ﭘﻮﺷﺶ ﺧﻮراﮐﯽ ﺻﻤﻎ آﻟﮋﯾﻨﺎت ﺣﺎوي ﻋﺼﺎره واﻟﮏ ﺑﺮ ﻣﺎﻧﺪﮔﺎري

(1)

ﺮﯿﺛﺄﺗ ﻪﻠﯿﻓ يرﺎﮔﺪﻧﺎﻣ ﺮﺑ ﮏﻟاو هرﺎﺼﻋ يوﺎﺣ تﺎﻨﯾﮋﻟآ ﻎﻤﺻ ﯽﮐارﻮﺧ ﺶﺷﻮﭘ

ﯽﻟﺎﭽﺨﯾ ﻂﯾاﺮﺷ رد ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ

ﯽﻠﻋﺰﺒﺳ اﺮﯿﻤﺳ ،

1

ارﺎﺳ ﯽﻨﯿﺘﻣ

2

،



ﻞﯿﻠﺟ سﺎﺒﻋ

3

هداز

1 - ﺸﻧاد يﻮﺠ ﺳﺎﻨﺷرﺎﮐ ﯽ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ،ﺪﺷرا ﯾ

ﻊ اﺬﻏ ﯽﯾ

، ﺪﺣاو يﻮﺧ

، ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ﯽ

، يﻮﺧ

،ا ﯾ ناﺮ .

2 - دﺎﺘﺳا ﯾ

،رﺎ مﻮﻠﻋ هوﺮﮔ ﺎﻨﺻ و

ﯾﻊ اﺬﻏ ﯽﯾ

، ﺪﺣاو يﻮﺧ

، ﻣﻼﺳادازآ هﺎﮕﺸﻧاد ﯽ

، يﻮﺧ

،ا ﯾ ناﺮ .

3 - رﺎﯾدﺎﺘﺳا

، ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾﻊ

اﺬﻏ ﯽﯾ

، ﺪﺣاو ﻮﮐﺎﻣ

، ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ﯽ

، ﻮﮐﺎﻣ

،ا ﯾ ناﺮ .

) رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 18 / 10 / 96 رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 30 / 01 / 97 (

هﺪﯿﮑﭼ

ﺎﯿﻤﯿﺷ و ﯽﺑوﺮﮑﯿﻣ ﯽﮔدﻮﻟآ ﺪﻌﺘﺴﻣ ﺖﺷﻮﮔ ﺖﺳا ﯽﯾ

و نﻮﯿﺳاﺪﯿﺴﮐا و ﯽﺑوﺮﮑﯿﻣ ﺪﺷر ﯽﺑﺮﭼ

ﺎﻫ ﻞﻣاﻮﻋ زا هﺪﻤﻋ دﺎﺴﻓ نآ ﻣ ﯽ

،ﺪﻨﺷﺎﺑ اﺮﺑﺎﻨﺑ زا هدﺎﻔﺘﺳا ﻦﯾ

ﺪﻧراﺪﻬﮕﻧ ه ﻫ ﺎ ﯽﺘﻧآ تﺎﯿﺻﻮﺼﺧ ﺎﺑ ﯽﯾ ﯽﺑوﺮﮑﯿﻣ ﺪﺿ و ﯽﻧاﺪﯿﺴﮐا

ﯽﻣ ﺪﻫد ﺶﯾاﺰﻓا ار نآ يرﺎﮔﺪﻧﺎﻣ ﺪﻧاﻮﺗ .

هﺎﯿﮔ ﮏﻟاو ﻪﺑ ﺖﻠﻋ ﻦﺘﺷاد و ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ داﻮﻣ

رادرﻮﻔﻟﻮﺳ ياراد

ﻞﯿﺴﻧﺎﺘﭘ ﯽﺘﻧآ ا و ﯽﻧاﺪﯿﺴﮐ ﺪﺿ

ﯽﺑوﺮﮑﯿﻣ رﺎﯿﺴﺑ يﻮﻗ ﺖﺳا . ﻪﻠﯿﻓ ﻖﯿﻘﺤﺗ ﻦﯾا رد ﺎﺑ ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ يﺎﻫ

ﯽﮐارﻮﺧ ﺶﺷﻮﭘ تﺎﻨﯾﮋﻟآ

ﻢﯾﺪﺳ

يوﺎﺣ ﮏﻟاو هرﺎﺼﻋ )

0 ، 5/

0 ، 1 و 5/

1 ﺪﺻرد ( ﺶﺷﻮﭘ هداد هﺪﺷ هرود ﮏﯾ رد و 28

هزور شرﺎﻤﺷ يﺮﺘﮐﺎﺑ ﯽﻠﮐ يﺎﻫ

ﻞﯿﻓوﺰﻣ و يﺮﺘﮐﺎﺑ يﺎﻫ اﺮﮔﺎﻣﺮﺳ و

ﻦﯿﻨﭽﻤﻫ ،ﺖﺑﻮﻃر دﺪﻋ ﺪﯿﺴﮐاﺮﭘ ) (،PV ا ﺲﯾﺪﻧ ﮏﯾرﻮﺘﯿﺑرﺎﺑﻮﯿﺗ ﺪﯿﺳا

) (،TBA و pH صاﻮﺧ ﯽﺴﺣ ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ ﻪﻠﯿﻓ ﺖﻓﺮﮔ راﺮﻗ ﯽﺑﺎﯾزرادرﻮﻣ

. ﺞﯾﺎﺘﻧ

ﺶﺷﻮﭘ ﻪﮐ داد نﺎﺸﻧ ﯽﮐارﻮﺧ

يوﺎﺣ هرﺎﺼﻋ ﮏﻟاو ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ يراد

) 05 /0

<

( P ﺪﺷر يﺮﺘﮐﺎﺑ يﺎﻫ ﻞﯿﻓوﺰﻣ و اﺮﮔﺎﻣﺮﺳ ﺶﻫﺎﮐ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ ار

داد . ﭘ ﯽﮐارﻮﺧ ﺶﺷﻮ يوﺎﺣ

5/

1 و هرﺎﺼﻋ ﺪﺻرد ﮏﻟا

، ﺗ ﻦﯾﺮﺘﺸﯿﺑ ﺄ ﺶﯾاﺰﻓا لﺮﺘﻨﮐ ﺮﺑاﺮﺑ رد ار ﺮﯿﺛ

،pH وPV لﻮﻃ ردTBA

28 لﺎﭽﺨﯾ رد يراﺪﻬﮕﻧ زور

داد نﺎﺸﻧ . رد ﻦﯿﺑ ﺺﺧﺎﺷ يﺎﻫ

،ﯽﺴﺣ ﺖﻓﺎﺑ و شﺮﯾﺬﭘ ﯽﻠﮐ

، رﺎﻤﯿﺗ يوﺎﺣ 1 ﺪﺻرد هرﺎﺼﻋ ﮏﻟاو زﺎﯿﺘﻣا ﺑ ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ يﺮﺗﻻﺎ دﺮﮐ ﺐﺴﮐ ﺎﻫ

. ﺞﯾﺎﺘﻧ

ﯽﻠﮐ نﺎﺸﻧ داد هرﺎﺼﻋ يوﺎﺣ تﺎﻨﯾﮋﻟآ ﺶﺷﻮﭘ ﻪﮐ ﮏﻟاو

ﯽﻣ ﺪﻧاﻮﺗ و ﯽﺑوﺮﮑﯿﻣ دﺎﺴﻓ نﻮﯿﺳاﺪﯿﺴﮐا

ﺪﻧا ﺮﯿﺧﺄﺗ ﻪﺑ ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ ﻪﻠﯿﻓ رد ار و ﻪﺘﺧ

صاﻮﺧ

ﻟﺎﭽﺨﯾ ﻂﯾاﺮﺷ رد يراﺪﻬﮕﻧ ﯽﻃ رد ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ ﻪﻠﯿﻓ ﯽﺴﺣ ﯽ

ﺪﻫد دﻮﺒﻬﺑ .

ﺪﯿﻠﮐ نﺎﮔژاو : ﯽﮐارﻮﺧ ﺶﺷﻮﭘ تﺎﻨﯾﮋﻟآ ﻎﻤﺻ ،ﮏﻟاو هرﺎﺼﻋ ،ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ ،

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ

:

[email protected]

(2)

