تاثير پوشش خوراكي زيست فعال ژلاتين/هيدروكسي پروپيل بتاسيكلودكسترين حاوي نانو امولسيون گزنه بر ماندگاري گوشت بوقلمون

Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat

ﻣﻘﺪﻣﻪ: ﻫﺪف از اﯾﻦ ﻣﻄﺎﻟﻌﻪ، ﺑﺮرﺳﯽ اﺛﺮ ﭘﻮﺷﺶ ژﻻﺗﯿﻦ/ ﻫﯿﺪرﮐﺴﯽ ﭘﺮوﭘﯿﻞ ﺑﺘﺎﺳﯿﮑﻠﻮدﮐﺴﺘﺮﯾﻦ ﺣﺎوي ﻧﺎﻧﻮ اﻣﻮﻟﺴﯿﻮن ﮔﺰﻧﻪ )Urtica dioica L.( ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ، ﻣﯿﮑﺮوﺑﯽ و ﺣﺴﯽ ﮔﻮﺷﺖ ﺑﻮﻗﻠﻤﻮن در ﻃﯽ دوره ﻧﮕﻬﺪاري ﻣﯽﺑﺎﺷﺪ. ﻣﻮاد و روشﻫﺎ: ﺗﺮﮐﯿﺒﺎت ﺷﯿﻤﯿﺎﯾﯽ اﺳﺎﻧﺲ ﮔﺰﻧﻪ ﺑﺎ اﺳﺘﻔﺎده از ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﮔﺎزي- ﻃﯿﻒ ﺳﻨﺠﯽ ﺟﺮﻣﯽ ﺷﻨﺎﺳﺎﯾﯽ ﺷﺪ. ﻧﻤﻮﻧﻪ ﻫﺎي ﮔﻮﺷﺖ ﺑﻮﻗﻠﻤﻮن ﭘﻮﺷﺶ دﻫﯽ ﺷﺪه ﺑﺎ ﻧﺎﻧﻮ اﻣﻮﻟﺴﯿﻮن اﺳﺎﻧﺲ ﮔﺰﻧﻪ در ﻏﻠﻈﺖ 1/5 درﺻﺪ )ﺣﺠﻤﯽ/ ﺣﺠﻤﯽ(، ﭘﻮﺷﺶ دﻫﯽ ﺷﺪه ﺑﺎ ژﻻﺗﯿﻦ/ ﻫﯿﺪرﮐﺴﯽ ﭘﺮوﭘﯿﻞ ﺑﺘﺎﺳﯿﮑﻠﻮدﮐﺴﺘﺮﯾﻦ )HPBC( ﺣﺎوي ﻧﺎﻧﻮ اﻣﻮﻟﺴﯿﻮن ﮔﺰﻧﻪ، ﺑﺴﺘﻪ ﺑﻨﺪي ﺷﺪه در ﺳﻠﻮﻓﺎن و ﺑﺪون ﭘﻮﺷﺶ )ﮐﻨﺘﺮل( در ﯾﺨﭽﺎل و دﻣﺎي 4±1°C ﻧﮕﻬﺪاري ﺷﺪﻧﺪ. وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﯽ و ﺷﯿﻤﯿﺎﯾﯽ )اﻓﺖ وزﻧﯽ، pH، ﻧﯿﺘﺮوژن ﻓﺮار ﮐﻞ و ﺗﯿﻮﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ(، وﯾﮋﮔﯽﻫﺎي ﻣﯿﮑﺮوﺑﯽ و ﺧﻮاص ﺣﺴﯽ ﻧﻤﻮﻧﻪ ﻫﺎ در ﻓﻮاﺻﻞ زﻣﺎﻧﯽ ﻧﮕﻬﺪاري 0، 5، 10، 15، 20 روز ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮار ﮔﺮﻓﺖ. ﯾﺎﻓﺘﻪ ﻫﺎ: ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﮔﺎزي- ﻃﯿﻒ ﺳﻨﺞ ﺟﺮﻣﯽ، وﺟﻮد ﺗﺮﮐﯿﺒﺎت ﻣﺆﺛﺮ داراي ﻓﻌﺎﻟﯿﺖ ﺿﺪﻣﯿﮑﺮوﺑﯽ و آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﻪ وﯾﮋه ﮐﺎرواﮐﺮول )51/70 درﺻﺪ( را ﻧﺸﺎن داد. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از اﯾﻦ ﻣﻄﺎﻟﻌﻪ، در ﺗﯿﻤﺎرﻫﺎي ﮔﻮﺷﺖ ﺑﻮﻗﻠﻤﻮن ﺣﺎوي ﻧﺎﻧﻮ اﻣﻮﻟﺴﯿﻮن اﺳﺎﻧﺲ ﮔﺰﻧﻪ در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﻫﺎي ﮐﻨﺘﺮل، ﻣﻘﺎدﯾﺮ ﭘﺎﯾﯿﻦ ﺗﺮي از اﻓﺖ وزﻧﯽ، ﻧﯿﺘﺮوژن ﻓﺮار ﮐﻞ، ﺗﯿﻮﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ و ﻧﯿﺰ ﺗﻌﺪاد ﮐﻤﺘﺮ ﺑﺎﮐﺘﺮي ﻫﺎي ﻣﺰوﻓﯿﻞ، ﺳﺮﻣﺎدوﺳﺖ، ﮐﭙﮏ و ﻣﺨﻤﺮﻫﺎ در ﻃﯽ دوره ﻧﮕﻬﺪاري ﻣﺸﺎﻫﺪه ﺷﺪ )0/05˂p( و ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎزﻫﺎي ﺣﺴﯽ از ﻧﻈﺮ وﯾﮋﮔﯽ ﻫﺎي ﺑﻮ، ﺷﮑﻞ ﻇﺎﻫﺮي، رﻧﮓ و ﭘﺬﯾﺮش ﮐﻠﯽ ﺣﺎﺻﻞ ﮔﺮدﯾﺪ. ﻧﺘﯿﺠﻪ ﮔﯿﺮي: ﯾﺎﻓﺘﻪ ﻫﺎي ﺣﺎﺻﻞ از اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﻧﺸﺎن داد ﮐﻪ ﺑﻬﺘﺮﯾﻦ ﻧﻤﻮﻧﻪ در ﺑﯿﻦ ﺗﯿﻤﺎرﻫﺎي ﻣﻮرد ﺑﺮرﺳﯽ، ﻧﻤﻮﻧﻪ ﮔﻮﺷﺖ ﺑﻮﻗﻠﻤﻮن ﭘﻮﺷﺶ دﻫﯽ ﺷﺪه ﺑﺎ ژﻻﺗﯿﻦ/ﻫﯿﺪرﮐﺴﯽ ﭘﺮوﭘﯿﻞ ﺑﺘﺎﺳﯿﮑﻠﻮدﮐﺴﺘﺮﯾﻦ ﺣﺎوي 1/5 درﺻﺪ ﻧﺎﻧﻮ اﻣﻮﻟﺴﯿﻮن اﺳﺎﻧﺲ ﮔﺰﻧﻪ ﺑﻮد و اﯾﻦ ﭘﻮﺷﺶ ﻧﻮﯾﻦ ﺗﺎﺛﯿﺮ ﻣﻄﻠﻮﺑﯽ ﺑﺮ اﻓﺰاﯾﺶ ﻣﺎﻧﺪﮔﺎري ﮔﻮﺷﺖ ﺑﻮﻗﻠﻤﻮن داﺷﺖ

