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بررسی تاثیر کیتوزان به همراه صمغ دانه ریحان و اسانس گزنه بر ویژگیهای میکروبی، شیمیایی وحسی همبرگرتازه | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 6، دوره 21، شماره 1 - شماره پیاپی 72، مرداد 1401، صفحه 75-92 اصل مقاله (721.24 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.357112.1322 | ||
| نویسندگان | ||
| رویا باقری* 1؛ پیمان آریایی2 | ||
| 1عضو هیات علمی گروه صنایع غذایی دانشگاه ازاد اسلامی واحد ایت الله املی | ||
| 2عضو هیات علمی گروه صنایع غذایی- دانشگاه آزاد اسلامی- واحد ایت الله آملی | ||
| چکیده | ||
| در این مطالعه تأثیر خاصیت آنتیاکسیدانی و ضد میکروبی غلظتهای مختلف کیتوزان/ صمغ ریحان و اسانس گزنه، بر ماندگاری و کیفیت همبرگر طی دوره نگهداری ۱۲ روزه در یخچال بررسی شد. بدین منظور غلظتهای مختلف کیتوزان در دوزهای ۱، 1.5 و ۲ درصد، صمغ دانه ریحان در دوزهای 0.5، ۱ و 1.5 درصد و اسانس گزنه در دوزهای 0.5، ۱ و 1.5 درصد به صورت ترکیبی به همبرگر افزوده شد. همبرگرهای تولیدی به همراه تیمار شاهد (همبرگر بدون نگهدارنده) به صورت دورهای مورد ارزیابی میکروبی (مقادیر کلی باکتری (TVC)، مقادیر باکتریهای سرما دوست (PTC)) و شیمیایی (پراکسید (PV)، مقادیر تیوباربیوتیک اسید (TBA)، بازهای نیتروژنی فرار (TVB-N)، و اسید چرب آزاد (FFA)) قرار گرفت. نتایج مطالعه حاضر نشان داد بیشترین مقادیر شاخصهای میکروبی و شیمیایی در تیمار شاهد مشاهده شد. استفاده از کیتوزان به همراه صمغ دانه ریحان و اسانس گزنه سبب کند شدن روند فساد اکسیداسیونی و میکروبی در همبرگر شد. کمترین مقادیر پارامترهای میکروبی و شیمیایی در طول دوره نگهداری به ترتیب در تیمارهای S13 (C 2%, N 1.5%, B 1%) و S8 (C 1.5%, N 1%, B 1.5%) و S11 (C 1%, N 1.5%, B 1.5 %)مشاهده شد و این ۳ تیمار تا پایان دوره نگهداری از محدوده مجاز شاخصهای شیمیایی و میکروبی برخوردار بودند. با توجه به نتایج، امتیازدهی حسی تیمارهای مورد تأیید توسط ارزیابها تیمار S11 بهعنوان بهترین تیمار تشخیص داده شد. | ||
| کلیدواژهها | ||
| محصولات گوشتی؛ ماندگاری؛ هیدروکلوئید؛ کیفیت | ||
| عنوان مقاله [English] | ||
| The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger | ||
| نویسندگان [English] | ||
| roya bagheri1؛ Peyman aryaee2 | ||
| 1departmet of food science and technology | ||
| 2Islamic Azad University, Ayatollah Amoli Branch | ||
| چکیده [English] | ||
| In this study, the effects of different concentrations of basil seed gum, nettle essential oil, and chitosan on the physiochemical, microbial, and sensory characteristics of hamburgers were examined during refrigerated (4± 1 ᵒC) storage. For this purpose, different concentrations of chitosan (1, 1.5, and 2% w/w), basil seed gum (0.5, 1, and 1.5% w/w), and nettle essential oil (0.5, 1, and 1.5% w/w) were added to the burgers. The produced hamburgers were analyzed by chemical and microbial parameters: Total Viable Count (TVC) and Psychrotrophic Counts (PTC), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Basic Nitrogen (TVB-N), and Free fatty acid (FFA)) evaluation at 3-day intervals within 12 days. Also, sensory evaluations were carried out. The results of this study showed that the rate of chemical and microbial spoilage of hamburger was slowed by the application of chitosan, basil seed gum, and nettle essential oil. Treatments with this combination Sample S13, S08, and S11 had the best result sensory evaluation indicated that the sample containing S11 had a favorable acceptance rate and could be used to extend the shelf life of hamburgers during refrigerated storage. | ||
| کلیدواژهها [English] | ||
| Meat products, Shelf life, Hydrocolloid, Quality | ||
| مراجع | ||
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