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

مراجع

  • Dodangeh, H. Shekarchizadeh, S. Amiri, “A Review about Different Types of Sensors and their Application in Designing Intelligent Packaging for Assessing the Food Quality,” Scientific Quarterly Journal of Packaging Science and Technology, vol. 11, no. 42, pp. 28-41, 2020. (In persian) ##‏
  • Amiri, Z. M. Moghanjougi, M. R. Bari, A. M. Khaneghah, “Natural Protective Agents and their Applications as Bio-Preservatives in the Food Industry: an Overview of Current and Future Applications,” Italian Journal of Food Science, vol. 19, no. 33, pp. 55-68, 2021.##
  • A. Ghamari, S. Amiri, M. Rezazadeh-Bari, L. Rezazad-Bari, “Physical, Mechanical, and Antimicrobial Properties of Active Edible Film Based on Milk Proteins Incorporated with Nigella Sativa Essential Oil,” Polymer Bulletin, vol. 30, pp. 1-21, 2021.##
  • Babuskin, P. A. S. Babu, M. Sasikala, K. Sabina, G. Archana, M. Sivarajan, M. Sukumar, “Antimicrobial and Antioxidant Effects of Spice Extracts on the Shelf Life Extension of Raw Chicken Meat,” International Journal of Food Microbiology, vol. 171, pp. 32-40, 2014.##
  • Dodangeh, S. Amiri, L. Rezazad Bari, “A Review of Different Types of Active Packages, Mechanism and their Application in Food Industry,” Scientific Quarterly Journal of Packaging Science and Technology, vol. 11, no. 44, pp. 80-90, 2021. (In persian) ##‏
  • N. Zadeh, S. Pirsa, S. Amiri, L. R. Bari, “Application of the Edible Coating of Carboxy Methyl Cellulose/Pectin Composite Containing Humulus lupulus Extract on the Shelf Life of Fresh Cute Oranges at Cold Conditions,” Iraninan Journal of Biosystem Engeeniering, vol. 51,4 pp. 71-84, 2020. (In persian) ##‏
  • Pagan, A. Ibarz, “Extraction and Rheological Properties of Pectin from Fresh Peach Pomace,” Journal of Food Engineering, vol. 39, pp. 193-201, 1999.##
  • Amiri, F. R. Saray, L. Rezazad-Bari, S. Pirsa, “Optimization of Extraction and Characterization of Physicochemical, Structural, Thermal, and Antioxidant Properties of Mucilage from Hollyhock’s Root: a Functional Heteropolysaccharide,” Journal of Food Measurement and Characterization, vol. 15, no. 3, pp. 2889-903, 2021. ##‏
  • Pirouzifard, R. A. Yorghanlu, S. Pirsa, “Production of Active Film Based on Potato Starch Containing Zedo Gum and Essential Oil of Salvia Officinalis and Study of Physical, Mechanical, and Antioxidant Properties,” Journal of Thermoplastic Composite Materials, vol. 33, pp. 915-37, 2020.##
  • Khodaei, N. Asefi, “Drying of Ultrasound Pre-Treatment Poulk Leaves (Stachys Schtschegleevii Sosn.) and Survey of its Physical and Chemical Properties,” Journal of food Science and Technology, vol. 14, no. 70, pp. 249-262, 2017. (In Persian)##
  • G. Ntzimani, V. I. Giatrakou, I. N. Savvaidis, “Combined Natural Antimicrobial Treatments (EDTA, Lysozyme, and Rosemary and Oregano Oil) on Semi Cooked Coated Chicken Meat Stored in Vacuum Packages At 4 C: Microbiological and Sensory Evaluation,” Innovative Food Science & Emerging Technologies, vol. 11, pp. 187-196, 2010.##
