تأثیر پوشش خوراکی زیست فعال ژلاتین/هیدروکسی پروپیل بتاسیکلودکسترین حاوی نانو امولسیون گزنه بر ماندگاری گوشت بوقلمون

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانش آموخته دکتری گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

2 استادیار گروه پژوهشی میکروبیولوژی و بیولوژی، پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استاندارد، کرج، ایران

3 استاد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران؛ استاد گروه مهندسی صنایع غذایی، دانشکده مهندسی، دانشگاه خاور نزدیک، قبرس شمالی، ترکیه

4 دانشیارگروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

5 استادیارگروه علوم و مهندسی صنایع غذایی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج، ایران

چکیده

مقدمه: هدف از این مطالعه، بررسی اثر پوشش ژلاتین/ هیدرکسی پروپیل بتاسیکلودکسترین حاوی نانو امولسیون گزنه ( Urtica dioica L. ( بر
ویژگیهای شیمیایی، میکروبی و حسی گوشت بوقلمون در طی دوره نگهداری میباشد.
مواد و روشها: ترکیبات شیمیایی اسانس گزنه با استفاده از کروماتوگرافی گازی طیف سنجی جرمی شناسایی شد. نمونه های گوشت -
8 درصد )حجمی/ حجمی(، پوشش دهی شده با ژلاتین/ هیدرکسی / بوقلمون پوشش دهی شده با نانو امولسیون اسانس گزنه در غلظت 5
پروپیل بتاسیکلودکسترین ) HPBC ( حاوی نانو امولسیون گزنه، بسته بندی شده در سلوفان و بدون پوشش )کنترل( در یخچال و دمای
°C 4±8 نگهداری شدند. ویژگیهای فیزیکی و شیمیایی )افت وزنی، pH ، نیتروژن فرار کل و تیوباربیتوریک اسید(، ویژگیهای میکروبی و
01 روز مورد ارزیابی قرار گرفت. ،85 ،81 ،5 ، خواص حسی نمونه ها در فواصل زمانی نگهداری 1
یافته ها: نتایج حاصل از کروماتوگرافی گازی طیف سنج جرمی، وجود ترکیبات مؤثر دارای فعالیت ضدمیکروبی و آنتی اکسیدانی به ویژه -
58 درصد( را نشان داد / کارواکرول ) 01 . با توجه به نتایج حاصل از این مطالعه، در تیمارهای گوشت بوقلمون حاوی نانو امولسیون اسانس
گزنه در مقایسه با نمونه های کنترل، مقادیر پایین تری از افت وزنی، نیتروژن فرار کل، تیوباربیتوریک اسید و نیز تعداد کمتر باکتری های
˂1/ مزوفیل، سرمادوست، کپک و مخمرها در طی دوره نگهداری مشاهده شد ) 15 p ( و بالاترین امتیازهای حسی از نظر ویژگی های بو،
شکل ظاهری، رنگ و پذیرش کلی حاصل گردید.
نتیجه گیری: یافته های حاصل از این مطالعه نشان داد که بهترین نمونه در بین تیمارهای مورد بررسی، نمونه گوشت بوقلمون پوشش
دهی شده با ژلاتین/هیدرکسی پروپیل 8 درصد نانو امولسیون اسانس گزنه بود و این پوشش نوین تاثیر مطلوبی / بتاسیکلودکسترین حاوی 5
بر افزایش ماندگاری گوشت بوقلمون داشت.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat

نویسندگان [English]

  • M. Adeli Milani 1
  • M. Ghobadi Dana 2
  • B. Ghanbarzadeh 3
  • A. Alizadeh 4
  • P. Ghasemi Afshar 5
1 Ph. D. Graduated of the Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
2 Assistant Professor of Microbiology Research Group, Faculty of Food Industry and Agriculture, Standard Research Institute, Institute of Standard and Industrial Research of Iran, Karaj, Iran.
3 Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Professor of the Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, North Cyprus,
4 Associate Professor of the Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
5 Assistant Professor of the Department of Food Science and Technology, Hidaj Branch, Islamic Azad University, Hidaj, Iran
چکیده [English]

Introduction: is the evaluation of the effect of gelatin/Hydroxypropyl-β-cyclodextrin coating containing nanoemulsion of nettle (Urtica dioica L. ( on chemical, microbial and sensory properties of turkey meat during storage. Materials and Methods: Chemical compositions of nettle essential oil were detected using Gas Chromatography-Mass Spectrometry. Samples of turkey meat coated with 1.5% (V/V) nanoemulsion of nettle, coated with gelatin/hydroxypropyl-β-cyclodextrin (HPBC) containing nanoemulsion of nettle, packed in cellophane and without coating (Control) were stored at 4°C. Their physical and chemical (weight loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances), microbial and sensory properties were evaluated at different intervals (0, 5, 10, 15, 20 days) of storage. Results: The results of Gas Chromatography-Mass Spectrometry showed the presence of effective compounds with antimicrobial and antioxidant activities especially Carvacrol (51.71%). According to the results, lower amounts of weight loss, total volatile basic nitrogen, mesophilic, psychrophilic bacteria, molds, and yeasts were observed in turkey meat samples treated with nanoemulsion of nettle essential oil in comparison to the control during storage (p˂0.05) and the highest sensory scores were gained. Conclusion: Application of gelatin/HPBC coating containing nanoemulsion of nettle essential oil had a desirable effect on the control of chemical and microbial spoilage, therefore it can be used for increasing the shelf life of turkey meat in the food industry.

کلیدواژه‌ها [English]

  • Bioactive Edible Coating Gelatin/HPBC
  • Nanoemulsion
  • Nettle Essential Oil
  • Turkey Meat
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