افزایش عمر نگهداری گوشت گاو با استفاده از پوشش خوراکی زیست فعال بر پایه موسیلاژ دانه بالنگوی سیاه بارگذاری شده با اسانس زیره سیاه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

در این پژوهش، تأثیر پوشش تهیه شده از موسیلاژ دانه بالنگوی سیاه حاوی اسانس زیره سیاه بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی گوشت گاو بررسی گردید.پوشش خوراکی به­طور معنی‌داری از افزایش pH و افت رطوبت و کاهش سفتی بافت نمونه‌های گوشت جلوگیری کرد و نمونه‌های پوشش­یافته پایداری اکسایشی بالاتری (عدد پراکسید و تیوباربیتوریک اسید پایین) داشتند. رشد میکروارگانیسم‌های بیماری­زا و مولد فساد در گوشت گاو پوشش­یافته به­طور معنی­داری کمتر از نمونه شاهد بود (p < 0.05) و این اثر در غلظت‌های بالاتر اسانس بیشتر مشهود بود. ویژگی‌های حسی گوشت گاو نیز در حضور پوشش خوراکی زیست فعال بهتر حفظ گردید. پوشش خوراکی بر پایه موسیلاژ بالنگوی سیاه و اسانس زیره سیاه می‌تواند به­عنوان نوع جدیدی از بسته‌بندی زیست فعال جهت افزایش پایداری اکسایشی و میکروبی و بهبود ویژگی‌های حسی محصولات گوشتی در نظر گرفته شود.

کلیدواژه‌ها


عنوان مقاله [English]

Increasing Beef Shelf Life Using Bioactive Edible Coating Based on Dragon’s Head Seed Mucilage Loaded with Caraway Essential Oil

نویسندگان [English]

  • MOHAMMAD NOSHAD 1
  • MOHAMMAD HOJJATI 2
  • BEHROOZ ALIZADEH BEHBAHANI 1
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan,
2 Agricultural Sciences and Natural Resources University of Khuzestan
چکیده [English]

In this research, the effect of edible coating prepared from dragon’s head seed mucilage loaded with caraway essential oil was investigated on the physicochemical, microbial, and sensory properties of meat. The edible coating significantly inhibited the pH increment and moisture and texture losses of meat, and the coated samples had higher oxidative stability (lower peroxide and thiobarbituric acid values) compared to the control one. The growth of pathogenic and spoilage microorganisms in the coated meats were significantly lower than that in the control sample (p < 0.05) and this effect was more pronounced in the presence of higher essential oil concentrations. The sensory properties of meat were also preserved better in the presence of the bioactive edible coating. The edible coating based on the dragon’s head and caraway essential oil could be considered as a novel bioactive packaging to increase the oxidative and microbial stability and improve the sensory properties of meat products.  

کلیدواژه‌ها [English]

  • beef
  • Microbial changes
  • Texture
  • organoleptic properties
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