Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja

master's thesis

• Title (english): Effect of citric acid addition on functional properties of liquid pasteurized eggs
• Author: Magi Lukač
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2016-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jaja i proizvodi od jaja imaju važnu i nezamjenjivu ulogu u ljudskoj prehrani zbog visokovrijednih sastojaka i široke primjene. Cilj ovog rada bio je ispitati utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja tijekom 4 tjedna skladištenja. U tekuća jaja dodane su 3 različite koncnetracije limunske kiseline (0, 300, 400 i 500 mg L-1). Ispitivane su karakteristike poput topljivosti proteina, svojstava pjenjanja i emulgirajućih svojstava te ukupan broj bakterija. Iako se dodatkom 500 mg L-1 limunske kiseline postiže najveća redukcija broja bakterija, funkcionalna svojstva se značajno narušavaju. Dodatkom 300 mg L-1 limunske kiseline postiže se zadovoljavajuća redukcija broja bakterija, uz očuvanje funkcionalna svojstva.

Abstract (english)

Eggs and egg products have important and irreplaceable role in human nutrition because of valuable nutrients and a wide range of applications. The aim of this research was to examine influence of citric acid addition (0, 300, 400 and 500 mg L-1) on functional properties of liquid pasteurised eggs during 4 weeks of storage. Functional properties evaluated were: protein solubility, foaming and emulsifying properties and total bacteria count. Although addition of 500 mg L-1 citric acid gave the best bacteria reduction, functional properties were significantly changed. Addition of 300 mg L-1 gave satisfactorily bacteria reduction without affecting functional properties.

• Keywords: tekuće cijelo jaje; limunska kiselina; mikrobiologija; topljivost; pjenjenje; emulgiranje
• Keywords (english): liquid whole eggs; citric acid; microbiology; solubility; foaming; emulsifying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:989094
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-26 07:58:40