اثر افزودن عصاره گياه پولك به فيلم كامپوزيتي سديم كازئينات/ پكتين/ صمغ زدو بر ماندگاري فيله مرغ

The effect of composite edible film of sodium caseinate/pectin/zedo gum with Hedgenettles extract on shelf life of chicken fillet

ﻫﺪف از ﭘﮋوﻫﺶ ﺣﺎﺿﺮ، ﺑﺮرﺳﯽ اﺛﺮ ﻓﯿﻠﻢ ﮐﺎﻣﭙﻮزﯾﺘﯽ ﺳﺪﯾﻢ ﮐﺎزﺋﯿﻨﺎت/ ﭘﮑﺘﯿﻦ/ ﺻﻤﻎ زدو ﺣﺎوي ﻋﺼﺎره آﺑﯽ ﮔﯿﺎه ﭘﻮﻟﮏ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﮐﯿﻔﯽ ﻓﯿﻠـﻪ ﻣﺮغ در ﻃﻮل ﻧﮕﻪداري در ﯾﺨﭽﺎل ﺑﻮد. ﻓﯿﻠﻪﻫﺎي ﺗﺎزه ﻣﺮغ ﺑﺎ ﻓﯿﻠﻢ ﮐﺎﻣﭙﻮزﯾﺘﯽ ﺣﺎوي ﺳﺪﯾﻢ ﮐﺎزﺋﯿﻨﺎت 6/74 درﺻﺪ، ﭘﮑﺘﯿﻦ 0/89 درﺻﺪ، ﺻﻤﻎ زدو 0/371 درﺻﺪ و ﻋﺼﺎره ﭘﻮﻟﮏ 5/85 درﺻﺪ، ﺑﺴﺘﻪﺑﻨﺪي و در ﯾﺨﭽﺎل ﻧﮕﻪداري ﺷﺪﻧﺪ. در روزﻫـﺎي 0، 2، 4، 6 و 8، آزﻣـﻮن ﻫـﺎي ﺷـﯿﻤﯿﺎﯾﯽ )pH، ﺗﯿﻮﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ( و آزﻣﻮنﻫﺎي ﻣﯿﮑﺮوﺑﯽ )ﺷﻤﺎرش ﮐﻞ ﻣﯿﮑﺮوﺑﯽ( روي آنﻫﺎ اﻧﺠﺎم ﺷﺪ. ﮐﻠﯿﻪ ﻣﺤﺎﺳﺒﺎت و آﻧﺎﻟﯿﺰ دادهﻫﺎ ﺑﻪ روش آﻧﺎﻟﯿﺰ وارﯾﺎﻧﺲ و در ﺳﻄﺢ اﺣﺘﻤﺎل ﮐﻤﺘﺮ از 5 درﺻﺪ )0/05p(، وﻟـﯽ در ﻧﻤﻮﻧـﻪ ﺷـﺎﻫﺪ اﺧﺘﻼف ﻣﻌﻨﯽدار ﻣﺸﺎﻫﺪه ﺷﺪ )0/05

The aim of this study was to investigate the effect of Sodium-caseinate/Pectin/Zedo gum composite film containing Hedgenettles extract on the qualitative characteristics of chicken breast fillets at refrigerator temperature. Fresh fillets were packaged with composite films of sodium-caseinate 6.74%, Pectin 0.89%, Zedo gum 0.37% and Polk extract 5.85% and kept in the refrigerator. The chemical (pH, Thiobarbituric acid) and microbial properties (total count) were tested at 0, 2, 4, 6 and 8 days. All calculations and data analysis were done by ANOVA with a probability level of less than 5% (p<0.05). The results showed that there was no significant difference in the qualitative characteristics of chicken fillet samples during 8 days at refrigerator temperature (p>0.05) because of bioactive compounds and antimicrobial and antioxidant properties of Hedgenettles extract, but there was a significant difference in the control sample (p<0.05). In addition, bacterial counts of the treatments packed with the film were at the acceptable level for human consumption until 8 days. However, bacterial counts of control samples were more than the limit. The results of the present study determined that the prepared film would be able to extend the shelf-life of chicken fillet.