نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
2 استادیار گروه بهداشت دانشکده دامپزشکی دانشگاه سمنان
3 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
4 دانشیار دانشکده دامپزشکی دانشگاه سمنان
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Cheese is one of the most important dairy products which contains almost all essential amino acids. Cheese ingredients and environmental conditions often cause excessive growth of fungi and bacteria on the its surface. Therefore, coating and packaging can be considered as a basic step to increase preservation and shelf life. In this study, effect of coating lactic cheese by aloe vera gel, gum arabic and liquid smoke essence on the chemical changes during 21 days of storage in the refrigerator was investigated. Based on the limits determined by Design Expert software, 18 solutions containing 0, 10, and 20% v/v of aloe vera gel, 0, 5, and 10% w/v of gum arabic, and 0, 0.5, and 1% v/v of liquid smoke essential oil was prepared and cheese pieces were coated by immersion method. According to the obtained results, a trend of increasing pH and decreasing acidity was observed in the samples which were coated by maximum amounts of biopolymers and essential oil (20% v/v of aloe vera gel, 10% w/v of gum arabic and 1% v/v of liquid smoke essence). In case of moisture content and weight loss, the best coating solution contained the highest amounts of aloe vera gel and gum arabic, (20% v/v and 10% w/v), respectively. Finally, by optimizing the process by software, the best coating mixture could be produced by 1% v/v of liquid smoke essential oil, 18/507% v/v aloe vera gel and 10% w/v of gum arabic.
کلیدواژه‌ها [English]
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