‌ تاٌثیر هیدروکلوئید پکتین بر ویژگی های کیفی و ماندگاری کشک مایع صنعتی طی نگهداری در یخچال

نویسندگان
1 گروه بهداشت مواد غذائی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
2 ‌دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
3 دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
4 واحد تحقیق و توسعه، شرکت فرآورده های لبنی رامک، شیراز، ایران
چکیده
چکیده

کشک یک محصول لبنی اسیدی با ارزش غذایی بالا است که در ایران به طور گسترده مصرف می­شود. مشکل اصلی کشک مایع جداسازی فازی است که به طور
قابل ملاحظه­ای ویژگیهای رئولوژیکی، بافتی و کیفیت میکروبی آن را در طی ذخیره سازی تحت تاثیر قرار می­دهد. در مطالعه­ی حاضر، هیدروکلوئید پکتین به عنوان پایدار کننده در فرمولاسیون کشک مایع مورد استفاده قرار گرفت. اثرات آن‌ها بر ویژگی­های فیزیکوشیمیایی (pH، اسیدیته، ظرفیت نگهداری آب، سینرزیس، رنگ)، بافتی (سفتی) و حسی محصول در طی 60 روز نگهداری در دمای ۴ درجه سانتی‌گراد بررسی شد. چهار گروه کشک مایع شامل کنترل (بدون پایدار کننده) و P-0.1 و P-0.2 و P-0.3 به ترتیب حاوی 1/0، 2/0 و 3/0 در صد (وزنی/وزنی) پکتین آماده­سازی شدند. در طی نگهداری، افزودن پکتین باعث افزایش اسیدیته و کاهش بیشتر pH کشک نسبت به گروه کنترل شد. نمونه­های P-0.2 و P-0.3 بیشترین ظرفیت نگهداری آب و کمترین سطح آب اندازی را نسبت به نمونه­ی کنترل و P-0.1 در طول نگهداری نشان دادند. افزودن پکتین تاثیر مثبتی بر سفتی نمونه­ها داشت. با افزایش سطح پکتین میزان سفتی نمونه­ها افزایش یافت و از روز 30 نگهداری به بعد سفتی فرمولاسیون­های P-0.2 و P-0.3 به طور معنی­داری بالاتر از P-0.1 و کنترل بود (05/0 P <). ویژگی­های رنگی نمونه­ها شامل روشنائی، زردی و اندیس سفیدی نمونه­ها به طور معنی­داری تحت تاثیر افزودن پکتین قرار گرفت (05/0P <). شمارش کلی فرم و کپک و مخمر در تمامی تیمارها در طول زمان نگهداری منفی بود. در ارزیابی حسی، امتیازات آب اندازی ظاهری، بافت و قوام، رنگ و ظاهر و پذیرش کلی با غلظت پکتین تحت تاثیر قرار گرفت. بیشترین امتیاز پذیرش کلی در روزهای ارزیابی حسی متعلق به P-0.3 بود. نتایج نشان داد، افزودن پکتین می­تواند ویژگی­های کیفی کشک را به طور مطلوبی تحت تاثیر قرار دهد.

کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial ‎Liquid Kashk during Refrigeration Storage

نویسندگان English

Roya Mohammad Nezhad 1
maryam ghaderi 2
Mehdi Zarei 3
Mohammad Sadegh Arab 4
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, ‎Ahvaz, Iran
2 ‎Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, ‎Ahvaz, Iran
3 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, ‎Ahvaz, Iran
4 Department of Research and Development, Ramak Dairy Company, Shiraz, Iran
چکیده English

Abstract

Kashk is a well-known acid-fermented dairy product with high nutritional value widely consumed in Iran. The main problem with liquid Kashk is phase separation, potentially affecting its rheological textural and microbial quality during storage. In the present study, pectin hydrocolloid was used as a stabilizer in liquid Kashk formulation, and their effects on the physicochemical (pH, acidity, water holding capacity, syneresis, color), textural (hardness), and sensory attributes of the product were investigated during 60 days storage at 4 ˚C. Four batches of liquid Kashk were prepared using the following formulations: Control (without stabilizer), and P-0.1, P-0.2, and P-0.3 were incorporated with 0.1, 0.2, and 0.3 % (w/w) pectin, respectively. During storage, pectin addition resulted in higher acidity and lower pH of the Kashk, compared to Control. P-0.2 and P-0.3 samples exhibited the highest water-holding capacity and the lowest syneresis compared to the control and P-0.1 samples throughout the storage period. The addition of pectin positively affected the hardness of the samples. With an increase in pectin concentration, the hardness of the samples increased, and from day 30 of storage onwards, the hardness of the P-0.2 and P-0.3 formulations was significantly higher than that of P-0.1 and the Control (P < 0.05). Color attributes, including lightness, yellowness, and whiteness index of samples, were influenced considerably by fortification with pectin. Mold and yeast count, as well as the coliform count of samples, were negative during storage. In sensory evaluation, visual syneresis, texture and consistency, color and appearance, and overall acceptability scores were influenced ‎by the concentration‎ of the stabilizer. The highest overall acceptance scores during sensory evaluation belonged to the P-0.3. The results indicate that adding pectin can positively impact the quality characteristics of Kashk.

کلیدواژه‌ها English

color
Liquid Kashk
Pectin
Sensory attributes
syneresis
Texture.‎
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