مقایسه ویژگی‌های فیزیکوشیمیایی و میکروبی پنیر آنالوگ شیر ذرت و منعقد کننده گیاهی با پنیر شیر گاو و رنت حیوانی طی انبارمانی

نویسندگان
فریده اسلام بیگ عراقی 1
رضوان موسوی ندوشن 2
افشین جعفرپور 3
مریم مصلحی شاد 4
1 دانشجو دکتری میکروبیولوژی صنایع غذایی دانشکده علوم زیستی، دانشگاه آزاد اسلامی واحد تهران شمال، ایران.
2 دانشیار دانشکده علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار گروه علوم صنایع غذایی، دانشگاه آزاد اسلامی، گرمسار، ایران.
4 استادیار گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران.
10.52547/fsct.19.124.241
چکیده
امروزه تقاضا برای تولید محصولات فراسودمند به منظور پیشگیری از بیماری­های مختلف و بهبود سلامت جسمی و ذهنی مصرف کنندگان در حال افزایش است. غذاهای حاوی مواد موثر گیاهی می­توانند نقش مهمی در نیل به این هدف ایفا کنند. بنابراین هدف از این مطالعه تولید پنیر با استفاده ازعصاره پنیر باد به عنوان مایه پنیر گیاهی و گیاه چوچاق و مرزنجوش با هدف بررسی خواص آنتی­اکسیدانی در پنیر آنالوگ و مقایسه آن با پنیر تهیه شده با شیر گاو و مایه پنیر حیوانی (به­عنوان نمونه شاهد) طی دوره رسیدن 60 روزه است. در این مطالعه 5/1 درصد عصاره گیاه پنیر باد و 1 درصد گیاه چوچاق و 5/0 درصد گیاه مرزنجوش به نمونه پنیر آنالوگ‌ اضافه گردید. نتایج نشان داد مقادیر رطوبت نمونه­ی پنیر آنالوگ بیشتر از پنیر تهیه شده با شیر گاو بود و با گذشت زمان نیز افزایش یافت. pH، چربی و آب اندازی در پنیر آنالوگ کمتر از نمونه پنیر شیر گاو بود. با افزایش زمان میزان pH کاهش و میزان آب اندازی افزایش یافت. همچنین ترکیبات فنلی در نمونه­ی پنیر آنالوگ بیشتر از نمونه پنیر شیر گاو بود که با افزایش زمان کاهش یافت از طرفی IC50 در نمونه پنیر آنالوگ نسبت به شیر گاو کمتر بود. نتایج همچنین نشان داد که خصوصیات بافتی از قبیل سفتی، پیوستگی و خاصیت ارتجاعی در نمونه­ی آنالوگ کمتر از پنیر شیر گاو است همچنین بررسی خصوصیات حسی نشان داد در پنیر آنالوگ گسترش طعم تلخی بیشتر و بافت پنیر نرم تر حاصل شد ولی میزان پذیرش کلی نمونه­ها از نمره میانی بالاتر بود همچنین در نمونه­ی آنالوگ در تمام مدت زمان نگهداری میزان باکتری­های آغازگر کمتر از نمونه شاهد بود و از نظر کپک و مخمر و کلی فرم نمونه آنالوگ فاقد آلودگی بود اما در نمونه شاهد در روز 45 و 60 آلودگی دیده شد.
کلیدواژه‌ها
پنیر آنالوگ
چوچاق
پنیر باد
مرزنجوش
رنت گیاهی

موضوعات

عنوان مقاله English

Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage

نویسندگان English

Farideh Islambeigh Iraqi 1
Rezvan Mousavi Nadushan 2
Afshin Jafarpour 3
Maryam Moslehi Shad 4
2 Associate professor, Department of food science and technology, Tehran North Branch, Islamic Azad University, Tehran, Iran.
3 Assistant Professor, Department of Food Industry, Islamic Azad University, Garmsar, Iran
4 Assistant Professor, Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.
چکیده English

Today, the demand for the production of useful products in order to prevent various diseases and improve the physical and mental health of consumers is increasing. Foods containing plant-based ingredients can play an important role in achieving this goal. Therefore, the aim of this study was to produce cheese using wind cheese extract as vegetable cheese and chuchak and marjoram with the aim of investigating the antioxidant properties of analog cheese and comparing it with cheese prepared with cow's milk and animal cheese (as a control sample) during The ripening period is 60 days. In this study, 1.5% of wind cheese plant extract, 1% of Chouchaq plant and 0.5% of marjoram plant were added to the analog cheese sample. The results showed that the moisture content of the analog cheese sample was higher than the cheese prepared with cow's milk and increased over time. The pH, fat and hydration in analog cheese were lower than in cow's milk cheese sample. With increasing time, the pH decreased and the water content increased. Also, phenolic compounds in analog cheese sample were more than cow's milk sample, which decreased with increasing time. On the other hand, IC50 in analog cheese sample was less than cow's milk. The results also showed that the textural properties such as firmness, cohesion and elasticity in the analog sample are less than cow's milk cheese. However, the overall acceptance rate of the samples was higher than the mean score. Also, in the analog sample, the amount of initiator bacteria was less than the control sample during the whole storage period. Contamination was seen.

کلیدواژه‌ها English

Analog cheese
chouchak
wind cheese
Marjoram
vegetable rent
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