Održivost skute pakirane u modificiranoj atmosferi

undergraduate thesis

• Title (english): Sustainbility of curd packed in a modified atmosphere
• Author: Matea Zrilić
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2017-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U radu je ispitivano produženje trajnosti lako pokvarljivog albuminskog sira – skute, pakiranjem u različitim uvjetima atmosfere. Skuta je pakirana u standardnoj atmosferi (78% dušika, 21% kisika, 0,03% ugljikovog dioksida), vakuumu te modificiranim atmosferama sa različitim udjelima N i CO2. Mikrobiološka analiza komercijalnih istraživanih sireva bila je prilično loša te se čuvanje nije moglo provesti dulje od 7 dana. Način pakiranja skute nije imao značajnog utjecaja na kiselost nakon 7 dana čuvanja. Uzorci skute pakirani u vakuumu imali su najveću sinerezu. Za pakiranje skute bila je pogodnija atmosfera sa više dušika, a manje ugljičnog dioksida. Najbolja senzorska svojstva pokazala je skuta pakirana u vakuumu.

Abstract (english)

This study investigated the possibility of prolonging the durability of easily degradable albumin cheese-curd, by packing samples in various atmospheric conditions. Samples of curd were packed in a standard atmosphere (78% nitrogen, 21% oxygen, 0,03% carbon dioxide), vacuum and modified atmospheres (MAP) with different nitrogen and carbon dioxide ratios. The microbiological analysis of commercially investigated cheeses was rather bad and therfore this cheese could not be stored for more than seven days. This study came to the conlusion that the mode of packaging doesn't have a significant influence on acidity after seven days of storage. Furthermore those samples of curd packed in vacuum had the biggest amount of sinter and the most suitable atmosphere for packing was the one with more nitrogen and less carbon dioxide. In addition to that also the best sensory properties were found with those samples packed in vacuum.

• Keywords: albuminski sir; modificirana atmosfera; sirutka; skuta; trajnost
• Keywords (english): Albumin cheese; curd; expiration date; modified atmosphere; whey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:840941
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-14 12:11:56