Utjecaj kalij klorida 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: Antea Komljenović
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Rajka Božanić (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: 2021-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kuhani sir je hrvatski autohtoni proizvod u kojem sol doprinosi samoj kvaliteti sira tako što smanjuje količinu vode u siru, djeluje selektivno na mikrofloru, a najviše doprinosi u stvaranju okusa i mirisa. Prekomjeran unos natrija smatra se glavnim uzročnikom kardiovaskularnih bolesti i mnogih drugih bolesti. Cilj ovog diplomskog rada bio je istražiti mogućnost djelomične redukcije i zamjene natrijevog klorida s kalijevim kloridom u kuhanom siru te njegov utjecaj na proces proizvodnje te fizikalno – kemijske i senzorske karakteristike sira. Proizvedeni kuhani sirevi čuvani su tijekom 21 dana, a fizikalno – kemijska, mikrobiološka, teksturalna i senzorska analiza provedena je prvog, sedmog, četrnaestog i dvadesetprvog dana čuvanja. Na temelju provedenog istraživanja može se zaključiti kako se kalijev klorid može koristiti kao djelomična zamjena za NaCl.

Abstract (english)

Cooked cheese is an autochthonous Croatian cheese in which salt contributes to the quality of the cheese by reducing the amount of water in the cheese, acts selectively on the microflora and contributes the most to the creation of taste and aroma. Excessive sodium intake is considered a major cause of 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 potassium chloride in cooked cheese and to examine their impact on the production process and the physico-chemical and sensory characteristics of cheese. The produced cooked cheeses were hermetically sealed and stored for 21 days, and physicochemical, microbiological and sensory tests were performed after first, seventh, fourteenth and twenty-first day of storage. Based on the conducted research, it can be concluded that potassium chloride can be used as a partial replacement for NaCl.

• Keywords: kuhani sir; natrijev klorid; kalijev klorid; zamjena soli
• Keywords (english): cooked cheese; sodium chloride; potassium chloride; salt substitution
• Language: croatian
• URN:NBN: urn:nbn:hr:159:331620
• 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: 2021-10-19 10:41:59