بررسی تأثیر عصاره درمنه دشتی (Artemisia sieberi Besser.) رویشگاههای مختلف منطقه قم بر کیفیت و ماندگاری پنیر سفید ایرانی

نویسنده
دانشگاه شاهد، تهران، ایران
چکیده
به منظور ارزیابی اثر عصاره درمنه دشتی رویشگاه‏های مختلف بر عمر ماندگاری پنیر سفید ایرانی، تحقیقی در سال 1401 در آزمایشگاه مرکزی دانشگاه قم انجام شد. این تحقیق در قالب طرح کاملا تصادفی به صورت فاکتوریل انجام و پنیر از نظر شیمیایی و میکروبی در شرایط عدم کاربرد عصاره (شاهد) و کاربرد عصاره حاوی 1 درصد وزن ماده تر درمنه دشتی از سه رویشگاه ونان، تاج‏خاتون و عباس‏آباد در روزهای 1، 15 و 30 ام بررسی شد. نتایج نشان داد جمعیت میکروارگانیزم‏های پنیر با افزایش دوره نگهداری افزایش یافت و عصاره ونان بهتر از عصاره­ها، جمعیت میکروارگانیزم‏ها را کنترل کرد. با افزایش مدت نگهداری، میزان pH و پروتئین در ماده خشک کاهش و میزان رطوبت، نمک، چربی، ماده خشک، فنول و فعالیت آنتی‏اکسیدانی افزایش پیدا کرد. عصاره ونان بیشتر از سایر عصاره ها سبب افزایش کیفیت و عمر نگهداری پنیر شد که ممکن است ناشی از بیشتر بودن میزان فنول کل عصاره ونان در مقایسه با سایر عصاره­ها باشد. بطور کلی عصاره درمنه دشتی بطور معنی­داری موجب افزایش عمر ماندگاری و کیفیت پنیر گردید که با مطالعات بیشتر می توان از عصاره این گیاه ارزشمند برای افزایش ماندگاری و کیفیت محصولات غذایی خصوصا محصولات لبنی استفاده نمود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese

نویسنده English

Hassanali Naghdi Badi
Shahed University, Tehran, Iran.
چکیده English

In order to evaluate the effect of Artemisia sieberi extract from different habitats on the shelf life of Iranian white cheese, this research was conducted in 2022 in the research laboratory of Qom University, Iran. A factorial experiment was conducted based the completely randomized design, and cheese in terms of chemical and microbial characteristics in the conditions of no extract (control) and the use of extract containing 1% of the weight of the fresh material ofA. sieberi from three habitats of Venan, Tajkhatun and Abbas. Abad was checked on the 1st, 15th and 30th. The results showed that the population of cheese microorganisms increased with the increase of the storage period, and the extract of Venan better controlled the population of microorganisms than other extracts. The amount of pH and protein in the dry matter decreased with the increase of the storage period, and the amount of moisture, salt, fat, dry matter, phenol and antioxidant activity increased. Venan extract increased the quality and shelf life of cheese more than other extracts, which may be due to the higher amount of total phenol in Venan extract compared to other extracts. In general, the extract of Artemisia sieberi significantly increased the shelf life and quality of cheese, and with further studies, the extract of this valuable plant can be used to increase the shelf life and quality of food products, especially dairy products.

کلیدواژه‌ها English

Artemisia sieberi Besser
Coliform
Fat content
Habitats
Total Phenol
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