بهینه‌سازی ویژگی‌های رئولوژیکی و پایداری امولسیونی مایونز با استفاده از زرده تخم‌مرغ فرموله شده پاستوریزه منجمد
محورهای موضوعی : میکروبیولوژی مواد غذایی
شنتیا فخاری
1
(دانشجوی کارشناسی ارشد مهندسی کشاورزی- علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
بابک غیاثی طرزی
2
(دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: انجماد, زرده تخم‌مرغ, غلظت شکر, غلظت نمک, مایونز,
چکیده مقاله :
مقدمه: زرده تخم‌مرغ به دلیل عمر انبار مانی محدود، تحت عملیات خشک کردن پاششی یا انجماد قرار می‌گیرد. انجماد و رفع انجماد زرده تخم‌مرغ می‌تواند باعث افزایش غیرقابل برگشت ویسکوزیته و کاهش حلالیت شده و بر ویژگی‌های امولسیفایری تاثیر گذار باشد. مواد و روش ها: نمک و شکر هر کدام به تنهایی و در ترکیب با یکدیگر در غلظت های 0 و 5 و 10 درصد به زرده تخم مرغ پاستوریزه افزوده شد و به دو دسته شامل زرده‌های منجمد شده در دمای C˚18- در مدت زمان های 30 و 60 روز و زرده‌های یخچالی تقسیم شد. مایونزها، به‌صورت 24 ساعت پس از آماده‌سازی به‌عنوان نمونه مورد آزمون در لحظه تولید و 3 ماه پس از آماده‌سازی، آزمون شد. تاثیر فاکتورهای محتوای نمک و شکر و نحوه نگهداری زرده تخم‌مرغ به صورت منجمد و یخچالی، بر ویژگی‌های رئولوژیکی و پایداری مایونز بررسی و به روش سطح پاسخ بهینه سازی شد. یافته ها: فاکتور درصد نمک، بر بهینه سازی فاقد تاثیر بود. درصد شکر، در بیشینه غلظت، به عنوان فاکتور بهینه شده در مایونزهای به محض تولید و نگهداری شده برای 3 ماه انتخاب شد. مدت زمان نگهداری در انجماد زرده تخم مرغ حدود 11 روز، در مایونزهای به محض تولید و مدت زمان نگهداری در انجماد زرده حدود 26 روز برای مایونزهای نگهداری شده برای 3 ماه بیش ترین مطلوبیت را داشت. نتیجه گیری: زرده تخم مرغ مایع پاستوریزه با استفاده از شکر در غلظت ها و مدت زمان های نگهداری بهینه می تواند با هدف افزایش مدت زمان ماندگاری، منجمد شده و موجب بهبود ویژگی‌های رئولوژیکی و پایداری مایونز نسبت به مایونزهای آماده شده با زرده های یخچالی و بدون شکر گردد.
Introduction: The egg yolks have limited shelf life, therefore they are subjected to freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics. Materials and Methods: Salt and sugar each alone and in combination with each other at the concentrations of 0, 5, and 10 percent were added to pasteurized egg yolks. The samples were divided into two categories including frozen storage temperature at -18ºC for 30 and 60 days and refrigeration temperature. Mayonnaises produced were tested 24 hours after preparation as a test sample at the moment of production and 3 months after preparation. The effect of sugar, salt and low storage temperature on egg yolks concerned with frozen and refrigerated forms in rheological properties and stability of mayonnaise were investigated and optimized by surface response methodology. Results: The percentage of salt on optimization was not affecting and sugar percentage at maximum concentration in every two categories of mayonnaise tested samples was selected as the optimized factor. Storage of egg yolk by freezing about 11 days for tested samples at the moment of production and about 26 days for the stored mayonnaise at 3 months, had the most desirability. Conclusion: Pasteurized liquid egg yolk using optimized sugar concentrations and optimized freezing storage time with the aim of increasing the shelf-life can be frozen and can improve the rheological properties and stability of mayonnaise than prepared mayonnaise with refrigerated and non-sugared yolk.
منابع
Anon. (2015). American Society for Testing and Materials. Standard Test Methods for Rheological Properties of Non-Newtonian Materials by Rotational Viscometer, Http:// Www.astm.org/Standards/D2196 (Accessed 8 November 2016).
Barbosa-Cánovas, G. V. (2009). Food Engineering. Volume II, Https:// Books. Google.com/Books?Id=JO2yCwAAQBAJ.
Campbell-Platt, G. (2009). Food Science and Technology, Wiley, Https://Books.Google.com/ Books?Id=Zlaf9FX-Sqyc.
Chalamaiah, M., Esparza, Y., Temelli, F. & Wu, J. (2017). Physicochemical and Functional Properties of Livetins Fraction from Hen Egg Yolk. Food Bioscience, 18, 38–45.
Groves, M. J. (1970). Accelerated Stability Testing of Emulsions. Pesticide Science, 1(6), 274–278.
Hall, G. M. (1996). Methods of Testing Protein Functionality. Springer, Https://Books.Google.com/Books?Id=Ijaa5-9xlhyc.
Harrison, L. J. & Cunningham, F. E. (1986a). Influence of Frozen Storage Time on Properties of Salted Yolk and Its Functionality in Mayonnaise. Journal of Food Quality, 9 (3), 167–174.
Harrison, L. J. & Cunningham, F. E. (1986b). Influence of Salt on Properties of Liquid Yolk and Functionality in Mayonnaise. Poultry Science, 65 (5), 915–921.
Huang, L., Wang, T., Han, Z., Meng, Y. & Lu, X. (2016). Effect of Egg Yolk Freezing on Properties of Mayonnaise. Food Hydrocolloids, 56, 311–317.
