بررسی اثر آنتی‌اکسیدانی و ضد میکروبی اسانس آویشن بر پنیر خامه‌ای

نویسندگان
حنان لشکری 1
فرزانه ملک زاده حقیقی 2
1 استادیار گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد زرین دشت
2 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد سروستان
10.52547/fsct.18.119.205
چکیده
پنیر، فرآورده لبنی است که به آلودگی توسط میکروارگانیسم­های بیماریزا و فسادزا حساس است. آلودگی میکروبی می­تواند باعث کاهش عمر مفید آن و ایجاد خطرات جدی برای سلامت مصرف کنندگان شود. اسانس آویشن فعالیت آنتی­اکسیدانی و ضد میکروبی بالایی دارد و می­تواند منجر به بهبود و ارتقای ماندگاری سیستم­های غذایی گردد. به منظور بررسی تأثیر اسانس آویشن بر خصوصیات فیزیکوشیمیایی، میکروبی و حسی پنیر خامه­ای، غلظت­های مختلف اسانس آویشن (0، 005/0، 01/ و 015/0 درصد) به پنیر خامه­ای افزوده شد. نمونه های پنیر در هفته های اول، چهارم و هفتم از دوره نگهداری مورد آنالیز قرار گرفتند. نتایج نشان داد که تغییرات درصد اسانس بر میزان اسیدیته، ماده خشک، نیروی چسبندگی، IC50 و پراکسید پنیر تأثیر معنی­دار (05/0P<) دارد. با افزایش درصد اسانس روند کاهشی در میزان اسیدیته، نیروی چسبندگی، پراکسید و IC50 پنیر مشاهده شد. تغییرات درصد اسانس بر میزان pH، سختی بافت، میزان چربی و پروتئین پنیر تأثیر معنی­دار ندارد. نتایج نشان داد که زمان تأثیر معنی­داری (05/0P<) بر میزان اسیدیته، pH، ماده خشک، IC50، پراکسید و نیروی چسبندگی پنیر دارد در حالی که بر پروتئین، چربی و سختی بافت تأثیر معنی­داری نداشت. در طی دوره نگهداری اسیدیته، ماده خشک، پراکسید و IC50 افزایش و pH و چسبندگی کاهش یافتند. افزودن اسانس به پنیر تأثیر معنی­داری (05/0P<) بر تعداد کلی­فرم­ها نداشت اما موجب کاهش معنی­دار تعداد کپک و مخمر و شمارش کلی گردید. نتایج نشان داد که افزودن اسانس به پنیر بر رنگ و بافت تأثیر معنی­دار(05/0P<) ندارد، اما بر طعم و پذیرش کلی پنیر تأثیر معنی­داراست و موجب بهبود طعم و پذیرش کلی گردید. درصدهای بالای اسانس موجب کاهش امتیاز خصوصیات حسی پنیر گردید. در مجموع تیمار حاوی 005/0 درصد اسانس از نظر خصوصیات حسی بهترین تیمار بود.
کلیدواژه‌ها
اسانس آویشن
پنیر
حسی
فیزیکوشیمیایی
میکروبی

عنوان مقاله English

Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese

نویسندگان English

Hannan lashkari 1
Farzaneh Malek Zadeh Haghighi 2
1 Assistant Professor, Department of Food Science and Technology, zarindasht Branch,Islamic Azad University.
2 Department of Food Science and technology, Sarvestan Branch, Islamic Azad University.
چکیده English

Cheese is a dairy product that is susceptible to contamination by pathogenic and spoilage microorganisms. Microbial contamination can reduce its shelf life and Cause serious health risks to consumers. Thymus vulgaris essential oil has high antioxidant and antimicrobial activity and can improve and enhance the storage time of food systems. In order to evaluate the effect of thymus vulgaris essential oil on physicochemical, microbial and sensory properties of cream cheese, different percentages of thymus essential oil (0, 0.005, 0.01% and 0.015%) were added to cream cheese. Cheese sample were analyzed in the first, fourth and seventh weeks of storage. The results showed that Changes in essential oil percentage had significant effect (P<0.05) on acidity, dry matter, adhesiveness, IC50 and peroxide. With increasing essential oil percentage, a decrease in the level of acidity, adhesiveness, peroxide and IC50 was observed. Changes in essential oil percentage had no significant effect (P<0.05) on pH, fat, hardness and protein content of cheese. The results showed that storage period had a significant effect (p<0.05) on acidity, pH, dry matter, IC50, peroxide, adhesiveness, but had no significant effect (P<0.05) on protein, fat and hardness. During the storage time, Acidity, dry matter, protein and IC50 increased and pH and adhesiveness decreased. The addition of thymus essential oil did not have a significant effect (P<0.05) on coliforms but significantly decreased (P<0.05) mold and yeast and total count. The results showed that the addition of essential oil to cheese did not have a significant effect on color and texture but had a significant effect on taste and acceptance of cheese and improved the taste and acceptance. High percentage of essential oils reduced the sensory characteristics of cheese. In general, the treatment containing 0.005% essential oil was the best treatment for the sensory properties.

کلیدواژه‌ها English

Thymus vulgaris essential oil
Cheese
sensory
Physicochemical
Microbial
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