اثر فرمولاسیون و غلظت‌‌های مختلف پلی ساکارید الوان از جلبک ulva rigida بر ویژگی‌‌های سوسیس مرغ

هدف از مطالعه حاضر تولید سوسیس مرغ غنی شده با پلی ساکارید الوان استخراج شده از جلبک دریایی ulva rigida و ارزیابی ویژگی‌‌های مختلف آن بود. بدین منظور ابتدا فرمولاسیون‌‌های مختلفی (4 فرمولاسیون) برای تولید سوسیس مرغ استفاده شد. از بین این تیمارها، تیمار منتخب با استفاده از ویژگی‌‌های حسی تعیین گردید. نتایج ارزیابی‌‌های حسی این مرحله نشان داد که از بین فرمولاسیون‌‌های مختلف سوسیس، فرمولاسیون 4 که حاوی 55 درصد گوشت مرغ، 4 درصد نشاسته ذرت، 2 درصد ایزوله پروتئینی سویا، 1 درصد پودر تخم مرغ، 0.5 درصد سیر، 9 درصد روغن گیاهی و 24.38 درصد پودر یخ بود، دارای بالاترین امتیازات حسی نسبت به بقیه فرمولاسیون‌‌ها بود. در ادامه، غلظت‌‌های 0.5، 1 و 1.5 درصد پلی ساکارید الوانِ استخراج شده به تیمار سوسیس منتخب، اضافه شده و ویژگی‌‌های حسی سوسیس‌‌ها مجدداً ارزیابی شد. نتایج ارزیابی حسی این مرحله نشان داد که سوسیس مرغ حاوی غلظت 0.5 درصد پلی ساکارید الوان،  امتیازات حسی بیشتری نسبت به سوسیس‌‌های حاوی غلظت‌‌های 1 و 1.5 درصد این پلی ساکارید کسب کرد. بنابراین، این تیمار به عنوان تیمار نهایی انتخاب و ویژگی‌‌های مختلف آن از قبیل افت پخت، محتوی رطوبت، ویژگی‌‌های شیمیایی، بافتی، میکروبی و رنگ، سنجش شده و با نتایج تیمار سوسیس مرغ شاهد مقایسه شدند. نتایج نشان داد که تیمار غنی شده دارای افت پخت و مقادیر پراکسید، tba، tvb-n و بار باکتریایی کل کمتری نسبت به سوسیس‌‌های شاهد بود. مقادیر سختی و فنریت به‌ترتیب در سوسیس‌‌های غنی شده نسبت به سوسیس‌‌های شاهد، افزایش و کاهش یافتند. شاخص‌‌های رنگی (l*، a* و b*) نیز در تیمار غنی شده نسبت به تیمار شاهد، کاهش یافتند. در مجموع، با توجه به نتایج به‌دست آمده می‌‌توان عنوان نمود که سوسیس مرغ حاوی پلی ساکارید الوان استخراج شده از جلبک u. rigida به میزان 0.5 درصد دارای ویژگی‌‌های کیفی مناسبی است.

effect of different formulations and concentrations of ulvan polysaccharides from ulva rigida on the characteristics of chicken sausage

introductionseaweeds are one of the natural resources which contain different bioactive compounds such as polysaccharides, phenolic compounds, pigments, proteins, and peptides. these bioactive compounds possess various activities so; they could be used to promote human health and prevent diseases. between them, polysaccharides are one of the earliest compounds that were identified and extracted from seaweeds. in the last decades, different polysaccharides such as alginate, agar and carrageenan have been extracted from seaweeds and used in different food products as thickeners, gelling agents, emulsifiers and fat replacers. however, in recent years, the sulphated polysaccharides such as fucoidan and ulvan were gained more attention due to their bioactivities. ulvan is extracted from green seaweeds and it is mainly made up of rhamnose, glucuronic acid, xylose, mannose, galactose, fucose, glucose, and fructose monosaccharaides. till now, ulvan was extracted from different species such as ulva rigida, ulva rotundata, ulva pertusa, ulva lactuca, ulva intestinalis, ulothrix flacca and ulva clathrata and characterized. results of these studies demonstrated that the ulvan of different green seaweeds had water and oil holding, emulsifying, and foaming properties and also antitumor, immunostimulating, antioxidant, anticoagulant, antihyperlipidemic, anti-inflammatory, antimicrobial and antiviral properties. so, ulvan could be used in food and cosmetic product formulation as a nutraceutical and natural agents. beef sausage, yogurt and surimi-based products (fish finger) are examples of food products which fortified with ulvan polysaccharide. however, to date, there is no information regarding the use of ulvan from u. rigida samples in chicken sausage. therefore, the purpose of present study was to produce chicken sausage fortified with ulvan polysaccharide extracted from u. rigida and evaluation its properties.methodologyat first, the dried seaweed samples were milled to a fine powder using a home-scale grinder. then, 20 g of powdered u. rigida samples were added to 200 ml of ethanol (85%) and stirred for 24 h at room temperature. solid parts were separated using filtration, washed several times with ethanol (99%), rinsed with acetone, and dried at room temperature. extraction of ulvan from ulva rigida samples was done by hot water method. briefly, 10 g of treated and dried u. rigida samples were added to 200 ml of distilled water. then, the extraction suspension was heated for 4 h at 65 °c. the recovered liquid part was concentrated up to 100 ml using a rotary evaporator at 50 °c. after that, the cold ethanol (300 ml) was added to the concentrated liquid part, and the suspension was maintained in a fridge (4 °c). after 21 h, the formed polysaccharide fibers were homogenized using a food blender for 3 min. the homogenized polysaccharides were collected using centrifugation (3000 rpm, 5 min), washed several times with ethanol and acetone, and dried at room temperature overnight. in the next experiment of study, the extracted ulvan were incorporated in the formulation of chicken sausage as natural bioactive ingredient. to do this, different formulations (4 formulations) were prepared for production of chicken sausage. the concentration of chicken meat, corn starch, soy isolate protein, egg powder, frozen garlic, oil and ice flake were varied in these formulations. the sensory evaluations were done for the prepared sausages in order to select the best formulation. the sensory characteristics (odour, colour, flavour, texture and overall acceptability) of different sausages were evaluated by panellists.  after that, different concentrations (0.5%, 1% and 1.5% w/w) of extracted ulvan were added to the selected chicken sausage formulation and the cooking yield, moisture content, chemical (pv, tba, tvb-n), microbial (total viable count), textural (hardness, cohesiveness, springiness), colour (l*, a*, b*) and sensory characteristics of the sausage product were evaluated. resultsthe results of the initial sensory evaluation showed that among the different sausage formulations, formulation 4, which contained 55% chicken meat, 4% corn starch, 2% soy isolate protein, 1% egg powder, 0.5% frozen garlic, 9% oil and 24.38% ice flakes received higher scores for flavor, texture and overall acceptability than the other formulations. the sensory evaluation of second experiments also showed that with increasing the ulvan concentration in sausage formulation all of sensory parameters were decreased especially flavor and overall acceptability. in these two parameters just formulation containing 0.5% ulvan was in acceptable range. based on these, the chicken sausages containing 0.5% of ulvan was selected as the final treatment and its characteristics such as cooking loss, moisture content, chemical, textural, microbial and color properties were measured. control sausage and fortified sausage had 0.49% and 0.35% cooking loss, respectively. fortified sausage (67.41%) showed higher moisture content than control sausage (66.23%). ...