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بررسی تأثیر درجه حرارتهای مختلف نگه‌داری بر ترکیبات آرومای پنیر پروبیوتیک UF | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 14، دوره 50، شماره 4، بهمن 1398، صفحه 909-926 اصل مقاله (1.27 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2019.278899.665176 | ||
| نویسندگان | ||
| مرجان تاجیک احمد آبادی1؛ علیرضا شهاب لواسانی* 2؛ شیلا برنجی3 | ||
| 1دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران. | ||
| 2مرکز تحقیقات فناوری های نوین تولید غذای سالم، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران. | ||
| 3گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین -پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران. | ||
| چکیده | ||
| هدف از این تحقیق، بررسی اثر دمای نگه‌داری بر ترکیبات آرومای پنیر فراپالایش پروبیوتیک حاوی غلظت‌های مختلف باکتری پروبیوتیک بیفیدوباکتریوم لاکتیس بود. برای این منظور، پنیر فراپالایش حاوی بیفیدوباکتریوم لاکتیس در دو سطح (cfu/g 108 و 109) تهیه شدند. پنیرهای تولید شده، در دماهای 4، 10 و 25 درجه سلسیوس به مدت 32 روز رسیدند و بقاء باکتری‌ها، مقادیر pH، پروتئین(درصد)، ماده خشک (درصد)، ترکیبات آروما (µg/g) و خصوصیات حسی بررسی شدند. نتایج نشان داد که افزایش سطح تلقیح و دمای نگه‌داری منجر به افزایش تعداد باکتری ها گردید. طی دوره نگه‌داری، تعداد بیفیدوباکتریوم لاکتیس کاهش یافت. در تمامی نمونه‌ها در طول دوره، pH کاهش و مقادیر اسیدیته و ماده خشک افزایش معنی‌داری نشان داد (p < 0.05). با افزایش زمان نگه‌داری، مقادیر استالدئید و استوئین کاهش، در حالی که اسید استیک در ابتدا افزایش و سپس کاهش داشت. دمای نگه‌داری اثر ثابتی بر مقادیر دی استیل و اتانول پنیر پروبیوتیک نداشت. نتایج ارزیابی حسی بیان کرد که تفاوت معنی‌داری در عطروطعم و بافت بین پنیر حاوی بیفیدوباکتریوم و نمونه شاهد طی دوره نگه‌داری گزارش نشد و می‌توان نتیجه گیری نمود سطح تلقیح پروبیوتیک cfu/g 109 و دمای نگه‌داری 25 درجه سلسیوس بهترین شرایط برای تولید پنیر فراپالایش پروبیوتیک است. | ||
| کلیدواژه‌ها | ||
| پنیر UF؛ دما؛ بیفیدوباکتریوم لاکتیس؛ بقاء پروبیوتیک؛ ترکیبات آروما | ||
| عنوان مقاله [English] | ||
| The Effect of Different Storage Temperature on Aroma Compounds of Probiotic UF Cheese | ||
| نویسندگان [English] | ||
| Marjan Tajic Ahmadabadi1؛ Alireza Shahab Lavasani2؛ Shila Berenji3 | ||
| 1Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. | ||
| 2Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran | ||
| 3Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. | ||
| چکیده [English] | ||
| The purpose of this study was to evaluate the effect of storage temperature on aroma compounds of probiotic UF cheese containing different concentrations of probiotic Bifidobacterium lactis. For this purpose, UF cheeses with B. lactis cells at two levels (108 and 109 cfu/g) were prepared.The produced cheeses were ripened at 4, 10 and 25°C for 32 days and bacteria viable counts, pH, protein (%), dry matter (%), aroma compounds (µg/g) and sensory properties were measured. The results showed that an increase in inoculation level and storage temperatures lead to increase in the number of probiotic bacteria. During storage, the number of B. lactis was decreased. pH of all cheese samples was decreased, while acidity and dry matter amounts significantly were increased during storage (p > 0.05). By increasing the storage time, the amounts of acetaldehyde and acetoin were decreased, while acetic acid at first was increased and then was decreased. Temperature of storage didn’t have a constant effect on diacetyl and ethanol amounts of probiotic cheese. Sensory evaluation exhibited cheese flavor and texture had no significant differences during storage time and it can be concluded that the probiotic inoculation level of 109 cfu /g and storage temperature (25 ºC) were the best conditions for the production of probiotic ultrafiltration cheese. | ||
| کلیدواژه‌ها [English] | ||
| UF Cheese, temperature, Bifidobacterium lactis, Probiotic survival, Aroma compounds | ||
| مراجع | ||
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