prikaz prve stranice dokumenta Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi
  Download
PDF 1.27 MB
master's thesis
Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:681025
Marasović, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Marasović, I. (2017). Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:681025

Marasović, Iva. "Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:681025

Marasović, Iva. "Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:681025

Marasović, I. (2017). 'Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:681025

Marasović I. Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:681025

I. Marasović, "Održivost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:681025

Metadata
TitleOdrživost svježeg sira pakiranog u vakuumu i modificiranoj atmosferi
Title (english)Quality and shelf life of fresh cheese packed under vacuum and modified atmosphere
AuthorIva Marasović
MentorIrena Barukčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvedeni svježi sir od kravljeg mlijeka pakiran je u atmosferi zraka, vakuumu te modificiranoj atmosferi s dva omjera plina (60% N2:40% CO2; 70% N2:30% CO2) te su uzorci skladišteni u hladnjaku 18 dana. Uzorci su izuzimani i analizirani svaka tri dana. Kiselost je padala (s početnih 4,66 na 4,47), a broj naraslih kolonija mikroorganizama postupno rastao tijekom skladištenja u svim uzorcima, s tim da su te promjene kod uzoraka pakiranih u modificiranoj atmosferi i vakuumu bile znatno usporene (kiselost ne pada ispod 4,50). Svi uzorci postigli su visoke senzorske ocjene (17,63 – 19,73), no uz minimalne razlike najbolje ocjene postigli su uzorci pakirani u modificiranoj atmosferi s omjerom plinova 70% CO2:30% N2 (prosječan broj bodova 18,26). Vrijednosti ostalih ispitivanih parametara također su pokazali kako vakuum i modificirana atmosfera znatno produljuju rok trajanja uz očuvanje fizikalno-kemijskih i senzorskih svojstava svježeg sira.
Abstract (english)
After production process, the fresh cheese was packed under normal atmosphere, vacuum and modified atmosphere with two types of gases in different ratio (60% N2:40% CO2; 70% N2:30% CO2) and stored in fridge for 18 days. The analysis was conducted every three days. Results showed that during a storage period acidity (from 4,66 to 4,47) was decreasing steadily, while colonies of microorganisms were multiplying However, samples of a fresh cheese packed under vacuum and modified atmosphere retard the decrease of acidity (no result under 4,50) and microbiological growth. Scores of sensory evaluations were high for all samples (17,63 – 19,73) but the best result had a sample packed under MA with ratio 70% CO2:30% N2 (average score 18,26). Other analysis confirmed that packaging under vacuum and MA can prolonged shelf life of fresh cheese while preserving its physico - chemical and sensory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:681025
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-16 10:36:18