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تأثیر بسته بندی برگر ماهی و مرغ در شرایط اتمسفر اصلاح شده بر ویژگی های میکروبی و فیزیکوشیمیایی آن | ||
| علوم و فنون بسته‌بندی | ||
| مقاله 4، دوره 10، شماره 39، آذر 1398، صفحه 44-53 اصل مقاله (1.35 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| نویسندگان | ||
| آزاده رشیدی مهر* 1؛ علی فضل آرا2؛ مهدی زارعی2؛ مهدی پورمهدی3؛ محمد نوشاد4 | ||
| 1دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه چمران اهواز | ||
| 2استاد، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز | ||
| 3دانشیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز | ||
| 4استادیار، گروه صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین | ||
| تاریخ دریافت: 05 دی 1398، تاریخ پذیرش: 05 دی 1398 | ||
| چکیده | ||
| با توجّه به افزایش مصرف غذاهای آماده مانند برگر و محبوبیت آن‌ها در بین عموم، هدف از پژوهش حاضر جایگزین کردن سوریمی در فرمول برگر و بهینه‌سازی فرمول برگر با درصدهای مختلف سوریمی و همچنین ارزیابی اثر بسته‌بندی اتمسفر اصلاح‌شده روی ماندگاری برگرهای بهینه شده است. در ابتدا ژل سوریمی تولید شد و برگرها با 2 متغیر سوریمی و گوشت چرخ شده مرغ با ارائه چندین فرمول توسط روش سطح پاسخ یا (RSM)، تولید و توسط ارزیابها مورد ارزیابی قرار گرفتند. با آنالیز نتایج حاصل از ارزیابی حسی به کمک روش سطح پاسخ، بهترین فرمول 63 درصد سوریمی + 37 درصد گوشت مرغ به دست آمد. سپس تغییرات کیفی برگر با فرمول برگزیده، در مدّت زمان نگهداری 27 روز در دمای 2 درجه سانتی‌گراد مورد مطالعه قرار گرفت. نتایج نشان داد که استفاده از اتمسفر اصلاح شده اثر خوبی برای افزایش زمان نگهداری برگرهای تازه با فرمول جدید دارد. بنابراین در حضور اتمسفر اصلاح شده برگرها را تا 12 روز میتوان نگهداری کرد. | ||
| کلیدواژه‌ها | ||
| برگر؛ اتمسفر اصلاح شده(MAP)؛ سوریمی | ||
| عنوان مقاله [English] | ||
| The Effect of Fish and Chicken Burger Packaging on Modified Atmospheric Conditions on its Microbial and Physicochemical Properties | ||
| نویسندگان [English] | ||
| Azadeh Rashidimehr1؛ Ali Fazlara2؛ Mehdi Zarei2؛ Mehdi PourMehdi3؛ Mohammad Noshad4 | ||
| 1PhD student, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran | ||
| 2Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran | ||
| 3Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran | ||
| 4Assistant Professor, Department of Food Science and Technology, Ramin University of Agriculture and Natural Resources of Khuzestan, Iran | ||
| چکیده [English] | ||
| Due to the increasing consumption of ready-made foods such as burgers and their popularity among the public, the aim of the present study is to produce mixed burgers with different percentages of surimi and chicken minced and also, evaluation of the effect of modified atmosphere packaging (MAP) on the shelf life of the optimized burgers. First, surimi gels were produced and burgers formulated with 2 variables, the surimi and chicken minced, based on applying the Response Surface Methodology (RSM) several time up to achieving optimized formula. By analyzing the results of sensory evaluation using RSM software, the best formula was 37% chicken meat + surimi 63%, then the qualitative changes of the pre-formulated burger were studied for 27 days at 2 0C, which showed that the use of MAP significantly increased the storage time so that the burgers could be maintained with MAP packaging for up to 12 days. | ||
| کلیدواژه‌ها [English] | ||
| Modified Atmosphere Packaging (MAP), Burgers, Surimi | ||
| مراجع | ||
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