تأثیر فیلم های پلی لاکتیک اسید حاوی اسانس آویشن شیرازی بر برخی از ویژگی‌های میکروبی و شیمیایی گوشت مرغ

نوع مقاله : مقاله پژوهشی (اصیل)

نویسندگان

1 استادیارگروه بهداشت مواد غذایی دانشگاه آزاد اسلامی واحد نقده، نقده-ایران

2 استادیارگروه بهداشت مواد غذایی دانشگاه آزاد اسلامی واحد ممقان، ممقان-ایران

10.30495/jvm.2021.677285

چکیده

ترکیبات پلیمری همانند پلی لاکتیک اسید برای پوشش مواد غذایی استفاده می‌شود. اسانس آویشن شیرازی دارای خاصیت آنتی باکتریایی و آنتی اکسیدانی می‌باشد، که می‌تواند در داخل فیلم‌ها استفاده شود. این مطالعه برای اولین بار به بررسی تأثیر فیلم‌های پلی لاکتیک اسید حاوی اسانس آویشن شیرازی بر برخی از ویژگی‌های میکروبی و شیمیایی گوشت مرغ می‌پردازد. فیلم‌های پلی لاکتیک اسیدی حاوی سطوح 0، 2/0، 4/0، 6/0، 8/0 و 00/1 درصد اسانس آویشن شیرازی تهیه شدند و برای 12روز روی گوشت مرغ قرار گرفتند. آزمون‌های میکروبی، آنتی اکسیدانی، pH، مواد ازته فرار، و ویژگی‌های حسی در زمان‌های 0 (12 ساعت پس از بسته بندی)، 3، 6، 9 و 12بعد از بسته بندی مورد سنجش قرار گرفتند. نتایج نشان داد که فیلم‌های پلی لاکتیک اسیدی حاوی 00/1 درصد اسانس آویشن شیرازی فعالیت آنتی باکتریایی، آنتی اکسیدانی و یژگی‌های حسی بزرگتر (p < 0.05) و pH و مواد ازته فرار پایین‌تری در مقایسه با دیگر گروه‌ها خصوصا گروه شاهد (p < 0.05) نشان دادند. این نتایج نشان می‌دهد که پوشش پلی لاکتیک اسید حاوی اسانس آویشن شیرازی خصوصا در سطوح بزرگتر، فعالیت آنتی باکتریایی و آنتی اکسیدانی خوبی از خود نشان می‌دهد که به‌علت اجزای اسانس آویشن شیرازی می‌باشد و فیلم‌های تهیه شده به حفظ آن کمک می‌کنند. استفاده از فیلم‌های پلی لاکتیک اسید حاوی اسانس آویشن شیرازی برای بسته‌بندی مواد غذایی توصیه می‌شود.

کلیدواژه‌ها

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