نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.

2 گروه مهندسی شیمی، دانشگاه آزاد اسلامی، واحد تهران مرکزی، تهران، ایران.

چکیده

با توجه به مخاطرات مصرف نگهدارنده‌های سنتزی مثل نیتریت و املاح آن در فرآروده‌های گوشتی تلاش‌های برای کاهش این ماده در این محصولات انجام شده است. از این رو، پژوهش حاضر با هدف بررسی جایگزینی بخشی از نیتریت در فرمولاسیون سوسیس 55 درصد بر اساس فرمول متداول یک واحد تولیدی انجام شد. 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 شیمایی، میکروبی و حسی نمونه‌های تولیدی طی 30 روز نگهداری در دمای یخچالی بررسی شد. نتایج نشان داد که کمترین میزان pH (27/5) در تیمار  T1در روز 30 مشاهده شد (p<0.05). کمترین میزان رطوبت (52/56 درصد) و خاکستر (43/2 درصد) مربوط به تیمار شاهد در روز 30 بود (p<0.05). اعمال سطوح 30، 60، 90 و ppm 120 پودرکاهو و رازیانه در تیمارها به‌ترتیب کاهش 17، 18، 16 و 24 درصد را در محتوی نیترات نمونه­ها را نشان داد (p<0.05). بیشترین و کمترین میزان عدد پراکسید به‌ترتیب با مقادیرmeq O2/Kg   15/1 مربوط به نمونه شاهد در روز 30 و meq O2/Kg   3/0 مربوط به نمونه T4 در روز اول بود. در مورد شاخص تیوباربیتوریک اسید نیز به‌ترتیب بیشترین و کمترین میزان مربوط به نمونه شاهد با مقدار mg Malone Aldehyde /Kg 24 در روز 20 و mg Malone Aldehyde /Kg 76/15 مربوط به نمونه T4 در روز 30 بود (p<0.05). میزان رشد باکتری­ها در تیمارهای حاوی پودر کاهو و رازیانه و نیتریت کمتر بود ولی به‌طورکلی روند افزایشی در میزان بار میکروبی در تمامی تیمارها طی 30 روز نگهداری مشاهده شد (p<0.05)، درحالی­که در طی 30 روز کلستریدیوم پرفرینجنس، کلی‌فرم، کپک و مخمر رشد نکرد (P>0.05). در ارزیابی رنگ‌سنجی تیمارها، کمترین اندیس قرمزی (a*) در تیمار T4 مشاهده شد. بیشترین و کمترین اندیس زردی (b*) به‌ترتیب مربوط به تیمار T1 و T4 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 پودرکاهو و رازیانه نشان داد. نتایج این پژوهش امکان جایگزینی موفق بخشی از نیتریت (حداقل ppm 60) را با پودر ترکیبی کاهو و رازیانه را نشان داد.

کلیدواژه‌ها

موضوعات

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