Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
الموضوعات :
Hajar Rahimi
1
(Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran)
Peyman Ghajarbygi
2
(Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Saeed Shahsavari
3
(Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Instructor of Biostatistics, Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Mostafa kazemi
4
(Department of Agronomy & Plant Breeding, Faculty of Agricultural Science & Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran)
Razzagh Mahmoudi
5
(Mediacal Microbiology Research Center, Qazvin University of medical sciences, Qazvin, Iran)
الکلمات المفتاحية: Cheese, Flavoring Agents, Piper Nigrum, Food Preservation,
ملخص المقالة :
The recent tendency in cheese production is to produce flavored cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery cheese compared to the control sample indicated that the peppery cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control cheese. The obtained results showed that the peppery cheese could keep the product quality better than the control cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors.
1. Yadav R.S., 2015. Optimization of processing parameters and extension of shelf life of ‘quark’-a type of thick yoghurt. Sunsari Technical College Journal. 2(1), 38-43.
2. Guinee T., Carić M., Kalab M., Pasteurized processed cheese and substitute. In: imitation cheese products. Cheese: Chemistry, Physics and Microbiology, Elsevier, 2004. pp. 349-394.
3. Kapoor R., Metzger L. E., 2008. Process cheese: scientific and technological aspects: a review. Comprehensive Reviews in Food Science and Food Safety. 7(2), 194-214.
4. Johnson M.E, Kapoor R, McMahon D.J, McCoy DR, Narasimmon R.G., 2009. Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Comprehensive Reviews in Food Science and Food Safety. 8(3): 252– 68.
5. Reyes-Escogido M.D.L., Gonzalez-Mondragon E.G., Vazquez-Tzompantzi E., 2011. Chemical and pharmacological aspects of capsaicin. Molecules. 16(2), 1253-1270.
6. Foda M., El-Sheikh M., El-Kholy W., Seleet F.L., 2006. Herbs as a way for improving the quality and prolonging shelf life of soft cheese. Annals of Agricultural Science. 51(2), 457-467.
7. Hussein G., 2004. Manufactured of flavourd Tallaga cheese. Egyptian J Dairy Sci. 32, 277-290.
8. Hosny I., El Kholy W., Murad H., El Dairouty R., 2011. Antimicrobial activity of Curcumin upon pathogenic microorganisms during manufacture and storage of a novel style cheese ‘Karishcum’. Journal of American Science. 7(5), 611-618.
9. Wahba N.M., Ahmed A.S., Ebraheim Z.Z., 2010. Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese. Foodborne Pathogens and Disease. 7(4), 411-418.
10. Rifky A., Shabry M., Mubarak A., 2018. Development of black pepper incorporated processed cheese spread for the local market. Development. 2(4), 6-10.
11. Gouvea F.d.S., Rosenthal A., Ferreira E. H.d.R., 2017. Plant extract and essential oils added as antimicrobials to cheeses: a review. Ciência Rural. 47(8), 1-9
12. De Souza Sora G.T., Franciosi A.E.S., Bergamasco R., Vieira A.M.S., 2013. Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese. Acta Scientiarum. Technology. 35(3), 445-450.
13. Elgayyar M., Draughon F., Golden D., Mount J., 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection. 64(7), 1019-1024.
14. Hosseini M., Najafi H., Mohebbi M., 2013. Assessment of physico-chemical and sensory properties of imitation cheese containing whey protein concentrate and enzyme-modified Lighvan cheese. Iranian Journal of Nutrition Sciences & Food Technology. 8 (2), 91-102.
15. Iranian National Standardization Organization (I. N. S. O), 2012. NO.: 4659.
16. Iranian National Standardization Organization (I. N. S. O), 2017. NO.: 2406.
17. Masatcioglu T.M., Avsar Y.K., 2005. Effects of flavorings, storage conditions, and storage time on survival of Staphylococcus aureus in Sürk cheese. Journal of Food Protection. 68(7), 1487-1491.
18. Hamad M., Ismail M., 2013. Improvment of white cheese spread properties. Adding of some flavouring agents. Food andDairy Sci., Mansoura Univ. 4(5), 235-245.
19. Shakerian A., Sohrabi M.J., Ghasemi Pirbalouti A., 2012. Effect of Bakhtiari celery (Kelussia odoratissma Mozaff) on sensory properties and shelf life of set yogurt. Journal of Herbal Drugs (An International Journal on Medicinal Herbs). 3(1), 41-48.
20. Shan B., Cai Y.Z., Brooks J.D., Corke H., 2011. Potential application of spice and herb extracts as natural preservatives in cheese. Journal of Medicinal Food. 14(3), 284-290.
21. Leclercq-Perlat M.N., Buono F., Lambert D., Latrille E., Spinnler H.E., Corrieu G., 2004. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions. Journal of Dairy Research. 71(3), 346-354.
22. Zarringhalam M., Zaringhalam J., Shadnoush M., Safaeyan F., Tekieh E., 2013. Inhibitory effect of black and red pepper and thyme extracts and essential oils on enterohemorrhagic Escherichia coli and DNase activity of Staphylococcus aureus. Iranian Journal of Pharmaceutical Research: IJPR. 12(3), 363-369.
23. Da Silva Dannenberg G., Funck G.D., Mattei F.J., Da Silva W.P., Fiorentini Â.M., 2016. Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes. Innovative Food Science & Emerging Technologies. 36, 120-127.
24. Tajkarimi M., Ibrahim S.A., Cliver D., 2010. Antimicrobial herb and spice compounds in food. Food Control. 21(9), 1199-1218.
25. Singh V., Das D., 2019. Potential of hydrogen production from biomass. In: Science and Engineering of Hydrogen-Based Energy Technologies. Elsevier. pp. 123-164.
