ویژگی‌ها و کاربرد فیلم‌های پلی‌اتیلنی فعال حاوی تیمول و لینالول در نگهداری پنیر موزارلا

نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
2 گروه علوم و صنایع غذایی، دانشکده تکنولوژی های صنعتی، دانشگاه علوم مالزی (USM)
چکیده
هدف از انجام این تحقیق تهیه فیلم فعال بر پایه پلی اتیلن حاوی تیمول و لینالول (2، 5/1، 1 ،0%) و استفاده از آن به عنوان پوشش در پنیر موزارلا بود. بدین منظور خواص مکانیکی و ممانعت کنندگی فیلم­های پلی اتیلنی حاوی تیمول و لینالول مورد بررسی قرار گرفتند. نتایج نشان داد که استفاده از تیمول و لینالول تاثیر معنی­داری بر کاهش نفوذپذیری اکسیژن فیلم پلی­اتیلنی نداشت (05/0 p>). نفوذپذیری به بخارآب به طور معنی­داری(p<0.05) به وسیله افزودن لینالول و تیمول (2، 5/1 درصد) کاهش پیدا کرد. استحکام کششی و کشیدگی تا نقطه شکست در فیلم­های پلی­اتیلنی حاوی تیمول و لینالول در مقایسه با نمونه شاهد به طور معنی­داری کمتر بود(05/0 p<). نتایج نشان داد که پنیرهای موزارلا بسته بندی شده با فیلم­های پلی­اتیلن حاوی تیمول و لینالول بیشترین pH و کمترین اسیدیته را نسبت به نمونه کنترل داشت. نتایج تجزیه و تحلیل حسی نشان داد که پنیر پوشش داده شده با پلی­اتیلن متشکل از لینالول (5/1 درصد) و تیمول( 2 درصد) در مقایسه با سایر نمونه­ها بیشتر مورد توجه ارزیاب­ها قرار گرفت. براساس نتایج، از آنجایی که فیلم­های پلی­اتیلنی حاوی تیمول و لینالول موجب بهبود خواص شیمیایی و حسی پنیر موزارلا شد. بنابراین فیلم­های تیمار شده با تیمول و لینالول می­توانند به عنوان بسته بندی فعال عمل کنند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation

نویسندگان English

Shadi Chang 1
Abdorreza Mohammadi Nafchi 2
Homa Baghaei 1
1 Food Science & Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
2 Green Biopolymer Coating and Packaging Centre, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
چکیده English

The aim of this study was to prepare an active film based on polyethylene containing thymol and linalool (%0, 1, 1.5, 2) and use it as packaging in mozzarella cheese. For this purpose, the mechanical and barrier properties of the polyethylene films containing thymol and linalool were analyzed. The results showed that the use of thymol and linalool did not significantly reduce the oxygen permeability of the polyethylene film(p < 0.05). Water vapour permeability was significantly decreased by incorporating linalool and thymol ( 1.5, 2%). Tensile strength and elongation at break were significantly lower (p < 0.05) in polyethylene films containing thymol and linalool than in the control sample. Results show that mozzarella packed with polyethylene films containing thymol and linalool had higher pH and lower acidity than the control sample. The sensory analysis results revealed that coated cheese with polyethylene composed of linalool(1.5%) and thymol 2% was the most attention by panellists compared with others. Based on the results, films containing thymol and linalool improved the chemical and sensory properties of mozzarella cheese. Therefore, films treated with thymol and linalool can act as active packaging.

کلیدواژه‌ها English

Natural additive
Sensory properties
Mechanical properties
Synthetic film
Water vapour permeability
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