كليدواژه :
ﺿﺪ ﻣﯿﮑﺮوﺑﯽ , ﭘﻮﻧﻪ ﮐﻮﻫﯽ , ﺳﻮﺳﯿﺲ , ورﮐﻮآز
چكيده فارسي :
در ﺳﺎل ﻫﺎ اﺧﯿﺮ، اﺳﺘﻔﺎده از ﻣﻨﺎﺑﻊ ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل در ﻓﺮﻣﻮﻻﺳﯿﻮن ﮔﻮﺷﺖ و ﻓﺮآورده ﻫﺎي ﮔﻮﺷﺘﯽ ﻣﻮرد ﺗﻮﺟﻪ ﻣﺘﺨﺼﺼﯿﻦ ﺑﻮده اﺳﺖ. اﯾﻦ ﭘﮋوﻫﺶ، در دو ﻓﺎز اﻧﺠﺎم ﮔﺮدﯾﺪ. در ﻓﺎز اول، ﻋﺼﺎره ﻫﺎي آﺑﯽ، اﺗﺎﻧﻮﻟﯽ و آﺑﯽ ـ اﺗﺎﻧﻮﻟﯽ ﮔﯿﺎه ﮐﻤﺘﺮ ﺷﻨﺎﺧﺘﻪ ﺷﺪه و ورﮐﻮآز)ﮔﻮﻧﻪ اي از ﺳﯿﺮ وﺣﺸﯽ( و ﭘﻮﻧﻪ ﮐﻮﻫﯽ ﺑﻪ روش ﺧﯿﺴﺎﻧﺪن اﺳﺘﺨﺮاج ﺷﺪه و ﻣﻘﺎدﯾﺮ ﻓﻨﻮل ﮐﻞ، ﻓﻼوﻧﻮﺋﯿﺪ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره ﻫﺎ ﻣﻮرد ﺳﻨﺠﺶ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻓﺎز اول ﻧﺸﺎن داد ﮐﻪ ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ ﻫﺮ دو ﮔﯿﺎه، ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﻓﻨﻮل ﮐﻞ، ﻓﻼوﻧﻮﺋﯿﺪ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ را داﺷﺖ و در ﻧﺘﯿﺠﻪ، اﯾﻦ ﻋﺼﺎره ﺟﻬﺖ ﺗﺰرﯾﻖ ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﺳﻮﺳﯿﺲ در ﺳﻄﻮح 0/5 ، 1 و 1/5 درﺻﺪ اﻧﺘﺨﺎب ﮔﺮدﯾﺪ. در ﻓﺎز دوم، ﺗﯿﻤﺎرﻫﺎ در روزﻫﺎي اول، ﭘﺎﻧﺰدﻫﻢ و ﺳﯽ اُم در دﻣﺎي ﯾﺨﭽﺎل ﻧﮕﻬﺪاري ﺷﺪه و ﻃﯽ اﯾﻦ زﻣﺎن، آزﻣﻮن ﻫﺎي ﻣﯿﮑﺮوﺑﯽ ﺑﺮ روي آن ﻫﺎ و ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل اﻧﺠﺎم ﺷﺪ. از ﻧﻈﺮ ﺷﻤﺎرش ﮐﻠﯽ ﻓﺮم، در روز اول، ﻫﯿﭻ ﮐﻠﻨﯽ ﻗﺎﺑﻞ ﺷﻤﺎرﺷﯽ ﻣﺸﺎﻫﺪه ﻧﺸﺪ. ﻃﯽ روزﻫﺎي ﭘﺎﻧﺰدﻫﻢ ﺗﺎ ﺳﯽ اُم، ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل ﺑﺎﻻﺗﺮﯾﻦ ﺗﻌﺪاد و ﺗﯿﻤﺎر ﺣﺎوي 1/5 درﺻﺪ ﻋﺼﺎره ورﮐﻮآز ﮐﻤﺘﺮﯾﻦ ﺷﻤﺎرش ﮐﻠﯽ ﻓﺮم را ﻧﺸﺎن داد. از ﻧﻈﺮ ﺗﻌﺪاد اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس، ﻃﯽ روزﻫﺎي ﭘﺎﻧﺰدﻫﻢ ﺗﺎ ﺳﯽ اُم، ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل، ﺑﯿﺸﺘﺮﯾﻦ ﺗﻌﺪاد از اﯾﻦ ﺑﺎﮐﺘﺮي را داﺷﺖ، در ﺣﺎﻟﯽ ﮐﻪ ﺗﯿﻤﺎر ﺣﺎوي 0/5 درﺻﺪ ﻋﺼﺎره ورﮐﻮآز ﮐﻤﺘﺮﯾﻦ ﺷﻤﺎرش را ﻧﺸﺎن داد. ﻃﯽ ﭘﺎﻧﺰده روز اول، ﻫﯿﭻ ﺗﻌﺪاد ﻗﺎﺑﻞ ﺷﻤﺎرﺷﯽ از ﮐﭙﮏ و ﻣﺨﻤﺮ در ﺗﯿﻤﺎرﻫﺎي ﻣﻮرد ﺑﺮرﺳﯽ ﻣﺸﺎﻫﺪه ﻧﮕﺮدﯾﺪ، اﻣﺎ در روز ﺳﯽ اُم، ﺗﯿﻤﺎر ﺣﺎوي 1/5 درﺻﺪ ﻋﺼﺎره ورﮐﻮآز، ﮐﻤﺘﺮﯾﻦ ﺗﻌﺪاد ﮐﭙﮏ و ﻣﺨﻤﺮ، و ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل داراي ﺑﯿﺸﺘﺮﯾﻦ ﺗﻌﺪاد ﺑﻮد.
چكيده لاتين :
In recent years, the use of bioactive compounds in the formulation of meat and meat products has attracted the attention of experts.This research was conducted in two phases. In the first phase, aqueous, ethanolic and hydro-ethanolic extracts of Allium sativum controversum(Varcoaz) and Mentha pulegium were extracted by soaking and the total phenols, flavonoids and antioxidant activity of the extracts were measured. The results of the first phase showed that the ethanolic extract of both plants had the highest amount of total phenol, flavonoids and antioxidant activity and as a result, this extract was selected for injection into sausage formulation at levels of 0.5, 1 and 1.5%. In the second phase, the treatments were kept at refrigerator temperature on1,15 and30 days, during which time a number of microbial tests were performed on them and a control sample (sausage without any extract). In terms of coliform count, no countable colony was observed on first day. During the 15th to 30th days, the control sample showed the highest number and the treatment containing 1.5% of Varcoaz extract showed the lowest number of coliforms. In terms of the number of Staphylococcus aureus, during the 15th to 30th days, the control sample had the highest number of this bacterium, while the treatment containing 0.5% of Allium sativum controversum extract showed the lowest number. During the first 15 days, no countable number of molds and yeasts were observed in the studied treatments, but on 30th day, the treatment containing 1.5% of Varcoaz extract showed the lowest number of molds and yeasts and the control sample had the highest number of them.