1 - ﻪﻣﺪﻘﻣ

ﺰﻣﺮﻗ ﺖﺷﻮﮔ ﻪﺑ

ﻮﻨﻋ نا ﯽﮑﯾ هﺪﻤﻋ زا ﻦﯾﺮﺗ ﻮﻣ دا ﺬﻏ ا ﯽﻓﺮﺼﻣ ﯽﯾ

نﺎﺴﻧا ﻪﺘﺧﺎﻨﺷ ﺎﻫ هﺪﺷ

ﺎﺑ ﻪﮐ اراد ﻮﺑ ند ﺎﺷﺮﺳ ﻊﺑﺎﻨﻣ زا ير

ﭘـ ﺮ و ﻦﯿﺌﺗ ا ، ﺮﻧ ا و ﯽﻧﺪﻌﻣ داﻮﻣ ،ب يﺎﻫ ﻦﯿﻣﺎﺘﯾو و يژ ﺎﻫﺪﯿﺳ

ي

آ ﺰﺟ ﻪﻨﯿﻣ ء ﺬﻐﻣ ﻊﺑﺎﻨﻣ زرا و ي ﺬﻏ ﺪﻨﻤﺷ ا ﻮﺴﺤﻣ ﯽﯾ ﯽﻣ ب ددﺮﮔ . زا

ﺮﮕﯾد فﺮﻃ هدروآﺮﻓ و ﺖﺷﻮﮔ

رد يراﺪﻬﮕﻧ ﯽﻃ ﯽﺘﺣ ،نآ يﺎﻫ

،لﺎﭽﺨﯾ ﻪﺑ ﻞﯿﻟد و ﯽﻤﯾﺰﻧآ ﻪﯾﺰﺠﺗ هاﺮﻤﻫ ﻪﺑ ﯽﺑوﺮﮑﯿﻣ ﺪﺷر

ﯽﻣ راﺮﻗ دﺎﺴﻓ ضﺮﻌﻣ رد ﯽﯾﺎﯿﻤﯿﺷﻮﯿﺑ ﺪﻧﺮﯿﮔ

] 1 .[

ﺶﺷﻮﭘ ﯽﻫد

هدرواﺮﻓ و ﺖﺷﻮﮔ نآ يﺎﻫ

ﺶﺷﻮﭘ ﺎﺑ ﯽﯾﺎﻫ يوﺎﺣ ﻞﻣاﻮﻋ ﺪﺿ

ﯽﺑوﺮﮑﯿﻣ و

ﯽﺘﻧآ ﯽﻣ ﯽﻧاﺪﯿﺴﮐا ﺮﻤﻋ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﺪﻧاﻮﺗ

هدرواﺮﻓ ﻦﯾا يرﺎﮔﺪﻧﺎﻣ ﺎﻫ

دﻮﺷ . ﺶﺷﻮﭘ ﻦﯾا اﺮﯾز ﺚﻋﺎﺑ ﺎﻫ

يزﺎﺳﺎﻫر ﯽﻣ ﺖﺷﻮﮔ ﻞﺧاد ﻪﺑ تﺎﺒﯿﮐﺮﺗ ﻦﯾا ﻪﺘﺴﻫآ و ﺪﻧﻮﺷ

ﯽﻣ ﻦﯿﻨﭽﻤﻫ ﺖﻈﻠﻏ ﻆﻔﺣ ﻪﺑ ﺪﻨﻧاﻮﺗ

ﯽﯾﺎﯾﺮﺘﮐﺎﺑ ﺪﺿ داﻮﻣ يﻻﺎﺑ يﺎﻫ

يﺮﺘﮐﺎﺑ مﻮﺠﻫ ضﺮﻌﻣ رد ﺮﺘﺸﯿﺑ ﻪﮐ ﯽﯾﺎﺟ ،ﺖﺷﻮﮔ ﺢﻄﺳ رد ﺎﻫ

ﯽﻣ ﮏﻤﮐ ﺪﺷﺎﺑ ﺪﻨﯾﺎﻤﻧ

] 2 .[

،ﻦﯾا ﺮﺑ هوﻼﻋ ﺶﺷﻮﭘ

ﯽﮐارﻮﺧ يﺎﻫ

ﻪﺑ ﯽﺑﺮﭼ و ﻦﯿﺌﺗوﺮﭘ ،ﺪﯾرﺎﮐﺎﺳ ﯽﻠﭘ ﺎﺸﻨﻣ ﺎﺑ ﻒﻠﺘﺨﻣ ﻮﻨﻋ

يﺪﺳ نا

ﯽﻣ ﻞﻤﻋ لﻮﻠﺤﻣ داﻮﻣ و ﺎﻫزﺎﮔ ،ﺖﺑﻮﻃر لﺎﻘﺘﻧا ﻞﺑﺎﻘﻣ رد ﺪﻨﻨﮐ

و

ﯽﻣ وﺮﻨﯾا زا هدروآﺮﻓ يرﺎﮔﺪﻧﺎﻣ ﺪﻨﻧاﻮﺗ

ﺪﻨﻫد ﺶﯾاﺰﻓا ار ﯽﯾاﺬﻏ يﺎﻫ

] 3 .[

ﺶﺷﻮﭘ تﺎﻨﯾﮋﻟآ ﻪﯾﺎﭘ ﺮﺑ ﯽﮐارﻮﺧ يﺎﻫ ﻪﺑ

ﺖﻠﻋ ﻦﺘﺷاد ﺧ ـ ﻮ صا

ﺮﺼﺤﻨﻣ ﻪﺑ دﺮﻓ ﻮﻠﮐ يﺪﯿﺋ ﻮﻗ ﻞﻣﺎﺷ ما ﯽﺸﺨﺑ ،ﯽﮔﺪﻨﻨﮐراﺪﯾﺎﭘ ،

ﻖﯿﻠﻌﺗ ، ﻞﯿﮑﺸﺗ ﯾﻻ ﻪ كزﺎﻧ ﻓـ ﻢﻠﯿ ، ﯿﻟﻮﺗ ـ ﺪ و لژ ﯿﺒﺜﺗ ـ ﺖ ا ﻟﻮﻣ ـ ﻮﯿﺴ

،ن

زا لﺎﺳ 1950 ﯽﯾاﺬﻏ داﻮﻣ يرﺎﮔﺪﻧﺎﻣ ﺮﻤﻋ ﺶﯾاﺰﻓا ياﺮﺑ درﻮﻣ

راﺮﻗ هدﺎﻔﺘﺳا ﺖﺳا ﻪﺘﻓﺮﮔ

] 5 و 4 .[

ﻪﺘﺴﺟﺮﺑ و ﻦﯾﺮﺗﺪﯿﻔﻣ ﻦﯾﺮﺗ

و ﯽﮔﮋﯾ آ ﺎﻨﯾﮋﻟ ت ﻮﺗ ﺎﻫ ا ﯽﯾﺎﻧ نآ او رد ﺎﻫ ﺑ ﺶﻨﮐ ـ ﺎ نﻮﯿﺗﺎﮐ يﺎﻫ ﺰﻠﻓ ي

ﯽﺘﯿﻓﺮﻇ ﺪﻨﭼ ﻪﺑ ،

نﻮﯾ هﮋﯾو يﺎﻫ ﺮﺑ ﻢﯿﺴﻠﮐ ا ي ﺪﯿﻟﻮﺗ لژ يﺎﻫ ﻮﻗ ي ﺎﯾ

ﺎﻫﺮﻤﯿﻠﭘ ي ﻮﻠﺤﻣﺎﻧ ﯽﻣ ل ﺪﺷﺎﺑ . ﻢﻠﯿﻓ ﯽﮐارﻮﺧ يﺎﻫ ﻞﺻﺎﺣ

زا

ﺪﯿﻫ ور ﺪﻨﻧﺎﻣ ﺎﻫﺪﯿﯾﻮﻠﮐ آ

ﺎﻨﯾﮋﻟ ﻢﻠﯿﻓ ،ت ﯽﯾﺎﻫ ﻮﻗ و ي ﻮﻔﻧ ذ ﺮﯾﺬﭘﺎﻧ رد

ﺮﺑ ا ﺮﺑ ﻦﻏور ﺎﻫ ﻫـ ﺪﻨﺘﺴ ا ، ﻣـ ﺎ ﺖﻠﻋ ﻪﺑ ﺖﻌﯿﺒﻃ

بآ نﺎﺸﺘﺳود

ﺎﻘﻣ و ﻪﺑ ﺖﻣ بآ ﯽﻔﯿﻌﺿ ﯽﻣ نﺎﺸﻧ دﻮﺧ زا ﺪﻨﻫد

] 4 .[

1ﮏﻟاو ﯽﻋﻮﻧ

يﺰﺒﺳ ﯽﻫﻮﮐ ﺖﺳا ا ز هداﻮﻧﺎﺧ Liliaceae ﯽﻣ

ﺪﺷﺎﺑ ﻪﮐ يوﺎﺣ

تﺎﺒﯿﮐﺮﺗ دﺪﻌﺘﻣ رﻮﻔﻟﻮﺳ ﺪﻨﻧﺎﻣ يﺎﻫﺪﯿﺳاﻮﻨﯿﻣآ

،راددﺮﮔﻮﮔ ﻦﯿﺴﯿﻟآ

و تﺎﺒﯿﮐﺮﺗ دازآ ﺮﮕﯾد ﺪﻨﻧﺎﻣ يد ﻞﯿﻨﯾو

،رﻮﻔﻟﻮﺳ يد ﻞﯿﺘﻣ

تﺎﻧﻮﻔﻟﻮﺳﻮﯿﺗ و

...

ﺖﺳا . ﻦﯿﻨﭽﻤﻫ رﺎﺷﺮﺳ زا ﻦﯿﻣﺎﺘﯾو يﺎﻫ A,

B, C و ﯽﻧﺪﻌﻣداﻮﻣ دﺪﻌﺘﻣ

ﺪﻨﻧﺎﻣ

،مﻮﯿﻧﺎﻣرژ

،ﺰﻨﮕﻨﻣ

،دﺮﮔﻮﮔ

ﻢﯿﺴﻠﮐ

، ﻢﯿﻨﻠﺳ و يور ﺖﺳا ] 6 .[

تﺎﻘﯿﻘﺤﺗ يدﺎﯾز

رد ﻪﻨﯿﻣز

1. Wild Garlic, Board- Leaved Garlic

هدﺎﻔﺘﺳا زا هرﺎﺼﻋ يﺎﻫ ﯽﻫﺎﯿﮔ ياﺮﺑ ﺖﻈﻓﺎﺤﻣ زا داﻮﻣ ﯽﯾاﺬﻏ رد

ﻞﺑﺎﻘﻣ ﻢﺴﯿﻧﺎﮔراوﺮﮑﯿﻣ يﺎﻫ

ﻞﻣﺎﻋ دﺎﺴﻓ و يرﺎﻤﯿﺑ از ترﻮﺻ ﻪﺘﻓﺮﮔ

ﺖﺳا ] 7 و 8 .[

ﻢﺴﯿﻧﺎﮑﻣ ﺮﺛا ﺪﺿ ﯽﯾﺎﯾﺮﺘﮐﺎﺑ هرﺎﺼﻋ يﺎﻫ ﯽﻫﺎﯿﮔ ﻪﺑ

ﺖﯿﺻﺎﺧ بآ يﺰﯾﺮﮔ نآ ﺎﻫ ﯽﻣﺮﺑ دﺮﮔ د ﻪﮐ ﺐﺟﻮﻣ ذﻮﻔﻧ ﻦﯾا داﻮﻣ

ﻪﺑ يﺎﻫﺪﯿﭙﯿﻟﻮﻔﺴﻓ ءﺎﺸﻏ

لﻮﻠﺳ يﺮﺘﮐﺎﺑ و يﺮﺘﮐﺎﺑ ﺎﻫ هﺪﺷ و ﺐﺒﺳ

لﻼﺘﺧا رد نﺎﻤﺘﺧﺎﺳ يﺎﻫ نآ ﺎﻫ و ﺶﯾاﺰﻓا يﺮﯾﺬﭘذﻮﻔﻧ ﯽﻣ

دﻮﺷ .

ﻦﯾا ﻪﻠﺌﺴﻣ ﺐﺟﻮﻣ جوﺮﺧ و ﺖﺸﻧ نﻮﯾ ﺎﻫ و ﺮﮕﯾد تﺎﯾﻮﺘﺤﻣ

ﯽﻟﻮﻠﺳ هﺪﺷ ﻪﮐ ﺖﯾﺎﻬﻧرد گﺮﻣ لﻮﻠﺳ ار ﺮﺑرد ﺪﻫاﻮﺧ ﺖﺷاد

) 9 و 10 .(

ا لﻮﻧﺎﺗ دﻮﺟﻮﻣ رد و ﮏﻟا ﯽﻣ ﺪﻧاﻮﺗ تﺪﺷ ﺮﺛا

لﺎﮑﯾدار يﺎﻫ دازآ ار ﺶﻫﺎﮐ

،ﺪﻫد ﺲﭘ ﯽﻣ ناﻮﺗ ﻦﯾا هﺎﯿﮔ ار ﯽﻋﻮﻧ

ﯽﺘﻧآ ناﺪﯿﺴﮐا رﺎﯿﺴﺑ يﻮﻗ رد ﺮﺑاﺮﺑ ﻪﻠﻤﺣ لﺎﮑﯾدار يﺎﻫ دازآ

ﺖﺴﻧاد ] 6 .[

فﺪﻫ زا ﻦﯾا ﺶﻫوﮋﭘ ﯽﺳرﺮﺑ ﺮﯿﺛﺄﺗ ﺶﺷﻮﭘ ﯽﮐارﻮﺧ يوﺎﺣ

هرﺎﺼﻋ ﮏﻟاو ﺮﺑ يور يرﺎﮔﺪﻧﺎﻣ ﻪﻠﯿﻓ

ﺖﺷﻮﮔ ﻪﻟﺎﺳﻮﮔ رد ﻂﯾاﺮﺷ

ﯽﻟﺎﭽﺨﯾ دﻮﺑ . ﺑ ياﺮ ﻦﯿﻤﻫ رﻮﻈﻨﻣ

، اﺪﺘﺑا هرﺎﺼﻋ ﮏﻟاو ﻪﺑ شور

ﯽﺑﺎﻗﺮﻏ ﺎﺑ هدﺎﻔﺘﺳا زا لﻼﺣ لﻮﻧﺎﺗا جاﺮﺨﺘﺳا هﺪﺷ و ﺎﺑ يﺎﻫﺪﺻرد

0 ) ﻪﻧﻮﻤﻧ لﺮﺘﻨﮐ (،

5/

0

، 1 و 5/

1 ﺪﺻرد ﻪﺑ نﻮﯿﺳﻻﻮﻣﺮﻓ ﺶﺷﻮﭘ

ﯽﮐارﻮﺧ ﺮﺑ ﻪﯾﺎﭘ تﺎﻨﯾﮋﻟآ ﻢﯾﺪﺳ ﻪﻓﺎﺿا ﺪﺷ . صاﻮﺧ

،ﯽﺑوﺮﮑﯿﻣ

ﯽﯾﺎﯿﻤﯿﺷ و ﯽﺴﺣ ﻪﻠﯿﻓ ﺖﺷﻮﮔ ﻪﻟﺎﺳﻮﮔ ﺶﺷﻮﭘ هداد هﺪﺷ

، رد

لﻮﻃ 28 زور يراﺪﻬﮕﻧ رد لﺎﭽﺨﯾ ﻪﺑ ترﻮﺻ ﺮﻫ ﻪﺘﻔﻫ ﮏﯾ رﺎﺑ

مﺎﺠﻧا ﺪﺷ .

2 - داﻮﻣ و شور ﺎﻫ

2 - 1 - داﻮﻣ

ﺖﺷﻮﮔ ﻪﻟﺎﺳﻮﮔ هزﺎﺗ ﺢﺑذ هﺪﺷ زا ﯽﺑﺎﺼﻗ يﺎﻫ درﻮﻣ ﺪﯿﺋﺎﺗ

ﯽﮑﺷﺰﭙﻣاد و

ﻪﻗﺎﺳ يﺎﻫ ﮏﻟاو ﮏﺸﺧ هﺪﺷ زا رازﺎﺑ هﺪﻘﻧ ﻪﯿﻬﺗ ﺪﺷ .

ﻠﮐ ﻪﯿ ﺷ داﻮﻣ ﯽﯾﺎﯿﻤﯿ ﺤﻣ و ﻂﯿ يﺎﻫ ﻧ درﻮﻣ ﺖﺸﮐ زﺎﯿ

ﻪﺟرد ﺎﺑ

ﻠﺧ ﺰﺠﺗ صﻮ ﻪﯾ يا ﻬﺗ كﺮﻣ ﺖﮐﺮﺷ زا ﻪﯿ

ﺪﺷ .

2 - 2 - شور جاﺮﺨﺘﺳا هرﺎﺼﻋ

ﮏﻟاو

هرﺎﺼﻋ يﺮﯿﮔ ﻪﺑ شور نﺪﻧﺎﺴﯿﺧ لﻮﻧﺎﺗا لﻼﺣ زا هدﺎﻔﺘﺳا ﺎﺑ و 2

ﺪﺷ مﺎﺠﻧا . ﻪﮐ ﺐﯿﺗﺮﺗ ﻦﯾﺪﺑ ﮏﺸﺧ ﻪﻗﺎﺳ زا مﺮﮔ ﺪﺻ راﺪﻘﻣ

هﺪﺷ

هرﺎﺼﻋ ﻦﻟرا نورد ،ندﺮﮐ بﺎﯿﺳآ زا ﺲﭘ ﮏﻟاو ﺪﺷ ﻪﺘﺨﯾر يﺮﯿﮔ

ا نآ نزو ﺮﺑاﺮﺑ رﺎﻬﭼ ناﺰﯿﻣ ﻪﺑ و لﻮﻧﺎﺗ

) 8/

99 ﺪﺻرد ( ﻪﻓﺎﺿا هﺪﺷ

ﺪﺷ هدز ﻢﻫ ﻂﯿﺤﻣ يﺎﻣد رد زور ود تﺪﻣ ﻪﺑ و .

