شناسایی و بررسی اثر پلی فنل های پساب حاصل از روغن کشی زیتون رقم روغنی شهرستان طارم در افزایش پایداری اکسیداتیو گوشت خام و پخته گوشت گوساله نگهداری شده دردمای یخچال

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی علوم و تحقیقات تهران، تهران، ایران

2 گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، ایران

چکیده

سابقه و هدف: با توجه به آگاهی مصرف کننده در خصوص مضرات آنتی اکسیدانی های سنتزی، امروزه استفاده از پلی‌فنل‌های موجود در پسآب عصاره زیتون بعنوان آنتی اکسیدان طبیعی در ماده غذایی بسیار مورد توجه قرار گرفته است. لذا هدف از این تحقیق، ابتدا شناسایی نوع و میزان پلی‌فنل‌های موجود در پسآب زیتون رقم روغنی طارم و سپس استفاده از آن بعنوان آنتی اکسیدان طبیعی در پایداری اکسیداتیو گوشت چرخ شده خام و پخته گوساله بود.
مواد و روش‌ها: برای این منظور میوه‌های زیتون از شهرستان طارم بصورت دستی تهیه و بعد از روغن‌کشی و تهیه پسآب، نوع و میزان پلی‌فنول‌های آن به روش HPLC شناسایی شدند. عصاره بدست آمده در مقادیر 10، 20 و 30% به گوشت چرخ شده گوساله خام و پخته (پخته شده در آب به مدت 30 دقیقه) افزوده شد. به منظور بررسی پایداری اکسیداتیو عدد پراکسید، تیوباربیتوریک و پیوند دوگانه مزدوج نمونه‌ها ارزیابی شد. در نهایت تیمارها از نظر پذیرش کلی مورد بررسی قرار گرفتند.
یافته‌ها: میزان پلی فنل‌های موجود در پسآب زیتون به ترتیب بیشتر به کمتر شامل اولئوروپین (‌ ug/g42/20)، فلوریک اسید (ug/g 91/17)، p- کوماریک اسید (ug/g 76/11)، کافئیک اسید (ug/g 75/3)، آپی‌ژنین (ug/g 5/2) و سینامیک اسید (ug/g 75/1) بود. بررسی پراکسید بعنوان محصولات اولیه اکسیداسیون اختلاف معنادار بین دو گروه خام و پخته را نشان داد و روند افزایشی در هر دو گروه مشاهده شد (تیمارهای حاوی عصاره پلی فنلی در مقایسه با نمونه شاهد میزان کمتری، افزایش نشان دادند) که در تیمارها به دلیل تجزیه هیدروپراکسیدهای اولیه به ترکیبات فرار و غیر فعال کمتر بود. بررسی تیوباربیتوریک اسید بعنوان محصول ثانویه اکسیداسیون نیز در گوشت خام و پخته روند افزایشی را با گذشت زمان نگهداری در هر دو نمونه خام و پخته نشان داد که تیمارهای حاوی پسآب این میزان روند افزایشی در سطح معناداری کمتر بود (p<0.05). میزان تیوباربیتوریک اسید در نمونه پخته شده گوشت احتمالاً به دلیل پراکسیداسیون لیپیدها و افزایش سطح مالون آلدئید بالاتر از نمونه همتای خام خود بود (p<0.05). نتایج بررسی دِی اِن مزدوج روند افزایش در هر دو گروه با افزایش مدت زمان نگهداری را نشان داد افزایش کمتر این پارامتر در تیمارهای حاوی عصاره پسآب زیتون نشان دهنده این است که پسآب زیتون بعنوان آنتی اکسیدان در مقایسه با گروه کنترل مقاومت در برابر اکسایش را افزایش داد. طی بررسی پذیرش کلی تیمارها نشان داد که در تمامی موارد تیمار پخته شده امتیاز بالاتری نسبت به همتای خام خود کسب کردند (p<0.05)، و تیمار حاوی 30% پسآب تا 8 روز بیشترین امتیاز را کسب کردند (p<0.05).
نتیجه‌گیری کلی: تحقیقات نشان داد که میزان اکسیداسیون لیپیدی در گوشت پخته بیشتر از گوشت خام است زیرا فرآیند پختن ترکیبات آنتی‌اکسیدانی را دچار تغییر کرده، به ساختار سلول آسیب وارد می‌کند و غشاء لیپیدی را در معرض محیط قرار می‌دهد و استفاده از عصاره تفاله زیتون بصورت فن‌آوری جدید در صنعت گوشت و فرآورده‌های گوشتی معرفی می‌گردد

کلیدواژه‌ها

عنوان مقاله [English]

the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat

نویسندگان [English]

  • Shokoofeh Taheri 1
  • Alireza Rahman 2
  • Seyed Ebrahim Hoseini 1
1 Department of Food Science and Technology, Islamic Azad University of Science and Research of Tehran, Tehran, Iran
2 Department of Food Science and Technology, Islamic Azad University, Shahrekord
چکیده [English]

Background:According to consumer awareness of the disadvantages of synthetic antioxidants, today the use of polyphenols in the mill olive wastewater (MOW) as a natural antioxidant in food is highly regarded. Therefore, this study aimed to identify the type and amount of polyphenols present in mill olive wastewater of Tarom culture and then use it as a natural antioxidant in oxidative stability of raw and cooked beef.
Material and Method: For this purpose, olive fruits were prepared manually from Tarom city, after oiling and milling, the type and amount of polyphenols were determined by the HPLC method in mill olive wastewater . The extract added to raw and cooked beef (cooked in water for 30 min) at 10, 20 and 30%. Thiobarbituric Acid, Peroxide value and conjugated dienes were measured for sample oxidative stability. Finally, the samples evaluated for overall acceptability.
Finding: The type and amount of polyphenols present in OMW were Oleuropein (20.42 ug/g), fluoric acid (17/91 ug /‌g), p-coumaric acid (11/76 ug /‌g), caffeic acid (3.75 ug‌/‌g), apigenin (2.5 ug‌/-g), and cinnamic acid (1.75 ug /‌g). Analysis of peroxide value as primary oxidation products showed a significant difference between the raw and cooked groups and an increasing trend observed in both groups (Treatments containing polyphenolic extract showed less increase compared to the control sample) which were due to decomposition of primary hydroperoxides into volatile and inactive compounds was lower. Evaluation of thiobarbituric acid as a secondary oxidation product in raw and cooked meat showed an increasing trend over storage time in both groups. The amount of thiobarbituric acid in cooked meat samples was higher than the raw counterpart (P<0.05), probably was due to lipid peroxidation and increased levels of malondialdehyde. The results of conjugates dienes analysis showed an increasing trend in both groups with an increased shelf life. The lower increase of this parameter in the treatment samples containing mill olive wastewater showed that the mill olive wastewater as antioxidant increased oxidative resistance compared to the control group. Overall acceptance of treatments showed that all cooking treatments had higher scores than their raw counterparts (p <0.05), and samples contain 30% extract) achieved the highest score for up to 8 days.
Result: research has shown that the rate of lipid oxidation in cooked meat is higher than raw meat because it changes the cooking process of antioxidant compounds, damages the cell structure, and exposes the lipid membrane to the environment.

کلیدواژه‌ها [English]

  • Oxidative Stability
  • Olive mill Wastewater
  • beef meet
  • Tarom

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 1
فروردین 1400
صفحه 169-186

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