IDENTIFICATION OF THE FATTY ACID PROFILES AND EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF A TRADITIONAL IRANIAN CHEESE “ARSHE”

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ABDI HAJI S.; ELHAMIRAD A.H.; MOHAMMADI A.A.; ARMIN M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:3 | Issue:4 (10) Page(s): 27-33

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Title

IDENTIFICATION OF THE FATTY ACID PROFILES AND EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF A TRADITIONAL IRANIAN CHEESE “ARSHE”

Author(s)

ABDI HAJI S. | ELHAMIRAD A.H. | MOHAMMADI A.A. | ARMIN M. | Issue Writer Certificate

Keywords

CHEESEQ2

ARSHEQ3

FATTY ACIDSQ2

CHEMICAL PROPERTIESQ2

Abstract

Arshe is a kind of traditional dairy product which is produced by heating fresh sheep CHEESE and adding a little flour and turmeric. The purpose of this study was to introduce ARSHE as a traditional CHEESE, understanding its chemical and sensory properties and evaluating of its acceptance level in the native region and outside of that region in comparison with industrial CHEESE. In this research, two samples of ARSHE, one of them was produced by tribes of Sangesar (A) and another was produced by the distributive sections in this city (B) and one industrial CHEESE produced by ultrafilteration method was prepared and tested. The identification of FATTY ACIDS profile was carried out by gas chromatograph, conjugated bonds were measured by spectrophotometer and oxidative stability was evaluated by Rancimat device. Chemical parameters including moisture, fat, protein, salt, ash, pH, and acidity was also measured. Evaluation of organoleptic properties (flavor, aroma, texture, color, and general acceptance) was carried out by the hedonic five- pointed test. According to the conducted experiments, 4% moisture, 44% fat, 19% protein, 2.5% ash, 0.11% salt, acidity based on lactic acid 0.25 % and PH=6.2 were achieved. The results of fatty acid profile showed that FATTY ACIDS C 16:0 and C 18:1 were the higher acids in this type of CHEESE. Furthermore, the acceptance level of ARSHE (A) in the native region of Sangsar and UF CHEESE outside of that region were higher.

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APA: Copy

ABDI HAJI, S., ELHAMIRAD, A.H., MOHAMMADI, A.A., & ARMIN, M.. (2012). IDENTIFICATION OF THE FATTY ACID PROFILES AND EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF A TRADITIONAL IRANIAN CHEESE “ARSHE”. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(4 (10)), 27-33. SID. https://sid.ir/paper/176536/en

Vancouver: Copy

ABDI HAJI S., ELHAMIRAD A.H., MOHAMMADI A.A., ARMIN M.. IDENTIFICATION OF THE FATTY ACID PROFILES AND EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF A TRADITIONAL IRANIAN CHEESE “ARSHE”. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;3(4 (10)):27-33. Available from: https://sid.ir/paper/176536/en

IEEE: Copy

S. ABDI HAJI, A.H. ELHAMIRAD, A.A. MOHAMMADI, and M. ARMIN, “IDENTIFICATION OF THE FATTY ACID PROFILES AND EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF A TRADITIONAL IRANIAN CHEESE “ARSHE”,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 4 (10), pp. 27–33, 2012, [Online]. Available: https://sid.ir/paper/176536/en

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