ارزیابی تاثیر عصاره اتانولی دانه ریحان (ocimum basilicum) و برگ های گزنه (urtica dioica) بر ویژگی‌های فیزیکی‌، شیمیایی و حسی سوسیس طی زمان نگهداری در یخچال

ﺑﻪ ﻣﻨﻈﻮر ﺑﻬﺒﻮد ﺧﻮاص ﮐﯿﻔﯽ و ﺗﻐﺬﯾﻪای و ﻧﯿﺰ اﻓﺰاﯾﺶ زﻣﺎن ﻧﮕﻬﺪاری ﻓﺮآوردهﻫﺎی ﮔﻮﺷﺘﯽ، از ﺗﮑﻨﯿﮏﻫﺎی ﻣﺨﺘﻠﻔﯽ اﺳﺘﻔﺎده ﻣﯽﺷﻮد ﮐﻪ ﯾﮑﯽ از ﻣﺆﺛﺮﺗﺮﯾﻦ اﯾﻦ ﺗﮑﻨﯿﮏﻫﺎ، اﻓﺰودن ﻋﺼﺎره ﯾﺎ اﺳﺎﻧﺲ ﮔﯿﺎﻫﺎن داروﯾﯽ ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﺳﻮﺳﯿﺲ و ﮐﺎﻟﺒﺎس اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ، ﻋﺼﺎره ﮔﺰﻧﻪ در ﺳﻄﻮح ﺻﻔﺮ، 0/1، 0/2 و 0/3 درﺻﺪ و ﻋﺼﺎره داﻧﻪ رﯾﺤﺎن در ﺳﻄﻮح ﺻﻔﺮ، 0/3، 0/4 درﺻﺪ ﺑﻪ ﺷﮑﻞ ﻣﻨﻔﺮد و در ﺳﻄﺢ 0/15 0/20 و 0/25 0/35 درﺻﺪ ﻋﺼﺎره ﮔﺰﻧﻪ داﻧﻪ رﯾﺤﺎن (ﺑﻪ ﺗﺮﺗﯿﺐ) ﺑﻪ ﺷﮑﻞ دوﺗﺎﯾﯽ ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﺳﻮﺳﯿﺲ اﻓﺰوده ﺷﺪه و آزﻣﺎﯾﺸﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ (ph، ﭼﺮﺑﯽ، ﭘﺮوﺗﺌﯿﻦ و ﺧﺎﮐﺴﺘﺮ) و آزﻣﻮن ﺣﺴﯽ )رﻧﮓ، ﻇﺎﻫﺮ، ﻃﻌﻢ، ﺑﺎﻓﺖ و ﭘﺬﯾﺮش ﮐﻠﯽ( ﻃﯽ روزﻫﺎی ﻣﺨﺘﻠﻒ ﺑﺮ روی ﺗﯿﻤﺎرﻫﺎ ﺻﻮرت ﮔﺮﻓﺖ. ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ دادهﻫﺎی ﺣﺎﺻﻞ ﺑﺎ اﺳﺘﻔﺎده از ﻧﺮ م اﻓﺰار spss ﻧﺴﺨﻪ 24 اﻧﺠﺎم ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل ﺑﺎﻻﺗﺮﯾﻦ ﻣﯿﺰان ph، ﭼﺮﺑﯽ و رﻃﻮﺑﺖ را داﺷﺖ و ﺗﻔﺎوت آن ﺑﺎ ﺗﯿﻤﺎرﻫﺎی ﻣﻮرد ﺑﺮرﺳﯽ ﻣﻌﻨﯽدار ﺑﻮد. ﺗﯿﻤﺎر ﺣﺎوی 0/1 درﺻﺪ ﻋﺼﺎره ﮔﺰﻧﻪ، ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ph و رﻃﻮﺑﺖ و ﺑﺎﻻﺗﺮﯾﻦ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ را داﺷﺖ. ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ﭼﺮﺑﯽ و ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﺧﺎﮐﺴﺘﺮ ﻧﯿﺰ ﻣﺘﻌﻠﻖ ﺑﻪ ﺗﯿﻤﺎر ﻣﺤﺘﻮی 0/3 درﺻﺪ ﻋﺼﺎره ﮔﺰﻧﻪ ﺑﻮد. از ﻧﻈﺮ آزﻣﻮن ﺣﺴﯽ، ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز را دارا ﺑﻮد. در ﻣﻮرد رﻧﮓ و ﻣﺰه، ﺗﯿﻤﺎر ﺣﺎوی 0/1 درﺻﺪ ﻋﺼﺎره ﮔﺰﻧﻪ، ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز را ﺑﻌﺪ از ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل ﮐﺴﺐ ﻧﻤﻮد. در ﻣﻘﺎﺑﻞ، ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز ﻇﺎﻫﺮ و ﺑﺎﻓﺖ ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﻪ ﺗﯿﻤﺎر ﺣﺎوی 0/3 درﺻﺪ ﻋﺼﺎره ﮔﺰﻧﻪ و ﺗﯿﻤﺎر ﻣﺤﺘﻮی ﻣﺨﻠﻮط دو ﻋﺼﺎره ﮔﺰﻧﻪ داﻧﻪ رﯾﺤﺎن (0/25 0/35 درﺻﺪ) ﻣﺮﺑﻮط ﺷﺪ. ﺑﻪ ﻋﻨﻮان ﻧﺘﯿﺠﻪﮔﯿﺮی ﻣﯽﺗﻮان ﮔﻔﺖ ﮐﻪ ﺳﻄﻮح ﻣﺨﺘﻠﻒ ﻋﺼﺎره ﮔﺰﻧﻪ ﻧﺘﺎﯾﺞ ﺑﻬﺘﺮی در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻋﺼﺎره داﻧﻪ رﯾﺤﺎن را ﺑﻪ دﺳﺖ داد. ﻫﻤﭽﻨﯿﻦ، ﺗﯿﻤﺎرﻫﺎی ﺣﺎوی 0/1 و 0/3 درﺻﺪ ﻋﺼﺎره ﮔﺰﻧﻪ ﺑﻪ ﻋﻨﻮان ﺗﯿﻤﺎرﻫﺎی ﺑﻬﯿﻨﻪ اﻧﺘﺨﺎب ﮔﺮدﯾﺪ.

Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physicochemical and organoleptic properties of non fermented sausage during cold storage

Background and Objectives:Due to the bioactive components, the use of bioactive compound improves the qualitative properties of foods. The aim of this study was to evaluate the effect of Ocimum basilicum and Urtica dioica extract on the physicochemical and sensory properties of sausage.Materials and Methods:U. dioica extract at 0, 0/1, 0/2 and 0/3 % and O. basilicum extract at 0, 0.3, 0.4 and 0.5% individually and in the ratios of 0.150.20 and 0.25 0.35 % of U. dioica – O. basilicum extract added to sausage formulation and the experiments were carried out on treatments.Results:control sample (whithout any extract) had the highest pH value, fat, and moisture content and had the significant difference (p<0.05) in comparsion with other treatments. The treatments containing 0.1 % U. dioica extract, had the lowest pH value and moisture and highest protein content. The lowest fat and the highest ash content related to 0.3 % U. dioica extract. Regarding free radical scavenging activity, the U. dioica extract had more antioxidant activity individually and in comparison to O. basilicum extract and the compound extracts. Among the treatments, the treatment containing 0.1 % U. dioica extract showed the highest scores of taste and color.Treatments containing 0.3% U.dioica extract and the mixture of U.dioica to O. basilicum extract (0/250/35%) represented the highest score of appearance and texture respectively. In terms of overall acceptance, after the control sample, the treatment containing 0.2 % U.dioica extract had the highest score.Conclusion:The Urtica dioica extract showed the better results compared to Ocimum basilicum extract separately or combination of two extracts.