لﻮﻠﺤﻣ

ﻪﺑ ﺖﺳد هﺪﻣآ ﻂﺳﻮﺗ ﺬﻏﺎﮐ ﯽﻓﺎﺻ ﻦﻤﺗاو 42 فﺎﺻ هﺪﺷ و ﻂﺳﻮﺗ

2. Maceration

(3)

يرﺎﺗور ﺖﺤﺗ ﻸﺧ رد يﺎﻣد ﻦﯿﯾﺎﭘ ﻞﻤﻋ ﻆﯿﻠﻐﺗ ﺎﺗ نﺪﯿﺳر ﻪﺑ

دوﺪﺣ ﺞﻨﭘ ﺪﺻرد راﺪﻘﻣ ﻪﯿﻟوا هرﺎﺼﻋ ﻪﻣادا هداد ﺪﺷ و ﺲﭘ زا

مﺎﻤﺗا هرﺎﺼﻋ

،يﺮﯿﮔ هدﺎﻣ ﻪﺑ ﺖﺳد هﺪﻣآ نزو و ﺎﺗ مﺎﮕﻨﻫ فﺮﺼﻣ

رد لﺎﭽﺨﯾ يراﺪﻬﮕﻧ ﺷ ﺪ ] 11 .[

2 - 3 - ﺶﺷﻮﭘ ﯽﻫد ﻪﻠﯿﻓ ﺖﺷﻮﮔ

ياﺮﺑ ﻪﯿﻬﺗ ﺶﺷﻮﭘ ﻪﯾﺎﭘ تﺎﻨﯾﮋﻟآ

،ﻢﯾﺪﺳ 3 مﺮﮔ تﺎﻨﯾﮋﻟآ ﻢﯾﺪﺳ رد

ﮏﯾ ﺮﺘﯿﻟ بآ ﺮﻄﻘﻣ ﻞﺣ هﺪﺷ و ﻂﺳﻮﺗ رﺰﯾﺎﻧژﻮﻤﻫ رد

يﺎﻣد 50 -

60 ﻪﺟرد ﯽﺘﻧﺎﺳ داﺮﮔ نژﻮﻤﻫ ﺪﺷ . ﺲﭙﺳ ﺎﺑ ندوﺰﻓا 2 % لوﺮﺴﯿﻠﮔ

و هرﺎﺼﻋ او ﮏﻟ ﻪﺑ ناﺰﯿﻣ 5 /0 و 1 و 5/

1 لﻮﻠﺤﻣ ﻪﺑ ﺪﺻرد

ﺪﺷ هدوﺰﻓا ]

12 .[

ﻪﺑ رﻮﻈﻨﻣ ﻓ ،ﺶﺷﻮﭘ دﺎﺠﯾا ﻪﻠﯿ

ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ

تﺪﻣ ﻪﺑ 1 لﻮﻠﺤﻣ رد ﻪﻘﯿﻗد ﺎﻫ

ي ﻬﺗ ﻪﯿ ﻪﻃﻮﻏ هﺪﺷ رو

ﺪﺷ . ﺲﭙﺳ

ﻪﻧﻮﻤﻧ ﺎﻫ جرﺎﺧ لﻮﻠﺤﻣ زا هﺪﺷ

و تاﺮﻄﻗ نﺪﯿﮑﭼ مﺎﻤﺗا زا ﺲﭘ

ضﺮﻌﻣ رد و ﺪﺷ ناﺰﯾوآ ﻞﯾﺮﺘﺳا ﮏﺒﺸﻣ تﺎﺤﻔﺻ زا ،لﻮﻠﺤﻣ ﺟ اﻮﻫ ﻢﯾﻼﻣ نﺎﯾﺮ دﻮﻫﺮﯾز

ﻣ ﯽﺑوﺮﮑﯿ راﺮﻗ ﺪﺷ هداد . ﻢﻫ نﺎﻣز

لﻮﻠﺤﻣ 2 % ﺮﻠﮐ ﺪﯾ ﺴﻠﮐ ﻢﯿ ﻧ ﺰﯿ ﻬﺗ ﻪﯿ ﻓ و ﻪﻠﯿ ﺎﻫ تﺪﻣ ﻪﺑ 30 ﻧﺎﺛ ﻪﯿ رد

ﺮﻠﮐ لﻮﻠﺤﻣ ﺪﯾ

ﺴﻠﮐ ﻢﯿ ﻪﻃﻮﻏ نﺪﺷ ﮏﺸﺧ زا ﺲﭘ و ﺪﻧﺪﺷ رو

ﻓ ،ﺶﺷﻮﭘ ﻪﻠﯿ ﻞﻘﺘﻨﻣ لﺎﭽﺨﯾ ﻪﺑ ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ يﺎﻣد رد و هﺪﺷ

4

ﺘﻧﺎﺳ ﻪﺟرد ﯽ

داﺮﮔ ﻪﺑ تﺪﻣ 28 زور ياﺮﺑ مﺎﺠﻧا زآ ﺶﯾﺎﻣ ﺎﻫ رد

ﻞﺻاﻮﻓ ﯽﻧﺎﻣز 7 زور يراﺪﻬﮕﻧ ﺪﺷ .

2 - 4 - ﺎﻫﺮﺘﮐﺎﺑ شرﺎﻤﺷ ي

ﻓوﺰﻣ ﻞﯿ

ياﺮﺑ ﺮﺘﮐﺎﺑ شرﺎﻤﺷ ي

يﺎﻫ ﻓوﺰﻣ ﻞﯿ ﻪﻧﻮﻤﻧ رد ﺎﻫ ي ﻬﺗ ﻪﯿ زا ،هﺪﺷ

ﺤﻣ ﻂﯿ ﺮﺗ ﺖﺸﮐ ﮏﯿﺘﭙﯾ ﻮﺳ ي ﺪﺷ هدﺎﻔﺘﺳا رﺎﮔآ .

ﻬﺗ زا ﺪﻌﺑ ﻪﯿ

ﺤﻣ ﻂﯿ ﻣ ﺎﺑ ،ﺖﺸﮐ وﺮﮑﯿ

،ﺮﻠﭙﻤﺳ 1/

0 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﻪﻧﻮﻤﻧ زا ﺎﻫ ي ﻬﺗ ﻪﯿ

ور ﺮﺑ ،هﺪﺷ ي

ﺤﻣ ﻂﯿ ﺑ ﺖﺸﮐ ﻪ ﺤﻄﺳ رﻮﻃ ﯽ

ﺪﺷ ﺶﺨﭘ .

رد

ﻧ ترﻮﺻ زﺎﯿ ) ﺮﺘﮐﺎﺑ داﺪﻌﺗ ندﻮﺑ ﻻﺎﺑ ي

ﺎﻫ رد ﮏﯾ ﻠﭘ ﯿ ﺖ (

ﻗر ﻖﯿ يزﺎﺳ ﻪﻧﻮﻤﻧ ﺎﻫ ) گﻮﻟ ﺎﺗ 6 ( ﻓ مﺮﺳ لﻮﻠﺤﻣ رد ﮏﯾژﻮﻟﻮﯾﺰﯿ

ﺪﺷ مﺎﺠﻧا . ﻠﭘ ﺖﯿ ﺎﻫ ي هداد ﺖﺸﮐ ﻪﺑ طﻮﺑﺮﻣ هﺪﺷ

ﺮﺘﮐﺎﺑ ﻞﮐ ي ﺎﻫ

زا ﺪﻌﺑ 48 ﺳﺎﺑﻮﮑﻧا ﺖﻋﺎﺳ نﻮﯿ

ﺎﻣد رد ي 35 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

داﺮﮔ

ﺪﻧﺪﺷ شرﺎﻤﺷ ]

12 .[

2 - 5 - شرﺎﻤﺷ ﺮﺘﮐﺎﺑ

ي يﺎﻫ اﺮﮔﺎﻣﺮﺳ

ياﺮﺑ ا شرﺎﻤﺷ ﻦﯾ

ﺮﺘﮐﺎﺑ ي

،ﺎﻫ ﺤﻣ زا ﻂﯿ ﺮﺗ ﮏﯿﺘﭙﯾ ﻮﺳ ي رﺎﮔآ

) (TSA ﺪﺷ هدﺎﻔﺘﺳا .

1/

0 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﻪﻧﻮﻤﻧ زا ﺎﻫ ي ﻬﺗ ﻪﯿ

،هﺪﺷ ﺮﺑ

ور ي ﺤﻣ ﻂﯿ ﻪﺑ ﺖﺸﮐ ﺤﻄﺳ رﻮﻃ ﯽ

ﺪﺷ ﺶﺨﭘ .

ﻠﭘ ﺖﯿ ﺎﻫ ي طﻮﺑﺮﻣ

ﺮﺘﮐﺎﺑ ﻪﺑ ي يﺎﻫ زا ﺪﻌﺑ ﺖﺳودﺎﻣﺮﺳ 10

ﺳﺎﺑﻮﮑﻧا زور نﻮﯿ

ﺎﻣد رد ي

4 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

ﮔ داﺮ ﺪﻧﺪﺷ شرﺎﻤﺷ ]

13 .[

رد زا ﺲﭘ ،دراﻮﻣ ﻪﻤﻫ

ﺳﺎﺑﻮﮑﻧا نﺎﻣز مﺎﻤﺗا

،نﻮﯿ ﻨﻠﮐ ﯽ ﺎﻫ ﺖﻗر ﺲﮑﻋ رد شرﺎﻤﺷ زا ﺪﻌﺑ درﻮﻣ

رﺎﮕﻟ ﺲﭙﺳ و ﺪﺷ بﺮﺿ هدﺎﻔﺘﺳا ﻢﺘﯾ

نآ ﺎﺗ ﺪﺷ ﻪﺘﻓﺮﮔ ﺎﻫ

نزو ﺪﺣاو رد ﯽﻨﻠﮐ داﺪﻌﺗ ﻢﺘﯾرﺎﮕﻟ )

log cfu/g (

ﺪﺷ ﻪﺒﺳﺎﺤﻣ .

2 - 6 - هزاﺪﻧا يﺮﯿﮔ pH

هزاﺪﻧا ﮔ يﺮﯿ ﻃ ﺮﺑ pH ﻖﺒ ) دراﺪﻧﺎﺘﺳا ﯽﻠﻣ

ناﺮﯾا هرﺎﻤﺷ 1028 ،

1372 .(

ﻘﺘﺴﻣ ندﺮﮐدراو ﺎﺑ ﻢﯿ

هﺎﮕﺘﺳد دوﺮﺘﮑﻟا ﻞﺧاد ﻪﺑ ﺮﺘﻣ pH

ﻦﮕﻤﻫ ﺖﺷﻮﮔ ﺖﻓﺎﺑ ﺖﻓﺮﮔ ترﻮﺻ هﺪﺷ

. ا ﻦﯾ ﺮﻫ رد رﺎﮐ

ﺎﻣزآ زا ﻪﻠﺣﺮﻣ ﺶﯾ

ﺎﻫ ﻣ و ﺪﺷ مﺎﺠﻧا رﺎﺑ ﻪﺳ ﻦﯿﮕﻧﺎﯿ

هداد شراﺰﮔ ﺎﻫ

ﺪﺷ .

2 - 7 - هزاﺪﻧا ﺪﯿﺴﮐاﺮﭘ دﺪﻋ يﺮﯿﮔ

ياﺮﺑ ﻌﺗ ﻦﯿﯿ دﺪﻋ ﺪﯿﺴﮐاﺮﭘ

، ﺘﺑا اﺪ 15 زا مﺮﮔ ﻪﻠﯿﻓ ﻪﻧﻮﻤﻧ ﺖﺷﻮﮔ

خﺮﭼ هﺪﺷ

، رﻮﺘﻧﺎﮐد رد 500

ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﺲﭙﺳ ،ﺪﺷ هداد راﺮﻗ 30

ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ دﺮﮔ ﻪﻓﺎﺿا نآ ﻪﺑ مﺮﻓوﺮﻠﮐ ﺪﯾ

و ﺪﻌﺑ زا ﻢﻫ

،ندز ًادﺪﺠﻣ

30 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ و مﺮﻓوﺮﻠﮐ 60

ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﺪﺷ هدوﺰﻓا نآ ﻪﺑ لﻮﻧﺎﺘﻣ .

زا ﺲﭘ 24 - 12 ،ﺖﻋﺎﺳ 36 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ وﺰﻓا ﻪﻧﻮﻤﻧ ﻪﺑ ﺮﻄﻘﻣ بآ هد

تﺪﻣ ﻪﺑ ﺪﺷ 1

- 2 ﺎﺗ ﺪﺷ هداد ﺖﺣاﺮﺘﺳا ﺖﻋﺎﺳ 3

ﮑﺸﺗ زﺎﻓ ﻞﯿ

ﺷ ﻮ د . 20 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﺎﭘ زﺎﻓ زا ﻨﯿﯾ ﯽ

، ﺎﻣ ﻦﻟرا ﻪﺑ ﺮﯾ

هداد لﺎﻘﺘﻧا و ﺪﺷ

25 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﺳا ﺪﯿ ﺘﺳا ﮏﯿ ﻣﺮﻓوﺮﻠﮐ ﯽ ) ﺳا ﻪﺑ مﺮﻓوﺮﻠﮐ ﺖﺒﺴﻧ ﺪﯿ

ﺘﺳا ﮏﯿ 3:2 ( ﺪﺷ هدوﺰﻓا نآ ﻪﺑ .

ﺲﭙﺳ 5/

0 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ لﻮﻠﺤﻣ روﺪﯾ

ﺳﺎﺘﭘ ﻢﯿ و عﺎﺒﺷا 30 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﻮﺘﺤﻣ ﻪﺑ ﺮﻄﻘﻣ بآ تﺎﯾ

ﻪﻓﺎﺿا ﻦﻟرا

ﺪﺷ . تﺎﯾﻮﺘﺤﻣ ﻦﻟرا تﺪﻣ ﻪﺑ 1 ﻗد ﻪﻘﯿ رﺎﺗ رد ﯽﮑﯾ و ﺪﺷ هداد راﺮﻗ

راﺪﻘﻣ 5/

0 ﻣ ﯽﻠﯿ ﺮﺘﯿﻟ ﻪﺘﺳﺎﺸﻧ فﺮﻌﻣ 1

% ﺪﺷ هدوﺰﻓا نآ ﻪﺑ .

