fa تولید پنیر سفید آب نمکی حاوی اسانس گشنیز تخصصي Special پژوهشي Research <div> <table align="center" hspace="0" vspace="0"> <tbody> <tr> <td style="padding: 0in 12px; text-align: justify;" valign="top"><span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">مقدمه:</span></span></b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> اسانس</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">گشنیز به</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">عنوان یک طعم</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">دهنده دارای</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">کاربردهای</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">متعددی در</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">مواد</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">غذایی به</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">ویژه پنیر</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">سفید ایرانی می</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">باشد</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">و این اسانس بر روی باکتری</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">ها خصوصاً نوع گرم مثبت دارای اثر ضدمیکروبی قوی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">تری است. هدف از تحقیق حاضر بررسی تاثیر</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">غلظت</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های مختلف اسانس گشنیز بر ویژگی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های آنتی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">اکسیدانی، حسی، ضدمیکروبی و شیمیایی پنیر سفید آب نمکی در طی دوره نگه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داری 60 روزه می باشد. </span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">مواد</span></span></b><b> </b><b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">و</span></span></b><b> </b><b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">روش</span></span></b><b> </b><b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">ها:</span></span></b> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">آزمون</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">این</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">تحقیق</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">شامل</span></span> <span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">DPPH</span></span> <span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">(&micro; mol equivalent of Trolox/g)</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">،</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">فنل</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">کل</span></span> <span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">(&micro; gallic acid equivalent/g)</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">، استالدئید </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">&micro;g/g</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">، ویژگی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های حسی (طعم و بو)، ویژگی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های میکروبی شامل لگاریتم استاف اورئوس و اشریشیاکولای </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">CFU/g</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> و آزمون</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های شیمیایی نظیر درصد اسیدیته، درصد ماده خشک</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">و درصد رطوبت</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">&nbsp;می</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">باشد.</span></span></span></span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="text-autospace:none"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">نتایج:</span></span></b><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> نتایج مربوط به فعالیت آنتی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">اکسیدانی اسانس</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">گشنیز نشان</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داد با افزایش غلظت اسانس</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">گشنیز مقدار </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">DPPH</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> و فنل</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">کل</span></span>&nbsp; <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">به</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">طور معنی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داری 0/01</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">p<</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> افزایش یافت. اسانس گشنیز بر تمام ویژگی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های مورد آزمون ازجمله ویژگی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های آنتی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">اکسیدانی، استالدئید، حسی، ضدمیکروبی و شیمیایی تاثیر</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">معنی</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داری</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">0/01</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">p<</span></span><span style="font-size:12.0pt"><span b="" baran="" style="font-family:"> داشت. اندازه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">گیری</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">مقدار استالدئید در طی دوره نگه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داری روند کاهشی را نشان داد و مقدار کاهش استالدئید در طی مدت نگه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داری در تیمارهای حاوی اسانس بیش</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">تر بود. نمونه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های حاوی اسانس نسبت به نمونه شاهد از امتیاز حسی کم</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">تری برخوردار بودند. کم</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">ترین میزان لگاریتم استاف اورئوس و اشریشیاکولای </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">CFU/g</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> مربوط به تیمار حاوی بیش</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">ترین غلظت اسانس گشنیز یعنی </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">T6</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> با </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times="">ppm</span></span><span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:"> 4000 اسانس گشنیز می</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">باشد. میزان درصد اسیدیته با گذشت زمان روند افزایشی نشان داد مقدار ماده خشک نمونه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">های پنیر در طی دوره نگه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" baran="" style="font-family:">داری 6 روزه افزایش یافت و به موازات آن مقدار رطوبت کاهش یافت.