تأثیر آنزیم ترانس‌گلوتامیناز و صمغ کاراگینان بر خواص حسی، بافت و ویژگی-های میکروبی پنیر فراپالوده کم‌چرب‌

نویسندگان
احلام بوحمید 1
حسین جوینده 2
بهروز علیزاده بهبهانی 1
حسن برزگر 1
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.139.1
چکیده
با توجه به اینکه چربی تأثیر زیادی بر ویژگی­های حسی پنیر نظیر ظاهر، طعم و بافت آن دارد، کاهش آن موجب تغییرات اساسی در ویژگی­های حسی و ساختاری محصول می­شود. لذا با استفاده از ترکیبات جایگزین چربی می­توان علاوه بر تولید پنیری سالم­تر، محصولی با کیفیت محصول مشابه پرچرب تولید کرد. در پژوهش حاضر نمونه­های پنیر کم­چرب (8 درصد چربی) به روش فراپالایش تولید شدند. جهت تولید نمونه­ها از صمغ کاپا-کاراگینان در 3 سطح (0، 03/0 و 06/0 درصد) و آنزیم ترانس‍گلوتامیناز در 2 سطح (صفر و 5/0 واحد آنزیم به‍ ازای هر گرم پروتئین) استفاده شد. نمونه شاهد کم­چرب فاقد آنزیم و صمغ به­عنوان شاهد کم­چرب در نظر گرفته شد. کلیه­ی نمونه­ها 1، 15و30 روز پس از تولید از نظر ویژگی‍های حسی، بافتی و میکروبی مورد ارزیابی قرار گرفتند. براساس نتایج، افزودن صمغ سبب کاهش و در مقابل افزودن آنزیم موجب افزایش سفتی پنیر گردید (01/0p<). استفاده از مقدار 03/0 درصد صمغ سبب بهبود طعم و بافت پنیر کم­چرب گردید اما در سطوح بالاتر (06/0 درصد)، خواص حسی پنیر کاهش معنی­داری یافت. همچنین نتایج نشان داد که تیمار آنزیمی سبب کاهش جمعیت باکتری­های اسید لاکتیک گردید اما افزودن صمغ تأثیری نداشت (05/0p>). به­طور کلی، با گذشت زمان نگهداری و تا روز پانزدهم، تمامی امتیازات حسی، سفتی پنیر و تعداد باکتری­های اسید لاکتیک افزایش یافت اما در انتهای مدت 30 روز نگهداری تمامی مقادیر مذکور به­طور معنی­داری کاهش یافتند. در نهایت با توجه به نتایج ارزیابی حسی و بررسی بافت نمونه­ها، پنیر کم­چرب تیمار شده با آنزیم ترانس­گلوتامیناز و حاوی 03/0 درصد کاراگینان به عنوان بهترین نمونه انتخاب شد.
کلیدواژه‌ها
پنیر UF
جایگزین چربی
سفتی
طعم
شمارش LAB

موضوعات

عنوان مقاله English

The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese

نویسندگان English

Ahlam Bohamid 1
Hossein Jooyandeh 2
Behrooz Alizadeh behbahani 1
Hassan Barzegar 1
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Because fat content has a great impact on the sensory properties of the cheese like appearance, taste and texture, its reduction causes fundamental changes in the sensory and structural characteristics of the product. Therefore, by using fat replacers, as well as to produce a healthy cheese, a product with an acceptable quality could be produced. In the present study, low-fat cheese samples (8% fat) were produced thru ultra-filtration (UF) method. To produce the cheese samples, kappa-carrageenan gum was applied at three levels (0, 0.03 and 0.06%) and transglutaminase was added at 2 levels (0 and 0.5 unit/g of protein). The low-fat sample without the gum and enzyme addition was considered as the control. All samples were evaluated in terms of sensory, textural and microbial characteristics after 1, 15 and 30 days of production. According to the results, the addition of gum caused a significant reduction of cheese hardness, while enzymatic treatment had adverse effect and it increased this parameter (p<0.01). Addition of 0.03% of gum resulted in the higher taste and texture quality, but the sensory attributes of low-fat UF-cheese samples decreased at the higher level, i.e. 0.06%. Furthermore, results showed that enzymatic treatment caused a substantial reduction on lactic acid bacteria (LAB) count, while gum addition had no effect. Overall, as the time of storage increased and until the 15th day of storage, all the sensory scores, the cheese hardness and the count of LAB increased while at the end of 30th day of storage, all these parameters significantly decreased. In conclusion, according to the sensory evaluation and texture results, the low-fat UF-cheese containing 0.03% carrageenan treated with transglutaminase was selected as the best sample.

کلیدواژه‌ها English

UF-cheese
Fat replacer
Hardness
flavor
LAB count
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