Increasing of shelf-life of heated ham using natural preservative chitosan as replacing of sodium nitrite

Document Type : Research Paper

Authors

1 1

2 2

3 3


سازمان استاندارد و تحقیقات صنعتی ملی ایران، 1378، استاندارد 4791، روش­های آزمون میکروبی گوشت وفرآورده­های آن شمارش سودوموناس­ها.
سازمان استاندارد و تحقیقات صنعتی ملی ایران، 1382، استاندارد 2629، میکروبیولوژی مواد غذایی و خوراک دام-شمارش میکروارگانیسم­های سرمادوست ـ روش آزمون.
سازمان استاندارد و تحقیقات صنعتی ملی ایران، 1384، استاندارد شماره 2303، سوسیس و کالباس- ویژگی­ها و روش­های آزمون، تجدید نظر سوم.
سازمان استاندارد و تحقیقات صنعتی ملی ایران، 1385، استاندارد 2-8923، مقررات ویژه برای آماده سازی گوشت و فرآورده­های آن).
فاطمی ح، 1384، شیمی مواد غذایی. شرکت سهامی انتشار، چاپ پنجم، تهران. صفحه 480.
کامکار ا، رکنی ن، چراغ­علی ع­م، حسینی ه، رضایی مجاز م، بکایی س، نوروزیان ا، عبداله­زاده ع ح، 1383،  اندازه گیری میزان نیتریت در انواع فرآورده­های گوشتی عرضه شده در ایران به وسیله روش اسپکتروفتومتریک. مجله دانشکده دامپزشکی دانشگاه تهران، دوره 59، شماره 2، 182-179.
محمدی م، عقابی ف، سید احمدیان ف، 1386، ارزیابی ویژگی­های حسی کالباس، فصل نامه علوم و صنایع غذایی ایران. دوره 4. شماره 4. 17-9.
مرادی م، تاجیک ح، رضوی روحانی س­م، ارومیه­ای ع ر، ملکی­نژاد ح، ساعی دهکردی س­س، 1389، ارزیابی خصوصیات آنتی اکسیدانی، رنگ و اثرات ضد باکتریایی فیلم خوراکی کیتوزان حاوی اسانس آویشن شیرازی علیه لیستریا مونوسیتروژنز، مجله ارمغان دانش،دوره 15، شماره 4، 315- 303.
Abd El Hamied AA, Nassar AG, El Badry N. 2009. Investigations on Antioxidant and Antibacterial Activities of Some Natural Extracts.World Journal of Dairy & Food sciences. 4 (1): 1-7.
AOAC, 2005.Official methods of analysis (18th Ed, 2nd Revision). Virginia, USA: Association of Official Analytical Chemists.
Coma V, Martial-Gros A, Garreau S, Copinet A, Salin F, Deschamps A. 2002. Edible Antimicrobial Films Based on Chitosan Matrix. Journal of Food Science. 67 (3) 1162-1169.
Darmadji P, Izumimoto M. 1994. Effect of chitosan in meat preservation. Meat Science. 38:243-54.
Darmadji P, and Izumimoto, M. 1996. Effect of chitosan on meat preservation. Indonesian food and nutrition progress. 3 (2): 51-56.
Egan H, Krik RS, Sawyer R., 1997.Pearsons Chemical Analysis of Foods.1997; 9th edn. London:Fishing news book.
Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA. 2007a. Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C. Meat Science. 76: 172-181.
Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris DJ. 2007b. Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science. 75: 256–264.
ISO, 2000, Animal and vegetable fats and oil, method: 5508-preaparatin of methyl ester, method: 5509-compsition of fatty acid.
ISO, 2003. ISO 4833:2003(E). Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of microorganisms – Colony-count technique at 30 °C. Switzerland: International Organisation for Standardisation.
ISO, 1987.  ISO 7954:1987(E). Microbiology – General guidance for enumeration of yeasts and moulds – Colony count technique at 25°C. Switzerland:International Organisation for Standardisation.
ISO, 2004a. ISO 21528-2:2004(E). Microbiology of food and animal feeding stuffs –Horizontal methods for the detection and enumeration of Enterobacteriaceae – Part 2: Colony-count method. Switzerland: International Organisation for Standardisation.
ISO, 2004b. ISO 7937: 2004. Microbiology of food and animal feeding stuffs-–Horizontal method for the enumeration of Clostridium perfringens –Colony count technique.
