تاثیر پوشش ایزوله پروتئین آب پنیر و اسانس روغنی هل بر ماندگاری پنیر سفید

نویسندگان
سحر حمزه ای 1
آرزو خضرلو 2
علی احسانی 3
1 دانشکده کشاورزی و منابع طبیعی، مؤسسه آموزش عالی آفاق
2 دانشگاه علوم پزشکی تبریز
3 دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی تبریز
10.22034/FSCT.19.127.267
چکیده
بسته ­بندی پنیر به ­عنوان یکی از فرآوری­ها تأثیر مهمی در افزایش ماندگاری پنیر و کیفیت آن دارد. هدف این مطالعه، بسته­ بندی پنیر سفید ایرانی با استفاده از پوشش خوراکی ایزوله پروتئین آب پنیر حاوی سطوح مختلف اسانس روغنی هل (0، 1، 1/5 و 2 %) در طول مدت نگهداری بود. نمونه ­ها از نظر تغییرات فیزیکوشیمیایی، میکروبی و حسی طی 60 روز نگهداری بررسی شدند. همچنین ترکیبات شیمیایی اسانس روغنی هل توسط دستگاه GC-MS شناسایی شد. در آنالیز ترکیب شیمیایی اسانس روغنی هل، دو ترکیب اصلی شامل α-ترپنیل استات (46/705 %) و 1.8-سینئول (27/415 %) شناسایی شدند. بررسی تغییرات pH نتایج نشان داد که pH تمام نمونه­ها در طی مدت نگهداری به طور معنی داری کاهش یافت (0/05P<). در روز پایان نگهداری پائین­ترین میزان پراکسید در نمونه پنیر پوشش شده با 2% اسانس روغنی هل (meq O2/kg 0/210/97±) بود. نتایج تغییرات شاخص تیوباربیتوریک اسید نشان داد که دو نمونه پنیر سفید پوشش شده با ایزوله پروتئین آب پنیر حاوی 1/5 و 2% اسانس روغنی هل دارای کم­ترین میزان تیوباربیتوریک اسید از روز هفتم تا پایان دوره نگهداری بودند. پائین­ترین جمعیت باکتری کل در روز پایان نگهداری در نمونه پنیر سفید با پوشش حاوی 2% اسانس روغنی هل (Log cfu/g 0/56±431/2) بود. نتایج ارزیابی حسی نشان داد که پوشش خوراکی ایزوله پروتئین آب پنیر حاوی 1/5 % اسانس روغنی هل خصوصیات حسی مطلوب­تری نسبت به سایر پوشش­ ها داشت. با توجه به نتایج حاصل از پژوهش حاضر می­توان بیان کرد که پوشش­ های خوراکی حاوی اسانس­ های گیاهی می ­تواند در بسته­ بندی و پوشش ­دهی پنیر سفید جهت افزایش کیفیت و ایمنی آن استفاده شود.
کلیدواژه‌ها
پنیر سفید
بسته‌بندی
پوشش خوراکی
ایزوله پروتئین آب پنیر
اسانس روغنی هل

موضوعات

عنوان مقاله English

Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese

نویسندگان English

Sahar Hamzei 1
Arezou Khezerlou 2
Ali Ehsani 3
1 School of Agriculture and Natural Resources, Higher Education Institute of Afagh
2 Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences
3 Faculty of Nutrition and Food Science, Tabriz University of Medical Science
چکیده English

Cheese packaging as one of the processes has an important effect on increasing the shelf life and quality of cheese. The aim of this study was to package Iranian white cheese using edible coating based on whey protein isolate (WPI) containing different levels of cardamom (Elettaria cardamomum L.) essential oil (CEO) (0, 1, 1.5 and 2%) during storage. Samples were examined for physicochemical, microbial and sensory changes during 60 days of storage. The chemical compounds of CEO were also identified by GC-MS. In the analysis of the chemical composition of CEO, two main compounds including α-terpenyl acetate (46.705%) and 1.8-cineole (27.415%) were identified. Examination of pH changes showed that the pH of all samples decreased significant during storage (P<0.05). On the last day of storage, the lowest amount of peroxide was in the cheese sample coated with 2% CEO (0.97±0.21 meq O2/kg). The results of changes in TBARS in coated white cheese samples during storage showed that two samples of white cheese coated with WPI enriched with 1.5 and 2% CEO had the lowest Thiobarbituric acid reactive substances levels were from the 7th day to the end of the storage period. In microbiological analysis, the lowest population of total bacteria on the last day of storage was in the white cheese sample enriched with 2% CEO (2.431±0.56 Log cfu/g). The results of sensory evaluation showed that the edible coating based on WPI containing 1.5% of CEO had more desirable sensory properties than other coatings. According to the results of the present study, it can be stated that edible coatings containing plant essential oils can be used in packaging and coating of white cheese to increase its quality and safety.

کلیدواژه‌ها English

White Cheese
packaging
Edible coating
Whey Protein Isolate (WPI)
Cardamom Oil Essential Oil
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