بررسی تأثیر صمغ‌ فارسی و آنزیم ترانس‌گلوتامیناز بر ویژگی‌های حسی، رنگ و میکروبی پنیر سفید فراپالوده نیم‌چرب طی دوره نگهداری سرد

نویسندگان
آمنه حبیبی 1
حسین جوینده 2
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 عضو هیات علمی
10.22034/FSCT.21.156.92
چکیده
مطالعه حاضر با هدف بررسی تأثیر صمغ فارسی (PG) و آنزیم ترانس­گلوتامیناز میکروبی (MTGase) بر ویژگی‌های حسی، رنگ و میکروبی پنیر سفید فراپالوده نیم‌چرب طی مدت 60 روز نگهداری در یخچال انجام گرفت. به­منظور تولید نمونه­های پنیر نیم‌چرب از PG در سه سطح 0، 25/0، 5/0% و آنزیم MTGase در سه سطح 0، 5/0 و 1 واحد (به ازای هر گرم پروتئین ناتراوه) استفاده گردید. نتایج مشخص ساخت که تیمار نمونه­های پنیر با PG و آنزیم MTGase تأثیر مثبتی بر ویژگی­های حسی و کیفی این فراورده­ لبنی داشته است. به­طورکلی، تیمار حاوی 5/0% PG و 5/0 واحد آنزیم MTGase بالاترین امتیازات حسی را توسط ارزیاب­ها کسب کرد. براساس نظرات ارزیاب­ها، طی مدت­زمان نگهداری ویژگی­های حسی عطروطعم و بافت افزایش یافت و در مقابل امتیازات رنگ و ظاهر نمونه­های پنیر کاهش یافت. نتایج به­دست­آمده از آنالیز شاخص­های رنگی مشخص ساخت که میزان روشنایی (L*) نمونه­های پنیر با افزودن PG و تیمار آنزیمی MTGase افزایش و با گذشت مدت­زمان نگهداری سرد کاهش یافت. برخلاف پارامتر روشنایی (L*)، متغیّرهای PG و آنزیم MTGase اثر معناداری بر شاخص­های a* (قرمزی-سبزی) و b* (زردی-آبی) نمونه­های پنیر مورد آزمایش نداشتند. نتایج به­دست­آمده از آزمون­های میکروبی نشان داد که افزودن PG سبب افزایش زنده­مانی باکتری­های اسید لاکتیک (LAB) شد اما تأثیری بر شمارش کپک و مخمّرها نداشت. ازسوی­دیگر، افزایش غلظت آنزیم سبب کاهش رشد و زنده­مانی میکروارگانیسم­­های مورد مطالعه گردید. نتایج این مطالعه نشان داد که می­توان از PG به­عنوان یک جایگزین چربی به­همراه آنزیم MTGase جهت تولید پنیر سفید فراپالوده کم‌چرب با ویژگی‌های تکنولوژیکی و حسی مطلوب قابل ­مقایسه با انواع پرچرب استفاده کرد و بهترین نمونه­ی پنیر فراپالوده نیم­چرب با استفاده از تیمار حاوی 5/0% PG و 5/0 واحد آنزیم MTGase به­دست می­آید.
کلیدواژه‌ها
جایگزین چربی
MTGase
روشنایی
حسی
دوره نگهداری سرد

موضوعات

عنوان مقاله English

Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage

نویسندگان English

Ameneh Habibi 1
Hossein Jooyandeh 2
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Faculty member
چکیده English

The present study was conducted to investigating the effect of Persian gum (PG) and microbial transglutaminase (MTGase) on sensorial, color and microbial characteristics of ultrafiltrated semi-fat white cheese during 60 days of cold storage. In order to produce semi-fat cheeses, PG was used at three levels of 0, 0.25, and 0.5% and MTGase enzyme at three levels of 0, 0.5 and 1 unit/g of protein. The results revealed that the treatment of cheese samples with PG and MTGase enzyme had a positive effect on the sensory and quality characteristics of the product. In general, the cheese sample containing 0.5% PG and 0.5 units of MTGase enzyme attained the highest sensorial scores. Based on panelists’ preference, during the storage time, aroma and texture scores increased while color and appearance attributes decreased. The results obtained from the analysis of color values revealed that the lightness (L*) of cheeses increased with the addition of PG and MTGase enzyme treatment and decreased with the passage of storage time. Unlike the lightness, PG and MTGase enzyme had no significant effect on a* (red-green) and b* (yellow-blue) values of the experimented cheese samples. The results obtained from the microbial evaluation showed that the addition of PG increased the viability of lactic acid bacteria (LAB), but it had no effect on the count of mold and yeasts. On the other hand, increasing the concentration of the enzyme decreased the growth and survival of the studied microorganisms. The results of this study showed that PG can be used as a fat substitute along with MTGase enzyme to produce ultrafiltrated low-fat white cheese with favorable technological and sensory characteristics comparable to high-fat cheese varieties, and the best sample of ultrafiltrated semi-fat cheese is obtained using a treatment containing 0.5% PG and 0.5 unit of MTGase enzyme.

کلیدواژه‌ها English

Fat replacer
MTGase
Lightness
sensory
Cold storage period
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