لﻮﻠﺤﻣ

ﻪﺑ هدز ﻢﻫ تﺪﺷ ﺪﺷ

ﺎﺗ ﺪﯾ ﻐﺗ ﺚﻋﺎﺑ هﺪﺷ دازآ ﺮﯿﯿ

لﻮﻠﺤﻣ ﮓﻧر

ﺷ ﻮ د.

ﺲﭙﺳ ﺗ لﻮﻠﺤﻣ ﺎﺑ تﺎﻔﻟﻮﺳﻮﯿ

01 /0 ﺑ ﺎﺗ لﺎﻣﺮﻧ ﯽ

ﮓﻧر نﺪﺷ

ﻮﻠﺤﻣ ل ﺎﯾ ﺷ ﮓﻧر رﻮﻬﻇ يﺮﯿ

ﻻﺎﺑ زﺎﻓ نﺪﺷ فﺎﻔﺷ و ﯽﯾ

ﻦﻏور

ﺗ ﺮﺘﯿ ﺎﻬﻧرد و ﺪﺷ ﺖﯾ

ز ﻪﻄﺑار زا هدﺎﻔﺘﺳا ﺎﺑ

،ﺮﯾ ﻣ ناﺰﯿ ﺴﮐاﺮﭘ ﺪﯿ

ﻣ ﺐﺴﺣﺮﺑ ﯽﻠﯿ

ﮐا ﯽ ﺴﮐاﺮﭘ نﻻاو ﺪﯿ

رد ﮏﯾ ﮐ مﺮﮔﻮﻠﯿ ﺑﺮﭼ ﯽ

ﺪﺷ ﻪﺒﺳﺎﺤﻣ ]

14 .[

PV=

2 - 8 - نﻮﻣزآ TBA

هزاﺪﻧا ياﺮﺑ يﺮﯿﮔ

ﺪﯿﺳا ﮏﯾرﻮﺘﯿﺑرﺎﺑﻮﯿﺗ ﺲﯾﺪﻧا )

(،TBA اﺪﺘﺑا

200 ﯽﻠﯿﻣ ﺪﺷ ﺲﮑﯿﻣ ﺖﺷﻮﮔ ﻪﻧﻮﻤﻧ زا مﺮﮔ ه

ﻦﻟﺎﺑ ﻪﺑ 25

ﯽﻠﯿﻣ ﺮﺘﯿﻟ ﺎﺑ و لﺎﻘﺘﻧا 1

- ﺪﺷ هﺪﻧﺎﺳر ﻢﺠﺣ ﻪﺑ لﻮﻧﺎﺗﻮﺑ .

5

ﯽﻠﯿﻣ ﺮﺘﯿﻟ لﻮﻠﺤﻣ ﻦﯾا زا

، راﺪﺑرد ﮏﺸﺧ ﻦﮑﻟﺎﻓ ﻪﻟﻮﻟ ﻪﺑ هداد لﺎﻘﺘﻧا

ﺪﺷ و 5 ﯽﻠﯿﻣ ﺮﺘﯿﻟ فﺮﻌﻣ ) TBA

لﻼﺤﻧا زا ﻪﮐ 200

ﻣ ﯽﻠﯿ مﺮﮔ

ردﻮﭘ رد TBA 100 ﯽﻠﯿﻣ ﺮﺘﯿﻟ لﻼﺣ 1 - ﺑ ندﺮﮐ فﺎﺻ و لﻮﻧﺎﺗﻮ

(4)

ﻪﺑ ﺳو ﻪﻠﯿ ﻓﺎﺻ ﺬﻏﺎﮐ ﯽ

ﻪﺑ ﺖﺳد هﺪﻣآ ( ﺪﺷ هدوﺰﻓا نآ ﻪﺑ .

ﺲﭙﺳ

ﻪﻟﻮﻟ رﺎﻣ ﻦﺑ رد ﺎﻫ ي

ﺎﻣد ﺎﺑ ي 95 ﻪﺑ تﺪﻣ 2 ﺖﻋﺎﺳ راﺮﻗ هداد

ﺪﺷ و رد يﺎﻣد ﻂﯿﺤﻣ دﺮﺳ و ﺲﭙﺳ ﺎﺑ هدﺎﻔﺘﺳا زا هﺎﮕﺘﺳد

،ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا ناﺰﯿﻣ

بﺬﺟ نآ ﺎﻫ ) (As رد 530 ﺮﺘﻣﻮﻧﺎﻧ رد

ﻞﺑﺎﻘﻣ ﺪﻫﺎﺷ بآ ﺮﻄﻘﻣ ) (Ab ﺪﺷ ﺖﺋاﺮﻗ .

زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﻄﺑار

ناﺰﯿﻣ ،ﺮﯾز )TBA

ﯽﻠﯿﻣ ﺐﺴﺣﺮﺑ ﺮﻫ رد ﺪﯿﺋﺪﻟآ يد نﻮﻟﺎﻣ مﺮﮔ

خﺮﭼ ﺖﺷﻮﮔ زا مﺮﮔﻮﻠﯿﮐ هدﺮﮐ

( ﻪﺒﺳﺎﺤﻣ ﺪﺷ ] 15 .[

TBA=

2 - 9 - نﻮﻣزآ ﯽﺴﺣ

ﯽﮔﮋﯾو يﺎﻫ ﯽﺴﺣ ﻪﻠﻤﺟزا

،ﮓﻧر

،ﺖﻓﺎﺑ ﻮﺑ و شﺮﯾﺬﭘ ﯽﻠﮐ ﺮﺑ

سﺎﺳا سﺎﯿﻘﻣ ﮏﯿﻧوﺪﻫ 5 ﻪﻄﻘﻧ

،يا ا ﯽﺑﺎﯾزر ﺪﺷ . ياﺮﺑ ﯽﺑﺎﯾزرا

ﺖﯿﻔﯿﮐ

،ﺖﺷﻮﮔ زا 12 ﻮﺠﺸﻧاد زا ﺮﻔﻧ نﺎﯾ

ﺎﻨﺻ ﻊﯾ اﺬﻏ ﯽﯾ هدﺎﻔﺘﺳا

ﻤﮑﺗ ار ﻪﻃﻮﺑﺮﻣ لواﺪﺟ ﻪﮐ ﺪﺷ ﻞﯿ

ﻪﺟرد و هدﻮﻤﻧ ﺪﻨﺑ

ي ﮐ ﯽﻔﯿ ﺮﺑ

ﺘﻣا يﺎﻨﺒﻣ زﺎﯿ ﮏﯾ ﺪﺷ مﺎﺠﻧا ﺞﻨﭘ ﺎﺗ )

1 = ،ﺪﺑ 2 = ﻌﺿ

،ﻒﯿ 3 =

،ﻂﺳﻮﺘﻣ 4 =

،بﻮﺧ 5 = ﺴﺑ رﺎﯿ بﻮﺧ .(

ﺗ عﻮﻧ ﺮﻫ زا رﺎﻤﯿ

5 مﺮﮔ

ﻓ ﻪﻠﯿ ﻪﺑ ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ اﺮﺷ رد مﺎﺧ ترﻮﺻ

ﻂﯾ ﺎﻣزآ هﺎﮕﺸﯾ ﻪﺑ

ﺪﺷ هداد داﺮﻓا )

5 و 16 .(

2 - 10 - ﻪﯾﺰﺠﺗ ﻞﯿﻠﺤﺗو يرﺎﻣآ

ﻪﯿﻠﮐ يﺎﻫﺰﯿﻟﺎﻧآ مﺎﺠﻧا هﺪﺷ ﺎﺑ ﻪﺳ رﺎﺑ راﺮﮑﺗ مﺎﺠﻧا ﺪﺷ و هداد يﺎﻫ

ﻞﺻﺎﺣ ﺎﺑ هدﺎﻔﺘﺳا زا مﺮﻧ راﺰﻓا SPSS ﻪﺨﺴﻧ 16 درﻮﻣ ﻪﯾﺰﺠﺗ و

ﻞﯿﻠﺤﺗ ﺖﻓﺮﮔراﺮﻗ . ﺖﻬﺟ ﯽﺳرﺮﺑ ﺮﯿﺛﺎﺗ نﺎﻣﺰﻤﻫ ود ﻞﻣﺎﻋ نﺎﻣز و

ﺶﺷﻮﭘ ﻮﺧ ﯽﮐار ﺺﺧﺎﺷﺮﺑ يﺎﻫ ﯽﯾﺎﯿﻤﯿﺷ و ﯽﺑوﺮﮑﯿﻣ رد

يﺎﻫرﺎﻤﯿﺗ درﻮﻣ

ﺮﻈﻧ و ﯽﺳرﺮﺑ دﻮﺟو ﺎﯾ مﺪﻋ دﻮﺟو فﻼﺘﺧا

ﯽﻨﻌﻣ راد رد ﺢﻄﺳ 5 ﺪﺻرد ﻦﯿﺑ ﺮﯾدﺎﻘﻣ ﻞﺻﺎﺣ زا ﺮﻫ ﺺﺧﺎﺷ

رد نﺎﻣز يﺎﻫ 0 و 7 و 14 و 21 و 28 زور يراﺪﻬﮕﻧ زا شور ﺰﯿﻟﺎﻧآ

ﺲﻧﺎﯾراو ود ﻪﻓﺮﻃ و ﻦﯿﻨﭽﻤﻫ ياﺮﺑ ﻪﺴﯾﺎﻘﻣ ﻦﯿﮕﻧﺎﯿﻣ ﺎﻫ رد

يدراﻮﻣ ﻪﮐ ﺮﺛا ﮐ ﯽﻠ ﺎﻫرﺎﻤﯿﺗ ﯽﻨﻌﻣ راد ﻪﺘﺧﺎﻨﺷ ﺪﺷ زا نﻮﻣزآ

ﻦﮑﻧاد رد لﺎﻤﺘﺣا ﺢﻄﺳ 5

ﺪﺻرد هدﺎﻔﺘﺳا ﺪﯾدﺮﮔ .

3 - ﺎﺘﻧ ﺞﯾ ﺚﺤﺑ و

3 - 1 - ﺶﯾﺎﻣزآ يﺎﻫ

ﯽﺑوﺮﮑﯿﻣ

3 - 1 - 1 - ﯽﺳرﺮﺑ تاﺮﯿﯿﻐﺗ راﺪﻘﻣ يﺮﺘﮐﺎﺑ يﺎﻫ ﻞﯿﻓوﺰﻣ

ﺞﯾﺎﺘﻧ ﺶﺷﻮﭘ ﺮﯿﺛﺎﺗ ﻒـﻠﺘﺨﻣ يﺎﻫﺪـﺻرد يوﺎـﺣ ﯽﮐارﻮـﺧ يﺎـﻫ

يور ﺮﺑ ﮏﻟاو هرﺎﺼﻋ شرﺎﻤﺷ

يﺮﺘﮐﺎﺑ ﻞﯿﻓوﺰﻣ يﺎﻫ رد

ﻞﮑﺷ 1 نﺎﺸﻧ

ﺖﺳا هﺪﺷ هداد .

ﻪـﺑ ﺎـﻫرﺎﻤﯿﺗ ﻪـﻤﻫ رد نﺎـﻣز ﺖـﺷﺬﮔ ﺎـﺑ

ﺖـﻓﺎﯾ ﺶﯾاﺰـﻓا ﻞﯿﻓوﺰﻣ يﺎﻫ يﺮﺘﮐﺎﺑ ﺮﯾدﺎﻘﻣ ﯽﻠﮐ ترﻮﺻ ،

ﻪـﺘﺒﻟا

دﻮﺑ ﺮﺗﺪﯾﺪﺷ ﺪﻫﺎﺷ رﺎﻤﯿﺗ رد ﺶﯾاﺰﻓا ﻦﯾا .

يﺎﻬﺘﻧا رد ﻪﮐ يرﻮﻃ ﻪﺑ

يﺮﺘﮐﺎﺑ راﺪﻘﻣ ﻦﯾﺮﺘﺸﯿﺑ هرود ﺮﺑاﺮﺑ ﻞﯿﻓوﺰﻣ يﺎﻫ

77 /9 ﻪـﺑ طﻮﺑﺮﻣ

زور رد ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 28

ﯾﺮﺘﻤﮐ و يﺮﺘﮐﺎﺑ راﺪﻘﻣ ﻦ

ﻞـﯿﻓوﺰﻣ يﺎـﻫ

ﺮــﺑاﺮﺑ 26 /5 ﮏــﻟاو هرﺎﺼــﻋ ﻪــﺑ طﻮــﺑﺮﻣ 5/

1 % لوا زور رد

ﻞﺻﺎﺣ ﺖﺳا هﺪﺷ . رﺎـﻤﯿﺗ رد يﺮﺘﮐﺎـﺑ رﺎﺑ ناﺰﯿﻣ ندﻮﺑ ﺮﺘﻤﮐ يﺎـﻫ

ﻢﯾﺪﺳ تﺎﻨﯾﮋﻟآ ﺶﺷﻮﭘ ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ ﺶﺷﻮﭘ ياراد يوﺎـﺣ

ﮏﻟاو هرﺎﺼﻋ و تﺎـﻨﯾﮋﻟآ ﺶﺷﻮﭘ زا نﮋﯿﺴﮐا ﺮﺘﻤﮐ ذﻮﻔﻧ ﻞﯿﻟد ﻪﺑ ،

و هرﺎﺼﻋ ﯽﺑوﺮﮑﯿﻣﺪﺿ ﺖﯿﺻﺎﺧ ﮏﻟا

يﺮﺘﮐﺎـﺑ ﻞـﮐ رﺎﺑ ﺶﻫﺎﮐ رد

دراد يﺮﺛﺆـﻣ ﺶﻘﻧ .

