تأثير فيلم هاي پلي لاكتيك اسيد حاوي اسانس آويشن شيرازي بر برخي از ويژگي هاي ميكروبي و شيميايي گوشت مرغ

The effect of poly lactic acid films containing Zataria multiflora Boiss essential oil on some microbial and chemical properties of broiler chicks meat

ﺗﺮﮐﯿﺒﺎت ﭘﻠﯿﻤﺮي ﻫﻤﺎﻧﻨﺪ ﭘﻠﯽ ﻻﮐﺘﯿﮏ اﺳﯿﺪ ﺑﺮاي ﭘﻮﺷﺶ ﻣﻮاد ﻏﺬاﯾﯽ اﺳﺘﻔﺎده ﻣﯽﺷﻮد. اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي داراي ﺧﺎﺻﯿﺖ آﻧﺘﯽ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ و آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻣﯽﺑﺎﺷﺪ، ﮐﻪ ﻣﯽﺗﻮاﻧﺪ در داﺧﻞ ﻓﯿﻠﻢﻫﺎ اﺳﺘﻔﺎده ﺷﻮد. اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺮاي اوﻟﯿﻦ ﺑﺎر ﺑﻪ ﺑﺮرﺳﯽ ﺗﺄﺛﯿﺮ ﻓﯿﻠﻢﻫﺎي ﭘﻠﯽ ﻻﮐﺘﯿﮏ اﺳﯿﺪ ﺣﺎوي اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﺑﺮ ﺑﺮﺧﯽ از وﯾﮋﮔﯽﻫﺎي ﻣﯿﮑﺮوﺑﯽ و ﺷﯿﻤﯿﺎﯾﯽ ﮔﻮﺷﺖ ﻣﺮغ ﻣﯽﭘﺮدازد. ﻓﯿﻠﻢﻫﺎي ﭘﻠﯽ ﻻﮐﺘﯿﮏ اﺳﯿﺪي ﺣﺎوي ﺳﻄﻮح 0، 0/8 ،0/6 ،0/4 ،0/2 و 1/00 درﺻﺪ اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﺗﻬﯿﻪ ﺷﺪﻧﺪ و ﺑﺮاي 12روز روي ﮔﻮﺷﺖ ﻣﺮغ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. آزﻣﻮنﻫﺎي ﻣﯿﮑﺮوﺑﯽ، آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ، pH، ﻣﻮاد ازﺗﻪ ﻓﺮار، و وﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ در زﻣﺎنﻫﺎي 0 )12 ﺳﺎﻋﺖ ﭘﺲ از ﺑﺴﺘﻪ ﺑﻨﺪي(، 9 ،6 ،3 و 12ﺑﻌﺪ از ﺑﺴﺘﻪ ﺑﻨﺪي ﻣﻮرد ﺳﻨﺠﺶ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﻓﯿﻠﻢﻫﺎي ﭘﻠﯽ ﻻﮐﺘﯿﮏ اﺳﯿﺪي ﺣﺎوي 1/00 درﺻﺪ اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ، آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ و ﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ ﺑﺰرﮔﺘﺮ )p<0.05( و pH و ﻣﻮاد ازﺗﻪ ﻓﺮار ﭘﺎﯾﯿﻦﺗﺮي در ﻣﻘﺎﯾﺴﻪ ﺑﺎ دﯾﮕﺮ ﮔﺮوهﻫﺎ ﺧﺼﻮﺻﺎ ﮔﺮوه ﺷﺎﻫﺪ )p<0.05( ﻧﺸﺎن دادﻧﺪ. اﯾﻦ ﻧﺘﺎﯾﺞ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﭘﻮﺷﺶ ﭘﻠﯽ ﻻﮐﺘﯿﮏ اﺳﯿﺪ ﺣﺎوي اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﺧﺼﻮﺻﺎ در ﺳﻄﻮح ﺑﺰرﮔﺘﺮ، ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ و آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺧﻮﺑﯽ از ﺧﻮد ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﺑﻪﻋﻠﺖ اﺟﺰاي اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﻣﯽﺑﺎﺷﺪ و ﻓﯿﻠﻢﻫﺎي ﺗﻬﯿﻪ ﺷﺪه ﺑﻪ ﺣﻔﻆ آن ﮐﻤﮏ ﻣﯽﮐﻨﻨﺪ. اﺳﺘﻔﺎده از ﻓﯿﻠﻢﻫﺎي ﭘﻠﯽ ﻻﮐﺘﯿﮏ اﺳﯿﺪ ﺣﺎوي اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﺑﺮاي ﺑﺴﺘﻪﺑﻨﺪي ﻣﻮاد ﻏﺬاﯾﯽ ﺗﻮﺻﯿﻪ ﻣﯽﺷﻮد.

Polymeric substances, such as poly lactic acid are used for covering food stuffs. Zataria multiflora Boiss essential oil (ZMBEO) has antioxidant and antibacterial properties that can be used for preparation of films. The present study was conducted for first time to evaluate the effect of poly lactic acid films containing ZMBEO on some microbial and chemical properties of broiler chicks meat. Poly lactic acid films were contining 0.00, 0.20, 0.40, 0.60, 0.80 and 1.00% of the ZMBEO and placed on broiler chicks meat for 12 days. Microbial tests, antioxidant properties, pH, total volatile nitrogen and sensory scores were assessed in days 0 (12 h after packaging), 3, 6, 9 and 12 after packaging. The results showed that poly lactic acid films contining 1.00% of the ZMBEO showed better antibacterial, antioxidant and senosry properties (p<0.05)and lower pH, and total volatile nitrogen compared to other groups, especially control group (p<0.05). The results show that poly lactic acid films contining ZMBEO in higher levels showed antibacterial and antioxidant properties that are attributed to active compounds of the ZMBEO and the prepared films help to maintain it. Using poly lactic acid films contining ZMBEO is suggested for packaging of feedstuffs