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فصلنامه میکروبیولوژی کاربردی در صنایع غذایی
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اطلاعات انتشار : دوره 6 - شماره 2
نوع مقاله : مقالة‌ تحقيقي‌ (پژوهشي‌)
محورهای مقاله : پژوهشی
عنوان مقاله : اثرپوششهای خوراکی صمغ­های گوار و کتیرا بر ویژگی­های میکروبی، رئولوژیکی، فیزیکوشیمیایی و حسی پنیر چدار طی نگهداری
خلاصه مقاله : هدف از این مطالعه ارزیابی استفاده از پوشش­های خوراکی صمغ­های گوار و کتیرا بر خواص میکروبی، رئولوژیکی، فیزیکوشیمیایی و حسی پنیرچدار طی 90 روز رسیدگی می­باشد. 5 نوع پنیر پوشش­دهی شده در 3 تکرار تهیه شد: نمونه پوشش­دهی شده با پلیوینیلاستات به­عنوان شاهد (C)، نمونه پوشش­دهی شده با محلول 1 درصد صمغ گوار (GG)، نمونه­های پوشش­دهی شده با محلول صمغ کتیرا در غلظت­های 75/0، 1 و 25/1 درصد (به­ترتیب TG1TG2و TG3). تمامی نمونه­ها در دمای   °C 2±8 نگهداری شدند. نتایج با آزمایشات فاکتوریل در قالب طرح پایه کامل تصادفی با دو فاکتور و در سه تکرار تجزیه گردیدپوشش­دهی پنیر چدار با پوشش­های خوراکی در مقایسه با کنترل اثر معنی­داری بر ­رشد باکتری­های سودوموناس و مخمر نداشت (0.05>p). درصورتی­که بر رشد باکتری­های هوازی مزوفیلیک کل[1] و کلی­فرم تاثیر معنیداری داشت (p). کمترین تعداد TMABو بیشترین تعداد باکتری­های کلی­فرم در نمونه TG2مشاهده شد. نوع پوشش برمقدار pH، اسیدیته و ذوب­پذیری اثر معنیدار ­داشت (0.05>pهمچنین در هیچ­یک از نمونه­ها طی رسیدن کپک رشد نکرد. میزان pHو اسیدیته به­ترتیب در نمونه­های TG2و کنترل بیشترین مقدار بود (0.05>p  نتایج آزمایشات رئولوژیکی نشان داد که نوع پوشش بر مدول ذخیره (G)، مدول افت (G) و ویسکوزیته کمپلکس (ƞ) اثر معنیداری داشت (0.05>pنمونه TG2دارای کمترین میزان فاکتورهای رئولوژیکی بود و بیشترین میزان Gو Gدر نمونه TG3و بیشترین میزان ƞدر نمونه GGمشاهده شد. نوع پوشش تأثیر معنیداری بر خواص حسی  پنیرها نداشت (0.05p>). براین اساس پوشش­خوراکی TG3به­عنوان پوشش­خوراکی مناسب پیشنهاد می­شود.[1]Total Mesophilic Aerobic Bacteria (TMAB)
کلمات کلیدی : پلی­وینیل­استات، پنیر چدار، پوشش­خوراکی، صمغ کتیرا، صمغ گوار
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نویسندگان مقاله :
نویسندهترتیب نویسندهدانشگاه / سازمان/ موسسهدانشگاه / سازمان/ موسسه ( لاتین )سمتپست الکترونیکیمدرک تحصیلی
هدیه پورمولائی 1     
اصغر خسروشاهی اصل 2     
محمد احمدی
(نویسنده مسئول)
3     
شیرین زمردی 4     
شهرام نقی زاده رئیسی 5     
دسترسی سریع

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