فرمولاسیون پنیر سفید ایرانی غنی شده با پروتئین ماهی قزل آلای رنگین کمان استخراج شده با هیدرولیز اسیدی و قلیایی: بررسی ویژگی‌های فیزیکوشیمیایی، میکروبی، بافتی و حسی

نویسندگان
حسن نجفزاده 1
سعید مشکینی 2
مهسا یوسفی 3
حامد حسن زاده اوچتپه 4
1 دانشگاه آفاق
2 موسسه آموزش عالی آفاق
3 موسسه آکوزش عالی آفاق
4 دانشگاه ایلام
10.22034/FSCT.20.137.88
چکیده
ماهی قزل آلای رنگین کمان یکی از گونه­های با ارزش تجاری و جزو ماهی­های پرورشی و متعلق به آب‌های سرد و شفاف بوده و به لحاظ دارا بودن ترکیبات تغذیه­ای مطلوب از اهمیت بالایی برخوردار است. بدین منظور برای استخراج پروتئین از ماهی به روش pH- shift از تیمار اسیدی pH= 5/3 و تیمار قلیایی 5/10= pH استفاده شد و دو گروه تیمار اسیدی و قلیایی در سطوح 5/0، 1 و 5/1 درصد به شیر گاو اضافه گردید و سپس ویژگی­های فیزیکوشیمیایی مانند درصد رطوبت، pH، اسیدیته، میزان پروتئین، میزان چربی، شمارش میکروبی، خصوصیات بافتی (سختی، پیوستگی، چسبندگی، قابلیت جویدن­ و صمغیت)، شاخص های رنگ و حسی (مانند بو، طعم، بافت، قوام و پذیرش کلی) نمونه­های پنیر مورد ارزیابی قرار گرفت. نتایج حاصل نشان داد که با افزودن درصدهای مختلف پروتئین تیمار اسیدی و قلیایی، محتوای رطوبتی و اسیدیته، چربی، شاخص قرمزی(a*) و روشنی (L*) نمونه­ها کاهش و پروتئین و­ pH نمونه­های پنیر غنی شده به طور معناداری افزایش یافتند (P≤0.05). همچنین میزان شمارش کلی­فرم­ها کمتر از حد مجاز تعریف شده بود و میزان کلی فرم­ها در نمونه­های غنی شده با پروتئین تیمار اسیدی کمتر از تیمار قلیایی بود. در نمونه­های پنیر غنی شده با پروتئین تیمار اسیدی و قلیایی میزان سختی، چسبندگی، پیوستگی، صمغیت و قابلیت جویدن نمونه­ها به طور معناداری افزایش یافت. همچنین پذیرش کلی در ارزیابی حسی با افزودن سطوح مختلف پروتئین کاهش یافت ولی این کاهش از لحاظ آماری معنادار نبود. پنیر سفید ایرانی یکی از مهم­ترین و پرمصرف­ترین فرآورده­­های لبنی شیر است و به منظور غنی سازی و بهبود ویژگی­های فیزیکوشیمیایی، حسی و بافتی آن از روش­های مختلفی استفاده می­شود که در این بین پروتئین ماهی قزل آلای رنگین کمان به علت ویژگی­ های تغذیه ­ای مطلوب بیشتر مورد توجه است.
کلیدواژه‌ها
پنیر سفید ایرانی
قزل آلای رنگین کمان
پروتئین
غنی‌سازی

موضوعات

عنوان مقاله English

Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics.

نویسندگان English

Hasan Najafzadeh 1
Saeed Meshkini 2
Mahsa Yousefi 3
Hamed Hassanzadeh 4
1 Afagh University
2 Afagh University
3 Afagh University
4 Ilam University
چکیده English

Rainbow salmon is one of the species with commercial value and is one of the farmed fish belonging to cold and clear waters, and it is of great importance in terms of having optimal nutritional compounds. For this purpose, to extract protein from fish by pH-shift method, (pH = 3.5) acid treatment and (pH =10.5) alkaline treatment were used, and two groups of acid and alkaline treatments were at the levels of 0.5%, 1% and 1.5%. It was added to cow's milk and then physicochemical characteristics such as moisture percentage, pH, acidity, protein content, fat content, microbial count, textural properties (hardness, cohesiveness, stickiness, chewability and gumminess), color and sensory indicators ( (such as smell, taste, texture, consistency and overall acceptance) of the cheese samples were evaluated. The results showed that by adding different percentages of acid and alkaline treatment protein, moisture content and acidity, fat, redness index (a*) and lightness (L*) of the samples decreased and protein and pH of the cheese samples enriched significantly increased (P≤0.05). Also, the count of coliforms was less than the defined limit, and the total amount of forms in samples enriched with acid treatment was lower than alkaline treatment. In the samples of cheese enriched with acid and alkaline treatment protein, the degree of hardness, stickiness, cohesiveness, gumminess and chewability of the samples increased significantly. Iranian white cheese is one of the most important and widely consumed milk dairy products, and in order to enrich and improve its physicochemical, sensory and textural characteristics, various methods are used. Among the proteins of rainbow salmon, it is more interesting due to its favorable nutritional characteristics.

کلیدواژه‌ها English

Iranian White cheese
Rainbow trout
Protein
Enrichment
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