بررسی تأثیر اسانس گلپر بر برخی از ویژگی های میکروبی، شیمیایی و حسی دوغ حرارت دیده
محورهای موضوعی :
علوم و صنایع غذایی
علیرضا یوسفی
1
,
حسین شیخلویی
2
,
جواد سیفی هاچه سو
3
,
مهدی حاتمی
4
1 - استادیار گروه مهندسی شیمی، دانشکده فنی و مهندسی دانشگاه بناب، بناب، ایران
2 - استادیار گروه شیمی و مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد مراغه، مراغه، ایران
3 - دانش‌آموخته کارشناسی ارشد رشته مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد مراغه، مراغه، ایران
4 - استادیار گروه مهندسی پلیمر، دانشکده فنی و مهندسی دانشگاه بناب، بناب، ایران
تاریخ دریافت : 1395/09/28
تاریخ پذیرش : 1396/03/03
تاریخ انتشار : 1397/01/21
کلید واژه:
ضدمیکروبی,
کپک و مخمر,
دوغ,
اسانس گلپر,
باکتری‌های آغازگر,
چکیده مقاله :
امروزه تحقیقات زیادی در مورد جایگزینی نگه‌دارنده‌های شیمیایی با ترکیبات طبیعی در حال انجام است که اسانس‌های گیاهی از جمله این مواد هستند. در این تحقیق اسانس گلپر در سطوح صفر (نمونه کنترل)، 100، 250، 500 و 1000 میکرولیتر بر لیتر به نمونه‌های دوغ حرارت دیده اضافه و بعد از بسته‌بندی به‌مدت 40 روز در یخچال نگهداری شدند. سپس تحت آزمون‌های میکروبی (شمارش کپک‌ها و مخمرها، باکتری‌های آغازگر و کلی فر‌م‌ها)، شیمیایی (اسیدیته، pH، درصد چربی، درصد ماده خشک بدون چربی) و حسی (عطر و طعم) قرار گرفتند. طبق نتایج مطالعه، افزایش غلظت اسانس موجب کاهش جمعیت کپک و مخمر دوغ شد اما اثر اسانس گلپر بر شمار باکتری‌های آغازگر معنی‌دار نبود. طی زمان نگهداری، شمار باکتری‌های آغازگر تا روز دهم افزایش و در ادامه کاهش یافت. در طول زمان نگهداری، اسیدیته و pH نمونه‌ها به‌ترتیب افزایش و کاهش یافت، ولی نوع تیمار بر روی مقادیر اسیدیته و pH نمونه‌ها تأثیر معنی‌داری نداشت. تأثیر اسانس گلپر و زمان نگهداری بر درصد چربی و درصد ماده خشک بدون چربی نمونه‌های دوغ معنی‌دار نبود. بررسی ویژگی‌های حسی نشان داد که نمونه‌های دارای اسانس از نظر عطر و طعم، اختلاف معنی‌داری با نمونه کنترل داشتند (05/0p<) و نمونه‌های دارای ml/l 250 اسانس، بیش‌ترین امتیاز را کسب کردند. با توجه به نتایج به‌دست آمده اسانس گلپر می‌تواند به‌طور کارآمدی در فرمولاسیون دوغ به‌عنوان یک عامل نگه‌دارنده و طعم دهنده استفاده گردد.
چکیده انگلیسی:
Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000 ml/l and after packaging, were stored at refrigerator for 40 days. The samples were subjected to microbial (enumeration of yeasts and molds, yoghurt starter bacteria and coliforms), chemical (acidity, pH, fat and solids-non-fat) as well as sensory characteristics (taste and odor) assays. Results showed that with the increasing of the essence concentration, the populations of yeast and mold were reduced (P<0.05), however, the effect of Golpar essential oil on starter bacteria was insignificant. The number of starter bacteria increased towards day 10, followed by a decrease until the end of storage time. Although during the storage period, acidity and pH were increased and decreased, respectively, the effect of essential oil on fat content and solids-non-fat was not significant. Sensory evaluations in terms of taste and odor revealed that the treated samples had significant (p< 0.05) difference in comparison with control groups. Besides, the samples containing 250 µl/l gained the highest score. It was concluded that Golpar essential oil can be efficiently used in Dough formula as a good natural preservative and flavoring agent.
منابع و مأخذ:
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· Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology, 39: 1221-1227.
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· Poursorkhabi, SH.M. (2009). Importance and identifying of Golpar as medicinal plant. Journal of SabzZist, 4: 55-56. [In Persian]
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· Vahedi, N., Mazaheri-Tehrani., M. and Shahidi, F. (2008). Optimizing of fruit yoghurt formulation and evaluating quality during storage. American Journal of Agriculture and Environment Science, 3: 922-927.
· Zekai, T. and Erdogan, K. (2003). Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. Van Veterinary Journal, 14: 10-14.
· Şimşek, B., Sogdic, D. and Ozcelik, S. (2005). Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices. Journal of Food Engineering, 79: 679-680.
