Naslov
Effect of modified atmosphere packaging and hemp seed powder addition on Skuta quality and shelf life

Autori
Kralj, Elizabeta ; Blažić, Marijana ; Perković, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla, 2019, 158-158

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Skuta ; Modified atmosphere packaging ; Preservation ; Hemp seed powder ; Quality

Sažetak
In this study we evaluated the effect of vacuum (VP) and modified atmosphere packaging (MAP) on quality characteristics and shelf life extension of Skuta, traditional Croatian whey cheese using microbiological, pysichochemical and sensory analyses. Skuta samples were produced from whey remained after the production of Škripavac from cow’s milk. Samples were stored at 4 °C under VP and MAP (70/30 % N2/CO2) conditions with or without the addition of organic hemp seed (HS) powder (2 % w/w). The quality charachteristics and shelf life of both untreated and HS powder treated Skuta were assessed using microbiological, physicochemical and sensory parameters. Microbiological results revelad the reduction of total aerobic mesophilic count and growth of yeast and molds for samples packed under MAP conditions. No food born pathogens were detected in samples, regardless of the treatment. The addition of HS powder had a significant effect on the nutritional value of Skuta, the proportion of minerals and salt content, but did not have impact on the microbial spoilage. Sensory analysis showed no significant impact of MAP or VP on Skuta characteristics, while HS powder addition had acceptable sensory characteristics but no significant impact on shelf life extension.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA