Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja

undergraduate thesis

• Title (english): Monitoring the quality of donkey milk during freezing and storage
• Author: Karla Zrnić
• 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: 2022-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mlijeko magarice ima visoku zdravstvenu vrijednost zahvaljujući sastojcima koji su velikim dijelom termolabilni te se zbog toga ne preporuča termička obrada već svježa konzumacija mlijeka ili skladištenje zamrzavanjem. Stoga je cilj ovog rada bio pratiti utjecaj zamrzavanja mlijeka magarice, kroz 6 mjeseci, na fizikalno kemijska svojstva te antioksidacijski potencijal mlijeka. Istraživanje se provodilo na sirovom uzorku mlijeka magarice te na uzorcima skladištenim u zamrznutom stanju kroz period od 6 mjeseci. Istraživanje je pratilo promjenu: pH-vrijednosti, TDS (ukupne otopljene tvari) i električne vodljivosti, distribuciju veličine čestica i strukturne promjene sastojaka te promjene u antioksidacijskom potencijalu (FRAP, DPPH) te sadržaju ukupnih fenola. Kada se uzmu u obzir sve provedene analize, moguće je zaključiti da je skladištenje mlijeka magarice u zamrznutom obliku izuzetno prihvatljivo. Ne dolazi do narušavanja sastava i kvalitete mlijeka te se čak povećava aktivnost antioksidansa u mlijeku nakon zamrzavanja.

Abstract (english)

Donkey's milk has a high health value thanks to the ingredients that are mostly thermolabile and because of it, heat treatment is not recommended but fresh milk consumption or freezing storage. The aim of this study was to monitor the influence of freezing donkey’s milk for 6 months, on the physicochemical properties and antioxidant potential of milk. The research was conducted on a raw donkey’s milk sample and on samples stored in a frozen state over a period of 6 months. The research monitored changes in: pH, TDS (total dissolved solids), and electrical conductivity, the distribution of the particle sizes and structural ingredients changes, changes in antioxidative potential (FRAP, DPPH), as well as a total phenol content. All analysis considered, it’s possible to conclude that the storage of donkey’s milk in a frozen state is extremely acceptable. The composition and the quality of milk do not deteriorate, more so, the activity of antioxidants in the milk is rising after freezing.

• Keywords: mlijeko magarice; skladištenje; zamrznuto mlijeko; antioksidacijski potencijal
• Keywords (english): donkey’s milk; storage; frozen milk; antioxidative potential
• Language: croatian
• URN:NBN: urn:nbn:hr:159:094019
• 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: 2022-09-27 08:49:34