اثرات بسته بندی با فیلم پلی‌اتیلنی پوشش‌دهی شده با منتول و کارواکرول بر خصوصیات فیزیکوشیمیایی، میکروبیولوژیکی و حسی پنیر موزارلای کم‌رطوبت

نویسندگان
الهه جهدکاران 1
ابراهیم حسینی 2
عبدالرضا محمدی نافچی 3
لیلا نوری 4
1 دانشگاه ازاد اسلامی واحد علوم تحقیقات تهران
2 دانشگاه آزاد اسلامی واحد علوم تحقیقات تهران
3 دانشگاه علوم مالزی
4 دانشگاه آزاد اسلامی واحد دامغان
10.22034/FSCT.20.137.60
چکیده
چکیده: هدف از این تحقیق، بررسی تأثیر فیلم‌های پلی‌اتیلنی پوشش‌دهی شده با منتول و کارواکرول بر خصوصیات فیزیکوشیمیایی، میکروبیولوژیکی و حسی پنیر موزارلای کم‌رطوبت بود. در ابتدا، فیلم‌های پلی‌اتیلنی با محلول‌های متیل‌سلولز-هیدروکسی پروپیل‌متیل‌سلولز حاوی غلظت‌های مختلف منتول و کارواکرول (0، 1، 5/1 و 2 درصد) پوشش‌دهی شدند و سپس، پنیر موزارلا با این فیلم‌های قعال بسته‌بندی شده و خصوصیات فیزیکوشیمیایی، ضدمیکروبی و حسی تیمارهای پنیر طی دوره نگهداری 30 روزه در یخچال بررسی گردید. نتایج نشان داد که با گذشت زمان، مقادیر pH و رطوبت کلیه تیمارها به طور معنی‌داری کاهش یافت، در حالی که مقادیر اسیدیته و سفتی بافت پنیرها افزایش پیدا کرد، ولی سرعت تغییرات آن‌ها در نمونه شاهد به طور قابل توجهی بیشتر از سایر نمونه‌ها بود (05/0>p). بسته‌بندی پنیرها با فیلم‌های پلی‌اتیلنی فعال سبب کاهش سرعت رشد باکتری‌های مزوفیل و کپک‌ها و مخمرها در پنیرها گردید. در پایان دوره انبارمانی، کمترین تعداد کپک‌ها و مخمرها و بار میکروبی در نمونه‌های بسته‌بندی شده در فیلم‌های حاوی 2% منتول و کارواکرول مشاهده شد. از لحاظ آلودگی اشرشیاکلی و استافیلوکوکوس اورئوس، نمونه‌های بسته‌بندی شده در فیلم‌های فعال تا روز آخر انبارمانی (روز سی‌ام) ایمن بودند، ولی نمونه شاهد در روز هفدهم غیرقابل قبول بود. بسته‌بندی پنیر موزارلا در فیلم‌های پلی‌اتیلنی حاوی سطوح مختلف منتول و کارواکرول همچنین موجب بهبود مشخصات پذیرش حسی پنیرها طی دوره انبارمانی در یخچال گردید. در نهایت نتایج حاصله نشان داد که فیلم‌های پلی‌اتیلنی پوشش‌دهی شده با محلول‌های حاوی ترکیبات فعال منتول و کارواکرول، مخصوصاً در غلظت 2%، تأثیر مثبتی بر توسعه دوره ماندگاری پنیر موزارلا داشت.
کلیدواژه‌ها
بسته‌بندی فعال
پنیر
فساد میکروبی
انبارمانی

موضوعات

عنوان مقاله English

The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese

نویسندگان English

ELAHE JAHDKARAN 1
Ebrahim Hoseini 2
Abdoreza Mohammadi-Nafchi 3
Leila Nouri 4
1 Science and Research Branch, Islamic Azad University, Tehran
2 Science and Research Branch, Islamic Azad University, Tehran
3 Universiti Sains Malaysia
4 Islamic Azad University, Damghan
چکیده English

Abstract: The aim of this research was to evaluate the effect of polyethylene (PE) films coated with menthol and carvacrol on the physicochemical, microbiological, and sensory properties of low-moisture Mozzarella cheese. At first, PE films were coated with MC-HPMC solution containing different concentrations of menthol and carvacrol (0, 1, 1.5 and 2%), Mozzarella cheeses were then packed with these active films, and physicochemical, antimicrobial, and sensory properties of cheese treatments for 30 days storage in refrigerator were studied. The results showed that over time, the pH and moisture amount of all treatments significantly were decreased, whereas, the acidity and hardness amounts of cheeses were increased, but their exchange rate in control significantly was higher than other samples (p<0.05). Packaging of cheeses with active PE films leads to decrease the growth rate of mesophyll bacteria and molds and yeasts in cheeses. At the end of storage period, the lowest number of molds and yeasts and microbial load were for samples packed in films containing 2% menthol and carvacrol. From the point of E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th days), while control sample was incredible at 17th of storage. Packaging of Mozzarella cheese in PE films containing different levels of menthol and carvacrol also leads to improved sensory acceptance of cheeses during refrigerated storage. Finally, the results demonstrated that coated PE films with solutions containing menthol and carvacrol active components had a positive effect on the extension of the Mozzarella cheese shelf life, especially, at 2% concentration.

کلیدواژه‌ها English

Active packaging
Cheese
Microbial spoilage
Shelf-life
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