بررسی اثر پوشش خوراکی کیتوزان و اسانس زیره سبز بر ماندگاری گوشت گاو در بسته بندی اتمسفر اصلاح شده

ﮔﻮﺷﺖ ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﺗﺮﮐﯿﺐ و ﻧﺤﻮه ﺗﻮﻟﯿﺪ آن ﻣﺴﺘﻌﺪ آﻟﻮدﮔﯽ و ﻓﺴﺎد ﺳﺮﯾﻊ ﻣﯽﺑﺎﺷﺪ. ﺑﻨﺎﺑﺮاﯾﻦ ﺑﻪ ﻣﻨﻈﻮر اﻓﺰاﯾﺶ ﻣﺪت زﻣﺎن ﻣﺎﻧﺪﮔﺎری آن اﺳﺘﻔﺎده از ﺗﺮﮐﯿﺒﺎت دارای ﺧﺼﻮﺻﯿﺎت آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﺿﺪﻣﯿﮑﺮوﺑﯽ ﻫﻤﻮاره ﺑﻪﻋﻨﻮان راﻫﮑﺎر ﻣﺪﻧﻈﺮ ﻣﺤﻘﻘﯿﻦ ﺑﻮده اﺳﺖ. ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺟﻬﺖ ارزﯾﺎﺑﯽ اﺛﺮ ﭘﻮﺷﺶ ﺧﻮراﮐﯽ ﮐﯿﺘﻮزان (2 درﺻﺪ) ﺑﺎ اﺳﺎﻧﺲ زﯾﺮه ﺳﺒﺰ cuminum cyminum (1 درﺻﺪ) ﺑﺮ روی ﻣﺎﻧﺪﮔﺎری ﮔﻮﺷﺖ ﮔﺎو در ﺑﺴﺘﻪﺑﻨﺪی اﺗﻤﺴﻔﺮ اﺻﻼح ﺷﺪه در دﻣﺎی ﯾﺨﭽﺎل اﻧﺠﺎم ﮔﺮﻓﺖ. ﻧﻤﻮﻧﻪﻫﺎی ﮔﻮﺷﺖ ﮔﺎو ﺑﻪ 3 ﮔﺮوه ﺑﺪون ﭘﻮﺷﺶ (ﮐﻨﺘﺮل)، ﺗﯿﻤﺎرﺷﺪه ﺑﺎ ﭘﻮﺷﺶ ﮐﯿﺘﻮزان ﺑﺪون اﺳﺎﻧﺲ زﯾﺮه ﺳﺒﺰ و ﻏﻮﻃﻪور- ﺷﺪه در ﭘﻮﺷﺶ ﮐﯿﺘﻮزان ﺑﺎ اﺳﺎﻧﺲ زﯾﺮه ﺳﺒﺰ ﺗﻘﺴﯿﻢ ﺷﺪﻧﺪ. ﻧﻤﻮﻧﻪﻫﺎ ﺳﭙﺲ در ﺷﺮاﯾﻂ o2 %80) map و 20% co2 ) ﺑﺴﺘﻪﺑﻨﺪی و در دﻣﺎی 4ºc ﻧﮕﻬﺪاری ﺷﺪﻧﺪ و در روزﻫﺎی ﻣﻌﯿﻦ (، 3، 6، 9، 12، 15، 18و 21) ﺟﻬﺖ اﻧﺠﺎم آزﻣﺎﯾﺶﻫﺎی ﻣﯿﮑﺮوبﺷﻨﺎﺳﯽ (ﺷﻤﺎرش ﮐﻠﯽ ﻣﯿﮑﺮوﺑﯽ، اﺳﯿﺪﻻﮐﺘﯿﮏ ﺑﺎﮐﺘﺮیﻫﺎ، اﻧﺘﺮوﺑﺎﮐﺘﺮﯾﺎﺳﻪﻫﺎ و ﺳﻮدﻣﻮﻧﺎسﻫﺎ) و ﺷﯿﻤﯿﺎﯾﯽ (tba ،ph و tvn) ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﺑﺮرﺳﯽ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ دﻻﻟﺖ ﺑﺮ اﯾﻦ داﺷﺖ ﮐﻪ ﭘﻮﺷﺶ دﻫﯽ اﺛﺮ ﻣﻌﻨﯽداری (0/001

The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelflife of meat in modified atmosphere packaging

Meat is prone to contamination and spoilage due to its composition and production. Therefore, in order to extend its shelf life, the use of antioxidant and antimicrobial compounds has always been the focus of researcherschr('39') attention.The present study was conducted to evaluate effects of edible chitosan (2%) coating containing Cuminum cyminum essential oil (1%) on the shelflife of meat in modified atmosphere packaging at refrigerated storage. The meat samples were separated into three groups uncoated (control), treated with chitosan coated without Cuminum cyminum essential oil and immersed in chitosan coated with Cuminum cyminum essential oil.Then Samples were packed in MAP (80% O2 and 20% CO2) conditions and stored at 4°C up to 21 days and evaluated periodically (on days 0, 3, 6, 9, 12, 15, 18 and 21) for microbiological (Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.) and chemical (pH, TBA and TVN) characteristics. Microbial analysis indicated that coating had significant influence (p<0.001) on reduction of increasing trends of Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.bacteria. From the aspects of chemical factors, the containing chitosan coating groups showed lower pH, TBA and TVN than those without coating. According to the results, chitosan coating significantly improved (P<0.05) quality of samples. This study also indicated that the effect of chitosan containing Cuminum cyminum essential oil on samples was to retain their good quality characteristics and extend the shelf life during refrigerated storage, which was supported by the results of microbiological, chemical, and sensorial properties.