تأثیر پوشش خوراکی بر پایه پروتئین آب‌پنیر و ناتامایسین بر کیفیت و ماندگاری پنیر سفید ایرانی
محورهای موضوعی :
علوم و صنایع غذایی
امید رمضانی
1
,
عباس جلیل‌زاده
2
,
جواد حصاری
3
1 - دانشجوی کارشناسی ارشد گروه مهندسی علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
2 - مربی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
3 - استاد گروه مهندسی علوم وصنایع غذایی
تاریخ دریافت : 1395/03/02
تاریخ پذیرش : 1395/09/05
تاریخ انتشار : 1395/09/01
کلید واژه:
ماندگاری,
پوشش خوراکی,
پنیر سفید,
پروتئین آب‌پنیر,
ناتامایسین,
چکیده مقاله :
پنیر منبع خوبی از پروتئین، ویتامین و مواد معدنی به‌ویژه کلسیم و فسفر می‌باشد. تغییرات فیزیکی، شیمیایی و میکروبی می‌تواند ماندگاری این محصول را تحت تأثیر قرار دهد. بنابراین افزایش عمر مفید این فرآورده شیری بسیار مهم است. در این پژوهش تأثیر پوشش خوراکی بر پایه پروتئین کنسانتره آب‌پنیر همراه با ناتامایسین (با غلظت‌های 01/0، 02/0 و 03/0 درصد) بر روی ماندگاری پنیر سفید ایرانی در طول 60 روز نگهداری مورد بررسی قرار گرفت. نتایج حاصل از پژوهش نشان داد پوشش بهینه‌شده حاوی 03/0 درصد ناتامایسین می‌تواند تا مدت 60 روز از رشد کپک پنی‌سیلیوم کرایزوجنوم تلقیح شده به سطح پنیر جلوگیری نماید، درحالی‌که این پوشش‌ها تأثیر معناداری بر روی خواص ارگانولپتیکی، درصد چربی، pH و اسیدیته نداشتند. پوشش بر پایه کنسانتره پروتئین آب‌پنیر به‌‌همراه ماده ضدمیکروبی موجب افت 11 درصدی رطوبت گردید. براساس یافته‌های تحقیق می‌توان از پوشش‌های خوراکی بر پایه پروتئین آب‌پنیر حاوی ناتامایسین برای افزایش ماندگاری پنیر سفید ایرانی استفاده نمود.
چکیده انگلیسی:
Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese.
منابع و مأخذ:
· Cerqueira, M.A., Sousa-Gallagher, M.J., Macedo, I., Rodriguez-Aguilera, R., Souza, B.W., Teixeira, J.A., and Vicente, A.A. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. Journal of Food Engineering, 97(1): 87-94.
· Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C.V.L., and Porta, R. (2011). Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44(10): 2324-2327.
· Hesari, J., Ehsani M. R., Khosroshahi A., Ghaemi,N. (2004). Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese. Journal of Iranian Food Science and Technology Research, 1(2): 43-54 [In Persian].
· Iranian National Standard Organization )1991(. Milk and dairy products, the method for determining total acidity and pH, No 2852 [In Persian].
· Iranian National Standard Organization, (1977). Milk and dairy products cheese test methods, No. 1809 [In Persian].
· Iranian National Standard Organization, (1977). Milk and dairy products, cheese sensory evaluation test method, No. 4938 [In Persian].
· Iranian National Standard Organization, (1968). Milk and dairy products, cheese fat analysis methods, No. 760 [In Persian].
· Jalilzadeh, A., Tunçtürk, Y., and Hesari, J. (2015). Extension shelf life of cheese: a review. international journal of dairy science, 10(2): 44-60.
· Kampf, N., and Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14(6): 531-537.
· Nychas, G.J.E. , Panagou, E. (2014). Microbiological spoilage of foods and beverages, In: Kilcast, D., and Subramaniam, P. (Eds.). Food and beverage stability and shelf life. Elsevier, pp. 3-28
· Otero, V., Becerril, R., Santos, J. A., Rodríguez-Calleja, J. M., Nerín, C., and García-López, M.-L. (2014). Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano). Food Control, 42(0): 296-302.
· PF Fox. (2000). Fundamentals of cheese science. Springer Science & Business Media.
· Pintado, C.M., Ferreira, M.A., and Sousa, I. (2010). Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin. Food Control, 21(3): 240-246.
· Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, M. I., Lopes-da-Silva, J. A., et al. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of dairy science, 95(11): 6282-6292.
· Ramos, Ó.L., Santos, A.C., Leão, M.V., Pereira, J.O., Silva, S.I., Fernandes, J.C., et al., (2012). Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents. International Dairy Journal, 25(2): 132-141.
· Reps, A., Drychowski, L.J., Tomasik, J., and Winiewska, K. (2002). Natamycin in ripening cheeses. Pakistan Journal of Nutrition, 1(5): 243-247.
· Resa, C.P.O., Jagus, R.J., and Gerschenson, L.N. (2014). Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces. Food Control, 35(1): 101-108.
· Salwa, A.A., an& Galal, E A. (2002). Effect of milk pretreatment on the keeping quality of Domiati cheese. Pakistan Journal of Nutrition, 1(3): 132-136.
