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Rabti, Reyhaneh, Motallebi, Abbasali, kazemeini, Hamidreza, Golestan, Leila. (1403). Investigating the effect of Quince seed mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil on the microbial, physicochemical and sensory characteristics of turkey meat. سامانه مدیریت نشریات علمی, 79(6), 1353-1364. doi: 10.32592/ARI.2024.79.6.1353
Reyhaneh Rabti; Abbasali Motallebi; Hamidreza kazemeini; Leila Golestan. "Investigating the effect of Quince seed mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil on the microbial, physicochemical and sensory characteristics of turkey meat". سامانه مدیریت نشریات علمی, 79, 6, 1403, 1353-1364. doi: 10.32592/ARI.2024.79.6.1353
Rabti, Reyhaneh, Motallebi, Abbasali, kazemeini, Hamidreza, Golestan, Leila. (1403). 'Investigating the effect of Quince seed mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil on the microbial, physicochemical and sensory characteristics of turkey meat', سامانه مدیریت نشریات علمی, 79(6), pp. 1353-1364. doi: 10.32592/ARI.2024.79.6.1353
Rabti, Reyhaneh, Motallebi, Abbasali, kazemeini, Hamidreza, Golestan, Leila. Investigating the effect of Quince seed mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil on the microbial, physicochemical and sensory characteristics of turkey meat. سامانه مدیریت نشریات علمی, 1403; 79(6): 1353-1364. doi: 10.32592/ARI.2024.79.6.1353

Investigating the effect of Quince seed mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil on the microbial, physicochemical and sensory characteristics of turkey meat

Archives of Razi Institute
دوره 79، شماره 6، بهمن و اسفند 2024، صفحه 1353-1364    اصل مقاله (719.46 K)
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.32592/ARI.2024.79.6.1353
نویسندگان
Reyhaneh Rabti1؛ Abbasali Motallebi* 2؛ Hamidreza kazemeini3؛ Leila Golestan4، 2
1Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.
4Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
چکیده
Prevention of spoilage of food products, especially types sensitive to spoilage such as poultry meat, has always been a big challenge in the food industry. Therefore, the purpose of this study imed to investigate the effect of castor bean mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil (GEO) on the characteristics of turkey meat. GEO was prepared and its chemical composition was checked by gas chromatography (GC/MS). samples include; Control (C), Quince seed mucilage film reinforced with carboxymethyl cellulose (film), film containing 1% essential oil (film+1% GEO) and film containing 2% essential oil (film+2% GEO). Then microbial properties (aerobic, psychrotrophic, lactic acid and Enterobacteriaceae bacteria), chemical properties (pH, PV, TVB-N and TBARS) and sensory evaluation were done. Also, the physical properties of the films (tensile strength (TS), water vapor transmission rate (WVTR), elongation at break (EAB), humidity, swelling, thickness and transparency) were investigated. According to the results, Zingiberene (15.71%), α-Curcumene (11.39%) and β-Sesquiphellandrene (10.69%) were the main compounds of GEO. Film+2% GEO treatment acted as the most effective treatment in all microbial properties and showed a significant difference with other treatments, especially the control group (P<0.05). The results indicated the improvement of physical and chemical characteristics in the samples with film, especially film+2% GEO compared to the control group. For example, the amount of TVB-N increased from 10.67 mg/100g on day 0 to 21.61 mg/100g on the final day, while this amount for the control treatment on day 0 and 12 was 10.68 mg/100g and 10.0 mg/100g, respectively. It was 39.95%. The sensory evaluation found that the use of film has improved the sensory characteristics of the samples in all parameters except appearance. In general, the results showed that the use of Quince seed mucilage film reinforced with carboxymethyl cellulose, especially when it contains essential oil, can be considered a factor in maintaining and improving the quality of food, especially types of meat.
کلیدواژه‌ها
Shelf life؛ food safety؛ essential oil؛ edible films
عنوان مقاله [English]
بررسی اثر فیلم موسیلاژی دانه میوه به تقویت شده با کربوکسی متیل سلولز حاوی اسانس زنجبیل بر روی ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی گوشت بوقلمون
چکیده [English]
ممانعت از فساد محصولات غذایی به ویژه انواع حساس به فساد مانند گوشت طیور، همواره چالشی بزرگ در صنعت غذا بوده شده است. بنابراین مطالعه حاضر با هدف بررسی اثر فیلم موسیلاژ دانه‌ی بِه تقویت شده با کربوکسی متیل سلولز حاوی اسانس زنجبیل(GEO) بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی گوشت بوقلمون طی نگهداری در یخچال بوده است. GEO تهیه و ترکیب شیمیایی آن توسط کروماتوگرافی گازی متصل به طیف‌سنج جرمی(GC/MS) بررسی شد سپس نمونه ها در گروه های; کنترل (C)، فیلم موسیلاژ دانه میوه بِه تقویت شده با کربوکسی متیل سلولز(Film)، فیلم موسیلاژ دانه به تقویت شده با کربوکسی متیل سلولز حاوی 1 درصد اسانس (Film+1% GEO) و فیلم موسیلاژ دانه به تقویت شده با کربوکسی متیل سلولز حاوی 2 درصد اسانس (Film+2% GEO) تهیه شدند. سپس آزمون‌های میکروبی (شمارش باکتری‌های هوازی، سرماگرا، مولد اسید لاکتیک و انتروباکتریاسه)، آزمون‌های شیمیایی (pH، عدد پراکسید(PV)، مجموع نیتروژن فرار(TVB-N) و تیوباربیوتیک اسید(TBARS)) و ارزیابی حسی در روزهای صفر، 2، 4، 7، 9 و 12 برای نمونه های مختلف انجام گردید. همچنین خواص فیزیکی-مکانیکی فیلم ها (استحکام کششی(TS)، نرخ انتقال بخار آب(WVTR)، Elongation at break(EAB)، میزان رطوبت، میزان تورم، میزان ضخامت و میزان شفافیت) بررسی شد. طبق نتایج، 19 ترکیب شیمیایی برای GEO شناسایی شد که زینگیبرن (71/15 درصد)، آلفا کورکومن (39/11 درصد) و بتاسزکوئیفلاندرن )69/10درصد) عمده‌ترین ترکیبات بودند. تیمار Film+2% GEO بعنوان موثر ترین تیمار در آزمون های میکروبی در آزمون‌های میکروبی عمل کرد و با سایر تیمارها اختلاف معنادار نشان داد(P<0.05) همچنین بهبود ویژگی های فیزیکی و شیمیایی در نمونه های دارای فیلم بخصوص Film+2% GEO نسبت به گروه کنترل مشاهده شد. بعنوان مثال میزان TVB-N از mg/100g 67/10 در روز صفر به mg/100g 61/21 در روز پایانی رسید درحالیکه این میزان برای تیمار کنترل در روز صفر و 12 به ترتیب mg/100g 68/10 و mg/100g 95/39 درصد بود. در ارزیابی حسی مشخص شد استفاده از فیلم در تمامی پارامترها به استثنای ظاهر موجب بهبود مشخصات حسی نمونه ها شده‌ است. بطور کلی نتایج نشان داد استفاده از فیلم موسیلاژ دانه به تقویت شده با کربوکسی متیل سلولز بخصوص زمانی که حاوی اسانس باشد می‌تواند به عنوان عاملی در حفظ و ارتقاء کیفیت مواد غذایی به‌ویژه انواع گوشت مورد توجه قرار گیرد.
کلیدواژه‌ها [English]
عمر مفید, ایمنی مواد غذایی, اسانس, فیلم های خوراکی
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تعداد مشاهده مقاله: 237
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