اخبار و اعلانات

 آمار

تعداد نشریات285
تعداد نشریات سازمان83
تعداد شماره‌ها3,115
تعداد مقالات34,688
تعداد مشاهده مقاله49,906,976
تعداد دریافت فایل اصل مقاله80,224,967
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
مقاله 28، دوره 79، شماره 6، بهمن و اسفند 2024، صفحه 1353-1364    اصل مقاله (570.45 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
سایر فایل های مرتبط با مقاله
مراجع
  1. Kazemeini H, Azizian A, Adib H. Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion. International Journal of Food Microbiology. 2021;16(344):
  2. Keykhosravy, K., Khanzadi, S., Hashemi, M., & Azizzadeh, M. Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. International journal of biological macromolecules. 2020;150:904-913.
  3. Mojaddarlangroodi, A., Nematollahi, A., & Sayadi, M. Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: An active packaging for turkey meat preservation. Journal of Food Measurement and Characterization, 2021;1(15):2790-2804.
  4. Ebrahimzadeh Mousavi, H., Taheri Mirghaed, A., Hoseini, S. M., Ghelichpour, M., Aghaei Moghaddam, A., Gharavi, B., Aydın, B. Effects of Myrcene Addition to Water on Plasma Biochemical Characteristics of Common Carp, Cyprinus carpio, During Transportation. Iranian Journal of Veterinary Medicine. 2024;18(1):131-140.
  5. Alighazi, N., Noori, N., Gandomi, H., Akhondzadeh, A. Effect of Ziziphora clinopodioides Essential Oil Stress on Viability of Lactobacillus acidophilus and Bifidobacterium bifidum Microencapsulated with Alginate-Chitosan and Physicochemical and Sensory Properties of Probiotic Yoghurt. Iranian Journal of Veterinary Medicine. 2021;15(2):234-252.
  6. Houshmand, E., Kamalifar, H. S., Elmi, H. In vitro Scolicidal Effect of Ginger (Zingiber officinale Roscoe) Ethanolic Extract Against Protoscolices of Hydatid Cyst. Iranian Journal of Veterinary Medicine. 2019;13(1):87-99.
  7. Peidaei, F., Ahari, H., Anvar, S. A. A., Ataee, M. Nanotechnology in Food Packaging and Storage: A Review. Iranian Journal of Veterinary Medicine. 2021;15(2):122-153.
  8. Mohiti Asli, M., Khedmatgozar, M., Darmani kuhi, H., Farzaneh, M. Efficacy of Different Blends of Essential Oils on Growth Performance, Blood Metabolites, Gut Microflora, and Meat Quality of Broilers. Iranian Journal of Veterinary Medicine. 2019;13(2):199-215.
  9. Talebi, F., MIsaghi, A., Khanjari, A., Kamkar, A., Gandomi, H., Saeedi, M. Evaluation of antimicrobial activity of Poly Lactic Acid (PLA) films containing cellulose nanoparticle and Bunium persicum and Mentha pepperita essential oils (EOs). Iranian Journal of Veterinary Medicine. 2017;11(4):289-298.
  10. Muñoz-Tébar, N., Carmona, M., Ortiz de Elguea-Culebras, G., Molina, A., & Berruga, M. I. Chia seed mucilage edible films with Origanum vulgare and Satureja montana essential oils: Characterization and antifungal properties. Membranes, 2022;12(2):213.
  11. Kashiri, M., & Davtalab, M. Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage. Journal of food science and technology (Iran). 2023;19(132):199-210.
  12. Noshad, M., Nasehi, B., & Anvar, A. (2020). Effects of Quince Seed Mucilage and Green Tea Extract as Active Edible Coatings on Quality of Pacific White Shrimps During Cold Storage. Nutrition and Food Sciences Research,7(2), 29-36.
  13. Dashipour, A., Razavilar, V., Hosseini, H., Shojaee-Aliabadi, S., & Khaksar, R. Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. International journal of biological macromolecules. 2015;3(72):606-613.
  14. Mohammadian M, Moghaddam AD, Sharifan A, Dabaghi P, Hadi S. Structural, physico-mechanical, and bio-functional properties of whey protein isolate-based edible films as affected by enriching with nettle (Urtica dioica L.) leaf extract. Journal of Food Measurement and Characterization. 2021;15(5):4051-60.
  15. Khanzadi S, Azizian A, Hashemi M, Azizzadeh M. Chemical Composition and Antibacterial Activity of the Emulsion and Nano-emulsion of Ziziphora clinopodioides Essential Oil against Escherichia coli O157: H7. Journal of Human, Environment and Health Promotion. 2019;5(2):94-7.
  16. Vanaki E, Kamkar A, Noori N, Azizian A, Mohammadkhan F. The effect of aqueous extract of Arctium lappa root on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and sensorial and physicochemical properties of synbiotic yogurt. Food Science & Nutrition. 2024;12(3):2182-91.