· Te Welscher, Y.M., Hendrik, H., Balagué, M.M., Souza, C.M., Riezman, H., De Kruijff, et al., (2008). Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane. Journal of Biological Chemistry, 283(10): 6393-6401.
· Te Welscher, Y.M., Jones, L., van Leeuwen, M.R., Dijksterhuis, J., de Kruijff, B., Eitzen, G., et al. (2010). Natamycin inhibits vacuole fusion at the priming phase via a specific interaction with ergosterol. Antimicrobial Agents And Chemotherapy, 54(6): 2618-262.
· Var, I., Erginkaya, Z., Güven, M., and Kabak, B. (2006). Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period. Food Control, 17(2): 132-136.
· Vinderola, C.G., Gueimonde, M., Delgado, T., Reinheimer, J.A., and De Los Reyes-Gavilan, C.G. (2000). Characteristics of carbonated fermented milk and survival of probiotic bacteria. International Dairy Journal, 10(3): 213-220.
· Yilmaz, F., and Dagdemir, E. (2012). The effects of beeswax coating on quality of Kashar cheese during ripening. International Journal of Food Science & Technology, 47(12): 2582-2589.
· Zhong, Y., Cavender, G., & Zhao, Y. (2014). Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-Food Science and Technology, 56(1): 1-8.
_||_
· Cerqueira, M.A., Sousa-Gallagher, M.J., Macedo, I., Rodriguez-Aguilera, R., Souza, B.W., Teixeira, J.A., and Vicente, A.A. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. Journal of Food Engineering, 97(1): 87-94.
· Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C.V.L., and Porta, R. (2011). Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44(10): 2324-2327.
· Hesari, J., Ehsani M. R., Khosroshahi A., Ghaemi,N. (2004). Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese. Journal of Iranian Food Science and Technology Research, 1(2): 43-54 [In Persian].
· Iranian National Standard Organization )1991(. Milk and dairy products, the method for determining total acidity and pH, No 2852 [In Persian].
· Iranian National Standard Organization, (1977). Milk and dairy products cheese test methods, No. 1809 [In Persian].
· Iranian National Standard Organization, (1977). Milk and dairy products, cheese sensory evaluation test method, No. 4938 [In Persian].
· Iranian National Standard Organization, (1968). Milk and dairy products, cheese fat analysis methods, No. 760 [In Persian].
· Jalilzadeh, A., Tunçtürk, Y., and Hesari, J. (2015). Extension shelf life of cheese: a review. international journal of dairy science, 10(2): 44-60.
· Kampf, N., and Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14(6): 531-537.
· Nychas, G.J.E. , Panagou, E. (2014). Microbiological spoilage of foods and beverages, In: Kilcast, D., and Subramaniam, P. (Eds.). Food and beverage stability and shelf life. Elsevier, pp. 3-28
· Otero, V., Becerril, R., Santos, J. A., Rodríguez-Calleja, J. M., Nerín, C., and García-López, M.-L. (2014). Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano). Food Control, 42(0): 296-302.
· PF Fox. (2000). Fundamentals of cheese science. Springer Science & Business Media.
· Pintado, C.M., Ferreira, M.A., and Sousa, I. (2010). Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin. Food Control, 21(3): 240-246.
· Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, M. I., Lopes-da-Silva, J. A., et al. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of dairy science, 95(11): 6282-6292.
· Ramos, Ó.L., Santos, A.C., Leão, M.V., Pereira, J.O., Silva, S.I., Fernandes, J.C., et al., (2012). Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents. International Dairy Journal, 25(2): 132-141.
· Reps, A., Drychowski, L.J., Tomasik, J., and Winiewska, K. (2002). Natamycin in ripening cheeses. Pakistan Journal of Nutrition, 1(5): 243-247.
· Resa, C.P.O., Jagus, R.J., and Gerschenson, L.N. (2014). Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces. Food Control, 35(1): 101-108.
· Salwa, A.A., an& Galal, E A. (2002). Effect of milk pretreatment on the keeping quality of Domiati cheese. Pakistan Journal of Nutrition, 1(3): 132-136.
· Te Welscher, Y.M., Hendrik, H., Balagué, M.M., Souza, C.M., Riezman, H., De Kruijff, et al., (2008). Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane. Journal of Biological Chemistry, 283(10): 6393-6401.
· Te Welscher, Y.M., Jones, L., van Leeuwen, M.R., Dijksterhuis, J., de Kruijff, B., Eitzen, G., et al. (2010). Natamycin inhibits vacuole fusion at the priming phase via a specific interaction with ergosterol. Antimicrobial Agents And Chemotherapy, 54(6): 2618-262.
· Var, I., Erginkaya, Z., Güven, M., and Kabak, B. (2006). Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period. Food Control, 17(2): 132-136.
· Vinderola, C.G., Gueimonde, M., Delgado, T., Reinheimer, J.A., and De Los Reyes-Gavilan, C.G. (2000). Characteristics of carbonated fermented milk and survival of probiotic bacteria. International Dairy Journal, 10(3): 213-220.
· Yilmaz, F., and Dagdemir, E. (2012). The effects of beeswax coating on quality of Kashar cheese during ripening. International Journal of Food Science & Technology, 47(12): 2582-2589.
· Zhong, Y., Cavender, G., & Zhao, Y. (2014). Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-Food Science and Technology, 56(1): 1-8.
