بررسی خصوصیات کیفی و پروفایل اسید چرب پنیر سیاه‌مزگی غنی‎شده با روغن ماهی ریزپوشانی‎شده

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 17، شماره 5 - شماره پیاپی 71، آذر و دی 1400، صفحه 761-772   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v18i1.87590

نویسندگان

انسیه نجات پیرسرایی؛ اسحق زکی پور رحیم آبادی^* ؛ آریا باباخانی؛ الهام امین‌ پور دافچاهی

گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان.

چکیده

این تحقیق به‌منظور بررسی ارزش تغذیه‌ای و پروفایل اسید چرب پنیر سیاه‌مزگی غنی‎شده با اسیدهای چرب امگا-3 روغن ماهی انجام گردید. برای این منظور، ابتدا پروسه ریزپوشانی‎کردن روغن ماهی با پروتئین آب‎پنیر با نسبت‌های 2:1 صورت پذیرفت و روغن ریزپوشانی‎شده در پروسه تولید پنیر سیاه‌مزگی به آن اضافه گردید. تیمارهای تحقیق شامل تیمار شاهد و تیمارهای حاوی روغن ریزپوشانی‌شده، به‌ترتیب تیمار 1 (5/0 درصد) و تیمار 2 (1 درصد) بودند. در این تحقیق، بررسی پروفایل اسید چرب، شاخص‌های پراکسید، تیوباربیتوریک اسید و همچنین آنالیز حسی انجام شد. مجموعاً تعداد 22 نوع اسیدچرب در نمونه‌های پنیر سیاه‌مزگی شناسایی گردید. نسبت اسیدهای چرب غیراشباع به اسیدهای چرب اشباع در تیمارهای 1 و 2 به‌ترتیب 78/0 و 83/0 اندازه‌گیری گردید. محتوای ایکوزاپنتاانوئیک اسید و دوکوزاهگزاانوئیک اسید به‌ترتیب در تیمار 1 (09/0 و 16/0درصد) و تیمار 2 (16/0 و 47/0 درصد) به‌طور معنی‌داری بیشتر از تیمار شاهد (06/0 و 04/0 درصد) بود (05/0p<). محتوای تیوباربیتوریک اسید در تمامی نمونه‌ها بسیار پایین‌تر از حد مجاز آن بود. ارزیابی حسی نمونه‌های شاهد و تیمارهای غنی‌شده پنیر سیاه‌مزگی نشان داد که تمامی پنیرها از مطلوبیت کل قابل‌قبولی برخوردار بودند.

کلیدواژه‌ها

پنیر سیاه‌مزگی؛ غنی‌سازی؛ آنالیز حسی؛ ریزپوشانی کردن

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