ارزیابی خصوصیات فیزیکوشیمیایی و حسی پنیر کوزه‌ای بسته بندی شده در فیلم زیست تخریب‌پذیر بر پایه پلی‌وینیل الکل و نشاسته لوبیاچیتی حاوی اسانس‌های سیر، زنجبیل و دارچین

نویسندگان
لیلا ناطقی 1
علی خزایی 1
نازنین زند 1
عبدالرسول ارومیه ای 2
1 گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 پژوهشگاه پلیمر و پتروشیمی ایران، پژوهشکده فرآیند، گروه پلاستیک
10.52547/fsct.18.119.95
چکیده
زیست ‌تخریب ‌پذیری مواد بسته‌بندی مواد غذایی از مهم‌ترین پارامتر‌های صنایع مدرن بسته‌بندی مواد غذایی به شمار می‌آیند. پنیر کوزه­ای پنیری سخت و تا حدی اسیدی و شور مزه است که ظاهری خشک دارد و به دلیل حفظ مواد مغذی موجود در دلمه، نسبت به پنیر آب نمکی از ارزش غذایی بالایی برخوردار است. لذا هدف از تحقیق حاضر استفاده از فیلم زیست تخریب پذیر پلی­وینیل الکل و نشاسته لوبیاچیتی حاوی اسانس‌های دارچین، سیر و زنجبیل جهت بهبود خواص فیزیکوشیمیایی و حسی پنیر کوزه­ای و مقایسه با بسته بندی معمولی بود. بدین منظور پنیر کوزه­ای در فیلم زیست‌ تخریب ‌پذیر بر پایه پلی­وینیل الکل/نشاسته لوبیاچیتی (%80 /20) که حاوی غلظت­های مختلف (125/3 و 25/6 و 5/12 %) اسانس‌های دارچین، سیر و زنجبیل بود بسته­بندی شد و خصوصیات فیزیکوشیمیایی و حسی آنها با طی 60 روز نگهداری در دمای 4 درجه سانتی­گراد مورد ارزیابی قرار گرفت و با نمونه شاهد مقایسه گردید. نتایج نشان داد استفاده از اسانس­ها و افزایش غلظت آنها در فیلم زیست تخریب پذیر باعث افزایش معنی­دار میزان رطوبت و کاهش معنی­دار افت وزن و ماده خشک در نمونه­های پنیر کوزه­ای طی دوره نگهداری گردید. همچنین با افزایش زمان نگهداری میزان pH، رطوبت و افت وزن کاهش معنی‌داری (05/0≥ (P و میزان اسیدیته، نمک و ماده خشک افزایش معنی‌دار (05/0≥p) یافت. امتیاز ارزیابی حسی نمونه­های پنیر کوزه­ای بسته­بندی شده در فیلم زیست تخریب پذیر حاوی 125/3 درصد اسانس دارچین و زنجبیل پس از 60 روز نگهداری بالاتر از نمونه شاهد بود. استفاده از فیلم­های زیست تخریب پذیر بر پایه نشاسته لوبیاچیتی و پلی وینیل الکل به همراه اسانس­های دارچین و زنجبیل، راهکارهایی هستند که می­توانند موجب بهبود خواص فیزیکوشیمیایی و حسی پنیر کوزه­ای طی دوره نگهداری شوند و از آسیب های زیست محیطی نیز جلوگیری گردد.
کلیدواژه‌ها
فیلم زیست تخریب پذیر
پلی وینیل
نشاسته لوبیاچیتی
پنیر کوزه‌ای
اسانس

موضوعات

عنوان مقاله English

Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon

نویسندگان English

leila Nateghi 1
Ali Khazaei 1
Nazanin Zand 1
Abdol rasul orumiyeh ei 2
1 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Iran Polymer and Petrochemical Research Institute, Process Research Institute, Plastics Department
چکیده English

Biodegradability of food packaging materials is one of the most important parameters of modern food packaging industries. Jug cheese is a hard, somewhat acidic and salty cheese that has a dry appearance and has a higher nutritional value than salt water cheese due to the preservation of nutrients in the curd. Therefore, the aim of the present study was to use a biodegradable film of polyvinyl alcohol and pinto bean starch containing cinnamon, garlic and ginger essential oils to improve the physicochemical and sensory properties of jug cheese and compare with conventional packaging. For this purpose, jug cheese in biodegradable biodegradable film based on polyvinyl alcohol / pinto bean starch (80/20 %) containing different concentrations (3.125, 6.25 and 12.5%) of essential oils Cinnamon, garlic and ginger were packaged and their physicochemical and sensory properties were evaluated during 60 days of storage at 4 ° C and compared with the control sample. The results showed that the use of essential oils and increasing their concentration in biodegradable film caused a significant increase in moisture content and a significant decrease in weight loss and dry matter in jug cheese samples during storage. Also, with increasing storage time, pH, humidity and weight loss decreased significantly (P<0.05) and the amount of acidity, salt and dry matter increased significantly (p<0.05). The sensory evaluation score of the jug cheese samples packed in biodegradable film containing 3.125% of cinnamon and ginger essential oil after 60 days of storage was higher than the control sample. The use of biodegradable films based on pinto bean starch and polyvinyl alcohol along with cinnamon and ginger essential oils are solutions that can improve the physicochemical and sensory properties of jug cheese during storage and Also prevent environmental damage.

کلیدواژه‌ها English

Biodegradable film
polyvinyl
pinto bean starch
jug cheese
Essential oil
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