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تأثیر جایگزینی نسبی فسفات با نشاسته اصلاح شده سیب‌زمینی در فرمولاسیون سوسیس کوکتل

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران

2 دانشیار گروه علوم و صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران

3 موسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی. کرج. ایران

چکیده

فسفات‌ها در بسیاری از مواد غذایی فرایند­شده به عنوان پایدارکننده و امولسیفایر به کار می‌روند. از فسفات‌ها در بیش از 65 درصد فراورده‌های گوشتی استفاده می‌شود. با توجه به مخاطرات احتمالی مصرف فسفات‌ها برای سلامتی و نیز با توجه به­تمایل مصرف‌کنندگان به خرید فراورده‌های فاقد فسفات یا با فسفات کاهش‌یافته، در سال‌های اخیر مطالعات متعددی برای جایگزینی فسفات در فراورده‌های گوشتی شده است. به دلیل ویژگی‌های عملکردی منحصر به فرد فسفات‌ها، از لحاظ تکنولوژیکی حذف کامل آنها چالش برانگیز است. هدف از پژوهش حاضر، جایگزینی نسبی فسفات به میزان 50 درصد اولیه، در سوسیس کوکتل با نشاستۀ اصلاح شدۀ سیب‌زمینی است. اثر افزودن سه نوع نشاسته بر ویژگی‌های فیزیکوشیمیایی سوسیس شامل pH، افت پخت، سفتی بافت، ویژگی‌های میکروبی (کلی‌فرم، اشریشیاکلی، استافیلوکوکوس اورئوس، کلستریدیوم پرفرینژنز، سالمونلا و کپک و مخمر) و ویژگی‌های حسی (رنگ، مزه، عطر و بو، بافت و پذیرش کلی) در سیستم هدونیک 5 امتیازی و طی سی روز نگهداری (زمان‌های صفر، 15 و 30 روز بعد از تولید) بررسی شد. این سه نوع نشاسته عبارت­اند از:  استیلیتد دی استارچ آدیپات (Acetylated distarch adipate)، هیدروکسی پروپیل دی استارچ فسفات (Hydroxypropyl distarch phosphate) و استارچ سدیم اکتنیل سوکسینات (Starch sodium octenyl succinate) در دو سطح 1.35 و 2.7 درصد در مقایسه با نمونه‌های سوسیس تولید شده با فسفات تجاری (نمونۀ شاهد- فاقد نشاستۀ اصلاح شده). جایگزین کردن فسفات با نشاستۀ اصلاح شده تفاوت معنی‌داری در pH نمونه‌ها با شاهد ایجاد نکرد. تفاوت معنی‌داری (p<0.05) در میزان افت پخت نمونه‌های حاوی 1.35 درصد نشاسته اصلاح شده، با نمونه شاهد مشاهده نشد. افت پخت در سوسیس‌های حاوی 2.7 درصد نشاسته اصلاح شده که میزان رطوبت بالاتری داشتند، به صورت معنی‌داری بیشتر بود. تمامی نمونه‌ها از نظر میکروبی مطابق استانداردهای ملی ایران بودند. نمونه‌های سوسیس فرموله شده، در زمان صفر تفاوت معنی‌داری (p<0.05)  با شاهد نداشتند. پس از ۳۰ روز نگهداری، بار میکروبی تیمارهای حاوی 1.35 درصد استیلیتد دی استارچ آدیپات و هیدروکسی پروپیل دی استارچ فسفات کمتر از بار میکروبی شاهد بود. افزایش مقدار نشاسته به 2.7 درصد، صرف‌نظر از نوع آنها، باعث افزایش بار میکروبی شد. در این تحقیق مطلوب‌ترین فرمول از نظر کیفی سوسیس‌های حاوی 1.35 درصد نشاسته اصلاح شده هیدروکسی پروپیل دی استارچ فسفات بودند. سوسیس‌های حاوی 2.7 درصد نشاسته اصلاح شده استارچ سدیم اکتنیل سوکسینات در مقایسه با سایر فرمولاسیون‌ها مطلوبیت کمتری داشتند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation

نویسندگان [English]

  • Zahra Malekzadeh 1
  • Seyed Ebrahim Hoseini 2
  • Homa Behmadi 3

1 1. MSc of Food Science and Technology, Faculty of Agricultural Science and Food Industrial, Science and

2 Associate Professor of Department of Food Science and Technology, Faculty of Agricultural Science and Food Industrial, Science and Research Branch, Islamic Azad University, Tehran, Iran

3 Agricultural Engineering Research Institute, Agriculture,, Research, Education Organization, Karaj. Iran

چکیده [English]

Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted in recent years to replace phosphate in meat products. Due to the unique functional properties of phosphates, their complete removal is technologically challenging. The aim of the present study was to partially replacement of phosphate in cocktail sausages with modified potato starch. Effect of adding three types of starch including: Acetylated distarch adipate, Hydroxypropyl distarch phosphate and Starch sodium octenyl succinate at two levels of 1.35 and 2.7% compared to samples of sausages produced with commercial phosphate (Control sample - no modified starch) on physicochemical properties of sausage including pH, cooking loss, tissue firmness, microbial characteristics (coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella and mold and yeast) and sensory characteristics (color, odor, texture and acceptance) were evaluated in a 5-point hedonic system during 30 days of storage (zero, 15 and 30 days after production). Replacement of phosphate with modified starch did not make a significant difference in the pH of the samples with the control. No significant difference (p <0.05) was observed in the cooking loss of samples containing 1.35% of modified starch with the control sample. The cooking loss was significantly higher in sausages containing 2.7% of modified starch with higher moisture content. All samples were microbiologically in accordance with Iranian national standards. Formulated sausage samples were not significantly different (p <0.05) from the control at time zero. After 30 days of storage, the microbial load of treatments containing 1.35% of acetylated diastarch adipate and hydroxypropyl diastarch phosphate were less than the control. Increasing the amount of starch to 2.7%, regardless of their type, increased the microbial load.  In this study, the most desirable formula in terms of quality were sausages containing 1.35% modified hydroxypropyl diastarch phosphate starch and sausages containing 2.7% modified sodium starch actinyl succinate starch were less desirable compared to other formulations.

کلیدواژه‌ها [English]

  • Chemical Additives
  • Reduced Phosphate
  • Water Storage Capacity
  • Meat Products
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تحقیقات مهندسی صنایع غذایی
دوره 21، شماره 1 - شماره پیاپی 72
بهار و تابستان
مرداد 1401
صفحه 93-108
فایل ها
هم رسانی
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