Joa, AC, Leea JW, Leeb KH, Byuna MW, 2001. Quality properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Science. 59: 369–375.
Kamil JYVA, Jeon Janak YVA, Shahidi, F. 2002. Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry.79: 69–77.
Kanatt SR, Chander R, Sharma A. 2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry. 107: 845-852.
Lee HY, Park SM, Ahn DH. 2003. Effect of storage properties of pork dipped in chitosan solution. Journal Korean Society Food Science Nutrition. 32(4): 519-525.
Liu DC, Tsau RT, Lin YC, Jan SS, Tan FJ. 2009. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chemistry. 117: 106-113.
Lo´pez JF, Zhi N, Carbonell LA, Alvarez JAP, Kuri V. 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science. 69: 371-380.
Mielnik, M. B., Aaby, K., and Skrede, G. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Science. 65: 1147-1155.
No, HK, Meyers, SP, Prinyawiwatkul W, Xu, Z. 2007. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review. Journal of Food Science.  72 (5): 87-100.
Ramarathnam N, Osawa T, Ochi H, Kawakishi S. 1995. The contribution of plant food antioxidants to human health.Trends in Food Science & Technology. 6: 75-82.
Riznar K, Celan S, Knez Z, Skerget M, Bauman D, Glaser, R. 2006. Antioxidant and Antimicrobial Activity of Rosemary Extract in Chicken Frankfurters.Journal of Food Science. 71(7): 425-429.
Sagoo S, Board R, Roller S. 2002. Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiology. 19:175-82.
Sallama KhI, Ishioroshib M, Samejimab K. 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage.Lebenson Wiss Technology. 37(8): 849-855.
Sebranek JG, Sewalt VJH, Robbins KL, Houser TA. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science. 69: 289-296.
Shahidi F, Arachchi JKV, Jeon YJ. 1999. Food applications of chitin and chitosans. Trends in Food Science & Technology. 10: 37-51.
Shan B, Cai YZ, Sun M, Corke H, 2005. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents.Journalof Agriculture and Food Chemistry. 53 (20): 7749-7759.
Soultos N, Tzikas Z, Abrahim A, Georgantelis D, Ambrosiadis I. 2008. Chitosan effects on quality properties of Greek style fresh pork sausages. Meat Science. 80: 1150-1156.
Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MKR, Dady G, Yin S. 2010. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.Meat Science. 86: 994-998.
Verbeke W, Pérez-Cueto FJA, De Barcellos MD, Krystallis A, Grunert KG. 2010. European citizen and consumer attitudes and preferences regarding beef and pork. Meat Science.84: 284-292.
Yanishlievaa NV, Marinovaa E, Pokorny J. 2006.Natural antioxidants from herbs and spices. European Journalof Lipid Science and Technology.108:776-793.
Yin M, Cheng W., 2003. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science. 63: 23-28.
Youn SK, Park SM, Kim YJ, Ahn DH. 1999. Effect on storage property and quality in meat sausage by added chitosan. Journal of chitin and chitosan. 4(4): 189–195.
Youn SK, Her JH, Kim YJ, Choi JS, Park SM, Ahn DH. 2004. Studies on the improvement of shelf-life in spicy beef meat using chitosan. Journal Korean society food science nutrition. 33(1):207–218.
Weiss J, Gibis M, Schuh V, Salminen H. 2010. Advances in ingredient and processing systems for meat and meat products.Meat Science. 86: 196-213.