ارزیابی شاخص‌های فساد شیمیایی و میکروبی در دو نوع برگر تولید شده از ماهی و گوشت قرمز طی سه ماه نگهداری در دمای 18- درجه سانتی‌گراد

نوع مقاله: پژوهشی

نویسندگان

1 کارشناس بیوشیمی مواد غذایی، پژوهشکده آبزی پروری آبهای داخلی ، بخش تحقیقات فرآوری آبزیان

2 گروه میکروب شناسی ، دانشگاه آزاد اسلامی واحد رشت، دانشکده علوم پایه، گیلان، رشت

3 پژوهشکده آبزی پروری آبهای داخلی، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، بندر انزلی

4 گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده شیلات و محیط زیست، گلستان

5 گروه میکروبیولوژی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، دانشکده علوم پایه، گیلان

چکیده

هدف از این مطالعه ارزیابی شاخص­های فساد شیمیایی و میکروبی از قبیل میزان TVBN و پراکسید و نیز شمارش کلی باکتری های مزوفیل، کلی­فرم استافیلوکوکوس اورئوس، اشریشیاکلی و سالمونلا در دو نوع برگر تولید شده از ماهی و گوشت قرمز طی سه ماه نگهداری در دمای 18- درجه سانتی­گراد بوده است. ماهی فیتو فاگ و گوشت قرمز پس از خریداری بلافاصله همراه با یخ به آزمایشگاه مرکز ملی تحقیقات فرآوری آبزیان منتقل شد و آزمون های شیمیایی و میکروبی بر اساس روش استاندارد ملی ایران صورت گرفت. نتایج نشان داد با افزایش مدت زمان نگهداری برگر ماهی کپور نقره­ای در سردخانه میزان TVB-N و پراکسید به طور معنی­داری افزایش می­یابد. میانگین (انحراف معیار) میزان TVB-N از 14/0± 6/12در زمان تولید به 14/0±4/15 میلی­گرم درصد، پراکسید از صفر به 14/0± 33/1  میلی اکی والان اکسیژن در کیلوگرم در سه ماه نگهداری در سردخانه رسید. میزان TVB-N برگر گوشت تولیدی ابتدا 14/0±14 بود که در ماه­های پس از آن  به ترتیب 14/0±16 و 14/0±2/17 میلی­گرم در صد گرم نمونه افزایش یافت تفاوت معنی­داری بین میزان TVB-N برگر ماهی کپور نقره­ای وبرگر گوشت قرمز طی ماه سوم نگهداری مشاهده شده است که در مقایسه با ماه­های قبل از آن افزایش معنی­داری را نشان می­دهد (05/0 P< و 3d.f=). شمارش کلی باکتری­های مزوفیل، کلی­فرم و استافیلوکوکوس اورئوس در برگر خام تولید شده از گوشت ماهی نسبت به برگر تولید شده از گوشت قرمز کمتر بوده و به ترتیب میانگین این دو تیمار برای باکتریهای مزوفیل در ماه اول و برای باکتری­های کلی­فرم و استافیلوکوکوس اورئوس در ماه دوم از نظر آماری اختلاف معناداری نشان داد (05/0P<).

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The Evaluation of Chemical and Microbial Spoilage Indicators in two Types of Burgers Produced from Fish and Meat During Three Months of Storage at -18°C

نویسندگان [English]

  • afshin fahim 1
  • S. T. Shafighi 2
  • M. Seifzadeh 3
  • Y. Etemadian 4
  • M. khabbaz kar amlashi 5
1 . The Expert of Food Biochemistry, Inland Water Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extention Organization (AREEO), Anzali, Iran
2 Dept. of Microbiology, Faculty of Sciences, Islamic Azad University, Guilan, Rasht
3 Inland Water Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extention Organization (AREEO), Anzali
4 Dept. of Fisheries Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Gorgan
5 Dept. of Microbiology, Department of Microbiology Faculty of Sciences, Islamic Azad University, Guilan, Rasht
چکیده [English]

The purpose of this study was to evaluate the chemical and microbial spoilage indicators, such as TVN, Peroxide and the total count of mesophilic, Coliforms, Staphylococcus aureus, Escherichia coli and Salmonella bacteria in two types of fish and meat burgers during three months of storage at -18°C.Silver carp and red meat were immediately transferred to the laboratory of National Fish Processing Research Center (UNIDO), in the presence of ice, after purchase. After weighing, the raw paste was prepared along with other additives, according to the general method of burger production from meat. Chemical and biological tests were based on the method recommended by Iranian National Standards Organization.The results showed that with increasing storage time, TVB-N and peroxide were significantly increased in silver carp burgers, in cold storage,. The mean (±SD) of TVB-N of fish burger changed from 12.6±0.14 mg% at the time of production to 14.4±0.14 mg% and the peroxide changed from zero to 1.33±0.14 meq of oxygen at the end of three months of storage. Total count of mesophilic bacteria, coliform and staphylococcus aurous were lower in fish burgers compared to meat burger products, and for both treatments statistically significant difference was observed for the mean total count of mesophilic bacteria in the first month and for coliform, Staphylococcus aurous bacteria in the second month(p<0.05). Salmonella and E.coli were not observed in any of the treatments and at the end of the storage period they were in accordance with the standards recommended by Iranian National Standards Organization. Therefore, it can be concluded that fish burgers have longer cold storage period compared to burgers produced from red meat.

کلیدواژه‌ها [English]

  • Fish burger
  • meat burger
  • chemical spoilage indicators
  • microbial spoilage indicators
  • frozen storage
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