Kato, A., Fujishige, T., Matsudomi, N. & Kobayashi, K. (1985). Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements. Journal of Food Science, 50 (1), 56–58.
Kim, J. W. & Choi, C. U. (2002). Effects of Pasteurization and Frozen Storage on Changes in Quality Characteristics Of 10% Salted Egg Yolk. Korean Journal of Food Science and Technology, 34 (3), 459–465.
Ma, Z. (2013). Techno-Functional and Sensory Properties of Salad Dressing-Type Emulsion Prepared with Pulse Flours and Pulse Fractions.
Mcclements, D. J. (2004). Food Emulsions: Principles, Practices, And Techniques, CRC Press.
Mcclements, D. J. (2007). Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability. Critical Reviews in Food Science and Nutrition, 47 (7), 611–649.
Miller, C. & Winter, A. R. (1951). Pasteurized Frozen Whole Egg and Yolk for Mayonnaise Production1. Journal of Food Science, 16 (1‐6), 43–49.
Paredes, M. D., Rao, M. A. & Bourne, M. C. (1989). Rheological Characterization of Salad Dressings 2: Effect of Storage. Journal of Texture Studies, 20 (2), =235–250.
Powrie, W. D., Little, H. & Lopez, A. (1963). Gelation of Egg Yolk. Journal of Food Science, 28 (1), 38–46.
Sato, Y. & Aoki, T. (1975). Influences of Various Salts on Gelation of Low Density Lipoprotein (Egg Yolk) During Its Freezing and Thawing. Agricultural and Biological Chemistry, 39 (1), 29–35.
Triawati, N. W., Radiati, L. E., Thohari, I. & Manab, A. (2016). Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan During Storage. International Journal of Current Microbiology and Applied Science, 5 (7), 191–199.
Zayas, J. F. (1997). Functionality of Proteins in Food. Springer Berlin Heidelberg, Https:// Books.Google.com/Books?Id=2-Ebqe5mzayc
.
_||_منابع
Anon. (2015). American Society for Testing and Materials. Standard Test Methods for Rheological Properties of Non-Newtonian Materials by Rotational Viscometer, Http:// Www.astm.org/Standards/D2196 (Accessed 8 November 2016).
Barbosa-Cánovas, G. V. (2009). Food Engineering. Volume II, Https:// Books. Google.com/Books?Id=JO2yCwAAQBAJ.
Campbell-Platt, G. (2009). Food Science and Technology, Wiley, Https://Books.Google.com/ Books?Id=Zlaf9FX-Sqyc.
Chalamaiah, M., Esparza, Y., Temelli, F. & Wu, J. (2017). Physicochemical and Functional Properties of Livetins Fraction from Hen Egg Yolk. Food Bioscience, 18, 38–45.
Groves, M. J. (1970). Accelerated Stability Testing of Emulsions. Pesticide Science, 1(6), 274–278.
Hall, G. M. (1996). Methods of Testing Protein Functionality. Springer, Https://Books.Google.com/Books?Id=Ijaa5-9xlhyc.
Harrison, L. J. & Cunningham, F. E. (1986a). Influence of Frozen Storage Time on Properties of Salted Yolk and Its Functionality in Mayonnaise. Journal of Food Quality, 9 (3), 167–174.
Harrison, L. J. & Cunningham, F. E. (1986b). Influence of Salt on Properties of Liquid Yolk and Functionality in Mayonnaise. Poultry Science, 65 (5), 915–921.
Huang, L., Wang, T., Han, Z., Meng, Y. & Lu, X. (2016). Effect of Egg Yolk Freezing on Properties of Mayonnaise. Food Hydrocolloids, 56, 311–317.
Kato, A., Fujishige, T., Matsudomi, N. & Kobayashi, K. (1985). Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements. Journal of Food Science, 50 (1), 56–58.
Kim, J. W. & Choi, C. U. (2002). Effects of Pasteurization and Frozen Storage on Changes in Quality Characteristics Of 10% Salted Egg Yolk. Korean Journal of Food Science and Technology, 34 (3), 459–465.
Ma, Z. (2013). Techno-Functional and Sensory Properties of Salad Dressing-Type Emulsion Prepared with Pulse Flours and Pulse Fractions.
Mcclements, D. J. (2004). Food Emulsions: Principles, Practices, And Techniques, CRC Press.
Mcclements, D. J. (2007). Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability. Critical Reviews in Food Science and Nutrition, 47 (7), 611–649.
Miller, C. & Winter, A. R. (1951). Pasteurized Frozen Whole Egg and Yolk for Mayonnaise Production1. Journal of Food Science, 16 (1‐6), 43–49.
Paredes, M. D., Rao, M. A. & Bourne, M. C. (1989). Rheological Characterization of Salad Dressings 2: Effect of Storage. Journal of Texture Studies, 20 (2), =235–250.
Powrie, W. D., Little, H. & Lopez, A. (1963). Gelation of Egg Yolk. Journal of Food Science, 28 (1), 38–46.
Sato, Y. & Aoki, T. (1975). Influences of Various Salts on Gelation of Low Density Lipoprotein (Egg Yolk) During Its Freezing and Thawing. Agricultural and Biological Chemistry, 39 (1), 29–35.
Triawati, N. W., Radiati, L. E., Thohari, I. & Manab, A. (2016). Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan During Storage. International Journal of Current Microbiology and Applied Science, 5 (7), 191–199.
Zayas, J. F. (1997). Functionality of Proteins in Food. Springer Berlin Heidelberg, Https:// Books.Google.com/Books?Id=2-Ebqe5mzayc
.