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ORCID iD iconhttps://orcid.org/0000-0002-3006-8220

نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 استادیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری‌های نوین آمل، آمل، ایران

2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، موسسه آموزش عالی خزر، محمودآباد، ایران

چکیده

اکسیداسیون لیپیدها و رشد میکروبی ازجمله عوامل مؤثر بر خصوصیات کیفی و فسادپذیری گوشت در طی نگهداری است. در این مطالعه به‌کارگیری پوشش خوراکی کیتوزان، کنسانترۀ ازگیل، اسانس زنجبیل به تنهایی و در ترکیب با یکدیگر برکاهش فساد شیمیایی و افزایش زمان ماندگاری گوشت مرغ نگهداری‌شده در دمای یخچال موردبررسی قرارگرفت. 8 گروه موردبررسی طی یک دورۀ 12 روزه در دمای یخچال نگهداری‌شده و ازنظر شاخص‌های شیمیایی اکسیداسیون اولیه (PV) ، ثانویه (TBA) و شاخص بازهای فرار (TVB-N) و میکروبیولوژیکی (شمارش باکتری‌های مزوفیل هوازی و سرمادوست)، ارزیابی حسی در روزهای صفر، 4، 8 و 12 موردبررسی قرار گرفتند. تست توتال فنل و قدرت احیاکنندگی نیز به‌منظور بررسی خواص ضداکسایشی انجام گردید. براساس نتایج حاصل از دستگاه گاز کروماتوگراف-طیف‌سنج جرمی (GC-MS) ترکیبات اسانس زنجبیل آلفا-زینجیبرن (36/54 درصد)، بتا-سسکوایفلاندرن (16/45 درصد) و ترانس-گاما-کادینن (10/27 درصد) بودند. نتایج نشان داد که در تیمارهای پوشش‌داده‌شده با کیتوزان حاوی اسانس زنجبیل 2 درصد و کنسانترۀ ازگیل شمارش شاخص‌های میکروبی ذکرشده در مقایسه با گروه کنترل به‌صورت معنی‌داری کاهش یافت (0/05>P) و شاخص‌های اکسیداسیون در مدت زمان نگهداری، تغییرات کمتری داشته و با اختلاف معنی‌دار (0/05>P)، قوی‌ترین اثر ضداکسایشی و حسی نسبت به سایر گروه‌ها را به خود اختصاص داد. نتایج میکروبیولوژیکی، شیمیایی و حسی این مطالعه نشان داد که اثر پوشش کیتوزان همراه با کنسانترۀ ازگیل و اسانس 2 درصد باعث حفظ کیفیت و افزایش ماندگاری به مدت 12 روز در در شرایط یخچالی شد.

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