بررسی تاثیر اینولین، کازئینات سدیم و زمان نگهداری بر ویژگی های فیزیکوشیمیایی، میکروبی، رئولوژیکی و ارگانولپتیکی پنیر لاکتیکی

نویسندگان
فاطمه سلامت 1
مسعود دزیانی 2
فاطمه شهدادی 3
1 گروه صنایع غذایی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 گروه صنایع غذایی، واحد صوفیان، دانشگاه آزاد اسلامی، صوفیان، ایران
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.22034/FSCT.19.131.117
چکیده
ترکیب و خواص پوشش­های خوراکی به طور قابل توجهی اثرات آنها را در نگهداری مواد غذایی تحت تأثیر قرار می­دهد. در این مطالعه تأثیر پوشش خوراکی کازئینات سدیم همراه سطوح مختلف اینولین (0، 1، 5/2 و 5 درصد) بر ویژگی­های فیزیکوشیمیایی، میکروبی، رئولوژیکی و ارگانولپتیکی پنیر لاکتیکی مورد بررسی قرار گرفت. پنیرهای مورد مطالعه در کارخانه شیر پگاه تولید گردید. تیمارها شامل پنج گروه شاهد (بدون پوشش)، کازئینات سدیم، کازئینات سدیم به همراه غلظت­های 1، 5/2 و 5 درصد اینولین بودند. نتایج نشان داد با افزایش دوره نگهداری، pH و میزان رطوبت کاهش و اسیدیته نمونه­ها بطور معنی­داری افزایش یافت. بیشترین و کمترین میزان رطوبت به ترتیب مربوط به تیمار پوشش­دهی­شده با کازئینات سدیم و 5 درصد اینولین و تیمار شاهد بود. در ارزیابی خواص حسی تأثیر تیمارهای مورد مطالعه بر همه ویژگی‌های ارگانولپتیکی، به غیر از ویژگی بو و رنگ معنی­دار بود بیشترین امتیاز طعم و مزه مربوط به تیمار پوشش داده شده با کازئینات سدیم و 1 درصد اینولین و کمترین امتیاز طعم مربوط به تیمار شاهد و تیمار پوشش داده شده با کازئینات سدیم و 5 درصد اینولین بود. با افزایش دوره نگهداری سختی، پیوستگی و آدامسی بودن نمونه‌ها افزایش یافت. در پایان دوره نگهداری بیشترین میزان سختی در تیمار شاهد و کمترین میزان سختی در تیمارهای کازئینات سدیم به همراه 5 درصد اینولین مشاهده شد که تفاوت معنی داری با تیمار کازئینات سدیم و 5/2 درصد اینولین نداشت. با افزایش دوره نگهداری شمارش میکروبی افزایش یافت و بیشترین شمارش کلی میکروبی و کپک و مخمر مربوط به تیمار شاهد و کمترین میزان مربوط به تیمار پوشش داده شده با کازئینات سدیم و 5 درصد اینولین بود. بطور کلی استفاده از پوشش خوراکی کازئینات سدیم و اینولین باعث بهبود ظاهر و جلوگیری از تغییرات بافتی و کاهش فعالیت میکروبی پنیر لاکتیکی در طول دوره نگهداری گردید.
کلیدواژه‌ها
پنیر لاکتیکی
پوشش خوراکی
کازئینات سدیم
اینولین
ویژگی های ارگانولپتیکی

موضوعات

عنوان مقاله English

The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese

نویسندگان English

Fatemeh Salamat 1
masoud dezyani 2
Fatemeh Shahdadi 3
1 Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Shabestar, Iran
2 Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran.
3 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
چکیده English

The composition and properties of edible coatings significantly affect their effects on food preservation. In this study, the effect of edible coating of sodium caseinate with different levels of inulin (0, 1, 2.5 and 5%) on the physicochemical, microbial, rheological and organoleptic properties of lactic cheese was investigated. The studied cheeses were produced in Pegah milk factory. Treatments included five groups: control (uncoated), sodium caseinate, sodium caseinate with 1, 2.5 and 5% inulin. The results showed that with increasing the storage period, the pH and moisture content decreased and the acidity of the samples increased significantly. The highest and lowest moisture content were related to the treatment coated with sodium caseinate and 5% inulin and the control treatment, respectively. In evaluating the organoleptic properties, the effect of the studied treatments on all organoleptic properties, except odor and color, was significant. The highest taste score was related to the treatment coated with sodium caseinate and 1% inulin and the lowest taste score was related to the control and the treatment coated with sodium caseinate and 5% inulin. As the storage period increased, the hardness, cohesiveness and chewiness of the samples increased. At the end of the storage period, the highest hardness was observed in the control and the lowest hardness was observed in the sodium caseinate treatments with 5% inulin, which was not significantly different from the sodium caseinate with 2.5% inulin. With increasing storage period, microbial count increased and the highest total microbial count and mold and yeast were related to the control and the lowest amount was related to the treatment coated with sodium caseinate and 5% inulin. In general, the use of edible coating of sodium caseinate and inulin improved the appearance and prevented textural changes and reduced the microbial activity of lactic cheese during the storage period.

کلیدواژه‌ها English

Lactic cheese
Edible coating
Sodium Caseinate
Inulin
organoleptic properties
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