مقایسه خصوصیات میکروبی و شیمیایی گوشت شترمرغ در کشتار سنتی و صنعتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی کرج

2 گروه علوم و مهندسی صنایع غذایی، پردیس کشاورزی ومنابع طبیعی دانشگاه تهران-کرج

3 دانش آموخته گروه بهداشت و کنترل مواد غذائی، دانشکده دامپزشکی، دانشگاه ارومیه

10.35066/J040.2018.960

چکیده

گوشت شترمرغ از ارزش غذایی بسیار بالایی برخوردار بوده و علاوه بر پایین بودن میزان کلسترول و چربی، چربی‌های غیراشباع و امگا 3 در این گوشت نسبت به گوشت گاو و گوسفند بیشتر است. به دلیل کاهش سریع pH گوشت شترمرغ پس از کشتار (نسبت به گوشت‌ دام) و کاهش زمان نگهداری، خطر رشد میکروبی در این فراورده حائز اهمیت می‌باشد. در این مطالعه 20 قطعه شترمرغ سالم با شرایط سنی بین 10 الی 14 ماه که همگی در یک مزرعه پرورش یافته بودند، انتخاب شده و 10 قطعه به روش سنتی و 10 قطعه به صورت صنعتی کشتار شد. خصوصیات میکروبی (باکتری‌های هوازی مزوفیل و سایکروتروف، استافیلوکوکوس اورئوس، کلی‌فرم و اشریشیا کلی و سالمونلا) و شیمیایی (اندازه‌گیری میزان پروتئین، چربی، رطوبت و خاکستر) هر یک از نمونه‌ها اندازه‌گیری شد و نتایج به دست آمده به کمک آزمون آماری T مستقل بین دو گروه کشتار سنتی و کشتار صنعتی با هم مورد مقایسه قرار گرفت. با توجه به نتایج به دست آمده آزمونهای میکروبی در تمامی موارد در گروه کشتار سنتی به طور معنی‌داری بیشتر از گروه کشتار صنعتی می‌باشد (05/0>p). نتایج مربوطه به آزمون‌های شیمیایی بین دو گروه گوشت شترمرغ اختلاف معنی‌داری نداشت (05/0

کلیدواژه‌ها


عنوان مقاله [English]

Comparison of microbial and chemical characteristics of ostrich meat in traditional and industrial slaughtering

نویسندگان [English]

  • Zohreh Mashak 1
  • Mohammad Saeid Yarmand 2
  • Ali Mojaddar Langroodi 3
1 Department of food hygiene and quality control;Veterinary college;Islamic Azad University;karaj;Iran
2 Department of food science and technology;faculty of agricultural engineering and technology ;University of Tehran,Karaj-Iran
3 PhD of Food Hygiene, Faculty of Veterinary medicine, Urmia University, Urmia, Iran
چکیده [English]

Ostrich meat has a high nutritional value, and in addition has low levels of cholesterol and fat, and also unsaturated fats and Omega 3 in this meat is higher than beef and sheep. Due to the rapid reduction in pH of ostrich meat after slaughter (compared to red meat) and reduced storage time, the risk of microbial growth in this product is important. In this study, 20 healthy ostriches with age range of 10 to 14 months, that all cultivated on a same farm, were selected and 10 pieces by traditional method and 10 pieces by industrial method were slaughtered. Microbiological characteristics (counting of psychrotrophic, mesophilic aerobic bacteria, staphylococcus areues and coliform, and identification of E. coli and salmonella) and chemical (protein, fat, moisture and ash) measurements were analyzed.Rresults were compared by using independent T-test statistics method between two groups of traditional and industrial ostrich carcasses. According to the results, the amount of microbial count in all microbial parameters in traditional slaughtering group was higher than industrial group (p0.05). Therefore, it is recommended that ostrich slaughtering be carried out in industrial slaughterhouses and with the principles of hygienic packaging so that this product can be provided under better sanitation conditions for supply to consumers.

کلیدواژه‌ها [English]

  • chemical and microbial tests
  • ostrich slaughtering
  • traditional and industrial slaughterhouse
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