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

نوع مقاله : مقاله پژوهشی

نویسندگان

• انسیه نجات پیرسرایی
• اسحق زکی پور رحیم آبادی
• آریا باباخانی
• الهام امین‌ پور دافچاهی

گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان.

https://doi.org/10.22067/ifstrj.v18i1.87590

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

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil

نویسندگان [English]

• Ensieh Nejat Pirsaraii
• Eshagh Zakipour Rahimabadi
• Aria Babakhani
• Elham Aminpour Daphchahi

Department of Fisheries, Faculty of Natural Resources, University of Guilan, Sowmeh Sara.

چکیده [English]

Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend to eat seafood at least twice weekly. Omega-3 fatty acid fortification is one of the fastest growing trends in the food industry. Dairy products are particularly suitable for enrichment with long chain n-3 PUFAs, in terms of popularity with consumers and special storage condition. So, this research was carried out to investigate the nutritional value and the fatty acid profile of Siahmezgi cheese fortified with encapsulated fish oil.
 
Materials and Methods: For this purpose, at first, the microencapsulation process of fish oil with whey protein was performed at a ratio of 1:2 and the encapsulated oil was added in the process of producing Siahmezgi cheese. The treatments were as: control, treatment 1 (contained % 0.5 encapsulated fish oil) and treatment 2 (contained % 1.0 encapsulated fish oil). In this study, the determination of cheese fatty acid profile and sensory evaluation was performed at day 60 after cheese production and examination of peroxide value, thiobarbituric acid was performed at day 0, 30 and 60. Proximate analysis was calculated after cheese production, immediately. 
 
Results and Discussion: A total of 22 types of fatty acids were identified in Siahmezgi cheese samples. The ratio of unsaturated fatty acids to saturated fatty acids in treatments 1 and 2 were 0.78 and 0.83, respectively. The content of EPA and DHA in treatment 1 (0.09, 0.16 %) and treatment 2 (0.16, 0.47 %) were significantly more than control treatment (0.06 and 0.04 %) (p<0.05). The content of thiobarbituric acid in all samples was much lower than the allowed level. Sensory evaluation of control and enriched treatments of Siahmezgi cheese showed that all cheeses were generally acceptable by the judges.

کلیدواژه‌ها [English]

• Siahmezgi cheese
• Fortification
• sensory analysis
• Encapsulation

مراجع

Augustin, M.A., Sanguansri, L. and Oliver, C.M. 2010. Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A mini review. Dairy Science and Technology, 90: 137-146.

AOAC. 2005. Official methods of analysis (18^th ed.). Maryland, USA: Association of Official Analytical Chemists International.

Bakar, J., Zakipour Rahimabadi, E. and Che Man, Y.B. 2008. Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus). LWT – Food Science and Technology, 41: 2144-2150.

Bermúdez-Aguirre, D. and  Barbosa-Cánovas, G. V. 2011. Quality of selected cheeses fortified with vegetable and animal sources of omega-3. LWT - Food Science and Technology, 44: 1577-1584.

Daniel Estrada Andino, J. 2007. Production and processing of a functional yogurt fortified with microencapsulation omega-3 and vitamin E. Master of Science Thesis, Louisiana State University.

Egan, H., Kirk, R.S. and Sawyer, T.R. 1997. Pearson’s chemical analysis of foods. 9^th edition. Churchill Livingtone, Edinburgh, Scotland, UK. PP.609-643.    

Fan, W., Chi, Y. and Zhang, S. 2008. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1):148-153.‏

Farbod, F., Kalbasi, A., Moini, S., Emam-Djomeh, Z., Razavi, H., Mortazavi, A. and Beheshti, H. R. 2013. The effects of storage time on physiochemical, rheological, microstructural and sensory properties of Feta cheese fortified with fish and olive oils. Journal of Nutrition and Food Science, 3(5): 2-8.

Firestone, D. 1998. Official Methods and Recommended practices of the American Oil Chemists Society, 3: pp 1-62.

Ganesan, B., Brothersen, C. and McMahon, D. J. 2011. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. Journal of Dairy Sciences, 94: 3708-3714.

Grag,  M.L., Wood, L.G., Singh, H. and Moughan, P. J. 2006. Means of delivering recommended levels of long chain n‐3 polyunsaturated fatty acids in human diets. Journal of Food Science, 71(5): 66-71.

Harlioğlu, A.G. 2012. Fatty acid composition, fat soluble vitamins and cholesterol content of farmed rainbow (Oncorhynchus mykiss). Pakistan Journal of Zoology, 44(4): 1013-1019.

Hayes, M., Coakley, M., O’sullivan, L., Stanton, C. and Fitzgerald, G. F. 2006. Cheese as a delivery vehicle for prpbiotics and biogenic substances. Australian journal of Dairy Technology, 61:132-141.

Hejazian, S. R. 2018. Investigation and production of functional cheese containing Caspian Kilka fish oil. Iranian Journal of Food Science and Technology, 78(15): 323- 332 [In Persian].

Hejazian, S. R., Hatami Takami, S. Z. and Ghanbari Shendi, E. 2016. Sensorial properties, chemical characteristics and fatty acids profile of cheese fortified by encapsulated KillKa fish oil. Modern Applied Science, 10(3): 208-213.