ﻦـﯾا ﺞﯾﺎـﺘﻧ تﺎـﻘﯿﻘﺤﺗ ﺞﯾﺎـﺘﻧ ﺎـﺑ و ناﺪـﯿﭼ

نارﺎﮑﻤﻫ ) 2007 (،

نارﺎـﮑﻤﻫ و يراﺰـﺑا لا )

1981 ( سورازﻻ و

نارﺎﮑﻤﻫو ) 1977 ( دراد ﯽﻧاﻮﺨﻤﻫ )

17 و 18 و 19 ( . ﻦﯾا ﻦﯿﻘﻘﺤﻣ

ﯽﻨﻌﻣ ﺶﻫﺎﮐ ﺐﯿﺗﺮﺗ ﻪﺑ رد يﺮﺘﮐﺎـﺑ ﻞـﮐ رﺎـﺑ ناﺰـﯿﻣ رد ار يراد

ﺖﺷﻮﮔ ﻮﻟﺎﻓﻮﺑ ياراد ﻮﭘ ﺶﺷ تﺎﻨﯾﮋﻟآ ﻢﯾﺪـﺳ يوﺎـﺣ ﻦﺸـﯾوا و

ﺖﺷﻮﮔ هﺮﺑ هﺪﯿﺷﻮﭘ هﺪﺷ ﺎﺑ تﺎـﻨﯾﮋﻟآ ﻢﯾﺪـﺳ يوﺎـﺣ ﻦﺸـﯾوآ ار

شراﺰﮔ ﺪﻧدﺮﮐ .

Fig 1 The effect of alginate based edible coating containing Wild Garlic extract on mesophilic

bacterial growth in veal fillet in refrigerated condition.

a-d: Different superscript lowercase letters show differences between treatments within the same

storage time (P < 0.05).

A-D: Different superscript uppercase letters show differences between sarage times within the same

sample (P < 0.05).

Error bars indicate standard deviation between means.

(5)

3 - 1 - 2 - يﺮﺘﮐﺎﺑ راﺪﻘﻣ تاﺮﯿﯿﻐﺗ ﯽﺳرﺮﺑ اﺮﮔﺎﻣﺮﺳ يﺎﻫ

ﺶﺷﻮﭘ ﺮﯿﺛﺎﺗ ﺞﯾﺎﺘﻧ

ﻒـﻠﺘﺨﻣ يﺎﻫﺪـﺻرد يوﺎـﺣ ﯽﮐارﻮـﺧ يﺎـﻫ

يﺮﺘﮐﺎﺑ شرﺎﻤﺷ يور ﺮﺑ ﮏﻟاو هرﺎﺼﻋ رد اﺮﮔﺎﻣﺮﺳ يﺎﻫ

ﻞﮑﺷ 2

ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

داد نﺎﺸﻧ ﺲﻧﺎﯾراو ﺰﯿﻟﺎﻧآ ﺞﯾﺎﺘﻧ ﺖﺷﺬﮔ ﺎﺑ

يﺮﺘﮐﺎﺑ ﺮﯾدﺎﻘﻣ ﺎﻫرﺎﻤﯿﺗ ﻪﻤﻫ رد نﺎﻣز ﻓﺎﯾ ﺶﯾاﺰﻓا اﺮﮔﺎﻣﺮﺳ يﺎﻫ

ﺖ .

دﻮﺑ ﺮﺗﺪﯾﺪﺷ ﺪﻫﺎﺷ رﺎﻤﯿﺗ رد ﺶﯾاﺰﻓا ﻦﯾا ﻪﺘﺒﻟا .

رد ﻪـﮐ يرﻮﻃ ﻪﺑ

يﺮﺘﮐﺎﺑ راﺪﻘﻣ ﻦﯾﺮﺘﺸﯿﺑ هرود يﺎﻬﺘﻧا

ﺮـﺑاﺮﺑ اﺮﮔﺎﻣﺮـﺳ يﺎﻫ 14

/ 10

زور رد ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ 28

يﺮﺘﮐﺎﺑ راﺪﻘﻣ ﻦﯾﺮﺘﻤﮐ و

يﺎﻫ

ﺮﺑاﺮﺑ اﺮﮔﺎﻣﺮﺳ 59

/5 ﮏﻟاو هرﺎﺼﻋ ﻪﺑ طﻮﺑﺮﻣ 5/

1 % لوا زور رد

ﻞﺻﺎﺣ ﺪﺷ . ﺞﯾﺎﺘﻧ ﯽﻣ نﺎﺸﻧ ﺪﻫد ﮏـﻟاو هرﺎﺼـﻋ نﺪﺷ ﻪﻓﺎﺿا ﻪﮐ

،ﺖـﺳا هﺪـﺷ ﺶـﺷﻮﭘ ﯽـﺑوﺮﮑﯿﻣ ﺪـﺿ صاﻮـﺧ ﺶﯾاﺰـﻓا ﺚﻋﺎﺑ ﻪﺑ يرﻮﻃ ﺪﻧور ﻪﮐ ار اﺮﮔﺎﻣﺮﺳ يﺎﻬﯾﺮﺘﮐﺎﺑ ﺶﯾاﺰﻓا ﻪـﻧﻮﻤﻧ رد

يﺎـﻫ

ﺶﺷﻮﭘ راد ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ هدﻮﻤﻧ ﺪﻨﮐ

ﺖﺳا . يﺮﺘﮐﺎﺑ ﻦﯾا

ﺎﻫ

ﻪﻧﻮﮔ ًﺎﺗﺪﻤﻋ و

ﻢﯾﺰﻧآ سﺎﻧﻮﻣودﻮﺳ يﺎﻫ

زﺎﭙﯿﻟﻮﻔﺴـﻓ و زﺎـﭙﯿﻟ يﺎـﻫ

ﯽــﻣ ﺪــﯿﻟﻮﺗ ــﺳ ﻪــﮐ ﺪــﻨﻨﮐ

ﺶﯾاﺰــﻓا ﺐﺒ ﯽــﻣ FFA

ﺪﻧﻮــﺷ ] 20 .[

يﺮﺘﮐﺎـــﺑ ﯽﻠـــﺻا هوﺮـــﮔ ،ﯽـــﻔﻨﻣ مﺮـــﮔ ياﺮﮔﺎﻣﺮـــﺳ يﺎـــﻫ

ﻢﺴﯿﻧﺎﮔراوﺮﮑﯿﻣ

ﻪﻠﯿﻓ رد دﺎﺴﻓ ﺪﻟﻮﻣ يﺎﻫ

ﻂﯾاﺮـﺷ رد ﺖﺷﻮﮔ يﺎﻫ

ﯽﻣ دﺮﺳ يﺎﻣد رد و يزاﻮﻫ ﺪﻨﺷﺎﺑ

] 21 .[

ﻖﺑﺎﻄﻣ ﻖﯿﻘﺤﺗ ﻦﯾا ﺞﯾﺎﺘﻧ

تﺎــﻘﯿﻘﺤﺗ ﺞﯾﺎــﺘﻧ ﺎــﺑ )

،نارﺎــﮑﻤﻫ و ناﺪــﯿﭼ 2007

،سورازﻻ و

1977 ( ﮐ ﻪﮐ دﻮﺑ ﯽﻨﻌﻣ ﺶﻫﺎ

هﺪﯿـﺷﻮﭘ ﻮﻟﺎـﻓﻮﺑ ﺖﺷﻮﮔ رد ار يراد

ﺪﻧدﺮﮐ شراﺰﮔ ﻢﯾﺪﺳ تﺎﻨﯾﮋﻟآ ﺎﺑ هﺪﺷ ]

19 و 17 .[

Fig 2 The effect of alginate based edible coating containing Wild Garlic extract on Psychrophile

bacterial growth in veal fillet in refrigerated condition.

sample (P < 0.05).

3 - 2 - آ ﯽﯾﺎﯿﻤﯿﺷ تﺎﺸﯾﺎﻣز

3 - 2 - 1 - تاﺮﯿﯿﻐﺗ pH

ﮏﻟاو ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد يوﺎﺣ ﯽﮐارﻮﺧ ﺶﺷﻮﭘ ﺮﯿﺛﺎﺗ ﺞﯾﺎﺘﻧ ﺮﺑ

راﺪﻘﻣ ﻪﻟﺎﺳﻮﮔ ﺖﺷﻮﮔ ﻪﻠﯿﻓ pH

رد ﻞﮑﺷ 3 ﺖﺳا هﺪﺷ هدروآ .

Fig 3 The effect of alginate based edible coating containing Wild Garlic extract on pH of veal fillet

in refrigerated condition.

sample (P < 0.05).

راﺪﻘﻣ ﻦﯾﺮﺘﺸﯿﺑ ﺮﺑاﺮﺑ pH

67 /6 زور رد ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ

28 راﺪﻘﻣ ﻦﯾﺮﺘﻤﮐ و ﺮﺑاﺮﺑ pH

57 /5 ﮏﻟاو هرﺎﺼﻋ ﻪﺑ طﻮﺑﺮﻣ 5/

1

% ﻞﺻﺎﺣ لوا زور رد ﺖﺳا هﺪﺷ

. ﺰﯿﻟﺎﻧآ مﺎﺠﻧا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ

ﯽﻨﻌﻣ فﻼﺘﺧا ﺎﻫرﺎﻤﯿﺗ ﻦﯿﺑ ﻪﮐ داد نﺎﺸﻧ ﺲﻧﺎﯾراو دﻮﺟو يراد

دراد ) p < 0.05 .(

و نﺎﻣز ﺮﯿﺛﺎﺗ ﻦﯿﻨﭽﻤﻫ رﺎﻤﯿﺗ ﻦﯿﺑ ﻞﺑﺎﻘﺘﻣ ﺮﺛا

ﺎﻫ

ﯽﻨﻌﻣ نﺎﻣز و ﺖﺳا راد

. ﺶﯾاﺰﻓا زور رد pH

7 رﺎﻤﯿﺗ رد ﺪﻌﺑ ﻪﺑ

ﻪﻧﻮﻤﻧ و لﺮﺘﻨﮐ ﯽﻣ ﯽﺸﺷﻮﭘ يﺎﻫ

يﺎﻫزﺎﺑ ﺶﯾاﺰﻓا ﺮﻃﺎﺧ ﻪﺑ ﺪﻧاﻮﺗ

ﺖﯿﻟﺎﻌﻓ ﺮﻃﺎﺧ ﻪﺑ و ﻦﯿﻣآ ﻞﯿﺘﻣ يﺮﺗ ،كﺎﯿﻧﻮﻣآ ﻞﺜﻣ راﺮﻓ يﺎﻫ

يﺮﺘﮐﺎﺑ ﯽﻤﯾﺰﻧآ ﻢﯾﺰﻧآ و ﺎﻫ

ﺖﺴﻧاد ﯽﻧورد يﺎﻫ ]

22 و 16 .[

ﻧﻮﻤﻧ ﺶﻫﺎﮐ ﻦﯿﻨﭽﻤﻫ ﻪ

ﺶﺷﻮﭘ يﺎﻫ ﺰﯿﻧ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ راد

ﯽﻣ يﺮﺘﮐﺎﺑ ﺖﯿﻟﺎﻌﻓ ﯽﮔﺪﻧرادزﺎﺑ ﻞﯿﺴﻧﺎﺘﭘ ﺮﻃﺎﺧ ﻪﺑ ﺪﻧاﻮﺗ و ﺎﻫ

ﺶﺷﻮﭘ ﻂﺳﻮﺗ ﯽﻤﯾﺰﻧآ يﺎﻫزﺎﺌﺗوﺮﭘ ﺖﺴﻧاد ﺎﻫ

] 16 .[

ﺞﯾﺎﺘﻧ

نارﺎﮑﻤﻫ و ﻮﻟ ﻖﯿﻘﺤﺗ رد ﯽﻬﺑﺎﺸﻣ )

2008 ( ﺖﺳا ﺪﻣآ ﺖﺳد ﻪﺑ

] 23 .[

ﻞﯿﮔ ) 1983 ( يﺮﺘﮐﺎﺑ ﻪﮐ ﺖﺷاد نﺎﯿﺑ فﺮﺼﻣ زا ﺲﭘ ﺎﻫ

هﺮﯿﺧذ ﺰﮐﻮﻠﮔ ﻦﯿﺌﺗوﺮﭘ ﻪﯾﺰﺠﺗ زا ﻞﺻﺎﺣ ﻪﻨﯿﻣآ يﺎﻫﺪﯿﺳا ،هﺪﺷ

ﺎﻫ

(6)

ﯽﻣ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ار ﺶﯾاﺰﻓا ﻪﺑ ﺮﺠﻨﻣ كﺎﯿﻧﻮﻣآ ﻊﻤﺠﺗ و ﺪﻨﻫد

ﯽﻣ pH ددﺮﮔ ] 24 .[

3 - 2 - 2 - تاﺮﯿﯿﻐﺗ ﯽﺳرﺮﺑ دﺪﻋ

ﺪﯿﺴﮐاﺮﭘ ) (PV

ﺞﯾﺎﺘﻧ دﺪﻋ تاﺮﯿﯿﻐﺗ ﯽﻃ رد و ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ رد ﺪﯿﺴﮐاﺮﭘ

يراﺪﻬﮕﻧ يﺎﻫزور رد

ﻞﮑﺷ 4 ﯽﻣ نﺎﺸﻧ ﺗ ﻦﯿﺑ ﻪﮐ ﺪﻫد ﺎﻫرﺎﻤﯿ

ﯽﻨﻌﻣ فﻼﺘﺧا دراد دﻮﺟو يراد

) 05 /0

<

.(P نﺎﻣز ﺮﯿﺛﺄﺗ ﻦﯿﻨﭽﻤﻫ

رﺎﻤﯿﺗ ﻦﯿﺑ ﻞﺑﺎﻘﺘﻣ ﺮﺛا و ﯽﻨﻌﻣ نﺎﻣز و ﺎﻫ

ﺖﺳا راد . نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ

ﺮﯾدﺎﻘﻣ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا يراﺪﻬﮕﻧ تﺪﻣ ﯽﻃ ﺎﻫرﺎﻤﯿﺗ ﻪﻤﻫ رد PV

.

