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

Authors
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
10.22034/FSCT.21.156.92
Abstract
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.
Keywords
Fat replacer
MTGase
Lightness
sensory
Cold storage period

Subjects

Jooyandeh, H. (2022). Application of Enzymes in Dairy Products. 1st ed., Khuzestan Agricultural Sciences and Natural Resources University Press. (In Persian)
Zhang, M., Dong, X., Huang, Z., Li, X., Zhao, Y., Wang, Y., Zhu, H., Fang, A. and Giovannucci, E.L., 2023. Cheese consumption and multiple health outcomes: An umbrella review and updated meta-analysis of prospective studies. Advances in Nutrition. 14(5):1170-1186.
Danesh, E., Goudarzi, M., and Jooyandeh, H. (2018). Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. Journal of Food Measurement and Characterization, 12(4): 2416-2425.
Jooyandeh, H., Goudarzi, M., Rostamabadi, H., and Hojjati, M. (2017). Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low- fat Iranian White cheese. Food Science & Nutrition, 5: 669-677.
Jooyandeh, H., and Hojjati, M. (2022). Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Storage Period. Food Processing and Preservation Journal, 14 (4): 37-54. (In Persian)
Rostamabadi, H., Jooyandeh, H., and Hojjati, M. (2017). Optimization of physicochemical, sensorial and color properties of ultrafiltrated low-fat Iranian white cheese containing fat replacers by Response Surface Methodology. Iranian Journal Food Science Technology, 14(63): 91-106. (In Persian)
Torabi, F., Jooyandeh, H., and Noshad, M. (2021). Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. Journal of Food Processing and Preservation, 45: e15572: 1-11.
Yademellat, M., Jooyandeh, H., and Hojjati, M. (2018). Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums. Iranian Journal of Food Science and Technology, 14(72): 313-326. (In Persian)
Aires da Silva, D., Cristine Melo Aires, G. and da Silva Pena, R. 2021. Gums-Characteristics and applications in the food industry. In: Innovation in the food sector through the valorization of food and agro-food by-products, Novo de Barros, N., and Gouvinhas, I. (eds), Chapter 13, IntechOpen Limited, London, UK.
Wen, P., Zhu, Y., Luo, J., Wang, P., Liu, B., Du, Y., et al. 2021. Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese. Journal of Dairy Science. 104(1): 228-242.
Sharif, N., Falcó, I., Martínez-Abad, A., Sánchez, G., López-Rubio, A. and Fabra, M.J., 2021. On the use of Persian gum for the development of antiviral edible coatings against murine norovirus of interest in blueberries. Polymers, 13(2), p.224.
Gholamhosseinpour, A., and Zare, S. 2024. Investigating the effect of Persian gum on physicochemical, textural and rheological characteristics of UF white brined cheese during ripening. International Dairy Journal. 155, 105952.
Miwa, N., 2020. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Analytical Biochemistry, 597, p.113638.
Abou-Soliman, N.H.I., Awad, S. and El-Sayed, M.I., 2020. The impact of microbial transglutaminase on the quality and antioxidant activity of camel-milk soft cheese. Food and Nutrition Sciences, 11(03), p.153.
Hebishy, E., Nagarajah, J., Thompson, L.S., Shennan, S., Best, L., Ajayi, et al. 2022. Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. International Journal of Dairy Technology. 75(1): 201-213.
Nosrati, G., Jooyandeh, H., Hojjati, M. and Noshad, M., 2023. Study on the physicochemical properties of synbiotic UF-cheese containing demineralized ultrafiltrated whey powder and lactulose during storage period. Iranian Journal of Food Sciences and Industries, 20(139).
Seyed-Moslemi, S.A., Hesari, J., Peighambardoust, S.H. and Peighambardoust, S.J., 2021. Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese. Journal of Dairy Science, 104(7), pp.7489-7499.
Afzali, S., Edalatian Dovom, M.R., Habibi Najafi, M.B. and Mazaheri Tehrani, M., 2020. Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh). Scientific Reports, 10(1).
Milovanovic, B., Djekic, I., Miocinovic, J., Djordjevic, V., Lorenzo, J.M., Barba, F.J., Mörlein, D. and Tomasevic, I., 2020. What is the color of milk and dairy products and how is it measured? Foods, 9(11), p.1629.
Manoj Kumar, C.T., Chauhan, O.P., Sathish Kumar, M.H. and Devaraja, H.C. 2022. Chemistry of milk and milk products. In: Advances in food chemistry: Food components, processing and preservation, Chauhan, O.P. (ed), Chapter 13, Singapore: Springer Nature Singapore. pp. 471-495.
Urgu, M., Türk, A., Ünlütürk, S., Kaymak-Ertekin, F. and Koca, N., 2019. Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties. Food Science of Animal Resources, 39(1).
Pham, T.H., Pham, K.C., Huynh, A.T., Thi, N.U.L. and Trinh, K.S., 2021. Effect of transglutaminase on quality properties of fresh cheese. International Journal of Advanced and Applied Sciences, 8(4), pp.44-53.
Zheng, X., Shi, X. and Wang, B., 2021. A review on the general cheese processing technology, flavor biochemical pathways and the influence of yeasts in cheese. Frontiers in Microbiology, 12.
Kaczyński, Ł.K., Cais-Sokolińska, D., Bielska, P., Teichert, J., Biegalski, J., Yiğit, A. and Chudy, S., 2023. The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese. European Food Research and Technology, 249(5), pp.1257-1272.
Razeghi, F. and Yazdanpanah, S., 2020. Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese. Food Science & Nutrition, 8(7), pp.3750-3758.
Bohamid, A. Jooyandeh, H., Alizadeh Behbahani, B. and Barzegar, H. 2023. The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese. Iranian Journal of Food Sciences and Industries, 20(139).
Torabi, F., Jooyandeh, H., Noshad, M. and Barzegar, H. 2020. Texture, color and sensory characteristics of synbiotic ultrafiltrated white cheese treated with microbial transglutaminase enzyme during storage period. Journal of Food Science and Technology (Iran), 17(98):135-145.
Leone, C., Thippareddi, H., Ndiaye, C., Niang, I., Diallo, Y. and Singh, M., 2022. Safety and quality of milk and milk products in Senegal-A review. Foods, 11(21), p.3479.