اخبار و اعلانات

 آمار

تعداد نشریات282
تعداد نشریات سازمان80
تعداد شماره‌ها3,219
تعداد مقالات35,690
تعداد مشاهده مقاله53,569,403
تعداد دریافت فایل اصل مقاله92,849,008
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

References

  1. Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, et al. Impact of the frying temperature on protein structures and physico-chemical characteristics of fried surimi. Int J Food Sci Technol. 2022; 57(7):4211-21. [DOI:10.1111/ijfs.15741]
  2. Yang JB, Lee KH, Choi SU. Physicochemical changes of beef loin by different cooking methods. Korean J Food Preserv. 2012; 19(3):368-75. [DOI:10.11002/kjfp.2012.19.3.368]
  3. Jong-Soo H, Jong-Yon J. Effects of cooking method on physicochemical characteristics and qualities of hamburger patties. Food Sci Anim Resour. 2005; 25(2):149-55. [Link]
  4. Dobarganes MC, Márquez-Ruiz G. Formation and analysis of oxidized monomeric, dimeric, and higher oligomeric triglycerides. In Erickson MD, editor. Deep Frying: Chemistry, nutrition, and practical applications. Amsterdam: Elsevier; 2007. [DOI:10.1016/B978-1-893997-92-9.50012-8]
  5. Fedeli E. Physical-chemical aspects of the frying process. Grasas y Aceites. 1998; 49(3-4):261-4. [DOI:10.3989/gya.1998.v49.i3-4.725]
  6. Fan H, Hu H, Li C, Xie J, Chen J, Zeng M, et al. Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties. J Food Process Preserv. 2022; 46(2):e16288. [DOI:10.1111/jfpp.16288]
  7. Wang Y, Wu X, McClements DJ, Chen L, Miao M, Jin Z. Effect of new frying technology on starchy food quality. Foods. 2021; 10(8):1852. [DOI:10.3390/foods10081852] [PMID]
  8. Wagner KH, Elmadfa I. Chemical and biological modulations of food due to the frying process. Int J Vitam Nutr Res. 2012; 82(3):163-7. [DOI:10.1024/0300-9831/a000107] [PMID]
  9. Qin P, Zhang M, Han M, Liu D, Luo X, Xu L, et al. Fried-food consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of observational studies. Heart. 2021; 107(19):1567-75. [DOI:10.1136/heartjnl-2020-317883] [PMID]
  10. Qi L. Fried foods, gut microbiota, and glucose metabolism. Diabetes Care. 2021; 44(9):1907-9. [DOI:10.2337/dci21-0033] [PMID]
  11. Grootveld, M., et al., Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources. Nutrients, 2020. 12(4):974. [DOI:10.3390/nu12040974] [PMID]
  12. Varga-Visi É, Jócsák I, Kozma V, Lóki K, Ali O, Szabó A. Effects of surface treatment with thymol on the lipid oxidation processes, fatty acid profile and color of sliced salami during refrigerated storage. Foods. 2022; 11(23):3917. [DOI:10.3390/foods11233917] [PMID]
  13. Sivaram S, Somanathan H, Kumaresan SM, Muthuraman MS. The beneficial role of plant based thymol in food packaging application: A comprehensive review. Appl Food Res. 2022;2 (2):100214. [DOI:10.1016/j.afres.2022.100214]
  14. Sepahvand S, Amiri S, Radi M, Akhavan HR. Antimicrobial activity of thymol and thymol-nanoemulsion against three food-borne pathogens inoculated in a sausage model. Food Bioprocess Technol. 2021; 14(10):1936-45. [DOI:10.1007/s11947-021-02689-w]
  15. Ezzat Abd El-Hack M, Alagawany M, Ragab Farag M, Tiwari R, Karthik K, et al. Beneficial impacts of thymol essential oil on health and production of animals, fish and poultry: A review. J Essent Oil Res. 2016; 28(5):365-82. [DOI:10.1080/10412905.2016.1153002]
  16. Sepahvand S, Amiri S, Radi M, Amiri MJ. Effect of thymol and nanostructured lipid carriers (NLCs) incorporated with thymol as antimicrobial agents in sausage. Sustainability. 2022; 14(4):1973. [DOI:10.3390/su14041973]
  17. Sui X. Structural analysis and texture study of plant-based (meat) products. J Texture Stud. 2023; 54(3):349-50. [DOI:10.1111/jtxs.12782] [PMID]
  18. Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, et al. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. J Food Sci Technol. 2016; 53(6):2876-86. [DOI:10.1007/s13197-016-2270-4] [PMID]
  19. Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Effects of guar–xanthan gum mixture as fat replacer on the physicochemical properties and oxidative stability of goshtaba, a traditional Indian meat product. J Food ProcessPreserv. 2015; 39(6):2935-46. [DOI:10.1111/jfpp.12545]
  20. Ben Akacha B, Michalak M, Najar B, Venturi F, Taglieri I, et al. Recent advances in the incorporation of polysaccharides with antioxidant and antibacterial functions to preserve the quality and shelf life of meat products. Foods. 2023; (8):1647. [DOI:10.3390/foods12081647] [PMID]