ﯽﻟو ﻪﺑ دﻮﺑ هاﺮﻤﻫ يﺮﺘﺸﯿﺑ تﺪﺷ ﺎﺑ ﺪﻫﺎﺷ رﺎﻤﯿﺗ رد ﺶﯾاﺰﻓا ﻦﯾا

ﻪﮐ يرﻮﻃ ﭘ راﺪﻘﻣ ﻦﯾﺮﺘﺸﯿﺑ

ﺪﯿﺴﮐاﺮ ﺮﺑاﺮﺑ 31 / 13 ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ

زور رد ﺪﻫﺎﺷ 21

ﺪﯿﺴﮐاﺮﭘ راﺪﻘﻣ ﻦﯾﺮﺘﻤﮐ و ﺮﺑاﺮﺑ

65 /0 طﻮﺑﺮﻣ

ﮏﻟاو هرﺎﺼﻋ ﻪﺑ 5/

1 % ﻞﺻﺎﺣ لوا زور رد ﺖﺳا هﺪﺷ

.

Fig 4 The effect of alginate based edible coating containing Wild Garlic on PV of veal fillet in

refrigerated condition.

sample (P < 0.05).

نﻮﯿﺳاﺪﯿﺴﮐا ﯽﺑﺮﭼ

ﮏﯾ ﻞﮑﺸﻣ ﯽﻠﺻا رد ﺎﻫاﺬﻏ ﺎﺑ ﯽﺑﺮﭼ ﻻﺎﺑ

ﺖﺳا ﻪﮐ ﻪﺑ دﺎﺠﯾا ﻮﺑ و ﻢﻌﻃ بﻮﻠﻄﻣﺎﻧ ﺮﺠﻨﻣ ﯽﻣ دﻮﺷ ] 22 و 12 .[

رد ﻪﻠﺣﺮﻣ لوا

،نﻮﯿﺳاﺪﯿﺴﮐا ﻪﺑ

ﻞﯿﻟد لﺎﺼﺗا نﮋﯿﺴﮐا ﻪﺑ ﺪﻧﻮﯿﭘ

ﻪﻧﺎﮔود يﺎﻫﺪﯿﺳا بﺮﭼ عﺎﺒﺷاﺮﯿﻏ ، ﺎﻫﺪﯿﺴﮐاﺮﭘ ﻞﯿﮑﺸﺗ

ﯽﻣ ﺪﻧﻮﺷ .

ورﺪﯿﻫ

،ﺪﯿﺴﮐاﺮﭘ لﻮﺼﺤﻣ ﻪﯿﻟوا ﯿﺴﮐا نﻮﯿﺳاﺪ ﺎﻬﯿﺑﺮﭼ و ﺪﯿﺳا

يﺎﻫ بﺮﭼ ﺪﻨﭼ ﺮﯿﻏ ﯽﻋﺎﺒﺷا ) (PUFA ﺖﺳا ﻪﺑ ﻦﯿﻤﻫ

،ﺮﻃﺎﺧ

نﻮﯿﺳاﺪﯿﺴﮐا ﻪﯿﻟوا

ﯽﺑﺮﭼ ﺎﺑ هدﺎﻔﺘﺳا زا هزاﺪﻧا يﺮﯿﮔ ناﺰﯿﻣ

ﺪﯿﺴﮐاﺮﭘ ﯽﺑﺎﯾزرا ﯽﻣ دﻮﺷ ] 25 .[

ﻪﮐﺎﺠﻧآزا ﺪﯿﺴﮐاﺮﭘ ﺎﻫ ﯽﺗﺎﺒﯿﮐﺮﺗ

نوﺪﺑ ﻢﻌﻃ و ﻮﺑ

،ﺪﻨﺘﺴﻫ ﯽﻤﻧ ﺪﻨﻧاﻮﺗ ﻪﺑ ﻪﻠﯿﺳو فﺮﺼﻣ نﺎﮔﺪﻨﻨﮐ ﺺﯿﺨﺸﺗ

هداد ﺪﻧﻮﺷ . ﯽﻟو ﻦﯾا تﺎﺒﯿﮐﺮﺗ ﺚﻋﺎﺑ ﻪﺑ دﻮﺟو نﺪﻣآ

تﺎﺒﯿﮐﺮﺗ ﻪﯾﻮﻧﺎﺛ ﻞﺜﻣ ﺎﻫﺪﯿﺋﺪﻟآ و نﻮﺘﮐ ﺎﻫ ﯽﻣ ﺪﻧﻮﺷ ﻪﮐ ﺐﺒﺳ

ﺺﯿﺨﺸﺗ ﺪﻨﺗ نﺪﺷ ﯽﻧﻮﯿﺳاﺪﯿﺴﮐا ﯽﻣ

ﺪﻧﻮﺷ ] 26 .[

ﻦﯾﺮﺘﻤﮐ ناﺰﯿﻣ

ﺪﯿﺴﮐاﺮﭘ رد يﺎﻬﺘﻧا هرود طﻮﺑﺮﻣ ﻪﺑ رﺎﻤﯿﺗ 5 /1 ﺪﺻرد هرﺎﺼﻋ

ﮏﻟاو دﻮﺑ ﻪﮐ ﻞﯿﻟد نآ ار ﯽﻣ ناﻮﺗ ﻪﺑ صاﻮﺧ ﯽﺘﻧآ ﯽﻧاﺪﯿﺴﮐا

ﮋﻟآ تﺎﻨﯾ و هرﺎﺼﻋ ﮏﻟاو و ﺮﺛا ﻢﻫ ﯽﯾاﺰﻓا نآ ﺎﻫ ﺖﺴﻧاد .

3 - 5 - راﺪــﻘﻣ تاﺮــﯿﯿﻐﺗ ﯽــﺳرﺮﺑ ﮏﯾرﻮﺘﯿﺑرﺎﺑﻮﯿﺗ

( TBA)

ﺞﯾﺎﺘﻧ يﺮﯿﮔ هزاﺪﻧا يﺎﻫزور ﯽﻃ و ﻒﻠﺘﺨﻣ يﺎﻫرﺎﻤﯿﺗ ردTBA

رد يراﺪﻬﮕﻧ ﻞﮑﺷ

5 ﯽﻣ نﺎﺸﻧ فﻼﺘﺧا ﺎﻫرﺎﻤﯿﺗ ﻦﯿﺑ ﻪﮐ ﺪﻫد

ﯽﻨﻌﻣ يراد دراد دﻮﺟو )

05 /0

<

.(P

Fig 5 The effect of alginate based edible coating containing Wild Garlic on TBA in veal fillet in

refrigerated condition.

sample (P < 0.05).

رﺎﻤﯿﺗ ﻦﯿﺑ ﻞﺑﺎﻘﺘﻣ ﺮﺛا و نﺎﻣز ﺮﯿﺛﺄﺗ ﻦﯿﻨﭽﻤﻫ نﺎﻣز و ﺎﻫ

ﯽﻨﻌﻣ راد

ﺖﺳا . ﮏﯿﺗﻮﯿﺑرﺎﺑﻮﯿﺗ دﺪﻋ ناﺰﯿﻣ ﺎﻫرﺎﻤﯿﺗ ﻪﻤﻫ رد نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ ﺎﺑ لﺮﺘﻨﮐ رﺎﻤﯿﺗ رد ﺶﯾاﺰﻓا ﻦﯾا ﻪﮐ يرﻮﻃ ﻪﺑ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﺪﯿﺳا

دﻮﺑ هاﺮﻤﻫ يﺮﺘﺸﯿﺑ تﺪﺷ .

راﺪﻘﻣ ﻦﯾﺮﺘﺸﯿﺑ ﺮﺑاﺮﺑ TBA

86 /1

زور رد ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ 28

راﺪﻘﻣ ﻦﯾﺮﺘﻤﮐ و TBA

ﺮﺑاﺮﺑ 57 /0 ﮏﻟاو هرﺎﺼﻋ ﻪﺑ طﻮﺑﺮﻣ 5/

1 % ﻞﺻﺎﺣ لوا زور رد هﺪﺷ

ﺖﺳا . ﻪﺑ ﺪﯿﺳا ﮏﯾرﻮﺘﯿﺑرﺎﺑﻮﯿﺗ ﻪﺑ هدﺮﺘﺴﮔ رﻮﻃ

ﺺﺧﺎﺷ ناﻮﻨﻋ

(7)

نﺎﺸﻧ راﺮﻗ هدﺎﻔﺘﺳادرﻮﻣ ﯽﺑﺮﭼ ﻪﯾﻮﻧﺎﺛ نﻮﯿﺳاﺪﯿﺴﮐا ناﺰﯿﻣ هﺪﻨﻫد

ﯽﻣ ﺶﻨﮐاو داﻮﻣ دﻮﺟو زا ﯽﺷﺎﻧ و دﺮﯿﮔ ﺎﺑ هﺪﻨﻫد

ﻞﺻﺎﺣ TBA

ﻪﺑ ﺎﻫﺪﯿﺴﮐاﺮﭘ ،نآ ﯽﻃ ﻪﮐ ﺖﺳا نﻮﯿﺳاﺪﯿﺴﮐا ﻮﺗا مود ﻪﻠﺣﺮﻣ زا ﺎﻫﺪﯿﺋﺪﻟآ ﻞﺜﻣ يداﻮﻣ ﯽﻣ ﺪﯿﺴﮐا ﺎﻫ نﻮﺘﮐ و

ﺪﻧﻮﺷ ] 27 .[

ﺶﯾاﺰﻓا

ناﺰﯿﻣ ﯽﻣ ار هرود لﻮﻃ رد ﺎﻫرﺎﻤﯿﺗ TBA

ﺮﻃﺎﺧ ﻪﺑ ناﻮﺗ

نﮋﯿﺴﮐا رﻮﻀﺣ رد راﺮﻓ يﺎﻬﺘﯿﻟﻮﺑﺎﺘﻣ ﺪﯿﻟﻮﺗ و ﺪﯿﭙﯿﻟ نﻮﯿﺳاﺪﯿﺴﮐا ﺖﺴﻧاد ] 17 .[

ناﺰﯿﻣ رﺎﻤﯿﺗ رد TBA

5/

1 ﮏﻟاو هرﺎﺼﻋ ﺪﺻرد

ﻪﺑ هرود لﻮﻃ رد ﯽﻨﻌﻣ رﻮﻃ

ﻪﮐ دﻮﺑ ﺎﻫرﺎﻤﯿﺗ ﻪﯿﻘﺑ زا ﺮﺘﻤﮐ يراد

ﯽﻣ ﺗ ﻦﯿﻨﭽﻤﻫ و نﮋﯿﺴﮐا ذﻮﻔﻧ زا ﺶﺷﻮﭘ ﺖﻌﻧﺎﻤﻣ ﺮﻃﺎﺧ ﻪﺑ ناﻮ

ﻢﻫ ﺮﺛا ﺖﺴﻧاد ﮏﻟاو هرﺎﺼﻋ و تﺎﻨﯾﮋﻟآ ﺶﺷﻮﭘ ﻦﯿﺑ ﯽﯾاﺰﻓا

] 28 و 22 و 23 .[

3 - 3 - ﯽﺴﺣ ﯽﺑﺎﯾزرا

ﯽﺴﺣ ﯽﺑﺎﯾزرا ﺞﯾﺎﺘﻧ )

،ﺖﻓﺎﺑ ﮓﻧر

، ﻮﺑ

، ﺬﭘ ﯽﻠﮐ شﺮﯾ ( ﻪﻧﻮﻤﻧ ﺎﻫ رد

يراﺪﻬﮕﻧ تﺪﻣ ﯽﻃ ﻪﻠﯿﻓ

لﺎﭽﺨﯾ رد لوﺪﺟ رد

1 هﺪﺷ هداد نﺎﺸﻧ

ﺖﺳا . ﺎﻤﯿﺗ ﯽﻣﺎﻤﺗ رد ﺺﺧﺎﺷ زﺎﯿﺘﻣا نﺎﻣز ﺖﺷﺬﮔﺎﺑ ﺎﻫر

،ﺖﻓﺎﺑ

ﻮﺑ و ﮓﻧر رﺎﻤﯿﺗ رد ﯽﻟو ﺖﻓﺎﯾ ﺶﻫﺎﮐ

ﻦﯾا زﺎﯿﺘﻣا ﺶﻫﺎﮐ ،لﺮﺘﻨﮐ

صاﻮﺧ ﺖﻓﺮﮔ ترﻮﺻ يﺮﺘﺸﯿﺑ ﺖﻋﺮﺳ ﺎﺑ .

