نوع مقاله : مقاله پژوهشی

نویسنده

دانشگاه آزاد شهرقدس

چکیده

مقدمه: مطالعه حاضر با هدف بررسی جایگزینی بخشی از نیتریت در فرمولاسیون سوسیس 55 % بر اساس فرمول متداول یک واحد تولیدی انجام شد.مواد و روش‌ها: برای این منظور، نمونه‌ها با ppm 120 نیتریت و ترکیبی از پودر کاهو و رازیانه در قالب چهار تیمار شامل: T1 (ppm 90 نیتریت + ppm 30 پودر کاهو و رازیانه)، T2 ‌(ppm 60 نیتریت + ppm 60 پودر کاهو و رازیانه)، T3 ‌ (ppm 30 نیتریت + ppm 90 پودر کاهو و رازیانه) و T4 (ppm 120 پودر کاهو و رازیانه) و نمونه شاهد با ppm 120 نیتریت (بدون پودر کاهو و رازیانه) تولید شدند. ویژگی‌های فیزیکو شیمیایی میکروبی و حسی طی 30 روز نگهداری در شرایط یخچالی بررسی شد. کمترین میزان pH (27/5 %) در تیمار T1 در روز سی‌ام آزمایش مشاهده شد (p <0.05). بحث و نتیجه‌گیری: کمترین میزان رطوبت (52/56 %) و خاکستر (43/2 %) مربوط به تیمار شاهد در روز سی‌ام آزمایش بود(p <0.05). اعمال سطوح 30، 60، 90 و 120ppm پودرکاهو و رازیانه در تیمارها به ترتیب کاهش 17، 18، 16 و 24 % را در محتوی نیترات نمونه‌ها را نشان داد(p <0.05). بیشترین و کمترین میزان عدد پراکسید به ترتیب با مقادیر meq O2/Kg 15/1 مربوط به نمونه شاهد در روز سی ام آزمایش و meq O2/Kg 3/0 مربوط به نمونه T4 در روز اول آزمایش بود. در مورد شاخص تیوباربیتوریک اسید نیز به ترتیب بیشترین و کمترین میزان مربوط به نمونه شاهد با مقدار mg Malone Aldehyde /Kg 24 در روز بیستم آزمایش و mg Malone Aldehyde /Kg 76/15 مربوط به نمونه T4 در روز سی‌ام آزمایش بود (p <0.05). میزان رشد باکتری‌ها در تیمارهای حاوی پودر کاهو و رازیانه و نیتریت کمتر بود ولی بطورکلی روند افزایشی در میزان بار میکروبی در تمامی تیمارها طی 30روز نگهداری مشاهده شد (p <0.05)، درحالیکه در طی سی روز کلستریدیوم پرفرینجنس، کلی‌فرم، کپک و مخمر روی رشد نکرد (P>0.05). در ارزیابی حسی تیمارها، کمترین اندیس قرمزی (a*) در تیمار T4 مشاهده شد. بیشترین و کمترین اندیس زردی (b*) به ترتیب مربوط به تیمار T1 وT4 و متغییرهای مورد بررسی تأثیری بر پارامتر درخشندگی (L*) نشان ندادند. نتایج ارزیابی حسی عدم تأثیر افزودن پودرکاهو و رازیانه به میزان ppm 60 پودر بر طعم و بوی تیمارها و کاهش امتیاز عطر و بو در تیمارها را با افزایش پورد کاهو و رازیانه نشان داد. نتیجه‌گیری: نتایج این تحقیق امکان جایگزینی موفق بخشی از نیتریت (حداقل ppm 60) را با پودر ترکیبی کاهو و رازیانه را نشان داد.

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