Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 117-129 |
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Salamat F, dezyani M, Shahdadi F. The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese. FSCT 2022; 19 (131) :117-129
URL: http://fsct.modares.ac.ir/article-7-64758-en.html
URL: http://fsct.modares.ac.ir/article-7-64758-en.html
1- Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Shabestar, Iran
2- Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran. ,dezyani2002@yahoo.com
3- Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
2- Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran. ,
3- Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
Abstract: (1414 Views)
The composition and properties of edible coatings significantly affect their effects on food preservation. In this study, the effect of edible coating of sodium caseinate with different levels of inulin (0, 1, 2.5 and 5%) on the physicochemical, microbial, rheological and organoleptic properties of lactic cheese was investigated. The studied cheeses were produced in Pegah milk factory. Treatments included five groups: control (uncoated), sodium caseinate, sodium caseinate with 1, 2.5 and 5% inulin. The results showed that with increasing the storage period, the pH and moisture content decreased and the acidity of the samples increased significantly. The highest and lowest moisture content were related to the treatment coated with sodium caseinate and 5% inulin and the control treatment, respectively. In evaluating the organoleptic properties, the effect of the studied treatments on all organoleptic properties, except odor and color, was significant. The highest taste score was related to the treatment coated with sodium caseinate and 1% inulin and the lowest taste score was related to the control and the treatment coated with sodium caseinate and 5% inulin. As the storage period increased, the hardness, cohesiveness and chewiness of the samples increased. At the end of the storage period, the highest hardness was observed in the control and the lowest hardness was observed in the sodium caseinate treatments with 5% inulin, which was not significantly different from the sodium caseinate with 2.5% inulin. With increasing storage period, microbial count increased and the highest total microbial count and mold and yeast were related to the control and the lowest amount was related to the treatment coated with sodium caseinate and 5% inulin. In general, the use of edible coating of sodium caseinate and inulin improved the appearance and prevented textural changes and reduced the microbial activity of lactic cheese during the storage period.
Article Type: Original Research |
Subject:
Colors, preservatives and additives
Received: 2022/10/11 | Accepted: 2022/12/7 | Published: 2022/12/31
Received: 2022/10/11 | Accepted: 2022/12/7 | Published: 2022/12/31
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