نوع مقاله : مقاله فنی

نویسندگان

1 پژوهشکده کاربرد پرتوها، پژوهشگاه علوم و فنون هسته‌ای، سازمان انرژی اتمی ایران، صندوق پستی: 3486-11365، تهران- ایران

2 شرکت توسعه کاربرد پرتوها، سازمان انرژی اتمی، صندوق پستی: 836-14395، تهران- ایران

چکیده

مصرف سبزیجات تازه نقش مهمی در ارتقای سلامتی افراد جامعه و پیشگیری از بیماری­های مختلف دارد، اگرچه این محصولات مفید ناقلی مناسب برای انتقال باکتری­ها، انگل­ها و ویروس­های بیماری­زا به انسان هستند. ماندگاری این محصولات به­صورت تازه بسیار محدود است و حداکثر پس از سه روز، در شرایط یخچالی قابلیت مصرف خود را از دست داده و به توده­ای از ضایعات تبدیل می­شوند. پرتودهی می‌تواند یک تیمار عملی برای اطمینان از ایمنی و افزایش ماندگاری سبزیجات تازه و امکان صادرات آن­ها به بازراهای بین­المللی باشد. در این پژوهش اثرات دزهای پرتودهی گاما 0، 25/0، 5/0، 75/0 و 1 کیلوگری بر کیفیت میکروبی و ایمنی تره و جعفری تازه نگه­داری شده در دو دمای­ °C 25 و 4 بررسی شد. نتایج نشان دادند که نمونه­های نگه­داری شده در دمای °C 25  به علت بار میکروبی بالا در همان دو روز اول از چرخه مطالعه حذف شدند. در نمونه­های پرتودهی تا روز 8 روند کاهش بارمیکروبی وابسته به دز مشاهده شد. باکتری­های بیماری­زای غذایی  E.coli  وStaphylococcus aureus، هم فقط در نمونه­های شاهد و kGy 25/0 حضور داشتند. بنابراین با توجه به نتایج قابل پذیرش از نظر ایمنی میکروبی و حسی و چشایی، در صنعت فراوری سبزی، پرتودهی 5/0 کیلوگری همراه با نگه­داری یخچالی می­تواند در افزایش ماندگاری تره و جعفری تازه در حدود 8 روز و کاهش ضایعات مورد استفاده قرار گیرد.

کلیدواژه‌ها

عنوان مقاله [English]

Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley

نویسندگان [English]

  • M. Ahmadi Roshan 1
  • S. Berenji Ardestani 1
  • S. Sheikh Nasiri 2
  • S.S. Jamali 2
  • M. Sarabi 2

1 Application Radiation Research School, Nuclear Science and Technology Research Institute, AEOI, P.O.Box: 11365-3486, Tehran-Iran

2 Radiation Application Development Company, AEOI, P.O. Box: 14395-836, Tehran, Iran

چکیده [English]

The consumption of fresh fruits and vegetables plays an important role in promoting the general public's health and preventing various diseases. However, these useful products can be a good carrier for transmitting bacteria, parasites, and pathogens to humans. The shelf life of these products is very limited and, after three days of storage under refrigerated conditions, they will lose their consumption and change to a bulk of food waste. Irradiation can be a suitable treatment to ensure safety, increase the shelf-life of fresh vegetables, and create the possibility of exporting them to international markets. In this study, the effects of irradiation doses at 0, 0.25, 0.5, 0.75, and 1 kGy on microbial quality and safety of fresh leek and parsley vegetables preserved at 25 and 4 °C were investigated. This study showed that the samples stored at 25°C due to high microbial load in the first two days were removed from the study cycle. In irradiated samples, until the eighth day, a dose-dependent reduction of the microbial load was observed. Foodborne pathogenic bacteria including E.coli and Staphylococcus aureus were present only in control and 0.25 kGy irradiated samples. Therefore, considering acceptable results in terms of microbial safety and sensory assays, in fresh leafy vegetables processing industry, gamma irradiation at a dose of 0.5 kGy with keeping at 4 °C, can enhance shelf life up to 8 days and decrease wastes of vegetables including leek, parsley.

کلیدواژه‌ها [English]

  • Gamma irradiation
  • Leek
  • Parsley
  • Microbial
  • Sensory
1. H. Mahdavianmehr, M. Asnoashari, N. Sedaghat, New methods of packaging fruits and vegetables, Scientific Quaterly Journal of Packaging Science and Technology, 13, 30-43 (2013).
 
