ساخت فیلم نشان‌دهند‌ه تازگی پنیر موزارلا با جاسازی عصاره هویج بنفش در شبکه ژلاتین و صمغ ایرانی

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 6 - شماره پیاپی 78، بهمن و اسفند 1401، صفحه 167-180   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.81216.1237

نویسندگان

محمد صادق عرب¹؛ حنان لشکری^{* 2}؛ مهرداد نیاکوثری³؛ محمد هادی اسکندری⁴

¹گروه علوم و صنایع غذایی، واحد سروستان، دانشگاه آزاد اسلامی، سروستان، ایران.

²گروه علوم و صنایع غذایی، واحد زرین دشت، دانشگاه آزاد اسلامی، زرین دشت، ایران

³Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

⁴گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

چکیده

مطالعه حاضر با هدف بررسی تأثیر استفاده از فیلم کامپوزیتی حساس به pH مبتنی بر ژلاتین و صمغ ایرانی همراه با عصاره هویج بنفش (PCE) بر تازگی پنیر موزارلا انجام شد. در این راستا، رنگ، pH و تعداد مخمر و کپک نمونه شاهد و نمونه بسته‌بندی شده با فیلم کامپوزیتی حساس به pH در مدت 60 روز مورد ارزیابی قرار گرفت. نتایج حاضر نشان داد که pH در نمونه‌های پنیر بسته‌بندی شده با و بدون PCE (شاهد) در طول نگهداری کاهش معنی‌داری داشت، اما این کاهش در نمونه شاهد بیشتر بود (05/0> p) علاوه بر این، استفاده از فیلم کامپوزیت بر روی رنگ پنیر در طول نگهداری تأثیر می‌گذارد. مشاهده شد که مقادیر L^* و a^* پنیر بسته‌بندی شده با فیلم کامپوزیت به‌طور قابل توجه بالاتر از نمونه شاهد بود، اما مقادیر b^* به‌طور قابل توجه کمتر از نمونه شاهد بود. علاوه بر این، در پنیر بسته‌بندی شده توسط کامپوزیت فیلم حاوی هویج بنفش نسبت به شاهد، رشد میکروبی ناچیزی (مخمرها و کپک) مشاهده شد. همچنین در طول نگهداری pH  فیلم کامپوزیت حاوی عصاره به‌طور قابل توجهی از 33/6 به 85/4 کاهش یافت (05/0> p) که منجر به تغییر رنگ از بنفش به صورتی شد. پس از 40 روز، رنگ به صورتی تغییر کرد که نشان‌دهنده پایان نگهداری پنیر است. بنابراین نتیجه‌گیری شد که فیلم حساس به pH در عین حال که یک روش موثر برای بهبود ماندگاری پنیر موزارلا است می‌تواند نشان دهنده تازگی آن نیز باشد.

کلیدواژه‌ها

ژلاتین؛ پنیر موزارلا؛ صمغ ایرانی؛ فیلم حساس به pH؛ عصاره هویج بنفش

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