تأثیر کیتوزان بر ویژگیهای فیزیکوشیمیایی، میکروبی و حسی دوغ

نویسندگان
مینا منافی دیزج یکان 1
مهناز منافی دیزج یکان 2
جواد حصاری 3
صدیف آزادمرد دمیرچی 4
نگار راوش 5
1 دانش آموخته گروه صنایع غذایی دانشگاه تبریز
2 دانشگاه آزاد اسلامی واحد خوی
3 استاد تکنولوژی مواد غذایی دانشگاه تبریز
4 استاد گروه صنایع غذایی دانشگاه تبریز
5 دانش ‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه تبریز
10.52547/fsct.18.112.169
چکیده
دوغ، نوشیدنی لبنی تخمیری است که از اختلاط ماست پاستوریزه، آب، اسانس‌های گیاهی و نمک به دست می‌آید. به علت pH پایین، دوغ مستعد آلودگی به کپک‌ها و مخمرها و برخی از باکتری‌ها است که سبب افت کیفیت دوغ و کاهش ماندگاری آن می‌شود. یکی دیگر از مسایل قابل توجه در دوغ، قوام آن است که نقش بسیار مهمی در بازارپسندی آن دارد. از طرفی امروزه تمایل مصرف کنندگان برای استفاده از مواد ضد میکروبی طبیعی به جای نگهدارنده‌های شیمیایی افزایش پیدا کرده است. در این راستا، کیتوزان یکی از مشتقات کیتین می‌باشد که برخلاف ترکیبات پلیمری مصنوعی، ضمن سازگاری با بافت‌های زنده، غیر سمی و در طبیعت قابل تجزیه است. هدف از این پژوهش، بررسی تأثیر افزودن کیتوزان بر ویژگیهای کیفی و ماندگاری دوغ بود. برای این منظور کیتوزان در چهار سطح (05/0، 1/0، 2/0 و 3/0 %) به دوغ اضافه شد و تأثیر آن بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی در مدت 60 روز نگهداری، بررسی شد. نتایج نشان داد، استفاده از کیتوزان موجب کاهش سرعت جداسازی فازی، اسیدیته، شمارش کپک و مخمر، شمارش استرپتوکوکوس سالیواریس زیر گونه ترموفیلوس، شمارش لاکتو باسیلوس دلبروکی زیر گونه بولگاریکوس و افزایش گرانروی و pH نمونه‌های دوغ شد. بطوری‌که در روز آخر نگهداری، دوغ‌های حاوی 3/0% کیتوزان، نسبت به دوغ‌های کنترل، 97% کاهش سرعت جداسازی فازی، 24% کاهش اسیدیته، 6% کاهش کپک و مخمر، 19% کاهش استرپتوکوکوس سالیواریس، 11% کاهش لاکتوباسیلوس دلبروکی، 122% افزایش گرانروی و 15% افزایش pHداشتند. در مورد ویژگی‌های حسی، کیتوزان تأثیری بر رنگ و ظاهر دوغ نداشت، اما بر عطر و طعم دوغ مؤثر بود و همچنین باعث بهبود قوام دوغ شد.
کلیدواژه‌ها
کیتوزان
پایدارکننده
دوغ
کپک و مخمر

موضوعات

عنوان مقاله English

Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh

نویسندگان English

Mina Manafi Dizaj Yekan 1
Mahnaz Manafi Dizaj Yekan 2
Javad ESARI 3
Sodeif Azadmard Damirchii 4
Negar Ravash 5
1 M.Sc., Dept. of Food Science and Technology, University of Tabriz
2 Islamic Azad University, Khoy branch
3 Professor in Food Technology, University of Tabriz
4 Professor., Dept. of Food Science and Technology, Faculty of Agriculture, University of Tabriz
5 M.Sc., Dept. of Food Science and Technology, University of Tabriz
چکیده English

Abstract


Doogh is a fermented dairy drink that produced with mixing of pasteurized yogurt, water, essential oils and salt. Due to low pH, doogh is susceptible to spoilage with mold and yeast that is the main challenge for its shelf life. At the same time, the consistency is very important in quality and marketability of doogh. Nowadays, the interesting of consumers to natural antimicrobial substances rather than chemical preservatives has been progressively increased. Chitosan is a derivative of chitin, unlike synthetic polymer compounds, is non-toxic and biodegradable in nature. The aim of this study was investigation on the effect of chitosan on the qualitative features and shelf life of doogh. In this research, chitosan was added to the doogh in four levels (0.05, 0.1, 0.2, 0.3%) and qualitative characteristics of them were investigated by physico-chemical, microbiological and sensory analysis during 60 days. The results showed that, use of chitosan resulted decreasing of phase separation rate, acidity, mold and yeast, Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus counts and increasing of viscosity and pH. So that, samples containing 0.3% chitosan had 97% decrease in phase separation rate, 24% decrease in acidity, 6% decrease in mold and yeast count, 19% decrease in Streptococcus salivarius count, 11% decrease in Lactobacillus delbrueckii count, 122% increase in viscosity and 15% increase in pH compared with control samples, at the last day of storage. In the case of sensory features, chitosan did not have any effect on the color and appearance of doogh, but had effect on the flavor and also consistency was improved.

کلیدواژه‌ها English

Chitosan
stabilizer
Doogh
Mold and yeast
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