ارزیابی فعالیت ضد‌ میکروبی لفاف خوراکی جدید صمغ فارسی به همراه عصاره زعفران و نیسین برروی فیله مرغ تحت شرایط سرد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته مقطع کارشناسی ارشد زیست فناوری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران

2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران

3 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران

4 کارشناس ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران

چکیده

امروزه استفاده از لفاف‌های زیست تخریب‌پذیر به دلیل سازگاری با محیط زیست و قابلیت نگهداری ترکیبات فعال زیستی مورد توجه قرار گرفته‌اند. در این پژوهش برای نخستین بار لفاف زیست تخریب‌پذیر ضد میکروبی بر پایه صمغ فارسی به همراه عصاره متانولی زعفران به تنهایی و یا در ترکیب با نیسین تهیه گردید. در ابتدا، حداقل غلظت بازدارندگی (MIC) و غلظت کشندگی (MBC) عصاره زعفران و نیسین به روش میکرودایلوشن و برای لفاف‌ها به روش انتشار دیسک در برابر باکتری‌های بیماری‌زای لیستریا مونوسیتوژنز، پسودوموناس آئروژنز، باسیلوس سرئوس، اشریشیاکلی و سالمونلا تیفی‌موریوم تعیین شد. سپس عصاره زعفران در مقادیر (mg/ml 25/31) MIC و (mg/ml 5/62) MBC و نیسین با مقدار (mg/ml 256/0) MIC به فرمولاسیون لفاف‌ها اضافه گردید. تأثیر لفاف‌ها بر کنترل جمعیت میکروب زنده کل، انتروباکتریاسه، باکتری‌های اسیدلاکتیک، پسودوموناس، کپک و مخمر گوشت سینه مرغ در طی ۱۲ روز نگهداری در دمای C° 4±1، هر سه روز مورد بررسی قرار گرفت. نتایج نشان داد نیسین در مقایسه با عصاره زعفران اثر مهارکنندگی بهتری بر کنترل جمعیت باکتری‌های بیماری‌زا دارد. همچنین افزودن نیسین به فیلم صمغ فارسی حاوی عصاره زعفران، اثر هم‌افزایی (25 درصد) بر مهار رشد میکروب‌ها در گوشت مرغ نشان داد. بر اساس حد مجاز تعداد میکروب کل (کمتر از  log CFU/g7)، توانایی مهار رشد باکتری‌های هدف و مدت زمان نگهداری (تا 12روز)، لفاف صمغ فارسی+ نیسین + زعفران (MBC) مناسب به نظر می‌رسد.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation antimicrobial effects of new edible film from Persian gum in-corporated with Saffron extract and nisin, on chicken fillets under chilled conditions

نویسندگان [English]

  • Elahe Saravani Pak 1
  • Mohammad Ali Najafi 2
  • Mahmud Tavakoli 3
  • Naser Soltani Tehrani 4
1 Graduate of Biotechnology (MS), Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran
4 MS, Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran
چکیده [English]

Today, the use of biodegradable film is considered due to its environmental friendliness and ability to store biologically active compounds. A novel antimicrobial film was made from the soluble-phase of the Persian gum (SPG) incorporated methanolic extracts of Croccus sativus L. stigmas alone or in combination with nisin. Initially, the minimum inhibitory concentration (MIC) and the minimum bactricidal concentration (MBC) value of saffron and nisin extracts was determined by micro-dilution method and films by disk diffusion method against Listeria monocytogenes, Pseudomonas aerogenesis, Bacillus cereus, Escherichia coli and Salmonella typhimurium. Then saffron extract (MIC: 31.25 mg/ml and MBC: 62.5 mg/ml), and nisin (MIC: 0.256mg/ml) was added to the film formulation. The effect of films on the control of total viable count, Enterobacteriaceae, lactic acid bacteria, Pseudomonas spp., mold and yeast of chicken breast during 12 days of storage at 4±1 °C, was studied every three days. The results showed that nisin compared to saffron extract has a better inhibitory effect on controlling the population of pathogenic bacteria. Also, the addition of nisin to the Persian gum film containing saffron extract showed a synergistic effect (%25) on inhibiting the growth of microbes. Based on the acceptable limit for total viable count (<7 log CFU/g) in fresh poultry meat, growth inhibition of target bacteria and shelf life (up to 12 days), Persian gum + nisin + saffron (MBC) film seems appropriate.

کلیدواژه‌ها [English]

  • Poultry meat
  • Microbial growth
  • Methanolic extract

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تازه ها در میکروب شناسی دامپزشکی
دوره 4، شماره 1
شهریور 1400
صفحه 23-36

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سابقه مقاله

  • تاریخ دریافت: 23 شهریور 1400
  • تاریخ بازنگری: 07 آبان 1400
  • تاریخ پذیرش: 11 آبان 1400

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