HMSO.1994. Nutritional aspects of cardiovascular disease (report on health and social subjects’ No. 46. London: HMSO.

Hughes, B.H., Brian Perkins, L., Calder, B.L., and Skonberg, D.I. 2012. Fish oil fortification of soft goat cheese. Journal of Food Science, 77(2):s128-s133.‏

Hultin, H.O. 1994. Oxidation of lipids in seafoods. In: Shahidi F and Botta JR. (Eds.), Seafoods: chemistry, processing technology and quality, Chapman & Hall, Boston, MA.‏ 49-74.

Jaczynski, J. 2008. Protein and lipid recovery from food processing by-products using isoelectric solubilization/precipitation. Journal of Chemistry, (5): 1-32.

Jafarpour, S. A., Sharifi, E. and Hosseini, M. H. 2018. Evaluating the stability and controlling the oxidation rate of rainbow trout fish oil (Oncorhynchus mykiss) in nanocapsules containing clove essential oil (Syzyginum arimaticum). Iranian Scientific Fisheries Journal, 26(6): 57-69 [In Persian].

Jamshidi, A., Shabanpour, B., Pourashouri, P. and Raeisi, M. 2019. Optimization of encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 double emulsion: Evaluation of sensory quality of fortified yogurt. Journal of Food Processing and preservation, 43(9): e14063.

Kolanowski, W. and Weißbrodt, J. 2007. Sensory quality of dairy products fortified with fish oil. International Dairy Journal, 17(10):1248- 1253.

Kolanowski, W. and Laufenberg, G. 2006. Enrichment of food products with polyunsaturated fatty acids by fish oil addition.  European Food Research and Technology, 222: 472-477.

Kromhout, D., Yasuda, S., Geleijnse, J. M. and Shimokawa, H. 2012. Fish oil and omega-3 fatty acids in cardiovascular disease: do they really work. Journal of European Heart, 33(4):436-443.

Let, M. B., Jacobsen, C. and Meyer, A.S. 2007. Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.  Journal of Agricultural Food Chemistry, 55: 7802-7809.

Lindsay, R.C. 1991. Flavor of fish. Paper presented at 8^th World Congress of Food science and Technology, 29^th September-4^th October, Toronto, Canada.

Namaulema, A., Muyonga, J. H. and Kaaya, A. N. 1999. Quality deterioration in frozen Nile perch (Lates niloticus) stored at –13 and – 27˚C. Food Research International, 32(2): 151-156.

Ozogul, Y., Ozogul, F., Cicek, E., Polat, A. and Kuley, E. 2008. Fat content and fatty acid composition of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Science Nutrition, 60(6): 464-475.

Partovi, R. 2014. Investigation of chemical and microbial properties of Siahmezgi cheese (traditional cheese of Guilan province) and separation of lactic acid bacteria using culture and analysis methods 16rDNA. Ph.D. Thesis. Tehran University [In Persian].

Ranken, M.D., Kill, R.C. and Baker, C.G.J. 1993. Food industries manual. London: Blackie Academic and Professional.  

Razavi-Shirazi, H. 2002. Seafood Technology: Processing Science, Naghsh-e Mehr Publication, Tehran, Iran [In Persian].

Renuka, V., Ramasamy, D. and Dhinesh Kumar, V. 2016. Fortification of omega-3 fatty acids in processed cheese spread. International Journal of Science, Environment, 5 (4):2557-565.

Riediger, N. D., Othman, R. A., Suh, M., and Moghadasian, M. H. 2009. A systemic review of the roles of n-3 fatty acids in health and disease. Journal of American Diet Association, 109: 668-679.

Rosenberg, M. and Young, S.L. 1993. Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat- Structure evaluation. Food Structure, 12 )1( :31-41.

Safari, R., Valizadeh, R., Kadkhodaee, R., Alamolhodaei, N., Tahmasbi, A. and Naserian, A. 2012. Resistance of microencapsulated fish oil in the rumen and its effect on gas production and rumen degradability. Iranian Journal of Animal Science Research, 4(3): 265-273.

Stancheva, M., Dobreva, D., Merdzhanov, A. and Galunska, B. 2010. Vitamin Content and Fatty Acids Composition of Rain trout, Plodiv. University, PaisllHilendarski, Bulgaria Scientific Papers Book, 37: 117-123.

Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C. P. and Lacroix, M. 2014. Enrichment of cheese with bioactive lipophilic compounds. Journal of Functional Foods, 6: 48-59.

Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C. P. and Lacroix, M. 2015. Enrichment of cheese with vitamin D₃ and vegetable omega-3. Journal of Functional Foods, 13: 300-307.

Tamjidi, F., Nasirpour, A. and Shahedi, M. 2011. Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Science and Technology International.  8( 8): 381-390.

Walther, B., Schmid, A. Sieber, R. and Wehrmüller R. S. K. 2008. Cheese in nutrition and health. Dairy Science & Technology.  88: 389-405.

Ye, A., Cui, J., Taneja, A., Zhu, X. and Singh, H. 2009. Evaluation of processed cheese fortified with fish oil emulsion. Food Research International, 42:1093-1098.