پایش نشانگرهای میکروبی و شیمیایی گوشت مرغ با بسته بندی فعال بر پایه آلژینات و عصاره زولنگ (Eryngium Caucasicum)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران

2 دانشیار، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران

چکیده

این مطالعه با هدف بررسی کارایی پلیمر زیستی آلژینات حاوی عصاره زولنگ به­عنوان یک بسته­بندی فعال ضد اکسیدانی و ضد میکروبی بالقوه بر ویژگی­های کیفی و ماندگاری گوشت مرغ در طول دوره 12 روزه نگهداری (4 درجه سلسیوس) اجرا شد. تیمارها شامل فیله­های فاقد پوشش (آب مقطر به­عنوان شاهد)، دارای پوشش عصاره زولنگ در دو غلظت 75/0 و 5/1 درصد، حاوی بسته­بندی فعال آلژینات در دو غلظت عصاره، در مجموع پنج تیمار بودند. نشانگرها و شاخص­های میکروبی و شیمیایی در روزهای صفر، 3، 6 و 12 مورد ارزیابی قرار گرفت. نتایج نشان داد عصاره زولنگ دارای خواص ضد میکروبی و به­خصوص ضد اکسیدانی وابسته به غلظت بود. اثربخشی عصاره به­صورت بسته­بندی آلژینات-عصاره طی مدت نگهداری حفظ شد. کمترین تعداد باکتری­های مزوفیل (log CFU/g 20/5)، ترکیبات ازته فرار (mg/100g 35/17)، عدد پراکسید (meq/kg 25/2) و اندیس اسید تیوباربیتوریک (mg MDA/kg 59/0) در پایان دوره نگهداری در فیله­های دارای بسته­بندی فعال آلژینات- عصاره 5/1 درصد زولنگ دیده شد (05/0>p). همچنین میانگین pH (65/6) و ظرفیت نگهداری آب (00/54 درصد) در این گروه از فیله­ها نسبت به سایر فیله­ها بالاتر بود. در مجموع بسته­بندی فعال بر پایه آلژینات توانست از طریق رهایش آهسته و پیوسته عصاره زولنگ، اثر بخشی آن را طی دوره نگهداری حفظ نماید و به­عنوان یک بسته­بندی فعال موجب افزایش ماندگاری فیله مرغ در دمای یخچال حداقل به مدت 3 روز شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Monitoring of chemical and microbial indicators of chicken meat with alginate and Eryngium caucasicum extract-based active packaging

نویسندگان [English]

  • Fahimeh Moghimnejad 1
  • Dariush Khademi Shurmasti 2
1 Master's degree student, Department of Agriculture, Savadkouh Branch, Islamic Azad University, Savadkouh, Iran
2 Associate Prof., Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
چکیده [English]

This study investigated the effectiveness of alginate biopolymer containing Eryngium caucasicum extract as a potential anti-oxidant and antimicrobial active packaging on chicken meat's quality characteristics and shelf life during storage (4 oC). The treatments included uncoated fillets (distilled water as a control), coated with E. caucasicum extract in two concentrations of 0.75% and 1.5%, and coated with active alginate packaging containing two concentrations of the extract, a total of five treatments. Microbial and chemical parameters were evaluated at days of 0, 3, 6 and 12 intervals. The results indicated that E. caucasicum extract had concentration-dependent antimicrobial and especially antioxidant properties. As well as the effectiveness of the extract in alginate-extract packaging form was maintained during storage. At the end of the storage period, the lowest means of mesophilic bacteria (5.20 log CFU/g), total volatile nitrogen (17.35 mg/100g), peroxide value (2.25 meq/kg) and thiobarbituric acid index (0.59 mg MDA/kg) were seen in the fillets coated with active packaging of alginate-extract 1.5% (P<0.05). Also, this group's mean value of pH (6.65) and water holding capacity (54.00%) were higher than other fillets. In general, it can be said that the alginate-based active packaging was able to maintain its effectiveness during storage through the slow and continuous release of E. caucasicum extract, thus, as active packaging, can elongate the shelf life of refrigerated storage chicken fillets for at least 3 days.

کلیدواژه‌ها [English]

  • Alginate
  • Active packaging
  • Bio-polymer
  • Eryngium caucasicum extract
  • Chicken meat

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دوره 15، شماره 60 - شماره پیاپی 60
شماره پیا پی 60 زمستان 1403
اسفند 1403
صفحه 1-8
  • تاریخ دریافت: 25 مرداد 1403
  • تاریخ بازنگری: 26 آبان 1403
  • تاریخ پذیرش: 17 دی 1403
  • تاریخ انتشار: 20 اسفند 1403