پایان نامه بررسی اثر رزماری تازه و عصاره آن بر ماندگاری گوشت شتر طی نگهداری در یخچال

فهرست:

عنوان                                                                                                                                 صفحه

چکیده...................................................................................................................................................................................1

فصلاول:کلیات

1-1-مقدمه............................................................................................................................................... .............................2

1-2-هدف پژوهش .............................................................................................................................................................3

1-3-فرضیه های پژوهش ....................................................................................................................................................4

فصل دوم:بررسی منابع

2-1-گوشت........................................................................................................................................................... .................5

2-1-1-ترکیبات شیمیایی گوشت.................................................................................................................................... .....5

2-1-1-1- آب........................................................................................................................................................................... 5

2-1-1-2-پروتئین ها............................................................................................................................................................... 6

2-1-1-3-چربی ها یا لیپیدها................................................................................................................................................. 6

2-1-1-4-مواد معدنی............................................................................................................................................................ 7

2-1-1-5-کربوهیدرات ها............................................................................................................................... ........................7

2-1-1-6- ویتامین ها و آنزیم ها.........................................................................................................................................8

2-1-1-7-مواد ازته غیر پروتئینی............................................................................................................................................ 9

2-2-شتر................................................................................................................................................................................ .9

2-2-1- طبقه بندی شتر........................................................................................................................................................ 9

2-2-2- مشخصات عمومی شتر....................................................................................................................................... .10

2-2-3-آناتومی و عضلات..................................................................................................................................................... 12

2-2-4-اهمیت و آمار پرورش................................................................................................................................................. 12

2-2-5-ترکیبات شیمیایی گوشت شتر.............................................................................................................................. 14

2-2-6- ویژگی های فیزیکوشیمیایی گوشت شتر..............................................................................................................15

2-3- فلور میکروبی گوشت خام......................................................................................................................................... 16

2-3-1-منشا آلودگی گوشت.............................................................................................................................................. 17

2-3-2-انواع میکروارگانیزم های عامل فساد گوشت........................................................................................................ .17

2-3-3-انواع میکروارگانیزم های گوشت سرد.................................................................................................................... 18

2-3-4-روش های نگهداری گوشت.................................................................................................................................18

2-4-رزماری.......................................................................................................................................................................23

2-4-1- گیاه شناسی...........................................................................................................................................................23

2-4-2- خواص و کاربرد ها ............................................................................................................................................... ...23

2-4-3-ترکیبات شیمیایی.................................................................................................................................................... 24

2-5-مروری بر پژوهش های پیشین....................................................................................................................................... 25

فصل سوم:موادوروش­ها

3-1- مواد اولیه..................................................................................................................................................................... 27

3-2-مراحل انجام آزمون­ها..................................................................................................................................................... 27

3-2-1-تهیه عصاره اتانولی از گیاه رزماری.......................................................................................................................... 27

3-2-2-تهیه تیمارهای گوشت............................................................................................................................................ 28

3-3-آزمون­ها......................................................................................................................................................................... 28

3-3-1-pH .......................................................................................................................................................................... 28

3-3-2-آزمون های میکروبی................................................................................................................................................. 29

3-3-3-تیوباربیتوریک اسید................................................................................................................................................. 29

3-3-4-اندازه گیری میوگلوبین وپارامترهای آن.................................................................................................................... 29

3-3-5-آزمون حسی............................................................................................................................................................. 30

فصل چهارم:نتایج وبحث

4-1- pH................................................................................................................................... 31

4-2- اسید تیوباربیتوریک............................................................................................................... 33

4-3- میزان بارمیکروبی........................................................................................................................................................ 35

4-3-1-شمارش کلی میکروبی............................................................................................................................................ 35

4-3-2-شمارش کپک و مخمر............................................................................................................................................. 37

4-3-3-شمارش اشرشیاکلی.............................................................................................................................................. 38

4-4- میزان رنگ گوشت...................................................................................................................................................... 40

4-4-1-میزان میوگلوبین...................................................................................................................................................... 40

4-4-2- میزان اکسی میوگلوبین......................................................................................................................................... 42

4-4-3- مت میوگلوبین........................................................................................................................................................ 43

4-5- آزمون های حسی......................................................................................................................................................... 45

فصل پنجم:نتیجه­گیری نهایی وپیشنهادات

5-1- نتیجه­گیری نهایی....................................................................................................................................................... 49

5-2- پیشنهادات.................................................................................................................................................................. 49

منابع مورد استفاده...............................................................................................................................................

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