تأثیر تیمار فراصوت بر خواص فیزیکوشیمیایی و میکروبی پنیر نرم عراقی

نویسنده
Raghad Al Musa
دانشگاه علوم غذایی بصره
10.22034/FSCT.22.160.50
چکیده
در دهه‌های اخیر، گرایشی به سمت استفاده از روش‌های جایگزین برای بهبود تکنیک‌های سنتی فرآوری شیر و مشتقات آنها ایجاد شده است. یکی از این روش‌ها، استفاده از امواج فراصوت به عنوان جایگزینی برای پاستوریزاسیون مرسوم است. محتوای شیمیایی شیر تحت تیمار امواج فراصوت (US) به مدت ۵ و ۱۰ دقیقه با فرکانس ۲۰ کیلوهرتز و دمای ۵۰ درجه سانتیگراد، پس از ۵ دقیقه پاستوریزاسیون با امواج فراصوت، افزایش سطح پروتئین، چربی و اسیدیته را نشان داد و به ترتیب ۳.۵۰٪، ۳.۶۵٪ و ۰.۱۹٪ ثبت شد، در حالی که محتوای خاکستر ۰.۷۳٪ بود. لگاریتم تعداد کل میکروبی در نمونه‌های شیر، هیچ رشدی را پس از پاستوریزاسیون با امواج فراصوت نشان نداد. ترکیبات فعال موجود در نمونه‌های شیر با استفاده از GC-MS شناسایی شدند و نشان دادند که بالاترین غلظت‌ها پس از 5 و 10 دقیقه تیمار با امواج فراصوت مربوط به هیدروکسی-2،8-بیس(تری‌فلورومتیل)کینولین، 2-متیل‌پروپیونات 4- و سوکسینیک اسید، 3-متیل‌بوت-2-ایل 3-کلروفنیل استر، به ترتیب با غلظت‌های 31.826٪ و 35.318٪ بودند. نمونه‌های تیمار شده به مدت 10 دقیقه، سفتی، انسجام و الاستیسیته بهتری را در پنیر نرم با مقادیر به ترتیب 179.9، 0.66 و 4.38 نشان دادند. کمترین pH مشاهده شده در این نمونه‌ها 4.60 و بالاترین اسیدیته 1.68٪ بود. علاوه بر این، تیمار فراصوت ویژگی‌های حسی پنیر را افزایش داد و نشان داد که امواج فراصوت می‌توانند خواص میکروبی، فیزیکی، شیمیایی و حسی پنیر سفید را بهبود بخشند.
کلیدواژه‌ها
GC-MS
Pasteurization
Soft cheese
Texture analyzer
Ultrasonics

موضوعات

عنوان مقاله English

The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese

نویسنده English

Raghad Al Musa
university of basrah food science
چکیده English

In recent decades, there has been a shift towards using alternative methods to enhance traditional milk processing techniques and their derivatives. One such method is the application of ultrasonic treatment as a substitute for conventional pasteurization. The chemical content of milk treated with ultrasonic waves (US) for durations of 5 and 10 minutes at a frequency of 20 kHz and a temperature of 50°C showed increases in protein, fat, and acidity levels after 5 minutes of US pasteurization, registering at 3.50%, 3.65%, and 0.19% respectively, while the ash content was 0.73%. The logarithm of total microbial counts in milk samples showed no growth post-US pasteurization. The active compounds in the milk samples were identified using GC-MS, revealing the highest concentrations after 5 and 10 minutes of US treatment were of Hydroxy-2,8-bis(trifluoromethyl)quinoline, 2-methylpropionate 4- and Succinic acid, 3-methylbut-2-yl 3-chlorophenyl ester, at concentrations of 31.826% and 35.318% respectively. Samples treated for 10 minutes exhibited superior firmness, cohesiveness, and elasticity in soft cheese, with values of 179.9, 0.66, and 4.38, respectively. The lowest pH observed in these samples was 4.60, with the highest acidity at 1.68%. Moreover, ultrasonic treatment enhanced the sensory characteristics of the cheese, demonstrating that ultrasound waves can improve the microbial, physical, chemical, and sensory properties of white cheese.


کلیدواژه‌ها English

GC-MS
Pasteurization
Soft cheese
Texture analyzer
Ultrasonics
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