Rajaei Lak Hadis, Bazargani-Gilani Behnaz, Karami Mostafa
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Bu-Ali Sina University Hamedan Iran.
Department of Food Science and Technology, College of Food Industry Bu-Ali Sina University Hamedan Iran.
Food Sci Nutr. 2024 Jun 10;12(8):5990-6010. doi: 10.1002/fsn3.4269. eCollection 2024 Aug.
In this research, the efficiency of brushing (Br), dipping (Di), spraying (S), and enrobing (En) methods was compared in three concentrations of 10%, 15%, and 20% of corn zein (Z) edible coating containing 0.5% of essential oil (HEO) in the shelf-life improvement of whey-less cheese during 56 days of cold storage. The results of the photography and colorimetric (L*, a*, and b* parameters) of the samples showed that the En method in 20% of Z created a uniform, brilliant, and attractive surface on the cheese pieces compared to the other groups during the storage period, and the S, Br, and Di methods were in the next categories, respectively. The findings of the texture analysis of the samples showed that all of the treatments significantly ( ≤ .05) preserved the hardness of the cheese samples compared to the control group, and the En method containing Z 20% and HEO was the most effective treatment in preventing the hardness loss of the samples during the 56-day storage period. In all treatments, the growth of aerobic mesophilic bacteria, psychrotrophic bacteria, , molds, and yeasts was significantly ( ≤ .05) reduced in comparison with the control sample, and the En method containing HEO and Z 20% was the most efficient in preventing the microbial growth. The rate of moisture loss, fat oxidation, and pH values of the studied samples significantly ( ≤ .05) decreased in the coated treatments containing a higher concentration of Z and HEO compared with other treatments during the storage period. According to the findings of this study, it can be concluded that the En technique containing Z20% and HEO0.5% was the most effective treatment in the shelf-life improvement of whey-less cheese during 56 days of the refrigerated storage period, and the S, Br, and Di methods were in the next ranks, respectively.
在本研究中，比较了刷涂（Br）、浸渍（Di）、喷涂（S）和包膜（En）方法在三种浓度（10%、15%和20%）含有0.5%香精油（HEO）的玉米醇溶蛋白（Z）可食用涂层对无乳清奶酪在56天冷藏期内保质期改善方面的效率。样品的摄影和比色法（L*、a和b参数）结果表明，在储存期间，与其他组相比，20%Z的En方法在奶酪块上形成了均匀、光亮且有吸引力的表面，S、Br和Di方法分别排在其后。样品的质地分析结果表明，与对照组相比，所有处理均显著（≤.05）保持了奶酪样品的硬度，含20%Z和HEO的En方法是在56天储存期内防止样品硬度损失最有效的处理方法。在所有处理中，与对照样品相比，需氧嗜温菌、嗜冷菌、霉菌和酵母菌的生长均显著（≤.05）减少，含HEO和20%Z的En方法在防止微生物生长方面最有效。在储存期间，与其他处理相比，含较高浓度Z和HEO的涂层处理的研究样品的水分损失率、脂肪氧化率和pH值显著（≤.05）降低。根据本研究结果，可以得出结论，含20%Z和HEO 0.5%的En技术是在56天冷藏期内改善无乳清奶酪保质期最有效的处理方法，S、Br和Di方法分别排在其后。
