Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese
Abstract
This study was done to compare physiochemical and sensory attributes of smoked and non smoked Mudaffara cheese using Coriandrum sativum seed. Mudaffara cheese was prepared from fresh cow's milk and the resulted cheese was divided into two portions; the treated cheese, which was smoked by Coriandrum sativum in a close smoker for about 2 hours. The second portion was left as a control. Both cheeses were packed into labeled plastic containers and stored for five weeks in the refrigerator. The analysis was carried out in the first day, then every week. The result indicated that the smoked Mudaffara cheese was significantly (P<0.05) higher in total solids, protein and fat contents compared to the control cheese, which revealed significantly (P<0.05) higher acidity compared to the smoked Mudaffara cheese. The study also found significant (P<0.05) variations in protein and total solids content and the acidity of Mudaffara cheese during the storage period. The smoked Mudaffara cheese showed higher scores for flavor, salt and overall acceptability as was stated by the panelists, however the better color was recorded for unsmoked Mudaffara cheese. Hence the present study concluded that smoking using Coriandrum sativum seed improve the keeping quality and acceptability of Mudaffara cheese.
Keywords
Full Text:
PDFReferences
Abdalla, M.O.M., Mohamed, S.N. 2009. Effect of storage period on Chemical composition and sensory characteristics of vacuum packaged white soft cheese. Pakistan Journal of Nutrition, 8 (2): 145-147. http,//docsdrive.com/pdfs/ansinet/pjn/2009/145–147.pdf
Ahmed, K.T. 1995. Evaluation of Mudaffara cheese from different milk sources. Journal of Dairy Science, 23: 53-58.
Altahir, M.O.E., Elgasim, E.A., Mohamed Ahmed, I.A., Ibrahim, F.S. 2015. Effect of heat treatment and salt concentration on organoleptic properties of Muddafara cheese manufactured from raw and pasteurized milk. Annals Food Science and Technology, 16 (1): 70-77.
Altahir, M.O.E., Elgasim, E.A., Mohamed Ahmed, I.A. 2014. Ripening of Sudanese braided (Muddaffara) cheese manufactured from raw or pasteurized milk: Effect of heat treatment and salt concentration on mineral content. Innovative Romanian Food Biotechnology, 14: 26-36.
AOAC 2003. Official Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD, USA. http://www.aoac.org/News/OMA_18_rev_4.htm
Bhat, S., Kaushal, P., Kaur, M., Sharma, H. 2014. Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. Afr. J. Plant Sci., 8(1): 25-33. https://doi.org/10.5897/AJPS2013.1118
Beresford, T.P., Fitzsimons, N.A., Brennan, N.L., Cogan, T.M. 2001. Recent advances in cheese microbiology. Int. Dairy J., 11: 259-274. https://doi.org/10.1016/S0958–6946(01)00056–5
Caleja, C., Barros, L., Antonio, A. L., Ciric, A., Sokovic, M., Oliveira, M.B.P., Santos–Buelga, C., Ferreira, I.C. 2015. Foeniculum vulgare mill as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods, 12: 428-438. http://dx.doi.org/10.1016/j.jff.2014.12.016
Darughe, F., Barzegar, M., Sahari, M.A. 2012. Antioxidant and antifungal activity of coriander (Coriandrum sativum L.) essential oil in cake. International Food Research Journal, 19(3): 1253-1260.
Delahunty, C.M., Drake, M.A. 2004. Sensory Characteristics of Cheese and its Evaluation: In Fox, P.F. (Ed.), Cheese: Chemistry, physics and microbiology (3rd ed.), Vol. 1, pp 455–488. London, UK: Chapman and Hall.
Duarte, A., Ferreira, S., Silva, F., Domingues, F.C. 2012. Synergistic activity of coriander oil and conventional antibiotics against Acinetobacter baumannii. Phytomedicine, 19: 236-238.
El Owni, O.A.O., Hamid, I.A.O. 2008. Effect of storage period on weight loss, chemical composition, microiological and sensory characteristics of Sudanese white cheese (Gibna Bayda). Pak. J. Nutr., 7: 75-80. http://www.pjbs.org/pjnonline/fin857.pdf
Elkhider, I.A.E., El Zubeir, I.E.M., Basheir, A.A. 2012. The impact of processing methods on the quality of Sudanese white cheese produced by small scale in New Halfa area. Acta Agriculturae Slovenica, 100: 131-137. DOI=10.1111/1471–0307.12010&ArticleID=1064928
Farah, N.A.M., El Zubeir, I.E.M. 2019. Comparison on the acceptability of mudaffara cheese using black cumin and sesame seeds during storage. Annals of Food Science and Technology, 20 (4): 721-727.
