جستجوی مقالات مرتبط با کلیدواژه « satureja » در نشریات گروه « صنایع غذایی »

Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysisAbstract mayonnaise sauce is oil in water emulsion that has numerous consumption. As there is no heating process during production of mayonnaise sauce, using preservatives is necessary. On the side of this, concern about chemical preservatives caused a development in formulation with natural preservatives. Traditional plants are one of the antimicrobial component sources that extraction and use of them in foods could be step for achieving above goal. The objective of this study was using natural preserving properties of Satureja and Tarragon extracts as substitute of chemical preservatives in mayonnaise sauce and investigating its changes. In this study, alcoholic method was used for extracting. After investigating antimicrobial effect of extracts in culture, selected extracts according with experimental design were added to mayonnaise. In order to determination of experimental treats, mixture design with 3 variables (chemical preservative, Satureja and Tarragon extract) was used. Combination of these variables led to an experimental design with 16 runs. Intended extracts were added to mayonnaise sauce formulation and physicochemical experiments such as pH, acidity, colorimetery and sensory evaluation were done. Also antimicrobial effect of extracts against important microorganisms in mayonnaise sauce (Lactobacillus, Salmonella and yeast and molds) was evaluated. Relation of each dependent variable with independent variables was showed via proper equation and their contour graph was drawn by design expert software. Results of antimicrobial test showed that using Satureja and Tarragon extracts decreased the population of yeast, Lactobacillus and Salmonella during 3 month of storage. In all samples, pH and acidity range was according to ISIRI standard of mayonnaise sauce. Colorimetric assay showed using Satureja and Tarragon increased a* and decreased L*. In terms of sensory evaluation, it was shown that samples containing Satureja and Tarragon extracts had lower score than sample containing chemical preservative. to determination of optimum formulation of mayonnaise sauce, range or goal of intended properties was specified and considering them, optimum formulation was presented by software. In this formulation, 18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.Keywords:Satureja , Tarragon, mayonnaise sauce, antimicrobial, sensory evaluation

Secondary metabolites with bioactive and functional properties in essential oils of plants can be effective in improving the quality and shelf life of most foods as natural preservatives. On the basis RSM, Essences from Thymus, Satureja and Dianthus in three levels 300, 600 and 900 ppm were added to 2cm cube beef and coated by 4% modified starch suspention. The effective levels of these components to prevent microbial growth, fat oxidation and texture deterioration were evaluated.

Results showed that Dianthus in 900 ppm level had the highest effect in preventing total count increase while thymus was the most effective essence against the psychrophilic bacteria. The mixture of Thymus, Satureja and Dianthus in 900ppm was the most effective on the peroxide value. The combination of 500ppm Dianthus and 600ppm Saturia was the most effective item to keep the meat firmness during the storage. Optimizing the parameter levels showed that Thymus in 703.019ppm, Dianthus in 900ppm and Saturia in 482.17ppm mixture can meet 87% of our expectations. In this study, using 4% hydroxyl propylene starch suspensions, essential oils of Thymus, Satureja, Dianthus are used while maintaining the quality of the product and increasing the length of the meat storage period. The purpose of this study was to determine the effective concentration of these compounds in preventing the growth of microorganisms and fat oxidation. The results of the experiments showed that for 15 days of microbial tests, such as Total Kant, Staphylococcus aureus, Hemostatus, for the physical test of hardness and adhesion, and for the chemical test of peroxide number, the equation was obtained according to the test response, Which well describes the relationship between the concentration of essential oils of Thymus, Satureja, Dianthus and the test. At the end the optimal conditions were determined.