Utjecaj dodatka limunske kiseline na svojstva tekućih pasteriziranih jaja tijekom 4 tjedna skladištenja

master's thesis

• Title (english): Effect of citric acid addition on pasteurisated liquid eggs properties during 4 weeks of storage
• Author: Matea Vrdoljak
• 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

Cilj ovog rada bio je ispitati utjecaj različitih koncentracija limunske kiseline (0, 300, 400 i 500 mg/L) na fizikalna i funkcionalna svojstva tekućih pasteriziranih jaja tijekom 4 tjedna skladištenja. Određivan je: pH, elektroprovodljivost, boja, veličina čestica, reološka i teksturalna svojstva. Dodatak limunske kiseline utjecao je na promjenu pH . Tekuća pasterizirana cijela jaja imaju dobru elektroprovodljivost (ϭ > 5 mS/ cm). Tjedni skladištenja značajno su utjecali (p<0,05) na reološka svojstva jaja. Dodatak limunske kiseline te tjedni skladištenja statistički utječu na L* i b* vrijednost. L* vrijednost raste s dodatkom kiseline te tjednima skladištenja. Na a* vrijednost utjecali su tjedni skladištenja. a* vrijednost najviša je nakon 3. tjedna skladištenja. Smanjenjem veličine čestica s dodatkom limunske kiseline povećava se specifična slobodna površina uzorka. Najmanju tvrdoću imali su uzorci sa 400 mg/L limunske kiseline a najveću uzorci bez dodatka limunske kiseline.

Abstract (english)

The aim of this study was to examine the influence on different concentrations of citric acid (0, 300, 400 and 500 mg / L) on physical and functional properties of pasteurized liquid eggs during 4 weeks of storage. pH, conductivity, color, particle size, rheological and textural properties were determined. Addition of citric acid influenced pH value. Pasteurized liquid whole eggs have good electrical conductivity (ϭ> 5 mS / cm). Storage significantly influenced (p <0.05) the rheological properties of eggs. Addition of citric acid and weeks storage statistical influenced L * and b * values. L * value increases with addition of citric acid and weeks storage. a * value was affected by weeks of storage. a * value was the highest after 3 weeks of storage. By reducing the particle size with addition of citric acid, the specific surface area of the sample is increased. The lowest hardness had samples with 400 mg/L citric acid while samples without citric acid had the highest hardness.

• Keywords: tekuća cijela jaja; pasterizacija; fizikalna svojstva; limunska kiselina; skladištenje
• Keywords (english): liquid whole eggs; pasterization; physical properties; citric acid; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:644106
• 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: 2017-04-26 07:50:14