اثر افزودن عصاره گیاه پولک به فیلم کامپوزیتی سدیم کازئینات/ پکتین/ صمغ زدو بر ماندگاری فیله مرغ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 دانش‌آموخته کارشناسی ارشد گروه علم و صنایع غذایی، موسسه آموزش عالی صبا، ارومیه، ایران

3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ایران

4 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ایران

چکیده

هدف از پژوهش حاضر، بررسی اثر فیلم کامپوزیتی سدیم ‌کازئینات/ پکتین/ صمغ زدو حاوی عصاره آبی گیاه پولک بر خصوصیات کیفی فیله مرغ در طول نگه‌داری در یخچال بود. فیله‌های تازه مرغ با فیلم کامپوزیتی حاوی سدیم کازئینات 74/6 درصد، پکتین 89/0 درصد، صمغ زدو 371/0 درصد و عصاره پولک 85/5 درصد، بسته‌بندی و در یخچال نگه‌داری شدند. در روزهای 0، 2، 4، 6 و 8، آزمون‌های شیمیایی (pH، تیوباربیتوریک اسید) و آزمون‌های میکروبی (شمارش کل میکروبی) روی آن‌ها انجام شد. کلیه محاسبات و آنالیز داده‌ها به روش آنالیز واریانس و در سطح احتمال کمتر از 5 درصد (05/0p<) انجام گرفت. نتایج نشان داد اختلاف معنی‌داری در ویژگی‌های کیفی نمونه‌ فیله‌های مرغ بسته-بندی شده در فیلم کامپوزیتی سدیم کازئینات- پکتین- صمغ زدو حاوی عصاره گیاه پولک به دلیل دارا بودن ترکیبات زیست‌فعال و خاصیت ضدمیکروبی وآنتی‌اکسیدانی عصاره موجود در فیلم به مدت 8 روز در دمای یخچال وجود نداشت (05/0p>)، ولی در نمونه شاهد اختلاف معنی-دار مشاهده شد (05/0p<). هم‌چنین از نظر بار میکروبی، نمونه‌های بسته‌بندی شده با فیلم به مدت 8 روز قابلیت مصرف انسانی داشت. در حالی‌که، تعداد باکتری نمونه‌های شاهد بیش از حد مجاز بود. نتایج حاصل از این تحقیق نشان داد که فیلم تولید شده می‌تواند در ماندگاری فیله مرغ موثر باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The effect of composite edible film of sodium caseinate/pectin/zedo gum with Hedgenettles extract on shelf life of chicken fillet

نویسندگان [English]

  • Saber Amiri 1
  • Zhaleh Sadeghnezhad 2
  • Mahmoud Rezazadeh Bari 3
  • Hadi Almasi 4
1 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia
2 M.Sc. of Food Science and Technology, Saba Institue of Higher Education, Urmia, Iran
3 Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
4 Department of Food Science, Faculty of agriculture, Urmia university
چکیده [English]

The aim of this study was to investigate the effect of Sodium-caseinate/Pectin/Zedo gum composite film containing Hedgenettles extract on the qualitative characteristics of chicken breast fillets at refrigerator temperature. Fresh fillets were packaged with composite films of sodium-caseinate 6.74%, Pectin 0.89%, Zedo gum 0.37% and Polk extract 5.85% and kept in the refrigerator. The chemical (pH, Thiobarbituric acid) and microbial properties (total count) were tested at 0, 2, 4, 6 and 8 days. All calculations and data analysis were done by ANOVA with a probability level of less than 5% (p<0.05). The results showed that there was no significant difference in the qualitative characteristics of chicken fillet samples during 8 days at refrigerator temperature (p>0.05) because of bioactive compounds and antimicrobial and antioxidant properties of Hedgenettles extract, but there was a significant difference in the control sample (p<0.05). In addition, bacterial counts of the treatments packed with the film were at the acceptable level for human consumption until 8 days. However, bacterial counts of control samples were more than the limit. The results of the present study determined that the prepared film would be able to extend the shelf-life of chicken fillet.

کلیدواژه‌ها [English]

  • Composite edible film
  • Stachys schtschegleevii extract
  • Chicken fillet
  • Shelf-life

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علوم و فنون بسته‌بندی
دوره 12، شماره 47
آذر 1400
صفحه 31-41

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سابقه مقاله

  • تاریخ دریافت: 12 مرداد 1400
  • تاریخ بازنگری: 30 آبان 1400
  • تاریخ پذیرش: 08 اسفند 1400

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