Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira

undergraduate thesis

• Title (english): Possibilities of implementing some novel packaging methods in cheese production
• Author: Tereza Čabrilo
• Mentor: Irena Barukčić (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: 2018-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sir je namirnica vrlo složenog sastava i svojstava koja ovise ne samo o sirovini i primijenjenom načinu proizvodnje, već i o uvjetima čuvanja koji podrazumijevaju održavanje hladnog lanca. Neodgovarajuće pakiranje, oštećena ambalaža, te nepravilno rukovanje uvelike ubrzavaju gubitak kvalitete sireva. S druge strane, suvremeni potrošač sve je više ekološki osviješten i zahtijeva za namirnicama što dulje trajnosti proizvedenim uz minimalnu uporabu aditiva. U radu su prikazane mogućnosti novih metoda pakiranja sira razvijene u skladu sa zahtjevima potrošača i novim tehnološkim dostignućima. Način pakiranja sira treba biti odabran s obzirom na njegova svojstva poput udjela vode i masti, senzorskih i teksturalnih svojstava. Mnoga istraživanja provedena su na primjeni modificirane atmosfere sa sastavom plinova prilagođenim različitim vrstama sireva, jestivih filmova s prirodnim konzervansima te specifičnih biofilmova s izraženim antimikrobnim učinkom. Također, istražuje se i primjena aktivnog pakiranja s inkorporiranim aditivima koji se otpuštaju u sir, djeluju antimikrobno ili antioksidativno te produljuju trajnost i povećavaju kvalitetu sira.

Abstract (english)

Cheese has a very complex composition and characteristics dependent not only on raw material and production technology, but also on storage conditions which imply maintenance of the cold chain. Inadequate or damaged packaging and improper manipulation accelerate the loss of the cheese quality. On contrary, the modern consumer has a growing ecological awareness and demands for minimally processed food with longer shelf life. This thesis presents an overview of achievements in cheese packaging, developed in accordance with consumer demands and with new technological improvements as well. Packaging method for cheese needs to be adjusted to characteristics of the cheese, such as moisture content, sensory and textural properties. Numerous studies focused on the application of modified atmosphere with gas composition adjusted to fit different types of cheese, edible films incorporating natural preservatives and biofilms composed of certain bacterial species surrounded by matrix or polysaccharides with a higher antimicrobial resistance. The application of active packaging whose incorporated additives are released into the cheese, have antimicrobial or antioxidative effect and prolong durability and an increase cheese quality is also very popular.

• Keywords: sir; kvaliteta; trajnost; aktivno pakiranje; biofilmovi; kontrolirana i modificirana atmosfera
• Keywords (english): cheese; quality; shelf life; active packaging; biofilms; controlled and modified atmosphere; intelligent packaging
• Language: croatian
• URN:NBN: urn:nbn:hr:159:936692
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-18 12:54:15