تاثیر استفاده از پوشش خوراکی موسیلاژ دانه ریحان به همراه سطوح مختلف عصاره زیره سیاه بر خواص کیفی و ماندگاری پنیر لاکتیکی

نویسندگان
کریم خدایی کلاله 1
مسعود دزیانی 1
فاطمه شهدادی 2
1 گروه صنایع غذایی، واحد صوفیان، دانشگاه آزاد اسلامی، صوفیان، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.52547/fsct.18.121.25
چکیده
در طی سال­های اخیر تمایل به استفاده از فیلم­ها و پوشش­های خوراکی ضد میکروبی افزایش یافته، که این امر باعث افزایش کیفیت، ایمنی و زمان ماندگاری مواد غذایی شده­است. در این مطالعه اثر پوشش موسیلاژ دانه ریحان حاوی غلظت­های مختلف عصاره زیره سیاه (0، 1، 5/2 و 5 درصد) بر ماندگاری پنیر لاکتیکی بررسی شد. نمونه­های پنیر تحت آزمون­های مختلف میکروبی، فیزیکوشیمیایی و حسی قرار گرفتند. نتایج ارزیابی فیزیکوشیمیایی نشان داد که با افزایش دوره نگهداری درصد رطوبت و pH، در تمامی پنیرهای پوشش­داده شده کاهش و اسیدیته افزایش یافت. ارزیابی حسی پنیرهای لاکتیکی نشان داد که عطر، طعم و پذیرش کلی پنیرهای پوشش­داده شده حاوی غلظت­های کمتر عصاره زیره سیاه (1 و 5/2 درصد) در مقایسه با نمونه شاهد بهتر بود، در حالی­که در پنیرهای پوشش­داده شده حاوی غلظت­های بالای عصاره (5 درصد) بدلیل اثر منفی عصاره زیره سیاه بر خواص ارگانولپتیکی پنیر، پذیرش کلی به طور قابل­توجهی کمتر شد. پوشش­دهی با موسیلاژ دانه ریحان و عصاره زیره سیاه موجب کاهش قابل توجه شمارش کلی باکتری­ها و کپک ها نسبت به نمونه شاهد گردید. همچنین شمارش کلی میکروبی و تعداد کپک و مخمر در همه نمونه­ها با گذشت زمان افزایش یافت و این افزایش در نمونه شاهد بیشتر بود. بطور کلی می­توان نتیجه­گیری کرد که پوشش خوراکی دانه ریحان حاوی عصاره زیره می­توانند در سیستم­های بسته­بندی مواد غذایی بویژه برای پنیر لاکتیکی به کار گرفته­شوند.
کلیدواژه‌ها
عصاره زیره سیاه
موسیلاژ دانه ریحان
پنیر لاکتیکی
پوشش خوراکی

موضوعات

عنوان مقاله English

Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese

نویسندگان English

Karim Khodaie kolaleh 1
masoud dezyani 1
Fatemeh Shahdadi 2
1 Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
چکیده English

In recent years, the tendency to use antimicrobial films and coatings has increased, which has increased the quality, safety and shelf life of food. In this study, basil seed mucilage coating containing different concentrations of Caraway extract (0, 1, 2.5 and 5%) was used to increase the shelf life of lactic cheese. Cheese samples were subjected to various microbial, physicochemical and sensory tests. The results of physicochemical evaluation showed that with increasing the storage period, moisture content and pH decreased and acidity increased in all coated cheeses. Sensory evaluation of lactic cheeses showed that the aroma, taste and overall acceptance of coated cheeses containing lower concentrations of Caraway (1 and 2.5%) were better compared to the control sample, while in coated cheeses Containing high concentrations of the extract (5%) due to the negative effect of Caraway extract on the organoleptic properties of cheese, the overall acceptance was significantly reduced. Coating with basil seed mucilage and Caraway extract significantly reduced the total count of bacteria and molds compared to the control sample. Also, the total microbial count and the number of mold and yeast in all samples increased over time and this increase was more in the control sample. In general, it can be concluded that the oral coating of basil seeds mucilage containing Caraway extract can be used in food packaging systems, especially for lactic cheese.

کلیدواژه‌ها English

Caraway Extract
Basil Seed Mucilage
Lactic cheese
Edible coating
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