fa بررسی تأثیر جایگزینی نسبی نمک NaCl با KCl بر ویژگی‌های اسید چرب آزاد پنیر کوزه شیمی مواد غذایی پژوهشي Research <div style="text-align: justify;"><span style="font-family:Tahoma;"><span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span lang="FA" style="font-size:12.0pt"><span b="" zar="">پنیر کوزه، </span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">پنیری سخت</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">وتا حدی</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">اسیدی</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">وشورمزه</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">است</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">که</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">حالت</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">گرانولی</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">داشته</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">و</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">ظاهری</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">خشک</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">دارد</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">.</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" zar="">در اﻳﻦ ﻣﻄﺎﻟﻌﻪ ﺗﺄﺛﻴﺮ </span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar="">جایگرینی نسبی نمک </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">NaCl </span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar="">&nbsp;با</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">KCl </span></span><span style="font-size:12.0pt"><span b="" zar="">&nbsp;(0، 25، 50 و 75 %) بر ویژگی‌های اسیدهای چرب آزاد، چربی، پراکسید و اسیدیته پنیر کوزه در طی مدت ماندگاری 90 روزه ﺑﺮرﺳﻲ شد. نتایج نشان داد، ﺟـﺎیﮕﺰیﻦ ﮐـﺮدن ﻣﻘـﺪاری </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">NaCl</span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""> با </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">KCl</span></span><span style="font-size:12.0pt"><span b="" zar=""> و گذشت زمان در طول دوره رسیدن (5، 45 و 90 روز ) بر میزان چربی و پراکسید تاثیر معنی‌داری نداشت</span></span></span></span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" zar="">(</span></span></span><i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times="">p</span></span></span></i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times="">>0.05</span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" zar="">)</span></span></span><span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span lang="FA" style="font-size:12.0pt"><span b="" zar="">. مقدار اسیدیته در تیمارهای مختلف با جایگزینی نمک </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">NaCl</span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""> با </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">KCl</span></span><span style="font-size:12.0pt"><span b="" zar=""> تغییر معنی‌داری نداشت. در طی دوره رسیدن، میزان اسیدیته صورت معنی‌دار افزایش یافت</span></span></span></span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" zar="">(</span></span></span><i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times="">p</span></span></span></i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times=""><</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times="">0.05</span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" zar=""><span style="color:black">)</span></span></span></span><span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span lang="FA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black">. </span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black">مطابق </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black">نتایج اندازه‌گیری پروفایل اسیدهای چرب</span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black">، میزان اسید چرب </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">C4</span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black"> در تمامی تیمارهای تولید شده و نمونه شاهد و در طول دوره رسیدن (5، 45 و 90 روز) بسیار ناچیز بود و قابل اندازه‌گیری نبود و </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar="">ﺟﺎیگزینی نسبی ﻧﻤﮏ </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">NaCl</span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""> با </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">KCl</span></span><span style="font-size:12.0pt"><span b="" zar=""> بر میزان پروفایل </span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">اسیدهای چرب آزاد به جز </span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar="">اسید استئاریک (</span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">C18</span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black">)</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" zar="">تاثیری نداشت. به طوری‌که </span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar="">تغییرات معنی‌داری در میزان تمامی اسیدهای چرب آزاد اندازه‌گیری شده در بین تیمارهای مختلف تولید شده مشاهده نشد </span></span></span></span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" zar="">(</span></span></span><i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times="">p</span></span></span></i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" times="">>0.05</span></span></span><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:107%"><span