مطالعه اثر ژل آلوئه ورا بر خواص حسی و ضدمیکروبی پنیر سفید فراپالایشی

نوع مقاله: علمی پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، باشگاه پژوهشگران جوان و نخبگان، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران

2 استادیار گروه علوم و صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران

چکیده

ژل آلوئه‌­ورا حاوی مخلوطی از کربوهیدرات­ها، آنزیم­ها، ویتامین­ها و مواد معدنی بوده و دارای خواص ضدمیکروبی و آنتی­اکسیدانی می­باشد. در این بررسی پس از استخراج و همگن­سازی ژل آلوئه­‌ورا، تأثیر آن در غلظت­های 5/0، 1، 2، 5، 10 و 15 درصد بر طعم و جمعیت میکروبی (شمارش کلی میکروارگانیسم­ها و باکتری­های اسیدلاکتیک مزوفیل) و هم‌چنین بر مهار رشد کپک پنی­سیلیوم سیترینومPTCC) 5304) در پنیر سفید فراپالایشی مطالعه گردید. نتایج ارزیابی حسی نشان داد که پنیرهای تولید شده با غلظت­های 5/0 و 1% ژل بیشترین پذیرش را داشتند. مقایسه تعداد کل میکروارگانیسم­ها و تعداد باکتری­های اسیدلاکتیک مزوفیل در پنیر مشخص نمود که در نمونه شاهد بار میکروبی کل و تعداد باکتری­های لاکتیکی در ماه سوم در مقایسه با ماه اول افزایش و در نمونه­های حاوی ژل طی این دوره کاهش‌یافته است. به‌علاوه ژل آلوئه‌ورا در غلظت­ 15 درصد منجر به 3/37% مهار رشد کپک پنی­سیلیوم سیترینوم در پنیر UF شد. با توجه به یافته‌های مطالعه می‌توان به این جمع‌بندی رسید که به‌کارگیری غلظت‌هایی از ژل آلوئه‌ورا در پنیر فراپالایشی می‌تواند رشد کپک پنی­سیلیوم سیترینوم را کاهش دهد بدون این‌که روی خصوصیات حسی آن اثر سوء داشته باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Aloe vera gel on antimicrobial and sensory properties of ultra-filtered white cheese

نویسندگان [English]

  • K. Sajadi 1
  • S. Bahramian 2
1 MSc Graduate in Food Science and Technology, Young Researchers and Elite Club, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
2 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran
چکیده [English]

Aloe vera gel contains a blend of carbohydrates, enzymes, vitamins and minerals, and has antimicrobial and anti-oxidant properties. In this study, after extraction and homogenization of Aloe vera gel, the effect of various concentrations (0.5, 1, 2, 5, 10 and 15%) of the gel was investigated on flavor  microbial flora (total microbial count and mesophilic lactic acid bacteria) and also its inhibitory effect on Penicillium citrinum (PTCC 5304) in cheese. Results of sensory evaluation showed that cheeses produced with the concentrations of 0.5 and 1% gel had the highest acceptance. Moreover, it was revealed that in the control sample the number of total count and lactic acid bacteria increased in from 1 to 3 months of storage; meanwhile in the gel-containing samples the microbial populations reduced during the same period.In addition, Aloe vera gel at the concentration of 15% caused 37.3% inhibition of P. citrinum in. It was concluded that some concentration of Aloe vera gel could retard the growth of P. citrinum without sensory defects.

کلیدواژه‌ها [English]

  • Ultra-filtered white cheese
  • Aloe vera gel
  • Sensory properties
  • Antimicrobial properties
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