اثر عصاره های گیاهی چای سبز، اکیناسه و رزماری بر طول دوره ماندگاری گوشت ران جوجه های گوشتی

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.

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