is the evaluation of the effect of gelatin/Hydroxypropyl-β-cyclodextrin coating containing nanoemulsion of nettle (Urtica dioica L. ( on chemical, microbial and sensory properties of turkey meat during storage. Materials and Methods: Chemical compositions of nettle essential oil were detected using Gas Chromatography-Mass Spectrometry. Samples of turkey meat coated with 1.5% (V/V) nanoemulsion of nettle, coated with gelatin/hydroxypropyl-β-cyclodextrin (HPBC) containing nanoemulsion of nettle, packed in cellophane and without coating (Control) were stored at 4°C. Their physical and chemical (weight loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances), microbial and sensory properties were evaluated at different intervals (0, 5, 10, 15, 20 days) of storage. Results: The results of Gas Chromatography-Mass Spectrometry showed the presence of effective compounds with antimicrobial and antioxidant activities especially Carvacrol (51.71%). According to the results, lower amounts of weight loss, total volatile basic nitrogen, mesophilic, psychrophilic bacteria, molds, and yeasts were observed in turkey meat samples treated with nanoemulsion of nettle essential oil in comparison to the control during storage (p˂0.05) and the highest sensory scores were gained. Conclusion: Application of gelatin/HPBC coating containing nanoemulsion of nettle essential oil had a desirable effect on the control of chemical and microbial spoilage, therefore it can be used for increasing the shelf life of turkey meat in the food industry.