بررسی اثرات عصاره دانه گیاه دارویی گشنیز بر روی خصوصیات کیفی گوشت در بره‌های سنجابی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم دامی دانشکده کشاورزی دانشگاه آزاد اسلامی واحد اراک-ایران

2 دانشجوی دکتری تغذیه دام، گروه علوم دامی، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران.

3 استادیار، دانشکده علوم دامی، مرکز تحقیقات و آموزش کشاورزی و طبیعی کرمانشاه، سازمان آموزش و پژوهش و تحقیقات کشاورزی (AREEO) تهران، ایران. .

4 استادیار و عضو هیات علمی گروه علوم دامی، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران. .

چکیده

چکیده
اکسیداسیون لیپیدها و رشد میکروبی از جمله عوامل مؤثر در فساد گوشت در شرایط یخچال می‌باشند. اسانس و پودر گیاهان دارویی دارای اثرات ضد میکروبی بوده و با تأثیر گذاشتن بر غشای سلول میکروبی از رشد برخی از باکتری‌ها جلوگیری می­کنند. گیاه دارویی گشنیز با نام علمی کرواندروم ساتیویم (Coriandram sativum) به خاطر داشتن ماده مؤثره لینالول (Linalol) که  از خانواده ترپن‌ها می‌باشد، از جمله گیاهان دارویی است که از قدیم مورد توجه و مصرف قرار گرفته است. در این مطالعه اثر عصاره گیاه دارویی گشنیز بر کیفیت و زمان ماندگاری و همچنین جلوگیری از فسادپذیری گوشت بره‌های پرواری نژاد سنجابی در مدت نگهداری در شرایط یخچال مورد ارزیابی قرار گرفت. نمونه گوشت بره پرواری نژاد سنجابی با غلظت‌های 1 درصد، 3 درصد و 5 درصد عصاره آبی گیاه دارویی گشنیز، همراه با تیمار شاهد، تیمارشده و به مدت 5 روز در دمای 4 درجه سانتی‌گراد نگهداری شدند. نمونه‌های شاهد و تیمارشده با آزمون‌های میکروبی (شمارش کلی، استافیلوکوکوس اورئوس و کلی‌فرم‌ها) و آزمون‌های شیمیایی (TBARS-PH)  و حسی ارزیابی و مورد مقایسه قرار گرفتند. نتایج نشان داد عصاره گیاه دارویی گشنیز به­خوبی توانست فساد میکروبی و TBARS لیپیدهای گوشت بره‌های پرواری را به تأخیر بیاندازد. در این راستا نمونه‌های تیمارشده با غلظت 1 درصد عصاره در مقایسه با غلظت‌های 3 و 5 در صد در افزایش زمان ماندگاری مؤثرتر بودند (5/0p  

کلیدواژه‌ها


 

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