بررسی اثر ترکیبی پودر کاهو(sativa Lactuca) و رازیانه(Foeniculum vulgare) به‌عنوان منبع طبیعی نیترت بر ویژگی‌های سوسیس بسته‌بندی‌شده تحت‌خلأ

نوع مقاله : مقاله پژوهشی

نویسندگان

• زهرا یوسفی مجیر ¹
• علیرضا رحمن ¹
• مریم اوتادی ²

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.

https://doi.org/10.22067/ifstrj.v18i1.86477

چکیده

با توجه به مخاطرات مصرف نگهدارنده‌های سنتزی مثل نیتریت و املاح آن در فرآروده‌های گوشتی تلاش‌هایی برای کاهش این ماده در این محصولات انجام شده است. ازاین‌رو، 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 فیزیکوشیمایی، 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 T1 در 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 پودر کاهو 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 موردبررسی تأثیری بر پارامتر درخشندگی (L*) نشان ندادند. نتایج ارزیابی حسی عدم‌تأثیر افزودن پودر کاهو و رازیانه به‌میزان ppm 60 پودر بر طعم و بوی تیمارها و کاهش امتیاز عطر و بو در تیمارها را با افزایش پودر کاهو 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

• پودر کاهو
• پودر رازیانه
• سوسیس
• نیتریت

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage

نویسندگان [English]

• Zahra Yousofi Mojir ¹
• Alireza Rahman ¹
• Maryam Otadi ²

¹ Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

² Department of Chemical Engineering, Islamic Azad University, Central Tehran Branch, Tehran, Iran.

چکیده [English]

Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional formula of a manufacturer.
 
Materials and Methods: For this purpose, Samples were produced with 120 ppm nitrite and a combination of lettuce and Foeniculum vulgare powder in four formulas including T1 (90 ppm nitrite+ 30 ppm lettuce and fennel powder), T2 (60 ppm nitrite+ 60 ppm lettuce and fennel powder), T3 (30 ppm nitrite+ 90 ppm lettuce and fennel powder) and T4 (120 ppm lettuce and fennel powder) and a control sample with 120 ppm nitrite (without lettuce and fennel powder). Physicochemical sensory, and microbial properties were investigated during 30 days of refrigerated storage.
 
Results and Discussion: The lowest pH (2.75%) did observe in T1 treatment on the 30th day of the experiment (p<0.05). The lowest moisture content (56.52%) and ash (2.43%) related to the control treatment on the 30th day of the experiment (p<0.05). Application of 30, 60, 90, and 120 ppm levels of lettuce powder and fennel in the treatments showed a decrease of 17, 18, 16, and 24% in the nitrate content of the samples, respectively (p<0.05). The highest and lowest peroxide value was 1.15 meq O₂/Kg for the control sample on the 30th day and 0.3 meq O₂/Kg for the T4 sample on the first day of the experiment, respectively. Regarding thiobarbituric acid index, the highest and lowest values were for the control sample with 24 mg Malone­Aldehyde­/­Kg on the twentieth day and 15.76 mg Malone­Aldehyde­/­Kg for the T4 sample on the 30th day of the experiment, respectively (p­<0.05). The bacterial growth rate is lower in treatments containing combination lettuce, Foeniculum vulgare powder, and nitrite but in general, an increasing trend in microbial load observed in all treatments during 30 days of storage (p<0.05), While Clostridium perfringens, coliform, mold, and yeast did not grow on the treatments for 30 days (P> 0.05). In the sensory evaluation of treatments, the lowest a * observed in T4 treatment. The highest and lowest b* related to T1 and T4 treatments, respectively, While the combination lettuce and Foeniculum vulgare powder did not show any effect on the L*. The results of the sensory evaluation showed that the addition of lettuce and Foeniculum vulgare powder up to 60 ppm had no effect on the taste and smell of the treatments and showed a decrease in the aroma score in the treatments with increasing combination powder. Finally, the results of this study showed the possibility of successful replacement of some nitrite (at least 60 ppm) with a combination of lettuce and fennel powder.

کلیدواژه‌ها [English]

• Lettuce Powder
• Foeniculum vulgare powder
• Sausage
• Nitrite

مراجع

Ahn, H.J., Kim, J.H., Jo, C., Lee, C.H. and Byun, M.W., 2002. Reduction of carcinogenic N‐nitrosamines and residual nitrite in model system sausage by irradiation. Journal of Food Science, 67(4), pp.1370-1373.

Alina, A.R., Mashitoh, A.S., Babji, A.S., Maznah, I., Syamsul, K.M.W. & Muhyiddin, Y., 2012. Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage. World Applied Sciences Journal, 17(TTHTA)): 62-66.

Al Marazzeq, K., Haddadin, M., Al Abdullah, B. and Angor, M., 2015. Effect of nitrite substitution with olive leaves extract on color and sensory properties of beef mortadella. Journal of Agricultural Science, 7(12:120.

Ashley, H. 2013. The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes. MSc thesis, Iowa State University.

