کاربرد پوشش خوراکی کیتوزان حاوی عصاره بره موم و اسانس آویشن برروی کیفیت و ماندگاری گوشت مرغ در دمای یخچال

نوع مقاله : مقاله کامل

نویسندگان

1 مرکز تحقیقات کشاورزی و منابع طبیعی ارومیه

2 گروه بهداشت و کنترل کیفی مواد غذایی دانشگاه اتا ترک ترکیه

چکیده

مواد غذایی در طول مدت نگهداری بصورت شیمیای و میکروبی فاسد شده و غیر قابل مصرف میشوند. پوشش‌های حاوی مواد ضد میکروبی وآنتی‌اکسیدان، که از انواع بسته‌بندی‌های فعال می‌باشد، به منظور کنترل فساد میکروبی و شیمیایی در مواد غذایی استفاده می‌شوند. محصولات پروتئینی از جمله گوشت مرغ مستعد آلودگی میکروبی و شیمیایی هستند، لذا استفاده از پوشش‌ها در نگهداری از گوشت مرغ لازم و ضروری بنظر می‌رسد. مطالعه حاضر جهت ارزیابی اثر پوشش خوراکی کیتوزان (2درصد) حاوی عصاره بره موم (1درصد) و اسانس آویشن (1درصد) روی ماندگاری و حفظ کیفیت گوشت سینه مرغ در دمای یخچالی انجام گرفته است. نمونه‌های گوشت سینه مرغ در 6 گروه بدون پوشش، پوشش کیتوزان، پوشش کیتوزان الکل، پوشش کیتوزان و 1 (درصد) اسانس آویشن، پوشش کیتوزان و 1 (درصد) عصاره بره موم، پوشش کیتوزان و 1(درصد) اسانس آویشن و 1 (درصد) عصاره بره موم تقسیم شدند. بعد از تهیه نمونه‌ها در یخچال 4 درجه سانتی‌گراد تا هنگام انجام آزمایش‌ها نگهداری شدند. در این بررسی در فواصل زمانی در روزهای 1، 4، 8، 12، 16 آزمایشات میکروبیولوژی، شیمیایی (TBS، aw ،pH) نمونه‌ها مورد ارزیابی قرار گرفتند. با توجه به نتایج بدست آمده، پوشش‌ها در چهار گروه اختلاف معنی‌داری (0.05>P) در کاهش باکتری‌های مزوفیل و سرمادوست در مدت 16 روز ماندگاری، در مقایسه با گروه بدون پوشش نشان دادند. همچنین نمونه‌ها از نظر TBA و pH میزان کمتری در مقایسه با نمونه بدون پوشش افزایش نشان دادند. لذا با توجه به نتایج بدست آمده، پوشش‌های تهیه شده از کیتوزان حاوی عصاره بره موم و اسانس آویشن کیفیت نمونه‌های گوشت سینه مرغ در مدت 16 روز در یخچال 4 درجه سانتی‌گراد مناسب بوده و مدت ماندگاری گوشت مرغ افزایش پیدا کرد.

کلیدواژه‌ها

عنوان مقاله [English]

The Effect of Propolis and Thyme Oil Added Chitosan Coating on the Quality of Chicken Breast Meat

نویسندگان [English]

  • F. Ghebleh 1
  • A. Sever 2
1 Urmia Agricultural and Natural Resources Research Center, Urmia, Iran
2 Department of Food Hygiene and Quality Control, Ataturk University, Turkey
چکیده [English]

Aim. An antimicrobial and antioxidant propolis and thyme (Thymus vulgaris L.) oil was added to chitosan (chitosan), an edible coating agent. The effects of this coating material on the shelf life and quality of the coated chicken breast samples were evaluated. Material and Method. In this study, chicken breast meat samples were examined in six groups including: control, chitosan, chitosan-alcohol, chitosan - 1% thyme oil, chitosan - 1% propolisexract and chitosan - 1% thyme oil - 1% propolis extract. These samples were stored at 4 ° C for 16 days. Total mesophilic aerobic bacteria (TMAB), total psychophilic aerobic bacteria (TPAB), Lactobacillus spp. and Pseudomonas spp. counts and chemically; pH, aw, Thiobarbutyric acid Reactive Substans (TBARS) and color (L *, a * and b *) values were analyzed on 1st, 4th, 8th, 12th and 16th days of storage. Result. In reviewing the microbiological results; TMAB, TPAB, Lactobacillus spp. and Pseudomonas spp. counts were observed to increase more slowly in the coated groups (P<0.05) during storage. Concerning the results of the physicochemical analysis; TBARS values in the coated groups were lower and observed to increase slower during the storage period (P<0.05). Compared to the ph values of other treated groups, ph value variations in coated groups were observed to be lower (P<0.05). However, it was determined that the coating applications (chitosan, propolis extract, thyme oil) had no effect on aw and color (L *, a * and b *) (P> 0.05).  Conclusion. In this study, the addition of thyme essential oil and propolis extract to the chitosan coating material has been shown to reduce bacterial growth, lipid oxidation and pH change in chicken breast meat samples and to have a positive effect on shelf life. The most effective application on product quality was the treatment gruop of the combination of thyme essential oil, propolis extract and chitosan. As a result, the addition of thyme oil and propolis extract to chitosan coating material could be used for preserving foods. However, more scientific studies are needed on the use of such applications in food preservation.

کلیدواژه‌ها [English]

  • chitosan
  • propolis
  • thyme oil
  • food packaging
  • chicken breast meat

مراجع

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سابقه مقاله

  • تاریخ دریافت: 07 مرداد 1398
  • تاریخ بازنگری: 13 مهر 1398
  • تاریخ پذیرش: 22 مهر 1398

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