نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 هنرآموز صنایع غذایی هنرستان شهید رجایی گنبد کاووس
2 عضو هیئت علمی دانشگاه آزاد اسلامی واحد گنبد کاووس
3 گروه علوم و صنایع غذایی، موسسه آموزش عالی غیردولتی بهاران
4 استادیار گروه علوم و صنایع غذایی و عضو باشگاه پژوهشگران جوان، دانشگاه آزاد اسلامی، واحد قوچان، قوچان، ایران
5 گروه زراعت هنرستان کشاورزی شهید رجایی
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysis
Abstract
Background and objective: 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.
Materials and methods: 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: 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.
Conclusion: 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
کلیدواژه‌ها [English]
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