مجله پژوهشهای علوم و صنایع غذایی ایران

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

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

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

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

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

4 گروه 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

موضوعات

عنوان مقاله [English]

Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix

نویسندگان [English]

  • Mohammad Sadegh Arab 1
  • Hannan Lashkari 2
  • Mehrdad Niakosari 3
  • Mohammad Hadi Eskandari 4

1 Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran

2 Assistant Professor, Department of Food Science and Technology, Zarindasht Branch, Islamic Azad University, Zarindasht, Iran.

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

4 Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.

چکیده [English]

This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and mold count of control and treatments wrapped with intelligent pH-sensitive composite film during 60 days were evaluated. The results showed that the pH significantly reduced in wrapped cheese with and without PCE (control) samples during storage. However, this reduction was more pronounced in the control sample (P<0.05). Additionally, the application of composite film on cheese affected the color during storage. It was observed that L* and a* values of the composite film-wrapped cheese were significantly higher than the control sample, but the b* values were significantly lower than the control sample. Moreover, poor microbial growth (yeasts and mold) was observed in cheese samples wrapped by composite film with purple carrot compared to the control. Also, the pH of the composite film with extract significantly decreased from 6.33 to 4.85 during storage (P < 0.05), which showed the changes of color from purple to pink. After 40 days, the color changed to pink, indicating the end of the cheese storage. Therefore, it was concluded that the pH-sensitive film, while being an effective method to improve the shelf life of mozzarella cheese, can also use as an indicator for freshness.

کلیدواژه‌ها [English]

  • Gelatin
  • Mozzarella cheese
  • Persian gum
  • pH-sensitive film
  • Purple carrot extract
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مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 18، شماره 6 - شماره پیاپی 78
بهمن و اسفند 1401
صفحه 167-180
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  • تاریخ دریافت: 06 اسفند 1401
  • تاریخ بازنگری: 28 فروردین 1402
  • تاریخ پذیرش: 07 اردیبهشت 1402
  • تاریخ اولین انتشار: 07 اردیبهشت 1402
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