</span></span></span></span></span></span></span></span><br> <b><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">بحث و نتیجه</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">گیری: </span></span></span></b><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">در مجموع نتایج این مطالعه نشان داد که غلظت </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">ppm</span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:"> 125 اسانس گشنیز به</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">عنوان حداقل غلظت بازدارنده برای استاف اورئوس می</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">تواند بدون</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">عوارض</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">منفی بر روی ویژگی</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">های حسی، میکروبی، شیمیایی و ظرفیت آنتی</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">اکسیدانی اثر مثبت داشته باشد و به</span></span></span> <span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" baran="" style="font-family:">عنوان تیمار برتر انتخاب گردید.</span></span></span></td> </tr> </tbody> </table> </div> <div style="text-align: justify;"></div> <div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:normal"><span style="tab-stops:45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt"><span style="font-family:Calibri,sans-serif"><b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif">Introduction:</span></b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif"> Coriander essential oil as a flavoring has many applications in food, especially Iranian white cheese, and this essential oil has a stronger antimicrobial effect on bacteria, especially the gram-positive type. The purpose of this research is to study the effect of different concentrations of coriander essential oil on the antioxidant, sensory, antimicrobial and chemical properties of white brine cheese during the 60-day storage period.</span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="tab-stops:45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt"><span style="font-family:Calibri,sans-serif"><b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif">Material & Methods:</span></b> <span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif">The experiments of this research include DPPH (&micro; mol equivalent of Trolox/g), total phenol (&micro; gallic acid equivalent/g), acetaldehyde &micro;g/g, sensory characteristics (flavor and aroma), characteristics Microbial includes the logarithm of the <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> CFU/g and chemical experiments such as acidity%, dry matter% and moisture%. </span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="tab-stops:45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt"><span style="font-family:Calibri,sans-serif"><b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif">Results:</span></b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif"> The results related to the antioxidant activity of coriander essential oil showed that with increasing concentration of coriander essential oil, the amount of DPPH and total phenol increased significantly (p<0.01). Coriander essential oil had a significant effect on all the properties tested, including antioxidant, acetaldehyde, sensory, antimicrobial and chemical properties (p<0.01). The measurement of acetaldehyde during the storage period showed a decreasing trend, and the amount of acetaldehyde reduction during the storage period was higher in treatments containing essential oils.</span><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif"> The samples containing essential oil had a lower sensory score than the control sample. The lowest amount of logarithm of <i>staphylococcus aureus</i> and <i>Escherichia coli</i> CFU/g is related to the treatment containing the highest concentration of coriander essential oil, T6 with 4000 ppm of coriander essential oil. The percentage of acidity showed an increasing trend during storage period. The amount of dry matter of the cheese samples increased during the 60-day storage period, and the amount of moisture decreased in parallel. </span></span></span></span></span><br> <span style="font-size:11pt"><span style="line-height:normal"><span style="tab-stops:45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt"><span style="font-family:Calibri,sans-serif"><b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif">Conclusion:</span></b><span lang="EN" style="font-family:&quot;Times New Roman&quot;,serif"> Overall, the results of this study showed that the concentration of 125 ppm of coriander essential oil as the minimum inhibitory concentration for <i>Staphylococcus aureus </i>(T2) can have a positive effect on sensory, microbial, chemical and antioxidant properties without negative effects, and it was selected as the best treatment.</span></span></span></span></span></div> پنیرسفید آب نمکی, اسانس گشنیز, ظرفیت آنتی اکسیدانی, ویژگی های حسی, ویژگی های میکروبی, ویژگی های شیمیایی White brine cheese, Coriander essential oil, Antioxidant capacity, Sensory properties, Microbial properties, Chemical properties 157 166 http://journalaer.com/browse.php?a_code=A-10-2-34&slc_lang=fa&sid=1 Fatemeh Attar فاطمه عطار 10031947532846001420 10031947532846001420 No Alireza Shahab Lavasani علیرضا شهاب لواسانی shahabam20@yahoo.com 10031947532846001421 10031947532846001421 Yes Bijan Khorshidpour بیژن خورشیدپور 10031947532846001422 10031947532846001422 No