ﺑﺮرﺳﯽ اﻣﮑﺎن ﺟﺎﯾﮕﺰﯾﻨﯽ ﻧﯿﺘﺮﯾﺖ ﺳﺪﯾﻢ ﺑﺎ رﻧﮕﺪاﻧﻪي ﮐﺮوﺳﯿﻦ و اﺳﺎﻧﺲ ﭘﺎﭘﺮﯾﮑﺎ در ﺳﻮﺳﯿﺲ ﻫﻠﻨﺪي 70 درﺻﺪ ﮔﻮﺷﺖ ﻣﺮغ و ارزﯾﺎﺑﯽ ﺧﻮاص آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ، ﺿﺪ ﻣﯿﮑﺮوﺑﯽ و ﺣﺴﯽ

Evaluation Possibility of Replacing Sodium Nitrate with Crocin Pigments and Essential Paprika in Holland Sausage (70% Chicken) and Its Antioxidant, Antimicrobial and Sensory Properties

ﻣﺼﺮف ﻧﮕﻬﺪارﻧﺪه ﻫﺎي ﺳﻨﺘﺰي از ﺟﻤﻠﻪ ﻧﯿﺘﺮﯾﺖ و اﻣﻼح آن در ﻓﺮآورده ﻫﺎي ﮔﻮﺷﺘﯽ ﻣﯽ ﺗﻮاﻧﺪ ﻣﺨﺎﻃﺮاﺗﯽ را در راﺑﻄﻪ ﺑﺎ ﺳﻼﻣﺖ ﻣﺼﺮف ﮐﻨﻨﺪﮔﺎن اﯾﺠﺎد ﮐﻨﺪ. از اﯾﻦ رو ﺗﻼش ﻫﺎﯾﯽ ﺑﺮاي ﮐﺎﻫﺶ اﯾﻦ ﻣﺎده در ﻓﺮآورده ﻫﺎي ﮔﻮﺷﺘﯽ اﻧﺠﺎم ﺷﺪه اﺳﺖ. ﻫﺪف ﮐﻠﯽ از اﯾﻦ ﭘﮋوﻫﺶ، ﺑﺮرﺳﯽ اﻣﮑﺎن ﺟﺎﯾﮕﺰﯾﻨﯽ ﻏﻠﻈﺖ ﻫﺎي 200، 400 و 600 ﭘﯽ ﭘﯽ ام رﻧﮕﺪاﻧﻪ ﮐﺮوﺳﯿﻦ ﺑﻪ ﻫﻤﺮاه 2 ﻣﯿﻠﯽ ﻟﯿﺘﺮ رﻧﮕﺪاﻧﻪ ﭘﺎﭘﺮﯾﮑﺎ ﺑﻪ ﺟﺎي ﻧﯿﺘﺮﯾﺖ ﻣﺼﺮﻓﯽ در ﻓﺮﻣﻮﻻﺳﯿﻮن ﺳﻮﺳﯿﺲ ﻫﻠﻨﺪي 70 درﺻﺪ ﮔﻮﺷﺖ ﻣﺮغ ﺑﻮد. ﺧﻮاص آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ، ﺿﺪ ﻣﯿﮑﺮوﺑﯽ و ﺣﺴﯽ ﻧﻤﻮﻧﻪ ﻫﺎ در ﻣﺪت زﻣﺎن 1، 10، 20 و 30 روز ﻧﮕﻬﺪاري در دﻣﺎي ﯾﺨﭽﺎل ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد اﺳﺘﻔﺎده از 600 ﭘﯽ ﭘﯽ ام رﻧﮕﺪاﻧﻪ ﮐﺮوﺳﯿﻦ + 2 ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﭘﺎﭘﺮﯾﮑﺎ از ﻧﻈﺮ ﻗﺪرت ﺟﻠﻮﮔﯿﺮي از اﮐﺴﯿﺪاﺳﯿﻮن ﻟﯿﭙﯿﺪ ﺗﺎﺛﯿﺮ ﻣﻄﻠﻮﺑﯽ ﻣﺸﺎﺑﻪ ﺑﺎ ﻏﻠﻈﺖ 120 ﭘﯽ ﭘﯽ ام ﻧﯿﺘﺮﯾﺖ ﺳﺪﯾﻢ داﺷﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺗﯿﻤﺎر ﺣﺎوي 600 ﭘﯽ ﭘﯽ ام رﻧﮕﺪاﻧﻪ ﮐﺮوﺳﯿﻦ+ 2 ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﭘﺎﭘﺮﯾﮑﺎ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽ داري )0/05 ≤p( داراي ﮐﻤﺘﺮﯾﻦ ﺷﻤﺎرش ﺑﺎﮐﺘﺮي ﻫﺎي ﮐﻞ، ﺷﻤﺎرش ﺑﺎﮐﺘﺮي ﻫﺎي اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس، ﮐﻠﺴﺘﺮﯾﺪﯾﻮم ﭘﺮﻓﺮﻧﺠﻨﺲ، ﮐﻠﯽ ﻓﺮم و ﮐﭙﮏ و ﻣﺨﻤﺮ ﺑﻮد. ﺷﺎﯾﺎن ذﮐﺮ اﺳﺖ ﻧﻤﻮﻧﻪ ﺣﺎوي 600 ﭘﯽ ﭘﯽ ام رﻧﮕﺪاﻧﻪ ﮐﺮوﺳﯿﻦ و 2 ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﭘﺎﭘﺮﯾﮑﺎ از ﻟﺤﺎظ آﻣﺎري ﺗﻔﺎوت ﻣﻌﻨﯽ داري ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﻧﺪاﺷﺖ )0/05 p>( و ﺑﻌﻨﻮان ﺗﯿﻤﺎر ﺑﺮﺗﺮ از ﻟﺤﺎظ ﺳﻼﻣﺖ ﺑﺨﺸﯽ اﻧﺘﺨﺎب ﮔﺮدﯾﺪ.

Consumption of synthetic preservatives such as nitrite and its salts in meat products can causes a risk to consumers' health. Therefore, efforts have been made to reduce this substance in meat products. The overall objective of this study was to investigate the possibility of replacing 200, 400 and 600 ppm crocin pigment with 2 ml paprika pigment instead of nitrite consumed in 70% chicken Holland sausage formulation for 1, 10, 20 and 30 days’ storage at refrigerator temperature and evaluation of antioxidant effects, microbial and sensory properties of the samples were studied. The results showed that using a concentration of 600 ppm crocin pigment + 2 ml paprika in terms of its ability to prevent lipid oxidation, had a favorable effect similar to the concentration of 120 ppm sodium nitrite. The results showed that treatment containing 600 ppm crocin pigment + 2 ml paprika significantly (p≤0.05) had the lowest total bacterial count,staphylococcus aureus, clostridium perfringens, coliform and mold and yeast. It is worth mentioning there was no statistically significant difference (p> 0.05) between the sample contains 600 ppm of crocin pigment + 2 ml of paprika with the control sample and it was selected as the superior treatment in terms of health.