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مقالات فارسیISIکنفرانسهاژورنالها

Extending the Shelf Life of Fresh Camel Sausage by the Integration of Cuminum cyminum L. Essential Oil

محل انتشار: فصلنامه تغذیه، روزه داری و سلامت، دوره: 9، شماره: 4
سال انتشار: 1400
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 270

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لینک ثابت به این مقاله:
https://civilica.com/doc/1425221

شناسه ملی سند علمی:

JR_JNFH-9-4_010

تاریخ نمایه سازی: 22 فروردین 1401

چکیده مقاله:

Fresh sausage has a short shelf life and is easily spoiled in refrigerated conditions. The present study aimed to assess the effects of Cuminum cyminum L. essential oil (CCEO; ۰%, ۰.۰۵%, ۰.۱% and ۰.۲% v/v) on the shelf life extension of fresh camel sausage within storage at the temperature of ۴oC for ۱۵ days. According to the microbiological findings, the integration of CCEO significantly retarded microbial growth in the sausage compared to the control group (P<۰.۰۵). Mesophilic bacteria count (MBC) reached the upper microbiological permissible limit (۷ log CFU/g) on day five in the control samples, on day seven in the samples containing ۰.۰۵% and ۰.۱% CCEO, and on day ۱۵ in the samples containing ۰.۲% CCEO. According to the chemical findings, the total volatile base nitrogen (TVB-N) value in the control samples increased to ۳۹.۷۵ mg/۱۰۰ g on the last day of storage. At the end of the research, a significant reduction (approximately ۶.۲۹-۱۱.۸۵ mg/۱۰۰ g) was observed in the final TVB-N of the samples integrated with CCEO compared to the controls (P<۰.۰۵). The peroxide value (PV) of the control samples was ۴.۴۹ meq/۱,۰۰۰ g of lipids, while the PV values of the treated samples remained lower (۳.۲۵ meq/۱,۰۰۰ g of lipids) at the final stage of the study. In terms of sensory attributes, the addition of ۰.۰۵% and ۰.۱% CCEO caused slight adverse effects on the sensory characteristics of the samples (P>۰.۰۵). According to the results, the integration of CCEO with fresh camel sausages is a practical method to increase the shelf life of this product.

کلیدواژه ها:

Fresh camel sausage ، Cuminum cyminum L ، Essential oil ، Shelf life

نویسندگان

Najmeh Moghimi

PhD Candidate, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Ali Khanjari

Associate professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Ali Misaghi

Associate professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Afshin Akhondzadeh Basti

Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Abolfazl Kamkar

Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Fazel Falah

Research and Development Center, Solico Meat Products Company, Amol, Iran.

Soroush Bakhtiari Rad

Research and Development Center, Paydar Meat Products Company, Tehran, Iran.

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