_||_
· Abdel-Fattah, S.M., Yahia Hassan, A.S., Bayoum, H.M. and Eissa, H.A. (2010). The use of lemongrass extracts as antimicrobial and food additive potential in yoghurt. Journal of American Science, 6: 582-259.
· Al-kadmany, E., Khattar, M., Haddad, T. and Toufeili, I. (2003). Estimation of shelf life of concentrated yoghurt by monitoring selected microbiological and physiological changes during storage. Journal of Dairy Science, 85: 1023-1030.
· Bakkali, F., Averbeck, S., Averbeck, D., Zhiri, A. and Idaomar, M. (2008). Biological effects of essential oils, Food and Chemical Toxicology, 46: 446-475.
· Christopher, M.D., Reddy, V.P. and Venkateswarlu, K. (2009). Viability during storage of two Bifidobacterium bifidum strains in set and stirred yoghurts containing whey protein concentrate. Natural Products, 8: 25-31.
· Cinabs, A. and Yazici, F. (2008). Effect of addition of blueberries on selected physicochemical and sensory properties of yoghurts. Food Technology and Biotechnology, 46: 434-441.
· Dawidowicz, A.L., Wianowska, D. and Baraniak, B. (2006). The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts). LWT-Food Science and Technology, 39: 308-315.
· Guler-Akin, B. and Serdar Akin, M. (2005). Effect of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristic of bio-yoghurt made from goat's milk. Food Chemistry, 100: 788-793.
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of yeasts and molds -Part 1: Colony count technique in products with water activity greater than 0.95. ISIRI No. 10899-1. [In Persian].
· Institute of Standards and Industrial Research of Iran. (2004). Yogurt -Enumeration of characteristic microorganisms-Colony count technique at 37 °C. 3rd revision, ISIRI No. 695 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2002). Milk and milk products - Enumeration of coliforms part 1: colony count technique at 30 ºC without resuscitation. ISIRI No. 7714. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2006). Milk and milk products-Determination of titrable acidity and value pH-Test method. ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2009). Milk-Determination of fat content. ISIRI No. 384. [In Persian]
· Institute of Standards and Industrial Research of Iran. (1970). Determination of milk dry matter. ISIRI No. 637. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). General method for sensory evaluation of dairy products. ISIRI No. 4691. [In Persian]
· Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology, 39: 1221-1227.
· Karim, G., Meshgi, M.A., Ababil, R.K. and Bokaie, S. (2016). Antimicrobial effect of Mentha spicata and Mentha pulegium essential oils in two storage temperatures on the survival of Debaryomyces hansenii in Iranian Doogh. Applied Food Biotechnology, 3: 99-104.
· Mahmoudzadeh, F., Qajarbeigi, P., Mahmoudi, R. and Mohammadpoorasl, A. (2016). Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of Doogh. Iranian Journal of Food Science and Technology, 13: 91-101. [In Persian]
· Mehraban Sangatash, M., Karazhyan, R., Hadad Khodaparast, M.H., Habibi Najafi, M.B. and Beiraghi Toosi, S. (2007). Effect of essential oil and extract of Ziziphora clinopodioides on yoghurt starter culture activity. Iranian Journal of Food Science and Technology, 4: 48-55.
· Mumtaz, S., Rehman, S.U., Huma, N., Jamil, A. and Nawaz, H. (2008). Xylooligosacharide enriched yoghurt: Physicochemical and sensory evaluation. Pakistan Journal of Nutrition, 7: 566-569.
· Panesar, P. and Shinde, C.H. (2011). Effect of storage on synersis, pH, Lactobacillus acidophilus count, Bifidobacterium count of Aloevera fortified probiotic yoghurt. Current Research in Dairy Science, 11: 935-942.
· Poursorkhabi, SH.M. (2009). Importance and identifying of Golpar as medicinal plant. Journal of SabzZist, 4: 55-56. [In Persian]
· Roshani, S., Gohari Ardebili, A. and Arianfar, A. (2015). Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese. Research and Innovation in Food Science, 4: 233-246. [In Persian]
· Salminen,S., von Wright, A. and Ouwehand, A. (2004). Lactic acid bacteria: microbiology and functional aspects. 3rd edition. Marcel Dekker Inc. New York.
· Salwa, A.A., Galal, E.A. and Neimat, A. (2004). Carrot yoghurt: sensory, chemical, microbiological properties and consumer acceptation. Pakistan Journal of Nutrition, 3: 322-330.
· Thormar, H. (2011). Lipids and Essential Oils as Antimicrobial Agents. Wiley and Sons Ltd. pp. 267-270.
· Vahedi, N., Mazaheri-Tehrani., M. and Shahidi, F. (2008). Optimizing of fruit yoghurt formulation and evaluating quality during storage. American Journal of Agriculture and Environment Science, 3: 922-927.
· Zekai, T. and Erdogan, K. (2003). Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. Van Veterinary Journal, 14: 10-14.
· Şimşek, B., Sogdic, D. and Ozcelik, S. (2005). Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices. Journal of Food Engineering, 79: 679-680.