ﺎﻫرﺎﻤﯿﺗ ﻦﯿﺑ ﻪﺴﯾﺎﻘﻣ

نﺎﺸﻧ داد ﻢﻫد زور ﺎﺗ ﻪﮐ ﺖﻓﺎﺑ زﺎﯿﺘﻣا

ﯽﻠﮐ شﺮﯾﺬﭘ و ﻮﺑ ، ﻪﻧﻮﻤﻧ

ﺎﻫ

ﯽﻨﻌﻣ توﺎﻔﺗ يراد

ﺪﻨﺘﺷاﺪﻧ ) 05 /0 P>

.(

ﯽﻟو زا زور ﺪﻌﺑ ﻪﺑ ﻢﻫد

ﺗ ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﺎﺑ لﺮﺘﻨﮐ رﺎﻤﯿ ﯽﻨﻌﻣ توﺎﻔﺗ يﺎﻫ

داد نﺎﺸﻧ يراد

) 0/

05

<

.(P

رد ياﺪﺘﺑا هرود ﻪﻤﻫ ﺎﻫرﺎﻤﯿﺗ ياراد ﺖﻓﺎﺑ ﻢﮑﺤﻣ و ﺖﻔﺳ هدﻮﺑ

ﺎﻣا رد يﺎﻬﺘﻧا هرود ﺖﯿﻌﺿو ﺖﻓﺎﺑ رد رﺎﻤﯿﺗ لﺮﺘﻨﮐ مﺮﻧ دﻮﺑ و

ﻦﯾﺮﺘﻬﺑ ﺖﯿﻌﺿو ﺖﻓﺎﺑ طﻮﺑﺮﻣ ﻪﺑ يﺎﻫرﺎﻤﯿﺗ تﺎﻨﯾﮋﻟآ

ﻢﯾﺪﺳ

يوﺎﺣ يﺎﻫﺪﺻرد توﺎﻔﺘﻣ

هرﺎﺼﻋ ﮏﻟاو ﻮﺑ د . ﺪﻧور ﺮﯿﯿﻐﺗ

ﺖﯿﻌﺿو تﺎﻔﺻ ﯽﺑﺎﯾزرا ﯽﺴﺣ رد ﺎﻫرﺎﻤﯿﺗ ﯽﻃ تﺪﻣ يراﺪﻬﮕﻧ

ﮓﻨﻫﺎﻤﻫ و ﻮﺴﻤﻫ ﺎﺑ تاﺮﯿﯿﻐﺗ نﻮﯿﺳاﺪﯿﺴﮐا رد

يﺎﻫرﺎﻤﯿﺗ درﻮﻣ

ﺶﯾﺎﻣزآ ﯽﻣ ﺪﺷﺎﺑ

، ﻪﮐ ﻪﺑ ناﻮﺗ ﯽﻣ ار نآ ﻞﯿﻟد نﻮﯿﺳاﺪﯿﺴﮐا

ﯽﺑﺮﭼ

ﻪﮐ ﺮﺠﻨﻣ ﻪﺑ ﺐﯾﺮﺨﺗ ﺖﻓاو ﺖﯿﻔﯿﮐ ﯽﺴﺣ و ﺶﻫﺎﮐ راﺪﻘﻣ داﻮﻣ

يﺬﻐﻣ زا ﻪﻠﻤﺟ ﺶﻫﺎﮐ يﺎﻫﺪﯿﺳا بﺮﭼ

ﺪﻨﭼ ﺮﯿﻏ عﺎﺒﺷا

يروﺮﺿ ) (PUFA و ﺪﯿﻟﻮﺗ تﻻﻮﺼﺤﻣ ﯽﻤﺳ

نﻮﯿﺳاﺪﯿﺴﮐا

ﯽﻣ دﻮﺷ داد ﺖﺒﺴﻧ ]

29 [ و زا ﯽﻓﺮﻃ ﺶﯾاﺰﻓا ﺰﯿﻟورﺪﯿﻫ ﯽﺑﺮﭼ و

ﻊﻤﺠﺗ ﺮﺠﻨﻣ FFA

ﻪﺑ ﺶﻫﺎﮐ ﯽﺧﺮﺑ يﺎﻬﺼﺧﺎﺷ ﺖﯿﻟﻮﺒﻘﻣ

لﻮﺼﺤﻣ ﯽﻣ دﻮﺷ اﺮﯾز

ًﺎﺼﺨﺸﻣ تﺎﺒﺛا هﺪﺷ ﻪﮐ يور FFA

تﺎﺒﺛ ﻦﯿﺌﺗوﺮﭘ ﺎﻫ ﺮﯿﺛﺎﺗ دراد و ﺐﺟﻮﻣ ﺐﯾﺮﺨﺗ ﺖﻓﺎﺑ ا ز ﻖﯾﺮﻃ

ﺶﻨﮐاو نداد ﺎﺑ ﻦﯿﺌﺗوﺮﭘ ﺎﻫ ﯽﻣ دﻮﺷ و ﺪﯿﺴﮐا نﺪﺷ ﻦﯿﺌﺗوﺮﭘ ﺎﻫ

رد ﻦﯾا ﺖﯿﻌﺿو ﻪﺑ ﺖﻠﻋ ﺶﯾاﺰﻓا ﯽﺳﺮﺘﺳد ﻦﯿﺌﺗوﺮﭘ ﻪﺑ نﮋﯿﺴﮐا و

ﺮﮕﯾد لﻮﮑﻟﻮﻣ يﺎﻫ ﺪﯿﺴﮐاﺮﭘ ﻊﯾﺮﺳ ﺮﺗ زا ﯽﺑﺮﭼ ﯽﯾﺎﻫ ﻪﮐ ءﺰﺟ

ﯽﺑﺮﭼ يﺎﻫ ﺎﺑ نزو ﯽﻟﻮﮑﻟﻮﻣ ﻻﺎﺑ ﺪﻨﺘﺴﻫ ) ﻞﺜﻣ يﺮﺗ ﺎﻫﺪﯾﺮﺴﯿﻠﮔ و

ﺎﻫﺪﯿﭙﯿﻟﻮﻔﺴﻓ (

قﺎﻔﺗا ﯽﻣ ﺪﺘﻓا ] 30 .[

دﻮﺒﻬﺑ تﺎﯿﺻﻮﺼﺧ ﯽﺴﺣ

ﯽﻣ

ﺪﻧاﻮﺗ ﻪﺑ ﺮﻃﺎﺧ ﺮﺛا ﺶﺷﻮﭘ تﺎﻨﯾﮋﻟآ ﻢﯾﺪﺳ و هرﺎﺼﻋ ﮏﻟاو و ﺮﺛا

ﻢﻫ ﯽﺋاﺰﻓا نآ ﺎﻫ ﺪﺷﺎﺑ . نﻮﭼ ﻦﯾا ﺶﺷﻮﭘ ﮏﯾ ﻊﻧﺎﻣ بﻮﺧ ياﺮﺑ

دورو نﮋﯿﺴﮐا ﺖﺳا و ﯽﻣ ﺪﻧاﻮﺗ نﻮﯿﺳاﺪﯿﺴﮐا ﺎﻫﺪﯿﭙﯿﻟ

ار رد ﺎﻫاﺬﻏ

ﺶﻫﺎﮐ ﺪﻫد و رد ﻪﺠﯿﺘﻧ ﯽﻣ ﺪﻧاﻮﺗ

،ﻢﻌﻃ

،ﺖﻓﺎﺑ ﮓﻧر و ﺖﯿﻟﻮﺒﻘﻣ

ﯽﻠﮐ دﻮﺒﻬﺑ ﺪﺸﺨﺑ ] 20 .[

،نارﺎﮑﻤﻫوﺎﺘﭼﺮﮐ )

1994 ( ﻪﭼﻮﻠﮐ يﺎﻫ ﯽﺘﺷﻮﮔ ﻞﺻﺎﺣ زا

ﺖﺷﻮﮔ كﻮﺧ ار ﺎﺑ تﺎﻨﯾﮋﻟآ ﻢﯾﺪﺳ ﺶﺷﻮﭘ ﺪﻧداد و ناﻮﻨﻋ ﺪﻧدﺮﮐ

رد ﻪﺴﯾﺎﻘﻣ ﺎﺑ يﺎﻫرﺎﻤﯿﺗ نوﺪﺑ

ﺶﺷﻮﭘ ﻢﻌﻃ و ﺖﻓﺎﺑ يﺮﺘﻬﺑ

ﺪﻨﺘﺷاد ] 31 .[

ﺰﻣﺎﯿﻠﯾو و

،نارﺎﮑﻤﻫ ) 1978 ( شراﺰﮔ ﺪﻧدﺮﮐ

ﮏﯿﺘﺳا يﺎﻫ ﻞﺻﺎﺣ زا ﺖﺷﻮﮔ وﺎﮔ ياراد ﭘ ﺶﺷﻮ تﺎﻨﯾﮋﻟآ

ﻢﯾﺪﺳ ﻪﺑ رﻮﻃ يرادﺎﻨﻌﻣ ياراد

ﮓﻧر يﺮﺘﻬﺑ ﺖﺒﺴﻧ ﻪﺑ ﮏﯿﺘﺳا

يﺎﻫ نوﺪﺑ ﺶﺷﻮﭘ ﺪﻧدﻮﺑ ] 32 .[

ﺪﻟﺎﻧور و نارﺎﮑﻤﻫ ) 1981 ( ﺰﯿﻧ

ناﻮﻨﻋ ﺪﻧدﺮﮐ ﻪﮐ ﻪﭼﻮﻠﮐ يﺎﻫ ﯽﺘﺷﻮﮔ ﻞﺻﺎﺣ زا ﺖﺷﻮﮔ ﻪﺟﻮﺟ

ﻪﮐ ﺎﺑ تﺎﻨﯾﮋﻟآ ﻢﯿﺴﻠﮐ هﺪﯿﺷﻮﭘ ﺪﻧﺪﺷ ﺖﯿﻌﺿو يﺮﺘﺑﻮﻠﻄﻣ زا

ظﺎﺤﻟ

،ﺖﻓﺎﺑ

،ﻢﻌﻃ راﺪﺑآ ندﻮﺑ و شﺮﯾﺬﭘ ﯽﻠﮐ ﺖﺒﺴﻧ ﻪﺑ رﺎﻤﯿﺗ نوﺪﺑ

ﺶﺷﻮﭘ ﺪﻨﺘﺷاد ] 33 .[

لا يرﺰﺑا و نارﺎﮑﻤﻫ ) 1981 ( شراﺰﮔ

ﺪﻧدﺮﮐ ﻪﮐ ﺶﺷﻮﭘ ﺖﺷﻮﮔ ﻮﻟﺎﻓﻮﺑ ﺎﺑ تﺎﻨﯾﮋﻟآ ﺐﺒﺳ دﻮﺒﻬﺑ ﺖﻓﺎﺑ و

ﮓﻧر ﺖﺷﻮﮔ رد ﯽﻃ يراﺪﻬﮕﻧ ﺪﻤﺠﻨﻣ هﺪﺷ ﺖﺳا ] 18 .[

هرﺎﺼﻋ ﺎﻫ ﯽﺘﻗو ﻪﺑ ﻢﻠﯿﻓ يﺎﻫ ﯽﮐارﻮﺧ ﻪﻓﺎﺿا ﯽﻣ ﺪﻧﻮﺷ ﻪﺑ

ﯽﮕﺘﺴﻫآ ﻪﺑ ﺢﻄﺳ داﻮﻣ ﯽﯾاﺬﻏ ر ﺎﻫ ﯽﻣ ﺪﻧﻮﺷ ﺮﺑﺎﻨﺑ ﻦﯾا رد ﮏﯾ

تﺪﻣ نﺎﻣز ﯽﻧﻻﻮﻃ و رد ﮏﯾ ﺖﻈﻠﻏ ﻻﺎﺑ ﺮﺑ يور داﻮﻣ ﯽﯾاﺬﻏ

ﯽﻗﺎﺑ ﯽﻣ ﺪﻨﻧﺎﻣ زاو ﻦﯾا ﻖﯾﺮﻃ ﺚﻋﺎﺑ ﻆﻔﺣ ﺖﯿﻔﯿﮐ داﻮﻣ ﯽﺋاﺬﻏ ﯽﻣ

ﺪﻧﻮﺷ ] 34 .[

(8)

Table 1 The effect of alginate based edible coating containing Wild Garlic etract on organoleptic properies of veal fillet in refrigerated condition

Treatment

1.5%

1%

0.5 % Control

Days

5±0.03^Aa 5±0.02^Aa

5±0.02^Aa 5±0.01^Aa

1

5±0.03^Aa 5±0.04^Aa

4.89±0.02^Aa 4.85±0.02^aAB

7

4.36±0.03^aB 4.50±0.02^aB

4.43±0.02^aB 3.71±0.01^Ab

14

4.25±0.03^aB 4.22±0.04^bB

3.61±0.02^aB 78.2±0.02^aC

21

4.10±0.03^aB 4. 01±0.02^bB

3.33±0.02^Bc 2.40±0.01^Ab

28 Color and

appearance

5±0.03^Aa 5±0.01^Aa

5±0.04^Aa 5±0.01^Aa

1

5±0.03^Aa 5±0.02^Aa

5±0.04^Aa 5±0.02^Aa

7

4.20±0.03^aB 4.28±0.01^aB

4.79±0.03^Da 3.22±0.01^bB

14

4.18±0.03^aB 4.18±0.02^aB

3.57±0.04^aB 1.46±0.02^bC

21

4.02±0.03^aB 4.01±0.02^bB

3.42±0.04^bB 1.02±0.01^aC

28 Texture

5±0.02^Aa 5±0.02^Aa

5±0.01^Aa 5±0.04^Aa

1

4.68±0.04^aAB 4.72±0.02^Aa

4.68±0.03^Aa 4.65±0.03^Aa

7

4.24±0.02^aB 4.20±0.02^aB

4.13±0.01^aB 2.53±0.04^bB

14

4.20±0.04^aB 4.18±0.02^aB

4.10±0.03^bB 1.48±0.03^aC

21

4.18±0.02^aB 4.10±0.02^bB

3.56±0.01^bB 1.09±0.04^aC

28 Odor

5±0.02^Aa 5±0.02^Aa

5±0.01^Aa 5±0.04^Aa

1

4.89±0.04^Ba 4.89±0.02^Aa

4.85±0.03^Ba 4.79±0.03^Da

7

4.50±0.02^aB 4.50±0.02^aB

4.20±0.01^aB 4.53±0.04^bB

14

4.25±0.04^aBC 4.22±0.02^aB

3.78±0.03^bC 2±0.03^cC

21

4.02±0.02^aC 3.99±0.02^aB

3.49±0.01^Ab 1.33±0.04^cD

28 Overall

acceptability

a-c: Different superscript lowercase letters show differences between treatments within the same ripening time (P < 0.05).

