Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira

master's thesis

• Title (english): Influence of calcium salts on the technological process of production, physico-chemical, textural and sensory characteristics of cooked cheese
• Author: Nina Macut
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić (član povjerenstva)
• 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: 2021-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kuhani sir je autohtoni hrvatski sir u kojem je jedan od najvažnijih čimbenika sol, odnosno NaCl. Prekomjerni unos natrija smatra se glavnim uzročnikom hipertenzije, kardiovaskularnih i brojnih drugih bolesti. Cilj ovog rada bio je istražiti mogućnost djelomične redukcije i zamjene natrijevog klorida kalcijevim solima u kuhanom siru te ispitati njihov utjecaj na proces proizvodnje te fizikalno-kemijske i senzorske karakteristike sira. Proizvedeni kuhani sir čuvan je tijekom 21 dan, a svakog prvog, sedmog, četrnaestog i dvadesetprvog dana čuvanja provedena su fizikalno-kemijska, mikrobiološka, teksturalna i senzorska ispitivanja. Na temelju provedenog istraživanja može se zaključiti kako se kalcijeve soli mogu koristiti kao djelomična zamjena za NaCl.

Abstract (english)

Cooked cheese is an autochthonous Croatian cheese in which one of the most important factors is salt, ie NaCl. Excessive sodium intake is considered a major cause of hypertension, cardiovascular and a number of other diseases. The aim of this study was to investigate the possibility of partial reduction and replacement of sodium chloride with calcium salts in cooked cheese and to examine their impact on the production process and the physico-chemical and sensory characteristics of cheese. The produced cooked cheese was hermetically sealed and stored for 21 days, and physicochemical, microbiological and sensory tests were performed every first, seventh, fourteenth and twenty-first day of storage. Based on the conducted research, it can be concluded that calcium salts can be used as a partial replacement for NaCl.

• Keywords: kuhani sir; natrijev klorid; kalcijeve soli; svojstva
• Keywords (english): cooked cheese; sodium chloride; calcium salts; characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:107502
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-09-07 11:49:21