نوع مقاله : مقاله پژوهشی
نویسندگان
1 دکتری تغذیه دام- دانشکده علوم دامی- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 استاد، دانشکده علوم دامی- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استاد، دانشکده شیلات و محیط زیست- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
اثر چای سبز[1]، اکیناسه پرپورا[1]، رزماری[1] بر کیفیت گوشت و وقوع فساد یا طول دوره ماندگاری گوشت ران جوجههای گوشتی مورد بررسی قرار گرفت. به این منظور، ران تازه مرغ در محلول 1/0% عصاره هیدروالکلی از گیاهان چای سبز، اکیناسه و رزماری به مدت 15 دقیقه قرار گرفت و سپس به مدت 6 ماه در فریزر (C°20-) نگهداری شد. نمونه گیری پس از 1، 30، 60، 90، 120، 150 و 180 روز نگهداری در فریزر انجام شد. همزمان از اسید آسکوربیک به عنوان تیمار آنتی اکسیدان و آب مقطر به عنوان شاهد استفاده شد. عصاره چای سبز، موثرترین آنتی اکسیدان جهت کاهش میزان [1]TBARS بود و پس از آن، اکیناسه و رزماری در رتبه های بعدی قرار گرفتند (05/0>P). نمونههایی که تیمارهای چای سبز، رزماری و اکیناسه دریافت کرده بودند، رنگ روشنتری در مقایسه با تیمار آسکوربیک اسید و شاهد داشتند (05/0P<). کاهش معنیداری در روشنی گوشت (L*) در روزهای 30 و 90 نگهداری در فریزر مشاهده شد (05/0P<). ظرفیت نگهداری آب در تیمارهای آزمایشی مختلف، تفاوت معنی داری را نشان نداد. مقادیر pH در تمام تیمارها و زمانها بین 25/6 و 36/6 متغیر بود. بیشترین pH در تیمار حاوی عصاره اکیناسه (36/6=pH) و کمترین pH در تیمار شاهد (28/6=pH) مشاهده شد (05/0>P). این یافتهها نشان دادند که عصارههای گیاهی چای سبز، اکیناسه و رزماری، آنتی اکسیدانهای بسیار موثری در شرایط غوطهورسازی گوشت ران مرغ هستند.
کلیدواژه‌ها
Ahn, J. Grun, I.U. and Fernando, L.N. (2002). Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science, 67: 1364–1369.
Alia, M. Horcajo, C. Bravo, L. and Goya, L. (2003). Effect of grape antioxidant dietary fiber on the total antioxidant capacity and the activity of liver antioxidant enzymes in rats. Nutrition Research, 23: 1251-1267.
Baser, K.H.C. (1999). Essential oil extraction from natural products – nontraditional methods. ICS-UNIDO training course on Process simulation and essential oil extraction from aromatic plants, 18-22 Oct 1999, Trieste, Italy
Bourre, J.M. (2005). Where to find omega-3-fatty acids and how feeding animals with diet enriched in omega-3-fatty acids to increase nutritional value derived products for human: What is actually useful? The Journal of Nutrition Health and Aging, 9: 232–242.
Bozkurt, H. (2006). Utilization of natural antioxidants: green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science, 73: 442−450.
Buettner, G.R. and Jurkiewicz, B.A. (1996). Catalytic metals, ascorbate and free radicals: Combination to avoid. Radiation Research, 145: 532–541.
Castellini, C. Mugnai, C. and Dal Bosco, A. (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science, 60: 219-225.
Chen, Z.Y. Wang, L.Y. Chan, P.T. Zhang, Z.S. Chung, H.Y. and Liang, B. (1998). Antioxidative activity of green tea catechin extract compared with that of rosemary extract. Journal of American Oil Chemists Society, 75: 1141−1145.
CIE (Commission International de l'Eclairage), 18th Session, London, England, September 1975, CIE Publication 36, 1976.
Dalby-Brown, L. Barsett, H. Landbo, A.K. Meyer, A.S. Molgaard, P. (2005). Synergistic antioxidative effects of alkamides, caffeic acid derivatives and polysaccharide fractions from Echinacea purpurea on in vitro oxidation of human low-density lipoproteins. Journal of Agricultural and Food Chemistry, 53: 9413-9423.
Djenane, D. Sanchez-Escalante, A. Beltran, J.A. and Roncales, P. (2003). Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Science, 64: 417–426.
Doolaege, E.H.A. Vossen, E. Raes, K. De Meulenaer, B. Verhe, R. Paelinck, H. De Smet, S. (2012). Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates. Meat Science, 90: 925-931.
Dorman, H.J.D. Peltoketo, A. Hiltunen, R. and Tikkanen, M.J. (2003). Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, 83: 255–262.
Fasseas, M.K. Mountzouris, K.C. Tarantilis, P.A. Polissiou, M. and Zervas, G. (2007). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, 106: 1188–1194.
Fernandez-Lopez, J. Sevilla, L. Sayas-Barbera, E. Navarro, C. Marin, F. and Perez-Alvarez, J.A. (2003). Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat. Journal of Food Science, 68: 660-664.
Formanek, Z. Lynch, A. Galvin, K. Farkas, J. and Kerry, J.P. (2003). Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of over wrapped minced beef. Meat Science, 63: 433−440.
Gill, C.O. (1983). Meat spoilage and evaluation of the potential storage life of fresh meat. Journal of Food Protection, 46: 444–452.
Goddard, B.L. Mikel, W.B. Conner, D.E. and Jones, W.R. (1996). Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at -1°C for 112 days. Journal of Food Protection, 59: 849–853.
Goel, V. Lovlin, R. Chang, C. Slama, J.V. Barton, R. Gahler, R. Bauer, R. Goonewardene, L. Basu. R. (2005). A proprietary extract from the Echinacea plant (Echinacea Purporea) enhances systemic immune response during a common cold. Phytotherapy Research, 19: 689-694.
Gomes, H.A. Silva, E.N. Nascimento, M.R.L. Fukuma, H.T. (2003). Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry, 80: 433-437.
Hu, C. Kitts, D.D. (2000). Studies on the antioxidant activity of Echinacea root extract. Journal of Agricultural and Food Chemistry, 48: 1466-1472.
James, S.J. (2002). New developments in the chilling and freezing of meat. In: Kerry, J. and Ledward, D., editors. Meat Processing-Improving Quality. Boca Raton, Fla.: Woodhead Publishing. Pp: 298–312.
Jayathilakan, K. Sharma, G.K. Radhakrishna, K. and Bawa, A.S. (2007). Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chemistry, 105: 908–916.
Jensen, C. Guidera, J. Skovgaard, I.M. Staun, H. and Skibsted, L.H. (1997). Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine M. Psoas major and M. longissimus dorsi and on drip loss. Color stability of pork meat. Meat Science, 45: 491–500.
Jensen, C. Lauridsen, C. and Bertelsen, G. (1998). Dietary vitamin E: quality and storage stability of pork and poultry. Trends in Food Science and Technology, 9: 62–72.
Jo, C. Son, J.H. Son, C.B. and Byun, M.W. (2003). Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4° C. Meat Science, 64: 17–33.
Jose, M.T. Padmanabha, I.R. and Prabhakaran, P. (1984). Influence of pH on keeping quality. Kerala Journal of Veterinary Science, 15: 135–139.
Keokamnerd, T. Acton, J.C. Han, I.Y. and Dawson, P.L. (2008). Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere. Poultry Science, 87:170–179.
Labieniec, M. and Gabryelak, T. (2006). Interactions of tannic acid and its derivatives (ellagic and gallic acid) with calf thymus DNA and bovine serum albumin using spectroscopic method. Journal Photochemistry and Photobiology, B: Biology, 82: 72–78.
Lawrie, R.A. (1991). Meat Science. 5th ed. Pergamon Press, New York, NY, Pp: 56-206.
Lee, B.J. Hendricks, D.G. and Cornforth, D.P. (1999). A comparison of carnosine and ascorbic acid on colour and lipid stability in a ground beef pattie model system. Meat Science, 51: 245–253.
Maher, M. O’Grady, M.N. Buckley, D.J. Troy, D. Moloney, A.P. and Kerry, J.P. (2002). Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef. In Proceedings of the 48th international congress of meat science and technology (pp. 500–501), 25–30 August, Rome, Italy.
McCarthy, T.L. Kerry, J. P. Kerry, J.F. Lynch, P.B. and Buckley, D.J. (2001). Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 57: 45-52.
Mielnick, M.B. Olsen, E. Vogt, G. Adeline, D. and Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT Food Science and Technology, 39: 191–198.
Mitsumoto, M. O’Grady, M.N. Kerry, J.P. and Buckley, D.J. (2005). Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science, 69: 773–779.
Namiki, M. (1990). Antioxidants/antimutagens in food. Critical Reviews in Food Science and Nutrition, 29: 273-300.
Naveena, B.M. Muthukumar, M. Sen, A.R. Babji, Y. Murthy, T.R.K. (2006). Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Science, 74: 409-415.
Nissen, L.R. Byrne, D.V. Bertelsen, G. and Skibsted, L.H. (2004). The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science, 68: 485–495.
O’Grady, M.N. Maher, M. Troy, D.J. Moloney, A.P. and Kerry, J.P. (2006). An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Science, 73: 132-143.
Puiggross, F. Liopiz, N. Ardevol, A. Blade, C. Arola, L. and Salvado, M.J. (2005). Grape seed proanthocyanidins prevent oxidative injury by modulating expression of antioxidant enzyme system. Journal of Agricultural and Food Chemistry, 53: 6080–6086.
