اثر افزودن صمغ‌ فارسی و آنزیم ترانس‌گلوتامیناز میکروبی بر ویژگی‌های بافتی پنیر سفید فراپالوده نیم‌چرب

نویسندگان
آمنه حبیبی 1
حسین جوینده 2
1 فارغ‌التحصیل کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 عضو هیات علمی، گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.21.156.110
چکیده
هدف از مطالعه حاضر بررسی تأثیر صمغ فارسی (PG) و آنزیم ترانس­گلوتامیناز میکروبی (MTGase) بر ویژگی‌های بافتی پنیر سفید فراپالوده نیم‌چرب طی مدت 60 روز نگهداری در یخچال بود. بدین­منظور، صمغ فارسی در سه سطح (0%، 25/0%، 5/0%) و آنزیم ترانس­گلوتامیناز در سه سطح (0%، 5/0%، 1 واحد به ازای هر گرم پروتئین) به نمونه­های پنیر اضافه گردید. نمونه­های پنیر بدون هیچ­گونه تیماری به­عنوان نمونه­های شاهد درنظر گرفته شدند. یافته­های این مطالعه مشخص ساخت که افزودن PG برخلاف تیمار MTGase سبب کاهش pH گردید (05/0 > p). درطی دوره نگهداری، مقادیر pH تمامی نمونه­های پنیر کاهش یافت، اما از نظر آماری تنها میان روزهای اول و سی­ام نگهداری تفاوت معناداری وجود داشت. درطی دوره نگهداری، افزودن صمغ کاهش میزان آب­اندازی نمونه­ها را تا روز سی­ام نگهداری به­دنبال داشت، اما سپس تا پایان روز شصت­ام میزان آب­اندازی نمونه­ها افزایش یافت. نتایج به­دست­آمده از آنالیز ویژگی­های بافت مشخص ساخت که تیمار آنزیمی MTGase تا نیم واحد سبب کاهش سفتی، صمغی، ارتجاع­پذیری و قابلیت جویدن و افزایش چسبندگی نمونه­های پنیر شد اما به­کارگیری مقدار بالاتر آنزیم (1 واحد) سبب تغییر روند مذکور به­شکل معنادار (001/0 > p) گردید. همچنین افزودن PG سبب کاهش سفتی، پیوستگی، صمغی، ارتجاع­پذیری و قابلیت جویدن و افزایش چسبندگی نمونه­های پنیر شد (001/0 > p). به­طورکلی، با گذشت مدت­زمان نگهداری سرد تمامی پارامترهای بافت به­غیر از چسبندگی کاهش معنی­داری یافت. نتایج این تحقیق نشان داد که می­توان با استفاده از سطوح 25/0 تا 5/0 درصد صمغ فارسی و همچنین مقدار 5/0 واحد آنزیم ترانس­گلوتامیناز میکروبی پنیری با کیفیت مطلوب تولید نمود.
کلیدواژه‌ها
تیمار آنزیمی
جایگزین چربی
آب‌اندازی
آنالیز پروفیل بافت

موضوعات

عنوان مقاله English

Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese

نویسندگان English

Ameneh Habibi 1
Hossein Jouyandeh 2
1 M.Sc. student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

The current investigation was conducted to study the effect of Persian gum (PG) and microbial transglutaminase (MTGase) on textural 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 (U) per gram of protein. Cheese samples without any treatment were considered as control samples. The findings of this study revealed that addition of PG, opposite to MTGase, caused a significant reduction of the cheese pH values ​​(p < 0.05). During the storage period, the pH values ​​of all cheese samples decreased, but statistically there was a significant difference only between the first and 30th days of storage. During the storage period, the addition of PG led to a decrease in the amount of hydration of the samples until the 30th day of storage, but then the amount of hydration of the samples increased until the end of the 60th day. The results obtained from the analysis of the texture characteristics revealed that MTGase treatment up to 0.5 U decreased the firmness, gumminess, springiness and chewability and increased the adhesiveness of the cheese samples, but using a higher amount of the enzyme (1 U) caused a significant contrary change in the mentioned trend (p>0.001). Also, the addition of PG decreased the firmness, cohesiveness, gumminess, springiness and chewability and increased the adhesiveness of the cheese samples (p < 0.001). In general, with the passage of time during the cold storage, all the textural parameters, except adhesiveness, decreased significantly. The results of this research showed that it is possible to produce cheese with good quality by using the levels of 0.25 to 0.5% PG and 0.5 units of MTGase.

کلیدواژه‌ها English

Enzymatic treatment
Fat replacer
syneresis
Texture profile analysis
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