  21. Karpiesiuk K, Kozera W, Daszkiewicz T, Lipiński K, Kaliniewicz J, Okorski A, et al. The effect of dietary supplementation with guar (Cyamopsis tetragonoloba) meal protein on the quality and chemical composition of pig carcasses. Ann Anim Sci 2023; 23(4):1095-104. [DOI:10.2478/aoas-2023-0020]
  22. Tatiana G, Kristina B, Gulsara R, Inna S, Lidiya K, Anton R, et al. Xanthan-based biodegradable packaging for fish and meat products. Foods Raw Mater. 2020; 8(1):67-75. [DOI:10.21603/2308-4057-2020-1-67-75]
  23. Rezaeian M, Azizian A, Hadi S, Hadi V. Effect of Gelatin Coating Containing Lactobacillus Rhamnosus and Bifidobacterium Bifidum on Chicken Fillet Inoculated with Listeria Monocytogenes. J Human Environ Health Promot. 2025; 11(3). [Link]
  24. Dara A, Akhondzadeh Basti A, Mahasti shotorbani P, Tamadoni Jahromi S, Jabar Zadeh shiadeh M, Azizian A. Investigating histamine levels, microbial and chemical properties in industrial and traditional drying methods of anchovy fish in Qeshm Island. Arch Razi Inst. 2025; 80(1):131-7. [DOI:10.32592/ARI.2025.80.1.131] [PMID]
  25. Zhou J, Kong L. Encapsulation and retention profile of thymol in the preformed “empty” V‐type starch inclusion complex. Food Front. 2023; 4(2):902-10. [Link]
  26. Trivedi MK, Patil S, Mishra RK, Jana S. Structural and physical properties of biofield treated thymol and menthol. Mol Pharm Org Process Res. 2015; 3(2):1000127. [Link]
  27. Radha krishnan K, Babuskin S, Azhagu Saravana Babu P, Sasikala M, Sabina K, Archana G, et al. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. Int J Food Microbiol. 2014; 171:32-40. [DOI:10.1016/j.ijfoodmicro.2013.11.011] [PMID]
  28. Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI. Flavour perception of oxidation in beef. Meat Sci. 2006; 72(2):303-11. [DOI:10.1016/j.meatsci.2005.07.015] [PMID]
  29. Mohamed HM, Mansour HA, Farag MD. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Sci. 2011; 87(1):33-9. [DOI:10.1016/j.meatsci.2010.06.026] [PMID]
  30. Carvalho CB, Madrona GS, Mitcha JG, Valero MV, Guerrero A, da Silva Scapim MR, et al. Effect of active packaging with oregano oil on beef burgers with low sodium content. Acta Sci. Technol 2020; 42(1):e42892. [DOI:10.4025/actascitechnol.v42i1.42892]
  31. Mancini RA, Hunt MC. Current research in meat color. Meat Sci. 2005; 71(1):100-21. [DOI:10.1016/j.meatsci.2005.03.003] [PMID]
  32. Monteschio JO, de Vargas Junior FM, Alves da Silva AL, das Chagas RA, Fernandes T, Leonardo AP, et al. Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers. PLoS One. 2021; 16(3):e0248499. [DOI:10.1371/journal.pone.0248499] [PMID]
  33. Sayari Z, Rabbani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoushan R. Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time. J Food Meas Charact. 2021; 15(4):3539-52. [DOI:10.1007/s11694-021-00932-8]
  34. Hematian F, Baghaei H, Mohammadi Nafchi A, Bolandi M. Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet. Food Sci Nutr. 2022; 11(1):379-89. [DOI:10.1002/fsn3.3068] [PMID]
  35. Hosseini SF, Rezaei M, Zandi M, Farahmand Ghavi F. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. J Aquat Food Prod Technol. 2016; 25(6):835-42. [DOI:10.1080/10498850.2014.943917]
  36. Ayala-Zavala JF, del Toro-Sánchez L, Alvarez-Parrilla E, Soto-Valdez H, Martín-Belloso O, Ruiz-Cruz S, et al. Natural antimicrobial agents incorporated in active packaging to preserve the quality of fresh fruits and vegetables. Stewart Postharvest Rev. 2008; 4(3):1-9.[DOI:10.2212/spr.2008.3.9]
  37. Borch E, Kant-Muermans ML, Blixt Y. Bacterial spoilage of meat and cured meat products. Int J Food Microbiol. 1996; (1):103-20. [DOI:10.1016/0168-1605(96)01135-X] [PMID]
  38. Zarei M, Ramezani Z, Ein-Tavasoly S, Chadorbaf M. Coating effects of orange and pomegranate peel extracts combined withchitosan nanoparticles on the quality of refrigerated silver carp fillets. J Food Process Preserv. 2015; 39(6):2180-7. [DOI:10.1111/jfpp.12462]
  39. Kazemi SM, Rezaei M. Antimicrobial effectiveness of gelatin–alginate film containing oregano essential oil for fish preservation. J Food Saf. 2015; 35(4):482-90. [DOI:10.1111/jfs.12198]
  40. Sharifi F, Khanzadi S, Hashemi M, Azizzadeh M. Control of Listerimonocytogenes and Escherichia coli O157: H7 inoculated on fish fillets using alginate coating containing lactoperoxidase system and Zataria multiflora boiss essential oil. J Aquat Food Prod Technol. 2017; 26(9):1014-21. [DOI:10.1080/10498850.2017.1375057]
آمار
تعداد مشاهده مقاله: 214
تعداد دریافت فایل اصل مقاله: 267


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب