردید. اندازه ذرات عصاره بین 108.517 تا 646.369 میکرومتر بود و پارامترهای فیزیکوشیمیایی مانند پتانسیل زتا، کارایی، حلالیت، دانسیته توده، و مورفولوژی کپسول در محدوده مناسب قرار داشتند. در طول نگهداری، میزان ترکیب تیوباربیتوریک اسید در نمونه شاهد افزایش یافت و این اختلاف با نمونه حاوی 1500 ppm عصاره چای ترش معنادار بود. همچنین با افزایش زمان نگهداری، میزان فاکتور رنگی L کاهش یافت، ولی ارزیابی حسی نشان داد تیمارها امتیاز قابل قبولی کسب کردند. در مجموع نتایج این مطالعه نشان داد که عصاره چای ترش، چه به شکل آزاد و چه ریزپوشانی شده، می‌تواند به عنوان یک افزودنی طبیعی برای افزایش کیفیت و بهبود خواص حسی سوسیس گوشت گاو جایگزین نگهدارنده‌های شیمیایی مد نظر قرار گیرد.
کلیدواژه‌ها
عصاره چای ترش
ریزپوشانی
سوسیس گوشت گاو
نگهدارنده طبیعی

موضوعات

عنوان مقاله English

Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract

نویسندگان English

Sharif Ghorbani 1
Sara Jafarian 2
Mahdi Sharifi Soltani 3
Leila Roozbeh Nasiraie 2
1 PhD student, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
2 Assistant Professor, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
3 Assistant Professor, Department of Veterinary, Chalous Branch, Islamic Azad University, Chalous, Iran
چکیده English

Although many studies have demonstrated the significance of using natural plant additives and encapsulating plant extracts in meat products to mitigate the adverse effects of chemical additives, research in this area remains limited. Hence, the current study investigated the effects of sour tea extract (Hibiscus sabdariffa L.) on enhancing the physicochemical and sensory characteristics of beef sausage. The study assesed the phenolic content of hydroalcoholic extract of sour tea using the Folin-Ciocalteu method, as well as its antioxidant activity via the DPPH assay at concentrations of 500, 1000, 1500, and 2000 ppm of the extract. The characteristics of the capsules containing this extract, including particle size, zeta potential, efficiency, solubility, mass density, morphology, and the physicochemical characteristics of the meat products containing these capsules including the amount of thiobarbituric acid, color, and sensory attributes were evaluated. Data analysis was conducted using one-way analysis of variance. The results indicated that the total phenolic content in sour tea extract was 174.6 mg of gallic acid per gram of extract, and the highest antioxidant activity was observed at concentrations above 1500 ppm of the extract. The particle size of the extract ranged from 108.517 to 646.369 micrometers, and physicochemical parameters such as zeta potential, efficiency, solubility, mass density, and capsule morphology were within appropriate ranges. During storage, the amount of thiobarbituric acid compound increased in the control sample, and this difference was significant compared to the sample containing 1500 ppm of sour tea extract. Additionally, with increasing storage time, the L color factor decreased, but sensory evaluation indicated that the treatments received acceptable scores. Overall, the results of this study demonstrate that sour tea extract, whether in free form or encapsulated, can serve as a natural additive to enhance the quality and improve the sensory properties of beef sausage, potentially replacing chemical preservatives.

کلیدواژه‌ها English

Sour Tea Extract
Encapsulation
Beef Sausage
natural preservative
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