b="" zar="">)</span></span></span></span><span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><span style="font-family:Tahoma;"><span lang="FA" style="font-size:12.0pt"><span b="" zar="">. <span style="color:black">از نظر امتیاز حسی پذیرش کلی تفاوت معنی‌داری میان تیمار شاهد با تیمار حاوی 9 % </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">KCl</span></span></span><span style="font-size:12.0pt"><span b="" zar=""><span style="color:black"> + 3 % </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">NaCl</span></span></span><span style="font-size:12.0pt"><span b="" zar=""><span style="color:black"> مشاهده شد. همچنین، نزدیکترین تیمار از نظر امتیاز حسی عطر و طعم، بافت، ظاهر و پذیرش کلی به تیمار شاهد، تیمار </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">T1</span></span></span><span style="font-size:12.0pt"><span b="" zar=""><span style="color:black"> حاوی 3 % </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">KCl</span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""><span style="color:black"> + 9 % </span></span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times=""><span style="color:black">NaCl</span></span></span><span style="font-size:12.0pt"><span b="" zar=""><span style="color:black"> مربوط بود. </span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar="">بهﻃﻮر ﻛﻠﻲ، ﻧﺘﺎﻳﺞ ﺑﻪ‌دﺳﺖ آﻣﺪه در اﻳـﻦ ﻣﻄﺎﻟﻌـﻪ ﻧـﺸﺎن داد می‌توان به میزان 50 % ﻧﻤﮏ </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">NaCl</span></span><span lang="FA" style="font-size:12.0pt"><span b="" zar=""> را با </span></span><span dir="LTR" style="font-size:10.0pt"><span new="" roman="" times="">KCl</span></span></span><span lang="FA" style="font-size:12.0pt"><span b="" style="font-family:" zar=""><span style="font-family:Tahoma;"> جایگزین کرد.</span> </span></span><span dir="LTR" style="font-size:10.0pt"><span style="font-family:"Times New Roman",serif"></span></span></span></span></span></span></span></div> <br> &nbsp; <pre style="margin-left:37px; text-align:justify; text-indent:20.9pt"> <span style="font-size:10pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="font-family:Consolas"><span lang="EN" new="" roman="" style="font-family:" times="">Jar cheese is a hard, slightly acidic and sweet pungent that has a granular state and has a dry appearance. In this study, the effect of relative substitution of NaCl salt with KCl (0.25, 50 and 75%) on the characteristics of free fatty acids, fat, peroxide and acidity of Jar cheese was investigated. The results showed that replacing NaCl with KCl and </span><span new="" roman="" style="font-family:" times="">ripening </span><span lang="EN" new="" roman="" style="font-family:" times="">time (5, 45 and 90) did not have a significant effect on fat and peroxide levels (<i>p</i>> 0.05). The acidity content in different treatments did not change significantly with the replacement of NaCl with KCl, Acidity content was increased significantly during ripening period (<i>p</i> <0.05). The results of measurement of fatty acid profiles showed that butyric acid was detected in all treatments and its quantification was &nbsp;</span><span new="" roman="" style="font-family:" times="">&nbsp;in lowest amount</span> <span new="" roman="" style="font-family:" times="">within specific days of ripening period (</span><span lang="EN" new="" roman="" style="font-family:" times="">5, 45 and 90). partial replacement of NaCl with KCl did not affect the free fatty acid profile except for stearic acid (C18), and also no significant changes were observed in total amount of free fatty acids measured among all treatments (<i>p</i>> 0.05).</span><span lang="EN" new="" roman="" style="font-family:" times=""> <span style="color:black">In terms of the overall acceptance sensory score, a significant difference was observed between the control treatment and the treatment containing (9% KCl + 3% NaCl) and the closest treatment to the control treatment in terms of the sensory score of flavor, texture, appearance and overall acceptance is the T1 treatment containing (3% KCl + 9% NaCl).</span></span> <span lang="EN" new="" roman="" style="font-family:" times="">In general, the results of this study showed that 50% NaCl can be substituted with KCl.</span></span></span></span></span></pre> <pre style="text-align:justify"> <span style="font-size:10pt"><span style="font-family:Consolas"><span dir="RTL" style="font-family:"Times New Roman",serif" lang="AR-SA"></span></span></span></pre> پنیر کوزه, اسید چرب آزاد, چربی, ﻧﻤﮏ, NaCl, KCl Jar cheese, free fatty acids, NaCl, KCl 1 16 http://amfi.ir/browse.php?a_code=A-10-31-3&slc_lang=fa&sid=1 Nafiseh Mehrabi نفیسه محرابی nafiseh.mehrabi@gmail.com 1003194753284600429 1003194753284600429 No Department of Food Science and Technology, Islamic Azad University North Tehran Branch گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران Alireza Shahab Lavasani علیرضا شهاب لواسانی shahabam20@yahoo.com 0072737549 1003194753284600430 Yes Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین -پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران Aria Ashja Ardalan آریا اشجع اردلان a_ashjaardalan@yahoo.com 1003194753284600431 1003194753284600431 No Department of Marine Biology, Faculty of Marine Science and Technology, Islamic Azad University North Tehran Branch گروه بیولوژی دریا، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی