تاثیر ضد اکسایشی و ضد میکروبی عصاره پوست انار بر بیف برگر طی دوره نگهداری یخچالی

نوع مقاله: مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ملاثانی

چکیده

تأثیر عصاره آبی پوست انار بر ویژگی­های میکروبی و اکسایش چربی همبرگر طی 6 روز نگهداری در دمای°C 4 بررسی شد. نمونه­های همبرگر با 500، 1000 و 1500 میلی گرم پودر عصاره پوست انار بر کیلوگرم گوشت، تهیه شدند و نتایج با همبرگر بدون هیچ افزودنی (کنترل منفی) و همبرگر با 200 میلی گرم BHT بر کیلوگرم مقایسه گردیدند. ویژگی­های رنگ (L*, a*, b*)، شمارش کلی باکتری­های هوازی و شاخص اسید تیوباربیتوریک با فواصل 3 روزه در طی 6 روز نگهداری بررسی شد. نتایج نشان داد عصاره پوست انار به طور معنی­داری مانع کاهش میزان قرمزی و افزایش روشنی طی دوره نگهداری گردید، درحالی­که موجب افزایش زردی در مقایسه با نمونه کنترل منفی شد (05/0>P). همچنین شاخص اسید تیوباربیتوریک و شمارش کلی باکتری­های هوازی در نمونه­های حاوی 1000 و 1500 میلی گرم عصاره بر کیلوگرم گوشت، در مقایسه با کنترل منفی به­صورت معنی‌داری کاهش یافت. نتایج ارزیابی حسی نیز نشان داد که عصاره پوست انار هیچ اثر معنی‌داری بر پذیرش کلی نمونه­ها نداشت. نتایج حاضر نشان داد که می­توان از عصاره پوست انار به عنوان ماده ضد اکسایش و ضد میکروب طبیعی در تولید همبرگر استفاده نمود.

کلیدواژه‌ها


عنوان مقاله [English]

Antioxidant and antimicrobial effects of pomegranate peel extract on beef burger during chilled storage

نویسندگان [English]

  • H Jooyandeh
  • M Yadmellat
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