اثر اسانس دانه رازیانه بر استافیلوکوکوس اورئوس در گوشت چرخشده کپور معمولی (Cyprrinus carpio)

بهداشت مواد غذایی

مقاله 1، دوره 8، 4 (32) زمستان، دی 1397، صفحه 1-13   

نوع مقاله: مقاله پژوهشی

نویسندگان

صفورا بهرامی¹؛ ابراهیم علیزاده دوغیکلایی²؛ محسن شهریاری مقدم^{* 3}

¹دانشجوی کارشناسی ارشد فرآوری محصولات شیلاتی، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران

²دانشیار گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران

³استادیار گروه محیط زیست، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران

چکیده

خاصیت ضدباکتریایی اسانس گیاهان دارویی سبب افزایش کاربرد آن­ها به‌عنوان نگهدارنده طبیعی در مواد غذایی گردیده است. هدف این مطالعه تعیین تأثیر اسانس دانه رازیانه بر کیفیت گوشت چرخ شده کپور معمولی (Cyprrinus carpio) تلقیح شده با استافیلوکوکوس ‌اورئوس ( CFU/g10³) طی نگهداری در یخچال (4 درجه سلسیوس) بوده است. اسانس با استفاده از دستگاه کلونجر به‌روش تقطیر آبی استخراج و در غلظت­های 4، 6 و 8 میکرولیتر بر گرم به گوشت چرخ‌شده تلقیح شده با استافیلوکوکوس ‌اورئوس اضافه گردید. فراسنجه‌های میکروبی {شمارش باکتری استافیلوکوکوس ‌اورئوس، باکتری‌های مزوفیل هوازی (TVC) و باکتری‌های سرماگرا (PTC)} و شیمیایی {pH، تیوباربیتوریک اسید (TBA) و مجموع بازهای نیتروژنی­فرار (TVB-N)} در زمان­های 24، 72، 144، 216 و 288 ساعت اندازه‌گیری شدند. براساس نتایج این مطالعه، تعداد باکتری استافیلوکوکوس ‌اورئوس با گذشت زمان در شاهد افزایش یافته بود ولی در تیمارهای حاوی اسانس کاهش یافته بود. کم‌ترین تعدادTVC  و PTC در گوشت چرخ شده حاوی 8  میکرولیتر بر گرم اسانس مشاهده گردید. تفاوت معنی­داری (05/0>p) بین pH شاهد و تیمارهای حاوی اسانس مشاهده گردید. مقدار TBA و TVB-N تیمارها طی نگهداری افزایش یافته بود ولی این افزایش در تیمارهای حاوی اسانس کمتر بود. فیله‌های حاوی 6 میکرولیتر بر گرم اسانس دارای خواص حسی بهتری بودند. نتایج این تحقیق نشان داد که اسانس دانه رازیانه دارای خاصیت آنتی‌اکسیدانی و آنتی‌باکتریایی بوده و موجب افزایش زمان ماندگاری گوشت چرخ شده کپور معمولی هنگام نگهداری در یخچال گردید.

کلیدواژه‌ها

استافیلوکوکوس اورئوس؛ دانه رازیانه؛ گوشت کپور معمولی

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