اثر استفاده از پوشش بسته‌بندي زيست فعال بر پايه نگهدارنده طبيعي (كيتوزان/ ناتامايسين) و ريزجلبك اسپيروليناپلاتنسيس وكلرلاولگاريس بر ويژگي هاي كيفي و ماندگاري فيله گوشت گوساله

The effect of application of bioactive packing cover on the basis of natural preservative (chitosan / natamycin) and microalgae, Spirolina platensis and Chlorella vulgaris on Quality Characteristics and Beef Shelf Life

هدف از اين پژوهش بررسي اثر پوشش ضدميكروبي بر پايه كيتوزان، جلبك كلرلاولگاريس،اسپيرولينا پلاتنسيس و همچنين ناتامايسين در افزايش ميزان ماندگاري فيله گوشت گوساله بيشتر از ميزان استاندارد (پنج روز در شرايط يخچال) بود. براي اين منظور در چهار سطح صفر، يك، يك و نيم و دو درصد از تركيبات بالا در بازه­ هاي زماني صفر، هفت، 14 و 28 روز نگهداري در دماي چهار درجه در پوشش بسته­ بندي مورد استفاده قرار گرفت. آزمون ­هاي فيزيكوشيميايي گوشت شامل ارزيابي pH، ازت باز فرار، شاخص تيوباربيتوريك اسيد، شاخص بافت، بارميكروبي كل در قالب طرح بلوك هاي كاملا تصادفي و در سه تكرار در سطح معناداري 95 درصد مورد بررسي قرار گرفت. نتايج آزمايش ها با استفاده از نرم­ افزار Minitab 17.2 آناليز گرديد. بررسي نتايج نشان داد كه اختلاف معناداري بين شاخص­ هاي فيزيكوشيميايي و حسي تيمار گوشت گوساله با تيمار شاهد وجود داشت و با افزايش ميزان استفاده از كيتوزان، جلبك ­ها و همچنين ناتامايسين ميزان افزايش شاخص ميكروبي، ازت باز فرار، شاخص تيوباربيتوريك در طي زمان نگهداري 28 روز با شدت كمتري صورت مي­ گيرد. اما شاخص درصد خاكستر اختلاف معناداري نشان نداد (0/05

The aim of this study was to investigate the effects of antimicrobial coating based on chitosan, and natamycin, Chlorella vulgaris, Spirolina platensis for increasing the survival rate of beef. For this purpose, the values of zero, 1, 1.5 and 2 percent of the compounds were used during the days of zero, 7, 14 and 28 days storage in the packaging. Physicochemical meat tests including pH, ash percentage, protein, volatile nitrogen, index of thiobarbituric acid, texture index (Hardness, elasticity, cohesively, consistency, chewiness), total microbial population, sensory evaluation (crispiness, taste, wateriness, overall acceptance) in a completely randomized design with three repetitions at a significant level of 95% confidence has been checked. The results of the experiments were analyzed by using Minitab 17.2 software. The results showed that there were significant differences between the calf meat treatment Physicochemical and sensory with the testator treatment and increasing the use of chitosan, algae and also kanamycin, increase of microbial index rate, volatile nitrogen index (TVBN), thiobarbituric index (TB) during storage time for 28 days will be happened by less intensity. But the percentage of ash index did not show significant differences (p<0.05). The use of algae in packaging formulations increases by up to 1%, increased hardness, decreased elasticity, chewiness and cohesiveness, as well as gumminess. With the increasing in the use of chitosan and the prevention of microbial and antioxidant damage as well as the use of algae due to its antioxidant properties, the rheological properties of the tissue as well as sensory evaluation were significantly less than the control treatment. Finally, taking into account the Physicochemical properties, the sensory packaging coverage by using 1% platinaceous algae, Chlorella vulgaris1% ,Spirolina platensis,1% chitosan and 1% natamycin was used as the best composition in order to cover packaging.