تأثیر آنزیم ترانس‌گلوتامیناز بر برخی ویژگی‌های ماست چکیده تهیه ‌شده از مخلوط شیر گاو و گاومیش

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 استاد گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 استادیار گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

3 دانشیار گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

4 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

سابقه و هدف: ماست چکیده یا ماست تغلیظشده فرآورده سنتی شیر است که بهدلیل داشتن ارزش تغذیهای بالاتر، قابلیت ماندگاری بیش‌تر، و ویژگیهای بافتی و حسی مطلوب، مصرف آن در طی سالهای اخیر افزایش یافته است و اکنون بهطور گستردهای در مقیاس صنعتی تولید میشود. این محصول میتواند از شیر دامهای مختلف مانند گاومیش، گاو، بز، میش و شتر تولید شود. شیر دامهای مختلف از لحاظ ترکیبات شیمیایی متفاوت است و بنابراین این عامل میتواند ویژگیهای محصول نهایی را تحت تأثیر قرار دهد. همانند سایر محصولات لبنی، ماست چکیدهی تولید شده از شیرگاومیش نسبت به شیر گاو بهدلیل ماده خشک و چربی بیشتر از کیفیت بالاتری برخوردار است، اما بهدلیل قیمت بالای آن، تولید محصولات لبنی از شیر گاومیش محدود شده است. آنزیم ترانسگلوتامیناز (TG) با ایجاد اتصالات درون و برون مولکولی میان پروتئینها بهعنوان یک استراتژی کارآمد جهت بهبود ویژگیهای عملکردی فرآوردههای لبنی شناخته شده است و بهعنوان روشی کاربردی بهجای افزایش مواد جامد شیر (با افزودن پودر شیر پسچرخ) مورد توجه قرار گرفته است. بنابراین، هدف از این پژوهش، بررسی تأثیر تیمار آنزیمی TG بر ویژگیهای فیزیکوشیمیایی و حسی ماست چکیده تهیه شده از مخلوط شیر گاو و گاومیش بود تا بر اساس نتایج تحقیق بتوان نمونهی مطلوب با حداقل میزان شیرگاومیش (با قیمتی مناسبتر) را معرفی نمود.

مواد و روشها: نمونههای ماست چکیده با مقادیر مختلف جایگزینی شیر گاومیش با گاو (0، 25، 50، 75 و 100 درصد، حجمی/حجمی) و با استفاده از آنزیمTG (0 و 015/0 درصد، وزنی/حجمی) تولید و 10 تیمار آزمایشی تحقیق از نظر ویژگیهای فیزیکوشیمیایی (pH، اسیدیته (% اسید لاکتیک)، سینرزیس (%) و ماده خشک (%)) و حسی (بافت، رنگ، رایحه و طعم) طی مدت 21 روز نگهداری (زمان 1، 7، 14 و 21 روز) در دمای یخچال ارزیابی شدند. میانگین دادههای بهدست آمده با کمک طرح تصادفی در قالب فاکتوریل و با کمک آزمون دانکن در سطح 5 درصد آنالیز گردید.

یافتهها: نتایج نشان داد افزایش میزان جایگزینی شیر گاومیش با گاو بهطور معنیداری باعث افزایش اسیدیته و ماده خشک و کاهش pH و سینرزیس نمونههای ماست گردید (0001/0p<). همچنین با افزایش میزان غلظت آنزیمTG، اسیدیته و سینرزیس کاهش و مقدار pH بهطور معنی‌داری افزایش یافت (0001/0p<)، اما این متغیر بر ماده خشک تأثیر معنی‌داری نداشت (05/0p>). با گذشت زمان نگهداری، مقدار pH بهطور معنی‌داری کاهش و مقدار آن از 11/4 در روز اول نگهداری به 98/3 در روز 21 نگهداری رسید. میزان اسیدیته، ماده خشک و سینرزیس نیز بهترتیب از مقادیر اولیه 98/0، 69/20، و 45/4 درصد به مقادیر 23/1، 16/22 و 35/10 درصد در پایان زمان نگهداری افزایش یافت. از نظر مقبولیت حسی، افزایش غلظت آنزیم بهطور معنیداری سبب افزایش امتیاز بافت نمونهها گردید (0001/0p<)، در حالی که آنزیم بر سایر امتیازات حسی نمونهها تأثیر معنیداری نداشت. با افزایش میزان اختلاط شیر گاومیش، بهطور معنیداری امتیاز بافت، رنگ و طعم نمونهها افزایش (0001/0p<) و امتیاز رایحه (002/0p<) کاهش یافت. خواص حسی نمونهها طی مدت زمان نگهداری نیز بهطور معنیداری (0001/0p<) کاهش یافت.

