##plugins.themes.bootstrap3.article.main##

فرناز صادقی لیلا ناطقی

چکیده

افزایش سطح آگاهی مردم و نگرانی در خصوص استفاده از نگهدارنده‌های شیمیایی، کاربرد مواد نگهدارنده و ضد‌میکروبی گیاهی و اثر آن بر رشد میکروارگانیسم‌های مهم غذایی افزایش یافته است. لذا هدف کلی از این پژوهش بررسی خصوصیات فیزیکوشیمیایی، ضدمیکروبی و حسی پنیر سفید آب نمکی حاوی اسانس کندر در غلظت‌های (5/0، 6/0، 7/0 درصد) و اسانس موسیر در غلظت‌های (05/0، 1/0، 2/0 درصد) به همراه باکتری لیستریا مونوسیتوژنز به میزان cfu/ml103 به نمونه‌های شیر پیش‌ساز پنیر طی 60 روز نگهداری بود. نتایج بررسی ضد میکروبی نشان داد میانگین شمارش میکروبی در تیمار‌های 2/0 درصد اسانس موسیر و 7/0 درصد اسانس کندر در انتهای دوره نگهداری به‌ترتیب cfu/ml 000/0 و  cfu/ml7/14 بود، که در مقایسه با سایر تیمار‌ها بیشترین کاهش را نشان دادند (05/0(p≤. نتایج حاصل از بررسی خصوصیات فیزیکوشیمایی انجام شده، نشان داد که این جایگزینی روی خواص فیزیکوشیمیایی پنیر اثر معنی‌داری نداشت (05/0p>). نتایج ارزیابی حسی پنیر نشان داد اختلاف معنی‌داری بین امتیاز پذیرش کلی تمامی تیمارهای مورد آزمون و نمونه شاهد مشاهده نگردید، بنابراین می‌توان از دو اسانس موسیر و کندر به عنوان جایگزین مناسب نگهدارنده‌های شیمیایی در محصولات لبنی استفاده نمود بدون اینکه اثر نامطلوب روی خواص حسی محصول داشته باشد.

جزئیات مقاله

کلمات کلیدی

پنیر سفید آب نمکی, لیستریا مونوسیتوژنز, کندر, موسیر, اسانس

مراجع
Adelakun, E.A., Finbar, E.A., Agina, S.E., & Makinele, A.A., 2001, Antimicrobial activity of Boswelliadalziellii stem bark. Fitoterapia, 72(7), 822-824.
Aly, S.A., Galal, E.A., 2002, Effect of milk pretreatment on the keeping quality of Domiti cheese. Pakistan journal of Nutrition, 132-136, (4).
Alizadeh, M., Hamedi, M., & Khosrowshahi, A., 2006, Modeling of proteolysis and lipolysis in Iranian white brine cheese. Food chemistry, 97, 294-301.
Choobkar, N., Akhondzadeh Basti, A., Soltani, M., Sari, A.A., Emami Rad, A., Ghaeni, M., Roomiani, L., 2012, Effect of different concentrations of sodium chloride on the growth of Staphylococcus aureus and Listeria monocytogenes in salted Silver Carp (Hypophthalmichthys molitrix) fish fillets. Journal of Food Health, 1(4), 1-9.
Delaquis, P.j., Stanich, k., Girad, B., Mazza, G., 2002, Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. international.into journal food Microbial. 74(1-2), 101-109.
Durairaj, S., Srinivasan, S., Lakshmanaperumalsamy, P., 2009, in vitro Antibactrerial Activity and Stability of Garlic Extract at Different pH and Temperature. Elctonic Journal of Bio, 5, 5-10.
Dima, M., Anne-Sylvie, F.T., Emmanuel, P., Tayssir, H., Nancy, N., Christine, F., Xavier, F., Farid C, 2014., Chemical Composition, Antibacterial and Antioxidant Activitiesof Six Essentials Oils from the AlliaceaeFamily. Journal molecules, 19, 20034-20053.
Ehsani, A., Mahmoudi, R., Zare, P., &Hasany, A., 2011, Biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Listeria monocytogenes in white brined cheese. Journal of Food Industry Research, 21(3), 307-328.
Fewic, G.R., Hanlely, A., 1985, The genus Allium-part critical reviews. Food science nutrition, 23(1), 1-73.
Farahani, G., Ezat panh, H., Abbasi, S., 2014, Evaluation of some physicochemical, rheological and tissue properties of white cheeses of salt water (Golpayegan cheese) during the period of reaching. Food Science and Nutrition, 11(3), 5-20.
Guillermo, A., Susana, E., Amelia, C., 2006, Secondary proteolysis of Fynbo cheese salted with nacl/kcl brine and ripented at various temperatures. Food chemistry, 96, 297-303.
Institute of Standards and Industrial Research of Iran (ISIRI)., 1977, of measuring the amount of salt methods. Iranian National Standardization Organization (INSO). Standard No. 1809.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2001, Iranian white cheese production methods. Iranian National Standardization Organization (INSO). Standard No. 5772.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2002, of measuring the amount of measurement methods. Iranian National Standardization Organization (INSO). Standard No. 1753.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2004, of measuring the amount of Protein methods. Iranian National Standardization Organization (INSO). Standard No. 1811.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2006, of measuring the amount of Fat methods. Iranian National Standardization Organization (INSO). Standard No. 8587.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2006, of measuring the amount of pH and acidity methods. Iranian National Standardization Organization (INSO). Standard No. 2852.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2008, of Sensory tests methods. Iranian National Standardization Organization (INSO). Standard No. 3442.
Institute of Standards and Industrial Research of Iran (ISIRI)., 2016, Characteristics and method of cheese test in salt water. Iranian National Standardization Organization (INSO). Standard No. 2344-1.
Khosravi, A., Malekan, M.A., 2004, Determinition of Alcholic and aqueous extract of Lavender Astvkas on Staphylococcus aureus and other Gram-negative bacteria. The journal of Qazvin Univercity of Med Science, 29, 3-9.
Milci, S., Goncu, A., Alpkent, Z., Yaygin, H., 2005, Chemical, microbiological and sensory characterization of Halloumi cheese producted from ovine,caprine and bovine milk. International Dairy Journal, 15, 625- 630.
Mohammadi, R., Yadegari, M.H., Moattar, F., Shams. M., 2006, Antifungal activity of Boswellia serrata's essentialoil against fluconazole resistant and susceptibleisolates of Candida albicans. Journal of Isfahan Medical School, 24(82), 30-36.
Moshak, Z., Moradi, B., Akhondzadeh Basti, A., Abbas Yafar, A., Gandami, G., 2008, Study of the behavior of bacteria of listeria monocytogenes during Iranian white cheese production process the influence of Zataria multiflora essential oil. Journal of Medicinal Plants, 8(1), 114-122.
Mohammadpoor Kanzaq, H., Noroozi, M., Mohammadpoorasl, A., Zavoshi, A., 2015, Study of Anti-Listeria Effects of Stachys Lavandulifolia Vachl Essential Oil in Ardabil Traditional Cheese. Bimonthly Journal of Sabzevar University of Medical Sciences,22(4), 612-621.
Mohammadi, A., Arabshahi doloei, S., 2015, Antioxidant Activity of Oli Gum Extract of Chamomile Resin in Soybean Oil. Journal of Iranian Food Science and Technology Researches, 12(4), 477-488.
Rahbar, M., Hosseini Taghavi, S.A., Diba, K., Heydari, A., 2004, Study of antibacterial effects of Allium hirtifolium. Journal of Medicinal Plants, 4(13), 27-29.
Rahimi, E., Behzadnia, A., Shakerian, A, Momtaz, H., 2012, Frequency of Listeria species from raw milk traditional cheese and ice-cream in shahrekord and Shiraz. Microbial world, 2(4), 243-248.
Rasmy, N., Hassan, A., Mervat, I., EI- Moghay, M., 2012, Assessment of the Antioxidant Activity of sage (Salvia officinalis L) Extracts on shelf life of Mayonnaise. Dairy and food Science, 7(1), 28-40.
Shabani, J., Mirzaei, H.A., Habibi najafi. M.B., Jafari, S.M., 2012, Optimization of Cheese Formulation Extensive Process with Vegetable Oils. Publication of Gorgan University of Agricultural Sciences and Natural Resources. p. 32.
Tarakci, Z., kucukoner, E., 2006, Chenges on physicochemical, lipolysis and proteolysis of vacuum packed Turkish kashar cheese during ripening. Jurnal of central europen agriculture, 7(3), 459-464.
Teimouri, M., 2009, Oil analysis and investigate the antimicrobial activity Savory Satureja bachtiarica in Ardabil. Reserch Journal of Plant Science, 4(2), 19-26.
Van Vuuren, S.F., Kamatou, G.P.P., Viljoen, A.M., 2010, Volatile composition and antimicrobial activity of twenty commercial frankincense essential oil samples. South African Journal of Botany, 76, 686–691.
Yin, M.C., HSU, P.C., Chang, H.H., 2005, In vitro antioxidant and antibacterial activity of shallot and Scallion. Journal food Science, 68.
ارجاع به مقاله
صادقیف., & ناطقیل. (2019). بررسی خواص حسی و اثر ضدمیکروبی اسانس کندر و موسیر بر باکتری لیستریا مونوسیتوژنر در پنیر سفید آب نمکی. پژوهش های علوم و صنایع غذایی ایران, 16(4), 343-356. https://doi.org/10.22067/ifstrj.v16i4.80935
نوع مقاله
مقاله پژوهشی فارسی