  • Atarés, J. Bonilla, A. Chiralt, “Characterization of Sodium Caseinate-Based Edible Films Incorporated with Cinnamon or Ginger Essential Oils,” Journal of Food Engineering, vol. 100, pp. 678-687, 2010.##
  • Marchand, J. De Block, V. De Jonghe, A, Coorevits, M. Heyndrickx, L. Herman, L, “Biofilm formation in milk production and processing environments; influence on milk quality and safety.” Comprehensive Reviews in Food Science and Food Safety, vol. 11, no. 2, pp.133-147, 2012.##
  • Schou, A. Longares, C. Montesinos-Herrero, F. J. Monahan, D. O’Riordan, M. O’sullivan, “Properties of Edible Sodium Caseinate Films and Their Application as Food Wrapping,” LWT-Food Science and Technology, vol. 38, pp. 605-610, 2005.##
  • Zargar, S. Yeganeh, S. H. Razavi, S. M. Ojagh, “Effects of Sodium Caseinate Edible Coating on Quality of Rainbow Trout (Oncorhynchus Mykiss) During Storage in Refrigerator Temperature,” Journal of food science and technology ( Iran), vol. 11, no. 44, pp. :71-81, 2014.##
  • Caprioli, M. O’Sullivan, F. J. Monahan, “Use of Sodium Caseinate/Glycerol Edible Films to Reduce Lipid Oxidation in Sliced Turkey Meat,” European Food Research and Technology, vol. 228, no. 3, pp. 433-440, 2009.##
  • Ranjbariyan, M. Rezazad Bari, H. Almasi, S. Amiri, “Effect of Sodiumcaseinat based Nanocamposite Active Films and Coating Cinnamon Essential Oil on the Quality Improving and Shelf Life Extension of Chicken Fillets,” Food Science and Technology, vol. 71, no.14, 2017.##
  • Chitsaz, H. Mohammadi, M. Kamalinezhad, “Investigation of Antibacterial Effects of Poulk in Vitro Condition,” Scientific-Research Journal, Daneshvar Medical University, Shahed University, vol. 67, 2006. (In Persian)
  • Samsam Shariat, “Extraction of Effective Materials of Medicial Plants and Their Identification and Evaluation Methods,” First edition: Tehran; Mani Publications, vol. 293, 1992.##
  • Rahimi, S. Abbasi, M. A. Sahari, M. H. Azizi, “Separation and Determination of Some Chemical and Functional Properties of Soluble and Insoluble Fractions of Mountain Almond Tree Gum (Persian Gum),” Journal of food Science and Technology, vol. 10, no. 40, pp. 1-10, 2013. (In Persian) ##‏
  • Rezaei, S. Pirsa, S. Chavoshizadeh, “Photocatalytic/antimicrobial Active Film Based on Wheat Gluten/Zno Nanoparticles,” Journal of Inorganic and Organometallic Polymers and Materials, vol. 6, pp. 1-2, 2019.##
  • Asdagh, I. K. Sani, S. Pirsa, S. Amiri, N. Shariatifar, H. Eghbaljoo–Gharehgheshlaghi, Z. Shabahang, A. Taniyan, “Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containing Coconut Essential Oil and Paprika Extract,” Journal of Polymers and the Environment, vol. 17, pp. 1-5, ‏2020.##
  • Gholam-Zhiyan, S. Amiri, M. Rezazadeh-Bari, S. Pirsa, “Stability of Bacillus Coagulans IBRC-M 10807 and Lactobacillus Plantarum PTCC 1058 in Milk Proteins Concentrate (MPC)-Based Edible Film,” Journal of Packaging Technology and Research, vol. 5, no. 1, pp. 11-22, 2021.##
  • Hassannia-Kolaee, F. Khodaiyan, R. Pourahmad, I. Shahabi-Ghahfarrokhi, “Development of Ecofriendly Bionanocomposite: Whey Protein Isolate/Pullulan Films with Nano-Sio2,” International Journal of Biological Macromolecules, vol. 86, pp. 139-144, 2016.##
