fa بررسی اثر کیتوزان و عصاره آویشن، به‌عنوان نگه‌دارنده‌های طبیعی بر ماندگاری میکروبی سس سالاد فرانسوی میکروبیولوژی مواد غذایی پژوهشي Research <div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:normal"><span><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">امروزه، به‌طور</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">عمده</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">برای</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">کنترل</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">آلودگی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">میکروبی و کپک و مخمردر سس‌ها،</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">از</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">بنزوات</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">سدیم</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">و</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">سوربات</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">پتاسیم</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">استفاده</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">می‌شود. این دو ماده جزء ترکیبات سرطان‌زا می‌باشند. هدف از پژوهش حاضر بررسی اثر کیتوزان (</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">w/w</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> % 0/06) و عصاره آویشن (</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">w/w</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> % 0/08 به‌صورت جداگانه و به‌صورت همزمان (</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">کیتوزان % 0/03 به‌علاوه عصاره آویشن </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">w/w</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> % 0/04</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">) بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی سس سالاد فرانسوی و مقایسه با نمونه‌های شاهد (سس فرانسوی حاوی بنزوات سدیم به‌علاوه رسوربات پتاسیم و بدون نگهدارنده) بود.</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">نتایج نشان داد</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:#0d0d0d"> افزودن کیتوزان و </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:black">عصاره آویشن </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:#0d0d0d">در مقایسه با نمونه شاهد اثر معنی‌داری بر تغییرات میزان </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">pH</span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:#0d0d0d">، فعالیت آبی و تعلیق امولسیون طی دوره نگهداری نداشت </span></span></span><span lang="FA" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">(</span></span><i><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">p</span></span></i><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">0.05<</span></span><span lang="FA" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">)</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">.</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:#0d0d0d">افزودن کیتوزان و </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:black">عصاره آویشن سبب افزایش شاخص </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">L*</span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:black"> و کاهش </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">شاخص </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">a*</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:black"> نسبت به تیمار شاهد شد </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">و اثر معنی‌داری بر میزان شاخص </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">b*</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> نداشت</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">.</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">نتایج آزمون‌های میکروبی حاکی از این بود که تیمار حاوی </span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">کیتوزان 0/03 % </span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">&nbsp;به‌علاوه</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">&nbsp;0/04 % آویشن در هر دو غلظت </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">MIC</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">و </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">MBC</span></span><span lang="FA" style="font-size:10.0pt"><span b="" style="font-family:" zar="">،</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:black">اثر مهارکنندگی خوبی بر روی رشد باکتری‌های</span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> <i>اسید لاکتیک</i> </span></span><i><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="color:black">هتروفرمنتیتیو</span></span></span></i><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> <i>، اشرشیاکلی</i> و کپک و مخمر داشت. به‌طوری‌که، در پایان زمان نگهداری هیچ رشدی قابل مشاهده نبود. نمونه حاوی </span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">کیتوزان % 0/03 % </span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">به‌علاوه</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar="">&nbsp;0/04 % آویشن</span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""> بالاترین امتیاز ارزیابی حسی را کسب کرد. نتایج این مطالعه نشان داد، با استفاده از نگهدارنده‌های طبیعی کیتوزان و عصاره آویشن می‌توان مصرف افزودنی‌های شیمیایی را به مقدار قابل‌توجهی کاهش داد و این امر گامی در بهبود سلامتی جامعه مصرف‌کنندگان است.</span></span><span dir="LTR" style="font-size:12.0pt"><span style="font-family:BMitra"></span></span></span></span></span></span></span></span></div> <div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">Today, sodium benzoate and potassium sorbate are mainly used to control microbial contamination, mold and yeast, which have carcinogenic effects. </span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">The aim of this study was to evaluate the effect of chitosan (0.06 %w/w) and thyme extract (0.08 %w/w) separately and simultaneously (chitosan 0.03+thyme extract 0.04 %w/w) on physicochemical, microbial and sensory properties of French salad dressing and comparison with control samples (French sauce containing sodium benzoate + potassium sorbate and without preservative). </span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">The results showed that the addition of chitosan and thyme extract in comparison with the control sample had no significant effect on changes in pH, water activity and emulsion suspension during storage (<i>p</i> <0.05). Addition of chitosan and thyme extract showed a significant increase and decrease of L * index and a * index in comparison with the control sample and had no significant effect on the amount of b * index. The results of microbial tests showed that treatment with chitosan 0.03% + 0.04% thyme in both MIC and MBC concentrations had a good inhibitory effect on the growth of hetero fermentative lactic acid bacteria, Escherichia coli and mold and yeast at the end of the storage period, no growth was observed. The sample containing chitosan 0.03% + 0.04% thyme received the highest sensory evaluation score. The results of this study showed that the use of natural preservatives of chitosan and thyme extract can significantly reduce the consumption of chemical additives and this is a step in improving the health of the consumer community.</span></span></span></span></span></span></span></div> &nbsp; سس سالاد فرانسوی, عصاره آویشن, کیتوزان French salad dressing, thyme extract, chitosan 12 27 http://amfi.ir/browse.php?a_code=A-10-1-1&slc_lang=fa&sid=1 فرشته سالمی 100319475328460034 100319475328460034 No لیلا ناطقی 100319475328460035 100319475328460035 Yes شیلا برنجی 100319475328460036 100319475328460036 No