مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

استفاده از پوشش خوراکی آلژینات و غلظت‌های مختلف عصاره نعناع بر خصوصیات فیزیکوشیمیایی، میکروبی، رئولوژیکی و ارگانولپتیکی پنیر لاکتیکی حاوی گردو

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه صنایع غذایی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 گروه علوم و صنایع غذایی، واحد گرگان، دانشگاه آزاد اسلامی، گرگان، ایران
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.48311/fsct.2026.83373.0
چکیده
در این مطالعه تأثیر پوشش خوراکی آلژینات‌سدیم به همراه سطوح مختلف عصاره نعناع بر ویژگی‌های فیزیکوشیمیایی، میکروبی، رئولوژیکی و ارگانولپتیکی پنیر لاکتیکی حاوی پودر گردو مورد بررسی قرار گرفت. تیمارها شامل پنج گروه شاهد (بدون پوشش)، آلژینات‌سدیم، آلژینات سدیم به همراه غلظت‌های 1، 5/2 و 5 درصد عصاره نعناع بودند. نتایج نشان داد با افزایش دوره نگهداری، pH و میزان رطوبت کاهش و اسیدیته نمونه‌ها بطور معنی‌داری افزایش یافت. در ارزیابی خواص حسی تأثیر تیمارهای مورد مطالعه بر همه ویژگی‌های ارگانولپتیکی، به غیر از ویژگی بافت معنی‌دار بود. بیشترین امتیاز طعم مربوط به تیمار پوشش داده شده با آلژینات سدیم و 5/2 درصد عصاره نعناع و کمترین امتیاز طعم مربوط به تیمار شاهد بود. بیشترین و کمترین امتیاز بو به ترتیب در تیمار پوشش‌دهی شده با آلژینات سدیم و 5 درصد عصاره نعناع (5) و شاهد مشاهده شد. با افزایش دوره نگهداری سختی، پیوستگی، چسبندگی و آدامسی بودن نمونه‌ها افزایش یافت. در پایان دوره نگهداری بیشترین میزان سختی در تیمار شاهد (g16/62) مشاهده شد و تیمارهای پوشش داده‌شده با سطوح مختلف عصاره نعناع تفاوت معنی‌داری از لحاظ سختی نشان ندادند. با افزایش دوره نگهداری شمارش میکروبی افزایش یافت و بیشترین شمارش کلی میکروبی و کپک و مخمر مربوط به تیمار شاهد و کمترین میزان مربوط به تیمار پوشش داده شده با آلژینات‌سدیم و 5 درصد عصاره نعناع بود. به طور کلی استفاده از پوشش خوراکی آلژینات‌سدیم و عصاره نعناع باعث بهبود عطر و طعم و جلوگیری از تغییرات بافتی و کاهش فعالیت میکروبی پنیر لاکتیکی در طول دوره نگهداری گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of edible coating of alginate and different concentrations of mint (Mentha piperita) extract on physicochemical, microbial, rheological and organoleptic properties of lactic cheese containing walnuts

نویسندگان English

Atefeh Shadi Govar 1
masoud dezyani 2
Fatemeh Shahdadi 3
1 Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Shabestar, Iran
2 Department of Food Science and Technology, Gorgan branch, Islamic Azad University, Gorgan, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
چکیده English

In this study, the effect of edible coating of sodium alginate with different levels of mint extract on physicochemical, microbial, rheological and organoleptic properties of lactic cheese containing walnut powder was investigated. The treatments included five groups: control, sodium alginate, sodium alginate with concentrations of 1, 2.5 and 5% mint extract. The results showed that with increasing storage , pH and moisture content decreased and acidity increased significantly. In the evaluation of sensory properties, effect of the studied treatments on all organoleptic properties, except for texture, was significant. The highest taste score was related to treatment coated with sodium alginate and 2.5% mint extract and the lowest taste score was related to the control . The highest and lowest odor scores were observed in treatment coated with sodium alginate and 5% mint extract and control, respectively. With increasing storage period, hardness, cohesion, adhesion and gumminess of the samples increased. At the end of storage period, the highest hardness was observed in control (62/16 g), and the treatments coated with different levels of mint extract did not show a significant difference in terms of hardness. With increasing storage period, the microbial count increased, and the highest total microbial count, mold and yeast were related to the control treatment and the lowest to the treatment coated with sodium alginate and 5% mint extract. In general, the use of edible sodium alginate and mint extract coating improved odor and flavor, prevented textural changes and reduced microbial activity of lactic cheese during storage period.

کلیدواژه‌ها English

Lactic cheese
Edible coating
Sodium alginate
Mint extract
Organoleptic properties
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