  • Jabraili, S. Pirsa, M. K. Pirouzifard, S. Amiri, “Biodegradable Nanocomposite Film Based On Gluten/Silica/Calcium Chloride: Physicochemical Properties And Bioactive Compounds Extraction Capacity,” Journal of Polymers and the Environment, vol. 29, pp. 1-5, 2021.##
  • Sadeghnezhad, S. Amiri, M. Rezazadeh-Bari, H. Almasi, “Physical and Morphological Characteristics of Edible Composite Film of Sodium Caseinate/Pectin/Zedo Gum Containing Poulk (Stachys Schtschegleevii) Extract: Optimizing Bioactivity and Physicochemical Properties,” Journal of Packaging Technology and Research, vol. 4, pp. 187-203, ‏2020.##
  • Asadi, S. Pirsa, “Production of Biodegradable Film Based on Polylactic Acid, Modified with Lycopene Pigment and Tio2 and Studying its Physicochemical Properties,” Journal of Polymers and the Environment, vol. 28, pp. 433-44, ‏2020.##
  • Dashipour, V. Razavilar, H. Hosseini, S. Shojaee-Aliabadi, J, B. German, K. Ghanati, R. Khaksar, “Antioxidant and Antimicrobial Carboxymethyl Cellulose Films Containing Zataria Multiflora Essential Oil,” International Journal of Biological Macromolecules, vol. 72, pp. 606-613, 2015.##
  • A. López-Mata, S. Ruiz-Cruz, N. P. Silva-Beltrán, J. D. J. Ornelas-Paz, P. B. Zamudio-Flores, S. E. Burruel-Ibarra, “Physicochemical, Antimicrobial and Antioxidant Properties of Chitosan Films Incorporated with Carvacrol,” Molecules, vol. 18, pp. 13735-13753, ‏‏2013.##
  • Amiri, M. Rezazadeh Bari, M. Alizadeh Khaledabad, R. Rezaei Mokarram, M. Sowti Khiabani, “Co-Production Of Parabiotic Metabolites by Lactobacillus Acidophilus LA5 and Bifidobacterium Animalis Subsp. Lactis BB12 In Dairy Effluents,” Chemical Review and Letters, vol. 4, no. 2, pp. 66-76, 2021.##
  • H. Li, J. Miao, J. L. Wu, S. F. Chen, Q. Q. Zhang, “Preparation and Characterization of Active Gelatin-Based Films Incorporated with Natural Antioxidants,” Food Hydrocolloids, vol. 37, pp. 166-173, 2014.##
  • Namulema, J. H. Muyonga, A. N. Kaaya, “Quality Deterioration in Frozen Nile Perch (Lates Niloticus) Stored at− 13 and− 27° C,” Food Research International, vol. 32, pp. 151-156, ‏1999.##
  • Liu, K. Chen, J. Wang, Y. Wang, Y. Tang, X. Gao, J. Li, “An on-Package Colorimetric Sensing Label Based on a Sol-Gel Matrix for Fish Freshness Monitoring,” Food Chemistry, vol. 307, p. 125580, ‏2020.##
  • Teramura, M. Iwasaki, M. Ushiyama, H. Ogihara, “Evaluation of a Novel Dry Sheet Culture Method for Rapid Enumeration of Total Aerobic Count in Foods,” Journal of Food Protection,  vol. 78, pp. 1885-1890, ‏2015.##
  • Raeisi, H. Tajik, J. Aliakbarlu, S. Valipour, “Effect of Carboxymethyl Cellulose Edible Coating Containing Zataria Multiflora Essential Oil and Grape Seed Extract on Chemical Attributes of Rainbow Trout Meat,” Veterinary research forum: an International Quarterly Journal, vol. 5, no. 2, p. 89, 2014.##
  • Ruiz-Capillas, A. Moral, “Residual Effect of CO2 on Hake (Merluccius Merluccius L.) Stored in Modified and Controlled Atmospheres,” European Food Research and Technology, vol. 212, pp. 413-420, 2001.##
  • Chouliara, A. Karatapanis, I. N. Savvaidis, M. G. Kontominas, “Combined Effect of Oregano Essential Oil and Modified Atmosphere Packaging on Shelf Life Extension of Fresh Chicken Breast Meat, Stored at 4 ◦C,” Food Microbilogy, vol. 24, pp. 607-617, 2007.##