A-B: Different superscript uppercase letters show differences between ripening times within the same sample (P < 0.05).

The values are expressed as mean ± standard deviation of the mean.

4 - ﻪﺠﯿﺘﻧ ﯽﻠﮐ يﺮﯿﮔ

ﺞﯾﺎﺘﻧ ﺰﺠﺗ ﻪﯾ ﺮﯿﺛﺎﺗ ﻪﮐ داد نﺎﺸﻧ يرﺎﻣآ ﻞﯿﻠﺤﺗو ﺶﺷﻮﭘ

ﯽﮐارﻮﺧ

يوﺎﺣ هرﺎﺼﻋ ﮏﻟاو ﺮﺑ

، pH

، PV وTBA ﺎﻫ يﺮﺘﮐﺎﺑ ﯽﻨﻌﻣ

راد

هدﻮﺑ ﺖﺳا ) 05 /0

<

(P . ﺗ يوﺎﺣ تﺎﻨﯾﮋﻟآ رﺎﻤﯿ 5/

1 هرﺎﺼﻋ ﺪﺻرد

ور رد ﮏﻟاو تاﺮﯿﯿﻐﺗ ﻦﯾﺮﺘﻤﮐ لوا ز

، pH

، PV هدﻮﺑ TBA

ﺖﺳا . ﻪﺑ ﮏﻟاو هرﺎﺼﻋ يوﺎﺣ تﺎﻨﯾﮋﻟآ ﺶﺷﻮﭘ ﺖﺴﻧاﻮﺗ ﯽﺑﻮﺧ

ﺖﺷﻮﮔ ﻪﻠﯿﻓ رد ار ﺎﻫﺪﯿﭙﯿﻟ نﻮﯿﺳاﺪﯿﺴﮐا ﺮﭘ و ﯽﺑوﺮﮑﯿﻣ دﺎﺴﻓ تﺪﻣ و دزاﺪﻧا ﺮﯿﺧﺄﺗ ﻪﺑ ﻪﻟﺎﺳﻮﮔ ﻂﯾاﺮﺷ رد ار نآ يراﺪﻬﮕﻧ نﺎﻣز

ﺪﻫد ﺶﯾاﺰﻓا ﯽﻟﺎﭽﺨﯾ .

ﻦﯿﺑ رد ﺺﺧﺎﺷ

،ﯽﺴﺣ يﺎﻫ ﺖﻓﺎﺑ

و

د ﯽﻠﮐ شﺮﯾﺬﭘ ﮏﻟاو هرﺎﺼﻋ يوﺎﺣ رﺎﻤﯿﺗ ر

1 ﺪﺻرد ياراد

دﻮﺑ يﺮﺘﻬﺑ زﺎﯿﺘﻣا .

ﻪﺑ يرﻮﻃ ﻪﮐ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد ﺎﺑ ﺎﻫرﺎﻤﯿﺗ ﻦﯿﺑ

ﯽﻨﻌﻣ تاﺮﯿﯿﻐﺗ هرﺎﺼﻋ ﺪﺸﻧ هﺪﻫﺎﺸﻣ يراد

. ﺎﺘﻧ ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ ﺞﯾ

ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﮏﻟاو هرﺎﺼﻋ يوﺎﺣ تﺎﻨﯾﮋﻟآ ﺶﺷﻮﭘ ﻪﮐ داد نﺎﺸﻧ يﺮﺘﮐﺎﺑ راﺪﻘﻣ تاﺮﯿﯿﻐﺗ ﯽﺳرﺮﺑ و ﯽﯾﺎﯿﻤﯿﺷ تاﺮﯿﯿﻐﺗ ﻞﯿﻓوﺰﻣ يﺎﻫ

و ﺖﺷﻮﮔ ﻪﻠﯿﻓ ﯽﺴﺣ ﺖﯿﻌﺿو دﻮﺒﻬﺑ رد ﻦﯿﻨﭽﻤﻫ و اﺮﮔﺎﻣﺮﺳ

رد لﺎﭽﺨﯾ ﻂﯾاﺮﺷ رد يراﺪﻬﮕﻧ ﯽﻃ رد ﻪﻟﺎﺳﻮﮔ يﺎﻣد

1 4±

داﺮﮔ ﯽﺘﻧﺎﺳ ﻪﺟرد ﺖﺳا ﺮﺛﺆﻣ

.

5 - ﻊﺑﺎﻨﻣ

[1] Devlieghere, F., Vermeiren, L. and Debevere, J., 2004. New preservation technologies: possibilities and limitations.

International Dairy Journal, 14(4), pp.273- 285.

[2] Quintavalla, S. and Vicini, L., 2002.

Antimicrobial food packaging in meat industry. Meat science, 62(3), pp.373-380.

[3] Wang, L., Auty, M.A. and Kerry, J.P., 2010. Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium

(9)

alginate. Journal of Food Engineering, 96(2), pp.199-207.

[4] Rhim, J.W., 2004. Physical and mechanical properties of water resistant sodium alginate films. LWT-Food Science and Technology, 37(3), pp.323-330.

[5] Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H., 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry, 120(1), pp.193-198.

[6] Štajner, D., Popović, B.M., Čanadanović- Brunet, J. and Štajner, M., 2008. Antioxidant and scavenger activities of Allium ursinum.

Fitoterapia, 79(4), pp.303-305.

[7] Burt, S.A. and Reinders, R.D., 2003.

Antibacterial activity of selected plant essential oils against Escherichia coli O157:

H7. Letters in applied microbiology, 36(3), pp.162-167.

[8] Rojas-Graü, M.A., Avena-Bustillos, R.J., Olsen, C., Friedman, M., Henika, P.R., Martín-Belloso, O., Pan, Z. and McHugh, T.H., 2007. Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films. Journal of food engineering, 81(3), pp.634-641.

[9] Imaida, K., Fukushima, S., Shirai, T., Ohtani, M., Nakanishi, K. and Ito, N., 1983.

Promoting activities of butylated hydroxyanisole and butylated hydroxytoluene on 2-stage urinary bladder carcinogenesis and inhibition of γ-glutamyl transpeptidase-positive foci development in the liver of rats. Carcinogenesis, 4(7), pp.895-899.

[10] Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods—a review.

International journal of food microbiology, 94(3), pp.223-253.

[11] Mozdastan, S., Ebrahimzadeh, M.A. and Khalili, M., 2015. Comparing the impact of different extraction methods on antioxidant activities of myrtle (Myrtus communis L.).

Journal of Mazandaran University of Medical Sciences, 25(127), pp.10-24.

[12] Sallam, K.I., 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control, 18(5), pp.566- 575.

[13]Mac Faddin, J.F., 1976. Biochemical tests for identification of medical bacteria.

Williams & Wilkins Co.

[14] Pearson, D., 1976. The chemical analysis of foods (No. Ed. 7). Longman Group Ltd.

[15] Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C.K. and Muyonga, J.H., 2005.

Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38(4), pp.469-474.

[16] Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y., 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), pp.66-70.

[17] Keshri, R.C. and Sanyal, M.K., 2009.

Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4±1c) storage. Journal of muscle foods, 20(3), pp.275-292.

[18] El-Ebzary, M.M., Askar, A.A., El- Dashhouty, M.S. and El-Baki, M.M.A., 1981. Evaluation of alginate coatings for frozen stored buffalo meat cut. Gordian, 81(12), pp.287-292.

[19] Lazarus, C.R., 1976. The development of microbial decontamination and moisture loss control procedures for beef, pork and lamb carcasses (Doctoral dissertation, University of Florida).

[20] Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M.G. and Savvaidis, I.N., 2009. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 C. Food Chemistry, 115(1), pp.169-175.

[21] Gimenez, B., Roncales, P. and Beltran, J.A., 2002. Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), pp.1154-1159.

[22] Kostaki, M., Giatrakou, V., Savvaidis, I.N. and Kontominas, M.G., 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food microbiology, 26(5), pp.475-482.

[23] Lu, F., Liu, D., Ye, X., Wei, Y. and Liu, F., 2009. Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 C. Journal of the

(10)

Science of Food and Agriculture, 89(5), pp.848-854.

[24. Gill, C.O., 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. Journal of Food Protection, 46(5), pp.444-452.

[25] Lin, C.C. and Lin, C.S., 2005.

Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts.

Food control, 16(2), pp.169-175.

[26] Özyurt, G., Polat, A. and Tokur, B., 2007.

Chemical and sensory changes in frozen (−

18° C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons.

International journal of food science &

technology, 42(7), pp.887-893.

[27] Lindsay, R.C., 1994. Flavour of fish. In Seafoods: chemistry, processing technology and quality (pp. 75-84). Springer US.

[28] Chytiri, S., Chouliara, I., Savvaidis, I.N.

and Kontominas, M.G., 2004.

Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21(2), pp.157-165.

[29] Véronique, C.O.M.A., 2008. Bioactive packaging technologies for extended shelf life of meat-based products. Meat science, 78(1), pp.90-103.

[30] Rodríguez, A., Carriles, N., Cruz, J.M.

and Aubourg, S.P., 2008. Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (− 1.5 C). LWT-Food Science and Technology, 41(9), pp.1726- 1732.

[31] Krochta, J.M., 1992. Control of mass transfer in food with edible coatings and films. Advanced in Food Engineering, pp.517-538.

[32] Williams, S.K., Oblinger, J.L. and West, R.L., 1978. Evaluation of a calcium alginate film for use on beef cuts. Journal of Food Science, 43(2), pp.292-296.

[33] Roland, L.M., Seideman, S.C., Donnelly, L.S. and Quenzer, N.M., 1981. Physical and sensory properties of chicken patties made with varying proportions of white and dark spent fowl muscle. Journal of Food Science, 46(3), pp.834-837.

[34] Pranoto, Y., Salokhe, V.M. and Rakshit, S.K., 2005. Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food research international, 38(3), pp.267-272.

(11)

The effect of Sodium Alginate Based Edible Coating Containing Wild Garlic on Microbial, Chemical and Sensorial

Charactertistcs of Veal Fillet in Refrigerated Condition

Sabzali, S. ¹, Matini, S.^2, Jalilzadeh, A. ³

1. MSc Student, Department of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran

2. Assistant Professor, Department of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran

3. Assistant Professor, Department of Food Science and Technology, Maku Branch, Islamic Azad University, Maku, Iran

(Received: 2018/01/08 Accepted:2018/04/19)

The meat is susceptible to microbial and chemical contamination and microbial growth and lipid oxidation are the main causes of meat spoilag. Therefore the use of anti-oxidant and antimicrobial preservatives is essential. Allium Ursinum plant as a medicinal plant, duty to it's highly sulfur content has antioxidan and antimicrobial properies. In this research a solution of 3% Alginate containing 0, 0.5, 1 and 1.5% of Allium Ursinum extract coatings were investigaed to prolonge the shelf life of veal fillet in refrigerator condition. Veal fillets were coated with sodium alginate enriched by Allium Ursinum extract and mesophilic and psychrotrophic bacterial growth, moisture content, pH, TBA, PV and sensory characteristics evaluated for a period of 28 days periodically at 1, 7, 14, 21 and 28 days.

The resulats of microbial assey showed that veal fillet coating with sodium alginate containing Allium Ursinum significantly decreased psychrophilic and mesophilic bacterial growth during 28 days storage at rfrigraed condition. Samples that coated with alginate coating- containning 1.5% Allium Ursinum extrac showed lower TBA, PV and pH values compared to control during the storage time.

Samples treaed with sodium alginate containing 1% Allium Ursinum exract obatined the highest score of sensorial properties. According to the obtained results from the present study alginate-Allium Ursinum could be effective to increase the shelf life of veal fillet in refrigerated condition.

Keywords: edible coating, veal fillet, Allium Ursinum, alginate, TBA