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Mesgaran Karimi, Parastoo, Rabbani, Mohammad, Akhondzadeh Basti, Afshin, BeigMohammadi, Zahra. (1404). The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying. سامانه مدیریت نشریات علمی, 80(6), 1411-1428. doi: 10.66224/ARI.80.6.3393
Parastoo Mesgaran Karimi; Mohammad Rabbani; Afshin Akhondzadeh Basti; Zahra BeigMohammadi. "The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying". سامانه مدیریت نشریات علمی, 80, 6, 1404, 1411-1428. doi: 10.66224/ARI.80.6.3393
Mesgaran Karimi, Parastoo, Rabbani, Mohammad, Akhondzadeh Basti, Afshin, BeigMohammadi, Zahra. (1404). 'The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying', سامانه مدیریت نشریات علمی, 80(6), pp. 1411-1428. doi: 10.66224/ARI.80.6.3393
Mesgaran Karimi, Parastoo, Rabbani, Mohammad, Akhondzadeh Basti, Afshin, BeigMohammadi, Zahra. The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying. سامانه مدیریت نشریات علمی, 1404; 80(6): 1411-1428. doi: 10.66224/ARI.80.6.3393

The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying

Archives of Razi Institute
مقاله 6، دوره 80، شماره 6، بهمن و اسفند 2025، صفحه 1411-1428    اصل مقاله (1.41 M)
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.66224/ARI.80.6.3393
نویسندگان
Parastoo Mesgaran Karimi1؛ Mohammad Rabbani* 1؛ Afshin Akhondzadeh Basti2؛ Zahra BeigMohammadi1
1Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran.
2Department of Food Hygiene, Faculty of Veterinary Mediciene, University of Tehran, Tehran, Iran.
چکیده
Introduction: The preservative effect of the addition of thymol coated with xanthan gum and guar gum on meat quality parameters and sensory acceptability of fried hamburgers during a 21-day storage period was investigated.
Materials & Methods: Eight treatments were studied: CON (burger without thymol); TYM 0.5% (burger with 0.5% thymol); TYM 1% (burger with 1% thymol); TCX 0.5% (burger with 0.5% thymol coated with 1% xanthan gum); TCG 0.5% (burger with 0.5% thymol coated with 1% guar gum); TCX 1 (burger with 1% thymol coated with 1% xanthan gum); TCG 1 (burger with 1% thymol coated with 1% guar gum); and TCXG (burger with 1% thymol coated with 1% xanthan and guar gums).
Results: The control treatment had the highest energy level, while TCG1 had the lowest. The use of thymol resulted in an increase (P<0.05) in the moisture content, particularly when the thymol was coated with xanthan and guar gums. The most significant (P<0.05) reduction in cooking loss and fat absorption was observed with TCXG treatment. The treatment groups showed an increase in ash levels compared to the control treatment. The protein content of the group treated with thymol was lower than the control. The carbohydrate content of the samples increased with TCXG compared to the control treatment. Odor, color, texture and general acceptability scores (P) were higher in the TCXG and TCG1 treatments and lowest in the CON treatment. From the beginning of the display (day 1) to day 21, there was a significant decrease in the scores for odor, color, texture, and overall acceptability. The results showed that coating thymol with xanthan and guar increased the b, a, and l indices compared to the control treatment. 
Conclusion: The study concluded that thymol can extend the shelf life of processed foods, making it a potential natural alternative to synthetic ingredients. The utilization of thymol, in both uncoated and coated forms, resulted in a significant reduction in the TVN index. The combination of thymol coated with xanthan and guar at a concentration of 1% proved to be the most effective in reducing the levels of bacteria.
کلیدواژه‌ها
Antimicrobial؛ Antioxidant؛ Frying hamburger؛ Guar؛ Physicochemical؛ Thymol؛ Xanthan
عنوان مقاله [English]
"بررسی تاثیر پوشش تیمول با صمغ زانتان و گوار بر خواص فیزیکوشیمیایی، فعالیت آنتی اکسیدانی، تکثیر استافیلوکوکوس اورئوس و ویژگی های حسی همبرگر در طی سرخ کردن".
چکیده [English]
اثر نگهدارندگی افزودن تیمول و تیمول پوشش داده شده با صمغ زانتان و گوار بر پارامترهای کیفی گوشت و پذیرش حسی همبرگر گوشت سرخ شده طی 21 روز مورد بررسی قرار گرفت. هشت درمان مورد مطالعه قرار گرفت: CON - برگر گوشت گاو بدون تیمول. TYM0.5٪ - برگر گوشت گاو با 0.5٪ تیمول، TYM1٪ - برگر با 1٪ تیمول. TCX0.5٪ - برگر با 0.5٪ تیمول پوشش داده شده با 1٪ صمغ زانتان. TCG0.5% - برگر با 0.5٪ تیمول پوشیده شده با 1٪ صمغ گوام. TCX1 - برگر با 1% تیمول پوشش داده شده با 1% صمغ زانتان. TCG1 - برگر با 1% تیمول با پوشش 1% صمغ گوار و TCXG - برگر با 1% تیمول با پوشش 1% زانتان و صمغ گوار. شاهد بالاترین سطح انرژی و TCG1 کمترین سطح انرژی را داشت. استفاده از تیمول منجر به افزایش (P<0.05) در میزان رطوبت همبرگرشد، به ویژه زمانی که تیمول با زانتان و گوار پوشانده شد. بیشترین کاهش (05/0 > P) در کاهش پخت و جذب چربی با تیمار TCXG مشاهده شد. استفاده از تیمول و تیمول پوشش داده شده با زانتان و گوار منجر به افزایش سطح خاکستر در مقایسه با تیمار شاهد شد. محتوای پروتئین برگر پوشانده شده با تیمول کمتر از شاهد بود. محتوای کربوهیدرات نمونه ها با TCXG نسبت به تیمار شاهد افزایش یافت. امتیازات بو، رنگ، بافت و پذیرش عمومی (P) در تیمارهای TCXG و TCG1 بالاتر و در تیمار CON کمترین بود. از ابتدای آزمایش تا روز 21، کاهش قابل توجهی در امتیازات بو، رنگ، بافت و پذیرش کلی مشاهده شد. نتایج نشان داد که پوشش تیمول با زانتان و گوار باعث افزایش شاخص های b، a و l نسبت به تیمار شاهد شد. این مطالعه به این نتیجه رسید که تیمول میتواند عمر مفید غذاهای فرآوری شده را افزایش دهد و آن را به یک جایگزین طبیعی بالقوه برای مواد مصنوعی تبدیل کند. استفاده از تیمول، در هر دو شکل بدون پوشش و پوشش داده شده، منجر به کاهش قابل توجهی در شاخص TVN شد. ترکیب تیمول پوشش داده شده با زانتان و گوار با غلظت 1% موثرترین در کاهش سطح باکتری بود.
کلیدواژه‌ها [English]
تیمول, زانتان, گوار, ضد میکروب, همبرگر سرخ کردنی
سایر فایل های مرتبط با مقاله
مراجع

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