Farah, N.A.M., El Zubeir, I.E.M. 2020. Effect of addition of sesame seeds on physiochemical quality of Mudaffara cheese during storage. Biotech. Res. Biochem., 3(8): 1-7. https://www.heraldopenaccess.us/openaccess/effect–of–addition–of–sesame–seeds–on–physiochemical–quality–of–mudaffara–cheese–during–storage
Hamid, O.I.A., El Owni, O.A.O. 2007. Microbiological properties and sensory characteristics of white cheese (Gibna bayda) collected in Zalingei area, West Darfur state. Res. J. Anim. Vet. Sci., 2: 61-65.
Harun, K.I.I., Abdalla, M.O.M., El Owni, O.A.O. 2015. Chemical composition of Mudaffara cheese manufactured by Solanum dubium coat extract and chymosin. U. of K. J. Vet. Med. Anim. Prod., 6 (1): 27-37.
Hassanen, N.H., Eissa, A.M.F., Hafez, S.A.M., Mosa, E.A. 2015. Antioxidant and antimicrobial activity of celery (Apium graveolens) and coriander (Coriandrum sativum) herb and seed essential oils. Int. J. Curr. Microbiol. App. Sci., 4(3): 284-296.
Kaptan, B., Sivri, G.T. 2018. Utilization of medicinal and aromatic plants in dairy products. J. Adv. Plant Sci., 1: 207.
Lim, J. 2011. Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8): 733-747.
Michalski, R., Germuska, R. 2003. The content of Benzo(a)pyrene in smoked Slovakian cheese. Pol. J. Food Nutr. Sci., 12 (4): 33-37.
Mohammed Salih, A. M., El Sanousi, S. M., El Zubeir, I. E. M. (2011). A review on the Sudanese traditional dairy products and technology. Int. J. Dairy Sci., 6: 227-245. DOI: 10.3923/ijds.2011.227.245.
Mead, R., Gurnow, W. (1983). Statistical Method in Agricultural Experimental Biology, London, New York, Chapman and Hall.
Nadeem, M., Muhammad Anjum, F., Issa Khan, M., Tehseen, S., El–Ghorab, A., Iqbal Sultan, J. 2013. Nutritional and medicinal aspects of coriander (Coriandrum sativum L.). A review. British Food J., 115(5): 743-755.
Nour El Diam, M.S.A., El Zubeir, I.E.M. 2006. Comparison of microbiological quality of processed cheese and non processed Sudanese white cheese. Research J. Microbiology, 1: 273-279. http://scialert.net/qredirect.php?doi=jm.2006.273.279&linkid=pdf
Nour El Diam, M.S.A., El Zubeir, I.E.M. 2007. Yield and sensory evaluation of the processed cheese from Sudanese white cheese. Research Journal of Animal and Veterinary Sciences, 2: 47-52. http,//www.aensionline.com/rjavs/rjavs/2007/47–52.pdf
Riha, E.W., Wendorff, W.L., Rank, S. 1992. Benzo(a)pyrene content of smoked and smoke–flavored cheese products sold in Wisconsin. Journal of Food Protection, 55 (8): 636-638.
Shaiban, M., AL–Mamary, M., AL–Habori, M. 2006. Total antioxidant activity and total phenolic contents in Yemeni smoked cheese. Ma1. Journal of Nutr., 12(1): 87-92.
Sriti, J., Wannes, W. A., Talou, T., Vilarem, G., Marzouk, B. 2011. Chemical composition and antioxidant activities of Tunisian and Canadian coriander (Coriandrum sativum L) fruit. J. Essential Oil Res., 23: 7-15.
Sreelatha, S., Padma, P.P., Umadevi, M. 2009. Protective effects of Coriandrum sativum extracts on carbon tetrachloride–induced hepatotoxicity in rats. Food and Chemical Toxicology, 47: 702-708.
Tarakci, Z., Kucukoner, E. 2006. Changes on physicochemical, lipolysis and proteolysis of vacuum packed Turkish Kashar cheese during ripening. J. Central Europ. Agric., 7: 459-464. http,//www.agr.unizg.hr/jcea/issues/jcea7–3/pdf/jcea73–13.pd
Turgut, T., Diler, A. 2020. The effect of Coriandrum sativum L. addition on microbiological, chemical, and sensory properties of cheese. International Food Research Journal, 27(6): 1019-1028.
Wendorff, W.L., Riha, E.W., Muehlenkamp, E. 1993. Growth of molds on cheese treated with heat or liquid smoke. Journal of Food Protection, 56 (11): 963-966.
Wium, H., Pedersen, P.S., Qvist, K.B. 2003. Effect of coagulation conditions on the microstructure and the large deformation properties of fat–free Feta cheese made from ultrafiltered milk. Food Hydrocoll., 17: 287-296.
Yildiz, H. 2016. Chemical composition, antimicrobial, and antioxidant activities of essential oil and ethanol extract of Coriandrum sativum L. leaves from Turkey. Int. J. Food Properties, 19: 1593-1603.
Zoubiri, S., Baaliouamer, A. 2010. Essential oil composition of Coriandrum sativum seed cultivated in Algeria as food grains protectant. Food Chemistry, 122: 1226-1228.
DOI: http://dx.doi.org/10.33512/fsj.v5i2.19431
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.