Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima

master's thesis

• Title (english): Application of edible coatings with plant extracts in the production of semi-hard cheeses according to HACCP principles
• Author: Ivana Rešetar
• Mentor: Irena Barukčić (mentor)
• Committee member: Marina Krpan (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: 2021-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Potrošnja sira značajno se povećala zbog značajne raznolikosti sira, raznovrsnosti proizvoda i promjena u životnim stilovima potrošača. Kvarenje polutvrdih sireva može se potaknuti njihovim razdobljem sazrijevanja i/ili dugim rokom trajanja. Stoga studije očuvanja imaju temeljnu ulogu u održavanju ili povećanju njihova roka trajanja i od velike su važnosti za mliječni sektor. Sigurnost i kvaliteta hrane kod aktivnih pakiranja ovise o kemijskim interakcijama hrane i jestivog filma. Prirodni dodaci kao ekstrakti bogati polifenolima mogu promijeniti strukturu i morfologiju jestivog filma što utječe na njihovu biodostupnost. Kombiniranjem funkcionalnih i/ili bioaktivnih svojstava može se predvidjeti funkcionalnost ovakvih jestivih filmova. Cilj ovog diplomskog rada bio prikazati najvažnije spoznaje dostupne iz područja razvoja i primjene jestivih filmova u sirarstvu te primijeniti načela Hazard Analysis and Critical Control Point (HACCP) standarda u generičkom modelu proizvodnje sireva s jestivim filmovima kako bi se provela analiza rizika i utvrdile potencijale kritične kontrolne točke u tom procesu.

Abstract (english)

Cheese consumption has increased significantly due to significant cheese diversity, product variety and changes in consumer lifestyles. The spoilage of semi-hard cheeses may be due to their ripening period and/or long shelf life. Therefore, conservation studies have a fundamental role to play in maintaining or increasing their shelf life and are of great importance to the dairy sector. Food safety and quality in active packaging depend on the chemical interactions of food and language film. Natural additives such as extracts rich in polyphenols can change the structure and morphology of edible film, which affects their bioavailability. By combining functional and/or bioactive properties, the functionality of such edible films can be predicted. The aim of this Master's Thesis was to present the most important knowledge available in the field of development and application of edible films in cheese and apply the principles of Hazard Analysis and Critical Control Point (HACCP) standards in a generic model of edible cheese production to conduct risk analysis and identify critical potentials. checkpoints points in the process.

• Keywords: jestivi filmovi; biljni ekstrakti; antioksidativna svojstva; HACCP; analiza rizika
• Keywords (english): edible coating; plant extracts; antioxidant properties; HACCP; risk analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:514529
• 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: 2022-01-31 14:08:45