Borchert, L. and Cassens, R., 1998. Chemical hazardous analysis for sodium nitrite in meat curiny. University of Wiscon Sin Journal, 4:35-41.

Dineen, N.M., Kerry, J.P., Lynch, P.B., Buckley, D.J., Morrissey, P.A. and Arendt, E.K., 2000. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: Effects on the colour and oxidative stability of cooked hams. Meat science, 55(4):475-482.

Doolaege, E.H., Vossen, E., Raes, K., De Meulenaer, B., Verhé, R., Paelinck, H. & De Smet, S., 2012. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés. Meat science, 90(4): 925-931.

Farahnaky, A., Abbasi, A., Jamalian, J. and Mesbahi, G., 2008. The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. Journal of texture studies, 39(2):169-182.

Farkhondeh E, Hoseini E. Effects of Microencapsulated Nisin and Wastes of Tomato Processing, as an Alternative to Nitrite, on Some Chemical, Sensory and Microbial Characteristics of Sausage. 2017, Iranian Journal of Nutrition Sciences & Food Technology, 12 (1) :79-88.

Fernández, J., Pérez-Álvarez, J.A. & Fernández-López, J.A., 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food chemistry, 59(3):345-353.

Gassara, F., Kouassi, A.P., Brar, S.K. & Belkacemi, K., 2016. Green alternatives to nitrates and nitrites in meat-based products–a review. Critical reviews in food science and nutrition, 56(13):2133-2148.

Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G. & Georgakis, S.A., 2007. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 ℃. Meat science, 76(1):172-181.

Hord, N.G. and Conley, M.N., 2017. Regulation of dietary nitrate and nitrite: balancing essential physiological roles with potential health risks. In Nitrite and Nitrate in Human Health and Disease (pp. 153-162). Humana Press, Cham.

Hosseinpour, S., Eskandari, M.H., Mesbahi, G.R., Shakar Forosh, Sh., & Frahnaki, E. 2013, Investigation of the use of natural cochineal and paprika dyes in order to create color in low-nitrite and nitrite-free Frankfurter sausages. Iranian Journal of Food Science and Industry Research, 9(3). 243-252.

Hwang, K.E., Kim, T.K., Kim, H.W., Seo, D.H., Kim, Y.B., Jeon, K.H. and Choi, Y.S., 2018. Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage. Asian-Australasian Journal of Animal Sciences, 31(8), p.1358.

Institute of Standards and Industrial Research of Iran (ISIRI). 1994, Animal and vegetable oils and fats - test preparation. Iranian National Standardization Organization (INSO). Standard No. 3226.

Institute of Standards and Industrial Research of Iran (ISIRI).1996, Measurement of nitrate in meat products - reference method. Iranian National Standardization Organization (INSO). Standard No. 923.

Institute of Standards and Industrial Research of Iran (ISIRI).2002, Meat and its products - Determination of total ash content - Test method. Iranian National Standardization Organization (INSO). Standard No. 744.

Institute of Standards and Industrial Research of Iran (ISIRI). 2003, Meat and meat products - Determination of moisture by reference method - Test method. Iranian National Standardization Organization (INSO). Standard No. 745.

Institute of Standards and Industrial Research of Iran (ISIRI). 2005, Sausages - Features and Test Methods. Iranian National Standardization Organization (INSO). Standard No. 2303.

Institute of Standards and Industrial Research of Iran (ISIRI). 2006, Food and feed microbiology - a comprehensive method for searching, identifying and counting Clostridium perfringens. Iranian National Standardization Organization (INSO). Standard No. 2197.

Institute of Standards and Industrial Research of Iran (ISIRI). 2007, Vegetable and animal oils and fats - Measurement of thiobarbituric acid number directly. Iranian National Standardization Organization (INSO). Standard No. 10494.

Institute of Standards and Industrial Research of Iran (ISIRI). 2008, Microbiology of food and feed - a comprehensive method for identifying and counting coliforms. Iranian National Standardization Organization (INSO). Standard No. 1116.

Institute of Standards and Industrial Research of Iran (ISIRI).,2009, Microbiology of food and animal feed - a comprehensive method for counting molds and yeasts - Part 1- Colony counting method in products with aqueous activity (Aw) greater than 0.95. Iranian National Standardization Organization (INSO). Standard No. 10899.

Institute of Standards and Industrial Research of Iran (ISIRI). 2009, Vegetable and animal oils and fats - Measurement of peroxide number - Determination of end point by potentiometric method. Iranian National Standardization Organization (INSO). Standard No. 19197.

Institute of Standards and Industrial Research of Iran (ISIRI).,2014, Food Chain Microbiology - A Comprehensive Method for Counting Microorganisms - Part 1- Colony Count at 30 C Using Mixed Culture Method. Iranian National Standardization Organization (INSO). Standard No. 5272.

