اثر پوشش ترکیبی‌کیتوزان‌– صمغ‌چیا به همراه اسانس برگ بو بر ماندگاری فیله بلدرچین‌طی‌مدت زمان نگهداری در یخچال

در این پژوهش تاثیر پوشش مرکب کیتوزان دانه چیا به همراه اسانس برگ بو بر ماندگاری فیله بلدرچین طی دوره نگهداری 16 روزه در یخچال مورد بررسی قرار گرفت. ابتدا مقادیر ترکیبات فنلی، فلاونوئیدی و خاصیت آنتی اکسیدانی(مهار رادیکال آزاد abts) غلظت های مختلف اسانس برگ بو (ppm 100، 200، 400، 800 و 1600) اندازه گیری شد. میزان ترکیبات فنلی اسانس برگ بو برابر با 9.85 ±388.57 میلی گرم/ گرم گالیک اسید و ترکیبات فلاونوئیدی 4.98 ±210.18 میلی گرم/ گرم بود. بالاترین میزان فعالیت رادیکال آزاد abts در غلظت ppm 1600 مشاهده شد (83.47درصد). مقادیر فعالیت آنتی اکسیدانی در این غلظت اختلافی با آنتی اکسیدان سنتزی bha (غلظت ppm 100) نداشت (0.05

evaluation of the effect of chitosan chia gumwith bay leaf essential oil on the fillet quail shelf life during refrigerated storage

in this study, the effect of chitosan-chia seed coating with bay leaf essential oil on the shelflife of quail fillet during a 16-day refrigeration period was investigated. first, the amounts ofphenolicand flavonoid compounds, antioxidant properties (abts free radical inhibition) ofdifferent concentrations of fragrant leaf essential oil were measured. then, in order toinvestigate the effect of chitosan-chia seed composition and bay leaf essential oil on the shelflife of fillet quail 4 treatments including 1: control, 2: chitosan-chia seed gum coating, 3:coating + essential oil with 8000 ppm concentration, 4: coating + essential oil at aconcentration of 1600 ppm were prepared and number of peroxide, thiobarbiotic acid, ph,total amounts of bacteria and psychrotrophic counts bacteria were investigated. the phenoliccompounds of bay leaf essential oil were equal to 388.57±9.85 mg / g gallic acid, flavonoidcompounds were 210.18 ± 4.98 mg / g. the highest free radical scavenging activity wasobserved at 1600 ppm (83.47%). the levels of antioxidant activity at this concentration didnot siggnifacnt different with synthetic antioxidant bha (concentration 100 ppm) (p<0.05).the results of shelf life of quail showed that, the combined coating with essential oilslowed down the upward trend of oxidation and microbial indices compared to the controltreatment, and these changes in treatment 4 were less than other treatments and until the endof the storage period of the range of chemical and microbial index were acceptable.therefore, it seems that the combined coating of chitosan-chia seeds and essential oil of bayleaves can be used as a natural preservative in meat and poultry products.