Praćenje odabranih parametara kvalitete enzimski koaguliranog sira s jestivim premazom na bazi proteina sirutke

undergraduate thesis

• Title (english): Monitoring preformance parameters of enzymatically coagulated cheese whit an edible whey protein based coating
• Author: Sara Cetin
• Mentor: Irena Barukčić Jurina (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: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu pratili su se parametri kvalitete enzimski koaguliranog sira na koji je nanesen jestivi premaz na bazi proteina sirutke s ili bez dodatka ekstrakta lista masline. Proizvedeni sirevi dozrijevali su 60 dana, a uzorkovanje se provodilo 1., 15., 30., 45. i 60. dan. Svim uzorcima određena je pH vrijednost, antioksidacijski kapacitet DPPH metodom, udio suhe tvari, pepela i proteina te je provedena mikrobiološka analiza sireva. Cilj je bio usporediti parametre kvalitete sireva s jestivim premazom i dodanim ekstraktom lista masline s uzorkom bez premaza. Temeljem dobivenih rezultata vidljivo je da se sirevi s jestivim premazom na bazi proteina sirutke ne razlikuju bitno od kontrolnog sira, odnosno obje vrste uzoraka pokazuju vrlo slične trendove u pogledu smanjenja pH vrijednosti i udjela pepela. Međutim, primjena jestivog premaza pokazala je pozitivne učinke na povećanje udjela proteina u siru, a premazi obogaćeni ekstraktom lista masline utjecali su na povećanje antioksidacijskog kapaciteta sireva te su pokazali antimikrobni učinak pred kraj zrenja što je rezultiralo boljom mikrobiološkom kvalitetom sireva.

Abstract (english)

In this study, the quality parameters of enzymatically coagulated cheese with an edible coating based on whey protein with or without the addition of olive leaf extract were examined. The produced cheeses were matured for 60 days, and samples were taken on days 1, 15, 30, 45, and 60. All samples were analyzed for pH value, antioxidant capacity by the DPPH method, dry matter, ash and protein content, and a microbiological analysis of the cheeses was conducted. The aim was to compare the quality parameters of cheeses with an edible coating and added olive leaf extract with samples without a coating. Based on the results obtained, it is evident that cheeses with an edible coating based on whey protein do not differ significantly from the control cheese, as both types of samples showed a decrease in pH value and ash content to very similar values. However, the application of an edible coating showed positive effects on increasing the protein content in the cheese, and coatings enriched with olive leaf extract influenced the increase in the antioxidant capacity of the cheeses and exhibited antimicrobial effects towards the end of maturation, resulting in better microbiological quality of the cheeses.

• Keywords: sir; jestivi premaz; antioksidacijski kapacitet; mikrobiološka analiza; ekstrakt lista masline
• Keywords (english): cheese; edible coating; antioxidant capacity; microbiological analysis; olive leaf extract
• Language: croatian
• URN:NBN: urn:nbn:hr:159:907604
• 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: 2024-05-06 11:41:30