Resurreccion, A.V. and Reynolds, A.E. (1990). Evaluation of natural antioxidants in frankfurters containing chicken and pork. Journal of Food Science, 55: 629–631.
Retsky, K.L. and Frei, B. (1995). Vitamin C prevents metal ion-dependent initiation and propagation of lipid peroxidation in human low-density lipoprotein. Biochim et Biophys Acta, 1257: 279–287.
Rice-Evans, C.A. Miller, N.J. and Paganga, G. (1996). Structure–antioxidant activity relationships of avonoids and phenolic acids. Free Radical Biology and Medicine, 207: 933-956.
Sanchez-Escalante, A. Djenane, D. Torrescano, G. Beltran, J.A. and Roncales, P. (2001). The effects of ascorbic acid, taurine, carnosine and rosemary powder on color and lipid stability of beef patties packaged in modified atmosphere. Meat Science, 58: 421–429.
SAS Institute. SAS/STAT® User's guide, release 9.1 edition. (2003). SAS institute Inc., Cary, NC.
Schaefer, D.M. Liu, Q. Faustman, C. and Yin, M.C. (1995). Supra-nutritional administration of vitamins E and C improves stability on beef. Journal of Nutrition, 125: 1792S–1798S.
Sebranek, J.G. Sewalt, V.J.H. Robbins, K.L. and Houser, T.A. (2004). Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, 69: 289−296.
Sun, T. and Ho, C.T. (2005). Antioxidant activities of buckwheat extracts. Food Chemistry, 90: 743-749.
Tang, S. Sheehan, D. Buckley, D.J. Morrissey, P.A. and Kerry, J.P. (2001). Antioxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science and Technology, 36: 685−692.
Tang, S.Z. Kerry, J.P. Sheehan, D. and Buckley, D.J. (2002). Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chemistry, 76: 45–51.
Tang, S.Z. Ou, S.Y. Huang, X.S. Li, W. Kerry, J.P. and Buckley, D.J. (2006). Effects of added tea catechins on color stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. Journal of Food Engineering, 77: 248–253.
Tarladgis, B.G. Watts, B.M. and Younathan, M.T.A. (1960). A distillation method for the quantitative determination of malondialdehyde in rancid foods. Journal of American Oil Chemists Society, 37: 44–48.
Trout, E.S. Hunt, M.C. Johnson, D.E. Clans, J.R. Castmer, C.L. and Kropf, D.H. (1992). Characteristics of low fat ground beef containing texture modifying ingredients. Journal of Food Science, 57:19-24.
Tseng, Y.C. Xiong, Y.L. and Webster, C.D. (2005). The Preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre-storage anti-oxidant dipping treatments. International Journal of Food Science and Technology, 40: 841-848.
Tsou, T.C. Chen, C.L. Liu, T.Y. and Yang, J.L. (1996). Induction of 8-hydro dehydroxyguanosine in DNA by chromium (III) plus hydrogen peroxide and its prevention by scavengers. Carcinogenesis, 17: 103–108.
Van Laack, R.L.J.M. (1999). The role of proteins in water-holding capacity of meat. In: Xiong, Y.L., Ho, C.T., Shahidi, F., editors. Quality attributes of muscle foods. New York: Plenum. pp: 309–318.
Wang, H. Provan, G.J. and Helliwell, K. (2004). Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC. Food Chemistry, 87: 307–311.
Wismer-Perdersen, J. (1986). Chemistry of animal tissues: Water. Pages 141-154 in the science of meat and meat products. Price, J. F, and B. S. Schweigert. Food and Nutrition Press, Inc. Westport, CN.
Wu, W. Clifford, M. and Howell, N. (2007). The effect of instant green tea on the foaming properties of egg albumen proteins. Journal of the Science of Food and Agriculture, 87: 1810–1819.
Yamane, T. Nakatani, H. Kikuoka, N. Matsumoto, H. Iwata, Y. Kitao, Y. Oya, K. and Takahashi, T. (1996). Inhibitory effects and toxicity of green tea polyphenols for gastrointestinal carcinogenesis. Cancer, 77: 1662–1667.
Yoon, K.S. (2002). Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions. Poultry Science, 81: 1910–1915.
Zembayashi, M. Lunt, D.K. and Smith, S.B. (1999). Dietary tea reduces the iron content of beef. Meat Science, 53: 221–226.
Zhao, M.J. and Jung, L. (1995). Kinetics of the competitive degradation of deoxyribose and other molecules by hydroxyl radicals produced by the Fenton reaction in the presence of ascorbic acid. Free Radical Research, 23: 229–243.
Zhen, W. and Wang, S.Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry, 49: 165–170.
Zhong, R.Z. Tan, C.Y. Han, X.F. Tang, S.X. Tan, Z.L. and Zeng, B. (2009). Effect of dietary tea catechins supplementation in goats on the quality of meat kept under refrigeration. Small Ruminant Research, 87; 122−125.
)