  • Song, L. Liu, H. Shen, J. You, Y. Luo, “Effect of Sodium Alginate-Based Edible Coating Containing Different Anti-Oxidants on Quality and Shelf Life of Refrigerated Bream (Megalobrama Amblycephala),” Food Control, vol. 22, pp. 608-615, 2011.##
  • M. Rodríguez-Calleja, M. C. Cruz-Romero, M. G. O’Sullivan, M. L. García-López, J. P. Kerry, “High-Pressure-Based Hurdle Strategy to Extend The Shelf Life of Fresh Chicken Breast Fillets,” Food Control, vol. 25, pp. 516-524, 2012.
  • Kostaki, V. Giatrakou, I. N. Savvaidis, M. G. Kontominas, “Combined Effect of MAP and Thyme Essential Oil on the Microbiological, Chemical and Sensory Attributes of Organically Aquacultured Sea Bass (Dicentrarchus Labrax) Fillets,” Food Microbiology, vol. 26, pp. 475-482, 2009.##
  • P. Mariotti, J. Costa, A. Bianchini, A. F. Bernardini, J. Casanova, “Composition and variability of the essential oil of Stachys glutinosa L. from Corsica (France),” Flavour and Fragrance Journal. 12, 205-209. 1997.##
  • Bayat, K. Shahanipour, “The Antibacterial Effect of Methanolic and Aqueous Extracts of Stachys Schtschegleevii (Poulk) Leave on Bacteria Causing Urinary Infection,” Qom University of Medical Sciences, Iran, vol. 9, pp. 33-39, 2015. (In Persian)##
  • D. Skaltsa, C. Demetzos, D. Lazari, M. Sokovic, “Essential oil Analysis and Antimicrobial Activity of Eight Stachys Species From Greece,” Phytochemistry, vol. 64, pp. 743-752, 2003.##
  • Stamatis, P. Kyriazopoulos, S. Golegou, A. Basayiannis, S. Skaltsas, H. Skaltsa, “In Vitro Anti-Helicobacter Pylori Activity of Greek Herbal Medicines,” Journal of Ethnopharmacology, vol. 88, pp. 175-179, 2003.##
  • Asna Ashari, N. Sedagat, “Use of Modern Techniques in Chicken Packaging,” Science and Technology Packing, vol. 3, 2012.##
  • Norouzi-Arasi, I. Yavari, M. Alibabaeii, “Chemical Constituents of the Essential Oil of Stachys Schtschegleevii Of Iran,” Journal of Essential Oil Research, vol. 16, pp. 231-32, 2004.##
  • Chit Saz, H. Mohammadi, M. Kamali Nejad, “Investigation of Antibacterial Effects of Flakes in Extracorporeal Conditions,” Scientific-research monthly. Daneshvar Medical, Shahed University, vol. 67, 2006. (In Persian)##
  • Pasbani, S. Amiri, “Investigation of Aloe Vera Extract with Solid Fat Nanoparticles with Essential Oil of Zenyan on the shelf Life of Beef,” Iranian Journal of Nutrition and Food Technology, vol. 12, pp. 86-75, 2017.##
  • G. Brannan, “Effect of Grape Seed Extract on Descriptive Sensory Analysis of Ground Chicken During Refrigerated Storage,” Meat Science, vol. 81, pp. 589-595, 2009.##
  • Etemadi, M. Rezayi, A. M. Abediyan, “Antibacterial and Antioxidant Potential of Rosemary Extract in Increasing the Shelf Life of Rainbow Trout,” Quarterly Journal of Food Science and Technology, vol. 5, pp. 77-67, 2008.##
علوم و فنون بسته‌بندی
دوره 12، شماره 47
آذر 1400
صفحه 31-41

فایل ها

سابقه مقاله

  • تاریخ دریافت: 12 مرداد 1400
  • تاریخ بازنگری: 30 آبان 1400
  • تاریخ پذیرش: 08 اسفند 1400
  • تاریخ انتشار: 01 آذر 1400

هم رسانی

ارجاع به این مقاله

آمار