بررسی خواص فیزیکی و شیمیایی پنیر کوپه در طی دوره رسیدن

نویسندگان
پیمان اسماعیل زاده 1
محمد رضا احسانی 2
مریم میزانی 2
محمد هادی گیویان راد 3
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 استاد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار، گروه شیمی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
10.52547/fsct.19.123.275
چکیده
پنیر کوپه یکی از پنیرهای سنتی ایرانی است که در این تحقیق اثر زمان رسیدن بر روی ویژگی های فیزیکو شیمیایی آن در مدت 187 روز مورد بررسی قرارگرفت. در این مدت مقدار اندیس رسیدگی و pH بصورت معنی داری افزایش پیدا کرد در حالیکه "نمک در ماده خشک" کاهش پیدا کرد(p<0.05) . حداکثر تانژآنت دلتا(TD) مابین 35/0 تا 4/0 متغییر بود. منحنی گرماسنجی پویشی تفاضلی(DSC) در مرحله سرمایش برای چربی استخراج شده از پنیرهای رسیده در روزهای 7 ،37، 67 و 127 دو پیک اگزوترم، برای پنیر روز 97 سه پیک اگزوترم و برای پنیر روز 187 دو پیک اگزوترم و یک پیک اندوترم را نشان داد. نتایج "تحلیل مولفه اساسی" (PCA) نشان داد که دو مولفه PC1 و PC2 پنیرها را به چهار گروه متفاوت تقسیم کردند و PC3 تنها یک گروه که شامل پنیر روز127 بود را شناسایی کرد که دارای همبستگی بالایی با "رطوبت در ماده خشک بدون چربی"، "نمک در ماده خشک" و "چریی در ماده خشک" بودند. نتایج تحلیل آزمون همبستگی نشان داد که ویژگی های شیمیایی فوق الذکر همبستگی معنی داری با TD داشتند(p<0.05) . این ویژگی ها بیشترین تاثیر را بر روی خصوصیات فیزیکی پنیر داشتند و می توان با بهینه کردن آنها کیفیت مناسب را ایجاد کرد.
کلیدواژه‌ها
پنیر سنتی کوپه
رسیدن
ویژگی های فیزیکی
DSC
رئولوژی

موضوعات

عنوان مقاله English

Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese

نویسندگان English

Peiman Esmaeilzadeh 1
Mohammad Reza Ehsani 2
Peiman Mizani 2
Mohammad Hadi Givianrad 3
1 Ph.D. Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 Assistant Professor, Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده English

Kopeh cheese is one of the traditional Iranian cheeses. In this study, the effect of ripening time on its physicochemical properties was investigated during 187 days of ripening. The results showed that ripening index and pH increased significantly, while "salt in dry matter" decreased (p <0.05). The maximum delta tangent (TD) ranged from 0.35 to 0.4. The Differential Scanning Calorimeter (DSC) curve showed two exothermic peaks for cheese-extracted fat ripened on days 7, 37, 67, and 127; three exothermic peaks for the sample ripened on 97 days, while two exothermic and endothermic peaks for the sample ripened on 187 days, in the cooling phase. The results of principal component analysis (PCA) showed that PC1 and PC2 divided cheeses into four different groups, and PC3 identified only one group, including cheese day 127, with a high correlation with "moisture in the non-fat dry matter", "salt in dry matter," and "fat in dry matter". Also, they showed a significant correlation with TD (p<0.05). These chemicals had the most important impact on the physical properties of Kopeh cheese.

کلیدواژه‌ها English

Traditional Kope cheese
Ripening
Physical properties
DSC
Rheology
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 275-288