Utjecaj mikropartikularne soli u salamuri na fizikalno-kemijska i senzorska svojstva sira tipa feta

undergraduate thesis

• Title (english): Influence of microparticulated salt in brine on the physicochemical and sensory properties of feta cheese
• Author: Angela Božić
• Mentor: Katarina Lisak Jakopović (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: 2019-07-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Natrijev klorid je neophodan za pravilno funkcioniranje organizma i ima ključnu ulogu u mnogim fiziološkim procesima, no prekomjeran unos natrija u organizam uzrokuje bolesti srca i krvožilnog sustava. Cilj ovog završnog rada bio je istražiti utjecaj zamjene natrijevog klorida u salamuri s 50 % manjom količinom mikropartikularnog natrijevog klorida i ispitati utjecaj na fizikalno-kemijska i senzorska svojstva tijekom zrenja sira tipa feta. Uzorci proizvedenog feta sira čuvani su u salamuri pripremljenoj s mikropartikularnim NaCl-om tijekom 28 dana. Analize teksture, kiselosti, udjela soli i otopljenih tvari te ostale fizikalno-kemijske analize, kao i mikrobiološka i senzorska analiza provedene su sedmog, četrnaestog, dvadesetprvog i dvadesetosmog dana čuvanja sira. Na temelju provedenog istraživanja može se zaključiti da mikropartikularna sol može poslužiti kao zamjena za klasičnu sol i to u količini do 50 % manjoj, a da pri tome fizikalno-kemijske i senzorske karakteristike proizvoda nisu značajno različite od kontrolnog uzorka čuvanog u salamuri pripremljenoj s natrijevim kloridom.

Abstract (english)

Sodium chloride is vital for the proper functioning of the organism and has a key role in many physiological processes. However, excessive sodium intake causes diseases of the heart and the circulatory system. The aim of this final paper was to research the influence of replacing sodium chloride in brine with half as much of microparticular sodium chloride and to test the influence it has on the physicochemical and sensory properties of feta cheese during maturation. The samples of the produced feta cheese were kept in brine that was salted with microparticular NaCl over a period of 28 days. Analyses of texture, acidity, salt content, other solute content, and other physicochemical analyses, as well as microbiological and sensory analyses, were done on the 7th, 14th, 21st and 28th day of keeping the cheese. Based on the research that was carried out, one can conclude that microparticular NaCl may serve as a replacement for sodium chloride up to 50 % without significantly changing the physicochemical and sensory properties of the product that differs little from the control sample that was in brine with a sodium chloride content of a 100 %.

• Keywords: feta sir; natrijev klorid; mikropartikularna sol; salamura
• Keywords (english): Feta cheese; sodium chloride; microparticular salt; brine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:913020
• 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: Access restricted to students and staff of home institution
• Created on: 2019-07-12 09:25:25