  17. Kazemeini H, Azizian A, Shahavi MH. Effect of chitosan nano-gel/emulsion containing bunium persicum essential oil and nisin as an edible biodegradable coating on Escherichia coli o157: H7 in rainbow trout fillet. Journal of Water and Environmental Nanotechnology. 2019 Oct 1;4(4):343-9.
  18. Munda, S., Dutta, S., Haldar, S., & Lal, M. Chemical analysis and therapeutic uses of ginger (Zingiber officinale) essential oil: a review. Journal of essential oil bearing plants. 2018;21(4):994-1002.
  19. Silva, L. A., Sinnecker, P., Cavalari, A. A., Sato, A. C. K., & Perrechil, F. A. Extraction of chia seed mucilage: Effect of ultrasound application. Food Chemistry Advances. 2022;1(3):100024.
  20. Dabbagh Moghaddam A., Kazemi M., Jebraeel m., Sharifan A.. Design of Zein Electrospinning Nanofiber Packaging Containing Zataria Multiflora Essential Oil to Preserve the Ration Food. Journal of Food Technology and nutrition. 2019;16(63):91-102.
  21. Rabbani, S., Ali Anvar, S. A., Allahyaribeik, S., Jannat, B., & Ahari, H. Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process. Food Science & Nutrition. 2024;12(4):2932-2946.
  22. Eghbal, H., Mohammadi, A., Mohammad Nejad Khiavi, N., Ahmadi Sabegh, M., & Jahani, N. Comparison of the Antibacterial Properties of Essential Oils of Malva Sylvestris and Salvia Officinalis on Common Bacteria of Oral Infection with Chlorhexidine Mouthwash. Journal of Mashhad Dental School. 2021;45(3):217-229.
  23. Jouki, M., Mortazavi, S. A., Yazdi, F. T., & Koocheki, A. Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate polymers. 2014;1(99):537-546.
  24. Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry. 2010;122(1):161–166.
  25. Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J., & Hadian, M. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Science and Technology. 2012;46(2):477-484.
  26. Kakaei, S., & Shahbazi, Y. Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT-Food Science and Technology. 2016;2(72):432–438.
  27. Khalaf, H. H., Sharoba, A. M., El-Tanahi, H. H., & Morsy, M. K. Stability of antimicrobial activity of pullulan edible films incorporated with nanoparticles and essential oils and their impact on turkey deli meat quality. Journal of Food and Dairy Sciences. 2013:4(11):557-573.
  28. Nedorostova, L., Kloucek, P., Kokoska, L., Stolcova, M., & Pulkrabek, J. Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria. Food control. 2009:20(2):157-160.
  29. Kamaliroosta, Z., Kamaliroosta, L., & Elhamirad, A. H. Isolation and identification of ginger essential oil. Journal of Food Biosciences and Technology. 2013:3(3):73-80.
  30. El-Baroty, G. S., Abd El-Baky, H. H., Farag, R. S., & Saleh, M. A. Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. African journal of biochemistry research. 2010:4(6):167-174.
  31. Erkaya-Kotan, T., Gürbüz, Z., Dağdemir, E., & Şengül, M. Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese. Food Bioscience. 2023:2(54):102895.
  32. Abdollahi, M., Damirchi, S., Shafafi, M., Rezaei, M., & Ariaii, P. Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent. International journal of biological macromolecules. 2019:3(126):561-568.
  33. Noshirvani, N., Ghanbarzadeh, B., Gardrat, C., Rezaei, M. R., Hashemi, M., Le Coz, C., & Coma, V. Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films. Food Hydrocolloids. 2017;70:36-45.
  34. Zhang, B., Liu, Y., Wang, H., Liu, W., Cheong, K. L., & Teng, B. Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef. Food Control. 2021;130:108216.
  35. Raeisi, M., Tajik, H., Aliakbarlu, J., Mirhosseini, S. H., & Hosseini, S. M. H. Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora essential oil and grape seed extract on the shelf life of rainbow trout fillets. LWT-Food Science and Technology. 2015;64(2):898-904.
  36. Kazemeini H, Azizian A, Ahmadi K. Preparation of Synbiotic Yogurt Sauce Containing Spirulina platensis Microalgae Extract and Its Effect on the Viability of Lactobacillus acidophilus. BioMed Research International. 2023;26;2023.
  37. Banuree SA, Noori N, Gandomi H, Khanjari A, Karabagias IK, Faraki A, Ghadami F, Azizian A, Banuree SZ. Effect of Stevia rebaudiana aqueous extract and microencapsulation on the survivability of Bifidobacterium bifidum Bb-12 and Lactobacillus acidophilus La-5 in functional ice cream. International Journal of Food Science & Technology. 2022;57(12):7615-21.
آمار
تعداد مشاهده مقاله: 731
تعداد دریافت فایل اصل مقاله: 446


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب