تأثیر تیمار آنزیمی لیپاز با منشاء گاوی و بزی بر ویژگی‌های رنگ و برخی خواص فیزیکوشیمیایی پنیر سفید فرآپالوده طی دوره نگهداری

نویسندگان
ابوالحسن ثابت صولت 1
حسین جوینده 2
محمد حجتی 1
حسن برزگر 2
1 گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 عضو هیات علمی
10.22034/FSCT.21.151.209
چکیده
فرآیند تولید و رسیدن پنیر با کمک مجموعه­ی گسترده­ای از واکنش­های بیوشیمیایی مختلف و پیوسته صورت می­پذیرد که در صورت متعادل بودن منجر به تولید فرآورده­ای با ویژگی­های کیفی بسیار مطلوب منجمله رنگ و خواص فیزیکوشیمیایی می­شود. در این تحقیق، آنزیم لیپاز با دو منشاء بزغاله و گوساله در سطوح 1/0، 2/0، 3/0 و 4/0 گرم (به ازای 100 کیلوگرم ناتراوه) در تولید پنیر سفید فرآپالوده ایرانی استفاده شد و تأثیر تیمار آنزیمی بر ویژگی­های رنگ (روشناییL*، قرمزی/a* و زردی/b*)، و برخی خواص فیزیکوشیمیایی (اسیدیته، رطوبت، پروتئین و چربی) محصول بررسی گردید. نمونه پنیر فاقد آنزیم لیپاز به­عنوان نمونه شاهد در نظر گرفته شد. پارامترهای رنگ و خواص فیزیکوشیمیایی پنیرهای تولیدی با نمونه شاهد طی مدت 90 روز نگهداری مقایسه گردید. نتایج تجزیه واریانس نشان داد که آنزیم لیپاز سبب افزایش معنی‌دار شاخص L* و b* نمونه­های پنیر شد، ولی بر شاخص a* تأثیر معنی‌داری نداشت. زمان نگهداری نیز به­شکل معنی­داری سبب افزایش این پارامترها شد. همچنین تیمار آنزیمی لیپاز و زمان نگهداری سبب تغییرات معنی­داری در خصوصیات شیمیایی مورد بررسی شد. به­طور کلی، با افزایش غلظت آنزیم و گذشت زمان نگهداری، مقادیر اسیدیته، رطوبت و پروتئین افزایش و مقدار چربی کاهش یافت. نتایج این تحقیق نشان داد که در صورت استفاده از سطوح 3/0 یا 4/0 آنزیم لیپاز به­ویژه لیپاز بزی می­توان پنیر سفید فرآپالوده­ای قابل قبول تولید نمود.
کلیدواژه‌ها
لیپاز حیوانی
ناتراوه
روشنایی
زمان نگهداری

موضوعات

عنوان مقاله English

Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period

نویسندگان English

Abolhasan Sabet Solat 1
Hossein Jouyandeh 2
Mohammad Hojjati 1
Hassan Barzegar 2
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Faculty member
چکیده English

The process of cheese production and ripening takes place with the help of an inclusive range of diverse and continuous biochemical reactions, which, if balanced, lead to the production of products with very desirable quality characteristics, including color and physicochemical properties. In this study, the kid goat and calf lipases at the levels of 0.1, 0.2, 0.3, and 0.4 g (per 100 Kg retentate) were used in the production of ultrufiltrated Iranian white cheeses. The effect of lipase treatment on color parameters (L*, a* and b* values) and some physicochemical properties (acidity, moisture, protein and fat) of the product were evaluated. The cheese sample without enzymatic treatment considered as control and its color and physicochemical properties was compared with other cheese samples during 90 days of storage period. Analysis of variance showed that the lipase enzyme significantly increased L* and b* index values of the cheese samples but it had not significant effect on the a* index. Furthermore, the time of storage caused a significant increase in these color parameters. Treatment with lipase and storage time had also significant effect on the physicochemical parameters. In general, by increasing the amount of lipase, and storage period, the amounts of acidity, moisture and protein increased and fat content decreased meaningfully. The results of this study revealed that by using 0.3-0.4 g lipase, particularly kid goat lipase, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced.

کلیدواژه‌ها English

Animal lipase
Retentate
Lightness
Storage period
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