Отслеживание детерминантов срока годности в мягких, полутвердых и твердых сырах: аспект качества

В  данном исследовании осуществлена оценка физико-химических и  микробиологических показателей качества 81 образца сыра (мягкого, полутвердого и твердого), произведенного в Иране, Саудовской Аравии и Турции, и реализуемого в Ираке. Образцы анализировали в процессе хранения до 60 дней при 4°C. Проведена количественная оценка гидроксиметилфурфурола (ГМФ) методом ВЭЖХ с использованием детектора на диодной матрице; общее микробное число, количество Staphylococcus aureus, Escherichia coli и дрожжей/плесеней определяли с использованием метода подсчета колониеобразующих единиц. Антиоксидантную активность и  восстановительную способность оценивали с использованием метода на основе DPPH и анализа восстановления железа, соответственно. Результаты показали широкий диапазон содержания ГМФ с более высокими уровнями, обнаруженными в полутвердых и твердых сырах. Микробиологический анализ показал, что мягкие сыры имели наиболее высокие значения общего микробного числа и дрожжей/плесеней, но оставались в рамках допустимых пределов за исключением нескольких случаев обнаружения E. coli. Антиоксидантная активность и восстановительная способность были наибольшими в твердых сырах, особенно в сырах из Турции. Продолжительность хранения оказывала значимое влияние на содержание влаги и пероксидное число во всех видах сыра. Данное исследование подчеркивает существенную вариабельность в  качестве образцов сыра в  зависимости от их происхождения и  вида. Результаты подтверждают необходимость регулярного контроля качества и более строгих руководств по хранению для обеспечения безопасности потребителей.

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