مجله علوم، مهندسی و فناوری هسته‌ای

اثرات پرتوفراوری گاما بر ویژگی‌های میکروبی و حسی- چشایی تره و جعفری تازه

نوع مقاله : مقاله فنی

نویسندگان

مرضیه احمدی‌روشن 1
سمیرا برنجی اردستانی 1
سارا شیخ نصیری 2
سپیده سادات جمالی 2
مونا سرابی 2

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

https://doi.org/10.24200/nst.2021.1318
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

پرتودهی گاما
تره
جعفری
میکروبی
حسی- چشایی

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
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