بررسی تأثیر صمغ‌ فارسی بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی پنیر فراپالایش آب‌نمکی طی دوره نگهداری

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 20، شماره 5 - شماره پیاپی 89، آذر و دی 1403، صفحه 589-605   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.87780.1328

نویسندگان

علی اکبر غلامحسین پور^* ؛ سعید زارع

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران

چکیده

در این پژوهش، اثر صمغ فارسی در غلظت‌های صفر، 0/03، 0/05 و 0/1 درصد بر ویژگی‌های میکروبی، بافتی، فیزیکوشیمیایی و حسی پنیر فراپالایش آب‌نمکی طی دوره نگهداری در روزهای 3، 45 و 90 بررسی گردید. بر اساس نتایج به‌دست آمده، در طول دوره نگهداری هیچ‌گونه رشد میکروب‌های مولد فساد (کلیفرم و کپک و مخمر) در نمونه‌های شاهد و حاوی صمغ مشاهده نگردید. میزان خاکستر (%)، حالت صمغی (N) (جز نمونه شاهد)، حالت آدامسی (Nmm)، چسبندگی (Ns) و قابلیت شکست (N) (جز نمونه شاهد) نمونه‌ها ابتدا تا روز 45 افزایش یافت و پس از آن تا روز 90 کاهش پیدا کرد. میزان اسیدیته (% اسید لاکتیک) نمونه‌ها نیز طی دوره نگهداری به‌صورت پیوسته افزایش یافت، درحالی‌که مقدار چربی (%) پنیرها روند کاهشی داشت. افزایش غلظت صمغ باعث کاهش معنی‌دار (0/05≥p) اسیدیته (167/22 تا 123/11 %)، حالت صمغی (8/35 تا 1/30 N) و حالت آدامسی (216/16 تا 38/83 Nmm) نمونه‌ها گردید، درحالی‌که مقادیر خاکستر (3/69 تا 3/92 %) و چسبندگی (0/66 تا 0/80 Ns) پنیرها افزایش معنی‌داری (0/05≥p) پیدا کردند. در ارتباط با ویژگی‌های حسی، امتیاز رنگ و ظاهر و آرومای پنیرها تحت تأثیر معنی‌دار زمان نگهداری قرار نگرفت. اثر متقابل زمان و غلظت صمغ تفاوت معنی‌داری در امتیاز بافت و طعم ایجاد نکرد، درحالی‌که اثرات ساده آنها معنی‌دار (0/05≥p) بود. پذیرش کلی نمونه‌ها نیز تنها تحت تأثیر معنی‌دار (0/05≥p) غلظت صمغ قرار داشت و اثر زمان و تأثیر متقابل آن با غلظت بر امتیاز پذیرش کلی معنی‌دار نبود. در نهایت، پنیر حاوی 0/05 % صمغ از نظر ویژگی‌های حسی امتیاز بالاتری نسبت به سایر نمونه‌ها کسب نمود و پنیر حاوی 0/1 % صمغ از طرف ارزیابان کمترین امتیاز حسی را به‌دست آورد.

کلیدواژه‌ها

پنیر آب‌نمکی؛ دوره نگهداری؛ صمغ فارسی؛ فراپالایش

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