Jantawat, P., Runglerdkriangkrai, J., Thunpithayakul, C. and Sanguandeekul, R., 1993. Effects of initial nitrite level, heating and storage on residual nitrite and spoilage of canned ham roll. Journal of food quality, 16(1), pp.1-11.

Jin, S.K., Choi, J.S., Moon, S.S., Jeong, J.Y. & Kim, G.D., 2014. The assessment of red beet as a natural colorant, and evaluation of quality properties of emulsified pork sausage containing red beet powder during cold storage. Korean journal for food science of animal resources, 34(4):472.

Kayisoglu, S., Yilmaz, I., Demirci, M. & Yetim, H., 2003. Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market. Food Control, 14(7):469-474.

Khaleghi A, Rezaei K, Kasaei M, Khosravi-Darani K, Soleymani M. 2013, Evaluation of antioxidant properties of Berberis crataegina extract on fat oxidation of beef sausages during refrigerated storage. Iranian Journal of Nutrition Sciences & Food Technology, 7 (5):345-353.

Khodaee, S., & Khani, M.R. 2018, Effect of partial substitution of nitrite in sausage formulation by rosemary essential oil and red beet powder. Journal of Food Industry Research. 28 (1).79-88.

Liu, D.C., Tsau, R.T., Lin, Y.C., Jan, S.S. and Tan, F.J., 2009. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food chemistry, 117(1):106-113.

Maleki Kahaki, A., Bagheri, M. & Nateghi, L. 2017. Effects of nitrite substitution with celery extract on antioxidant, anti-microbial, sensory and color chicken cocktail sausages. Journal of Food Science and Technology, 14(69): 269-281.

Mansi, K., & Abushoffa, A. 2009. Hypolipidemic effect of seed extract of cheley (Apiumgraveolens) in rat. Pharmachon Mag. 23: 301-305.

Moarefian M, Barzegar M, Sattari M & Naghdi Badi H, 2012. Production of functional cooked sausage by Mentha piperita essential oil as a natural antioxidant and antimicrobial material. Journal of Medicinal Plants 11(41): 46-57.

Molanejad, M., Hedayatifard, M. & Golestan, L. 2016, increasing of shelf-life of heated ham using natural preservative chitosan as replacing of sodium nitrite. Journal of Food Industry Research. 26(1): 99-112.

Nielsen, S.S. 2010. Food Analysis. Food Science Texts Series.4thed.SpringerScience.UK.107-115.

Ozaki, M.M., Munekata, P.E., Jacinto-Valderrama, R.A., Efraim, P., Pateiro, M., Lorenzo, J.M. and Pollonio, M.A.R., 2020. Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Science, p.108275.

Perea-Sanz, L., Montero, R., Belloch, C. & Flores, M., 2018. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile. International journal of food microbiology, 282:84-91.

Perea-Sanz, L., Montero, R., Belloch, C. & Flores, M., 2019. Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage. Meat science, 147:100-107.

Riyad, Y.M., Ismail, I.M.M. & Abdel-Aziz, M.E., 2018. Effect of vegetable powders as nitrite sources on the quality characteristics of cooked sausages. Bioscience Research, 15(3): 2693-2701.

Roby, M.H.H., Sarhan, M.A., Selim, K.A.H. & Khalel, K.I., 2013. Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare L.) and chamomile (Matricaria chamomilla L.). Industrial crops and products, 44:437-445.

Rojsuntornkitti, K., Jittrepotch, N., Kongbangkerd, T. & Kraboun, K., 2010. Substitution of nitrite by Chinese red broken rice powder in Thai traditional fermented pork sausage (Nham). Int Food Res J, 17:153-161.

Sallam, K.I., Ishioroshi, M. & Samejima, K., 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8): 849-855.

Seifi Nofaresti, S., Hosseini, S.A. & Khani, M.R. Investigation of the possibility of replacing nitrite and ascorbic acid in sausages using celery powder and fresh barberry juice during storage at 4 °C. Journal of Food Microbiology. 4(5): 85-97.

Shahidi, F., 1998. Flavor of meat, meat products and seafoods. Department of Biochemistry Memorial University of Newfoundland St John's, Newfoundland Canada. Second edition.

Sindelar, J.J., Cordray, J.C., Sebranek, J.G., Love, J.A. & Ahn, D.U., 2007. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready‐to‐eat uncured ham. Journal of Food Science, 72(6): 388-395.

Sriket, P. and Senphan, T., 2020. Effect of sweet basil ocimum basilicum l. leaves powder on qualities of pork emulsion sausage (Moo Yor). RMUTP research journal, 12(1): 77-91.

Sucu, C. & Turp, G.Y., 2018. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat science, 140:158-166.

Tahmouzi, S., Razavi, S.H., Safari, M. & Emam‐Djomeh, Z., 2012. Influence of beet sugar, calcium lactate, and staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters. Journal of food science, 77(10): 565-571.

Vossen, E., Utrera, M., De Smet, S., Morcuende, D. & Estévez, M., 2012. Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Science, 92(4):451-457.