2. M. Bahraini, et al, Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach, Iran Food Sci. Technol. Res. J., 7( 3), 235-242 (2011).
 
3. R. Shahnazi, F. Mehrdadfar, M. Ebrahimzadeh, Impact of Extraction Methods on Total Phenolic and Flavonoid Contents, Antioxidant and Antihypoxic Properties of Allium ampeloprasum in Mice, Journal of Mazandaran University of Medical Science, 27 (158), 27-44 (2018).
 
4. R. Sharafati Chaleshtori, et al, Evaluation of the antioxidant and antibacterial effects of Apium petroselinum essential oil on food spoilage and pathogenic, Journal of Microbiology, 1(1), 9-15 (2014).
 
5. G.M. Cătunescu, et al, Gamma radiation enhances the bioactivity of fresh parsley (Petroselinum crispum (Mill.) Fuss Var. Neapolitanum), Radiation Physics and Chemistry, 132, 22-29 (2017).
 
6. E. Osinska, W. Roslon, M. Drzewiecka, The evaluation of quality of selected cultivars of parsely (Petroselinum sativum L. ssp. crispum), Acta Sci. Pol., Hortorum Cultus, 11(4), 47-57 (2012).
 
7. P.Y.Y. Wong, D. Kitts, Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts, Food Chemistry, 97, 505-515 (2006).
 
8. A.K. Kilonzo-Nthenge, Gamma Irradiation for Fresh Produce. Gamma Radiation, Intechopen.com. (2012).
 
9. https://uwfood-irradiation.engr.wisc.edu/Facts.html, (2016).
 
10. A. Almasi, The need to review the hygienic guidelines for disinfecting fruits and vegetables using chlorine. J. of Kermanshah University of Medical Sciences Scientific Research. 3, 231-232 (2011).
 
11. J.F. Diehl, Food irradiation—past, present and future, Radiation Physics and Chemistry, 63(3-6), 211-215 (2002).
 
12. ISIRI, Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique. Document number, 5272-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2015).
 
13. ISIRI, Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique. Document number, 5272-2, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2015).
 
14. ISIRI, Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions. Document number, 8923-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2018).
 
15. ISIRI, Microbiology of food, animal feed andwater — Preparation, production, storage and performance testing ofculture media. Document number, 8663, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2015).
 
16. ISIRI, Microbiology of spices – Specifications. Document number, 3677, first revision. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2008b).
 
17. ISIRI, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95. Ducument number, 10899-1, first edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2008a).
 
18. ISIRI, Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of coliforms – Most probable number technique. Ducument number, 11166, first edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2008).
 
19. ISIRI, Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. Document number, 2946, second revision: Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2005).
 
20. ISIRI, Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method Part 1: Technique using baird – parker agar medium Document number, 8606-1, second revision: Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2005).
 
21. Methodology of Merck, Germany, 12 (2005).
 
22. M. Serdaroglu, M.S. Ozsumer, Effects of Soy protein, Why Powder and Wheat Gluten on Quality Characteristics of Cooked Beef Sausages Formulated with 5, 10 and 20% Fat, Electronic Journal of Polish Agricultural Universities (EJPAU). Food Science and Technology, 6(2) (2003).
 
23. A. Kamat, et al, Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves, Food Control, 14, 529-537 (2003).
 
24. W.Y. Hsu, et al, Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality, Journal of Food Science, 75(4), M222-230 (2010).
 
25. A.M. Al-Suhaibani, A.N. Al-Kuraieef, The effects of Gamma irradiation on the Microbiological quality, Sensory evaluation and Antioxidant activity of Spinach, International Journal of ChemTech Research, 9(6), 39-47 (2016).
 
26. H.J. Kim, et al, Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions, Journal of Food Science, 70(3), M179-185 (2005).
 
27. M. Matossian, Gamma Irradiation Studies of Spinach Leaves, California State Science Fair Project Summary. Project Number: S1412 (2008).
 
28. P. Jadhav, et al, Study the Shelf Life Extension of Leafy vegetables by Ionizing Radiation, International Journal of Engineering Research & Technology (IJERT), 2(10), 817-826 (2013).
 
29. A. Kamat, et al, Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves, Food Control, 14, 529-537 (2003).
 
30. S. Segsarnviriya, A. Malakrong, T. Kongratarpon, The effectofgamma radiation on quality of fresh vegetables. International Symposium New Frontier of Irradiated food and Non-Food Products 22, 23 September. King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand. /http://filing.fda.moph.go.th/library/e-learning/fcdISNF/menu.htmls (2005).