تاثیر پوشش خوراکی زئین ذرت حاوی عصاره میوه زرشک و اسانس پیاز بر افزایش ماندگاری اکسیداتیو گوشت سینه مرغ

نویسندگان
دعا موسوی پارسا 1
بهناز بازرگانی 2
محمدرضا پژوهی الموتی 1
1 گروه بهداشت و کنترل کیفی مواد غذایی دانشگاه بوعلی سینا همدان
2 دانشیار گروه بهداشت و کنترل کیفی مواد غذایی دانشگاه بوعلی سینا همدان
10.22034/FSCT.22.165.18
چکیده
این مطالعه به منظور بررسی تاثیر عصاره زرشک (BE) و پوشش خوراکی زئین ذرت (CZ) غنی شده با اسانس پیاز (AEO) (Allium cepa) بر ماندگاری و خصوصیات حسی گوشت سینه مرغ انجام شد. آزمایشات آنتی اکسیدانی نشان دادند که عصاره اتانولی زرشک به طور معنی داری (05/0≥P) نسبت به سایر عصاره ها، بالاترین خاصیت آنتی اکسیدانی را دارد. تیمارهای مورد مطالعه شامل: C (گروه کنترل، نمونه های غوطه وری شده در آب مقطر استریل)، BE1.5% (نمونه های غوطه وری شده در عصاره زرشک 5/1%)، BE3% (نمونه های غوطه وری شده در عصاره زرشک 3%)، BE1.5%-CZ (نمونه های غوطه وری شده در عصاره زرشک 5/1 % و زئین ذرت)، BE3%-CZ (نمونه های غوطه وری شده در عصاره زرشک 3% و زئین ذرت)، BE1.5%-CZ-AEO2% (نمونه های غوطه وری شده در عصاره زرشک 5/1% و زئین ذرت غنی شده با اسانس پیاز 2%) و BE3%-CZ-AEO2% (نمونه های غوطه وری شده در عصاره زرشک 3% و زئین ذرت غنی شده با اسانس پیاز 2%) بودند. مقدار PV (عدد پراکسید)، TBARS (تیوباربیتوریک اسید) و pH به طور معنی داری (05/0≥P) در تمامی تیمارها در مقایسه با گروه کنترل پایین تر بود. ارزیابی حسی نشان داد که عصاره زرشک یک اثر ذائقه پسند و خوشایند بر تمام ویژگی های حسی گوشت سینه مرغ نظیر طعم، رنگ، بافت، بو و مقبولیت کلی داشت. هم چنین پوشش دهی توسط زئین ذرت غنی شده با اسانس پیاز بطور معنی داری (05/0≥P) تمام این ویژگی ها را بهبود بخشید. از این مطالعه نتیجه‌گیری می‌شود که عصاره زرشک به همراه پوشش زئین ذرت حاوی اسانس پیاز می‌تواند به عنوان یک جانشین مناسب برای نگهدارنده‌ها و طعم دهنده‌های شیمیایی در گوشت سینه مرغ در شرایط یخچال معرفی شود.
کلیدواژه‌ها
عصاره زرشک
پوشش خوراکی زئین ذرت
اسانس پیاز
نگهدارنده طبیعی
گوشت سینه مرغ

موضوعات

عنوان مقاله English

Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat

نویسندگان English

Doua Mousavi Parsa 1
Behnaz Bazargani 2
Mohammadreza Pajohi alamoti 1
1 Bu-Ali Sina University, Hamedan, Iran
2 Associate Prof., Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
چکیده English

This study was investigated to introduce a new and palatable product resulting from dipping of chicken breast meat in barberry extract (BE) and Corn Zein coating (CZ) enriched with Allium cepa essential oil (AEO) during refrigerated storage. Barberry ethanolic extract significantly (P≤0.05) showed the highest antioxidant activity as compared to the other extracts. Treatments examined in the present study were the following: C (control, dipped samples in sterile distilled water), BE1.5% (dipped samples in 1.5% barberry extract), BE3% (dipped samples in barberry extract 3%), BE1.5%-CZ (dipped samples in barberry extract 1.5% and Corn Zein), BE3%-CZ (dipped samples in barberry extract 3% and Corn Zein), BE1.5%-CZ-AEO2% (dipped samples in barberry extract 1.5%, Corn Zein and onion essential oil 2%) and BE3%-CZ-AEO2% (dipped samples in barberry extract 3%, Corn Zein and onion essential oil 2%). Peroxide, Thiobarbituric acid reactive substance (TBARS) and pH values were significantly (P≤0.05) lower in all treatments than control. Sensory evaluation revealed that BE gave a pleasant effect on sensory attributes (taste, odor, color, texture and over all acceptability). Also Corn Zein coating enriched with AEO2% significantly (P≤0.05) improved all of these characteristics. It was concluded that barberry extract with Corn Zein coating containing onion essential oil can be suggested as a good substitute for preservatives as well as for chemical flavors in chicken breast meat during refrigerated conditions.

کلیدواژه‌ها English

barberry extract
Corn Zein edible coating
Allium cepa essential oil
natural preservative
Chicken breast meat
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