نتیجهگیری: بر اساس نتایج این پژوهش، با جایگزینی 75 درصد شیر گاومیش با شیر گاو و بهکارگیری تیمار آنزیم ترانسگلوتامیناز (015/0 درصد) میتوان ماست چکیدهای با ویژگیهای کیفی مناسب تولید نمود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture

نویسندگان [English]

  • Hossein Jooyandeh 1
  • Behrooz Alizadeh Behbahani 2
  • Mohammad Noshad 3
  • Elnaz Saffari Samani 4
1 1Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 M.Sc., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده [English]

Background and objective: Strained or concentrated yoghurt is a traditional milk product that its popularity and consumption has increased during recent years due to its higher nutritional value, longer shelf life, desirable textural and sensory properties, and today it is widely produced industrially. This product can be produced from many different animal milks such as buffalo, cow, goat, ewe and camel. The milk of various animals differs in composition and therefore this factor can affect the characteristics of the final product. Identical to the other dairy products, strained yoghurt manufactured from buffalo milk has the higher quality than those produced from cow milk due to the higher total solids and fat content; but its utilization has limited because of its higher cost. Transglutaminase enzyme (TG), by createing inter- and intra-molecular cross linkages among proteins is known as an effective strategy to improve the functional properties of dairy products. TG treatment has been considered as a practical technique instead of increasing the total solids of utilized milk (by adding skim milk powder). Therefore, the aim of this study was to investigate the effect of TG enzyme treatment on physicochemical and sensory properties of strained yoghurt prepared from cow and buffalo milk mixture and to introduce the best product with the lower buffalo milk substitution (the lower of cost).

Materials and methods: Strained yoghurt samples with different amounts of buffalo milk replacement with cow (0, 25, 50, 75 and 100%, v/v) and using TG enzyme (0 and 0.015%, w/v) were produced and 10 experimental treatments evaluated for physicochemical (pH, acidity (% lactic acid), syneresis (%) and dry matter (%)) and sensory properties (texture, colour, odour and flavour) during 21 days of storage (1, 7, 14 and 21 days) under refrigeration conditions. The obtained mean values were analyzed using a random factorial design and compared by Duncan test at 5% level.

Results: The results showed that increasing the substitution amount of buffalo milk with cow milk caused a significant increase in acidity and dry matter while it expressively reduced the pH and syneresis of yoghurt samples (p<0.0001). Also, with increasing the TG enzyme concentration, the amount of acidity and syneresis decreased and the pH increased significantly (p<0.0001), but this variable had no significant effect on dry matter (p>0.005). Over time, the pH decreased significantly and its initial value of 4.11 at the first day of storage reached to 3.98 at the end of 21 days of storage. The initial values of acidity, dry matter and syneresis as 0.98%, 20.69% and 4.45% increased till the end of storage and reached to 1.23%, 22.16% and 10.35%, respectively. In terms of sensory acceptability, increasing the concentration of enzyme caused a significant increase in texture score of the samples (p<0.0001), while the enzyme had no significant effect on other sensory scores of the samples. With increasing the mixing rate of buffalo milk, the texture, colour and flavour scores of the samples increased significantly (p<0.0001) and the aroma score decreased (p<0.0001). Furthermore, during the storage period, the sensory properties of the samples decreased significantly (p<0.0001).

Conclusion: According to the results of this study, by replacing 75% of buffalo milk with cow milk and using transglutaminase enzyme treatment (0.015%), it is possible to produce a strained yoghurt with suitable quality characteristics.

کلیدواژه‌ها [English]

  • Transglutaminase
  • Strained Yoghurt
  • Buffalo Milk
  • Cow Milk
  • Physicochemical and Sensory Properties

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نشریه فرآوری و نگهداری مواد غذایی
دوره 14، شماره 2
تیر 1401
صفحه 17-34

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