بررسی تاثیر عصاره سیاه دانه بر ویژگی های فیزیکوشیمیایی، حسی و میکروبی پنیر لاکتیکی

نویسندگان
احمد پدرام نیا 1
امیر حسین الهامی راد 1
اعظم رضوی 2
1 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 فارغ التحصیل کارشناسی ارشد گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
10.22034/FSCT.21.157.17
چکیده
هدف از این پژوهش مطالعه اثر ممانعت کنندگی سطوح مختلف عصاره اتانولی سیاه دانه بر رشد کپک در پنیر لاکتیکی بود.برای این منظور ابتدا برش های یک کیلوگرمی از پنیرآماده و غلظت های مختلف عصاره (شامل: 0، 1، 2 و 3 درصد) به آن‌ها افزوده شد. ویژگی­های فیزیکوشیمیایی ، بافتی و حسی نمونه ها در روزهای 1، 15، 30، 45 و 60 مورد ارزیابی قرار گرفت. نتایج حاکی از افزایش pH نمونه­ها در مقایسه با نمونه شاهد بود. میزان رطوبت در نمونه­ها طی نگهداری ابتدا کاهش و سپس افزایش داشت. نتایج مربوط به سختی بافت پنیر نشان داد که بیشترین و کمترین سختی بافت به ترتیب مربوط به عصاره­های 0، 1، 2 و 3 در صد در روز 60 و نمونه شاهد در روز اول بود. هم‌چنین بیشترین میزان حالت ارتجاعی در نمونه 3 درصد عصاره سیاه دانه و در روز 60 و کمترین مقدار در نمونه شاهد و در روز اول بود. میزان ترکیبات فنولی در نمونه­های پنیر دارای عصاره سیاه دانه نسبت به نمونه شاهدتفاوت معنی­داری داشت(P<0.05). بررسی ویژگی­های میکروبی نشان داد که شمارش کپک و مخمر در تمامی نمونه­ ها منفی بود.
کلیدواژه‌ها
عصاره
سیاه دانه
پنیر لاکتیکی

موضوعات

عنوان مقاله English

Investigating the effect of black seed extract on the physicochemical, sensory and microbial characteristics of lactic cheese

نویسندگان English

Ahmad Pedram Nia 1
Amir Hossein Elhamirad 1
azam razavi 2
1 Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Master student of Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده English

The purpose of this research was to study the inhibitory effect of different levels of black seed ethanol extract on the growth of mold in lactic cheese. For this purpose, first, one kilogram slices of ready-made cheese and different concentrations of the extract (including: 0, 1, 2 and 3%) were taken. added to them. The physicochemical, textural and sensory characteristics of the samples were evaluated on days 1, 15, 30, 45 and 60. The results indicated an increase in the pH of the samples compared to the control sample. The amount of moisture in the samples first decreased and then increased during storage. The results related to cheese texture hardness showed that the highest and lowest texture hardness was related to 0, 1, 2, and 3 percent extracts on the 60th day and the control sample on the first day, respectively. Also, the highest amount of elasticity was found in the sample of 3% black seed extract on the 60th day and the lowest amount in the control sample on the first day.There was a significant difference in the amount of phenolic compounds in cheese samples with black seed extract compared to the control sample (P<0.05). Examination of microbial characteristics showed that mold and yeast counts were negative in all samples.

کلیدواژه‌ها English

: extract
Black seed
Lactic cheese
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