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Pregled bibliografske jedinice broj: 1088992

Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder


Zandona, Elizabeta; Perković, Irena; Aladić, Krunoslav; Blažić, Marijana
Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder // Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (University of Bacău) = Studii şi cercetări ştiinţifice, 21 (2020), 4; 483-495 (međunarodna recenzija, članak, znanstveni)


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Naslov
Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder

Autori
Zandona, Elizabeta ; Perković, Irena ; Aladić, Krunoslav ; Blažić, Marijana

Izvornik
Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (University of Bacău) = Studii şi cercetări ştiinţifice (1582-540X) 21 (2020), 4; 483-495

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
hemp seed powder ; modified atmosphere packaging ; preservation ; quality ; whey cheese

Sažetak
Skuta is a traditional Croatian whey cheese, with a limited shelf life, produced by heat coagulation of ovine or cow's whey. To improve its quality and extend shelf life, samples were stored at 4 °C under vacuum (VP) and modified atmosphere conditions (MAP) (70/30 % N2/CO2) with or without the addition of organic hemp seed (HS) powder (2 % w/w) during 21 days storage. MAP and VP had been used to control the growth of spoilage microorganisms and foodborne pathogens, while HS powder was added because of its nutritional and possible antimicrobial properties. The quality characteristics and shelf life of both untreated and HS powder treated Skuta were assessed using microbiological, physicochemical and sensory parameters. Total aerobic mesophilic count and growth of yeast and molds were reduced in MAP samples. No foodborne pathogens were detected in samples, regardless of the treatment. The addition of HS powder had a significant impact on the nutritional value, the proportion of minerals and salt content of Skuta, but did not have impact on the microbial spoilage. MAP had positive impact on Skuta shelf life in sensory terms, while HS powder addition had no significant impact on shelf life extension but was still sensory acceptable.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
EK-EFRR-KK.01.1.1.04.0096 - Modifikacija procesa zrenja sira i razvoj proizvoda na bazi sirutke (SIRENA) (Blažić, Marijana; Božanić, Rajka, EK - KK.01.1.1.04) ( CroRIS)

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Veleučilište u Karlovcu

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada pubs.ub.ro

Citiraj ovu publikaciju:

Zandona, Elizabeta; Perković, Irena; Aladić, Krunoslav; Blažić, Marijana
Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder // Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (University of Bacău) = Studii şi cercetări ştiinţifice, 21 (2020), 4; 483-495 (međunarodna recenzija, članak, znanstveni)
Zandona, E., Perković, I., Aladić, K. & Blažić, M. (2020) Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (University of Bacău) = Studii şi cercetări ştiinţifice, 21 (4), 483-495.
@article{article, author = {Zandona, Elizabeta and Perkovi\'{c}, Irena and Aladi\'{c}, Krunoslav and Bla\v{z}i\'{c}, Marijana}, year = {2020}, pages = {483-495}, keywords = {hemp seed powder, modified atmosphere packaging, preservation, quality, whey cheese}, journal = {Scientific Study and Research. Chemistry and Chemical Engineering, Biotechnology, Food Industry (University of Bac\u{a}u) = Studii \c{s}i cercet\u{a}ri \c{s}tiin\c{t}ifice}, volume = {21}, number = {4}, issn = {1582-540X}, title = {Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder}, keyword = {hemp seed powder, modified atmosphere packaging, preservation, quality, whey cheese} }
@article{article, author = {Zandona, Elizabeta and Perkovi\'{c}, Irena and Aladi\'{c}, Krunoslav and Bla\v{z}i\'{c}, Marijana}, year = {2020}, pages = {483-495}, keywords = {hemp seed powder, modified atmosphere packaging, preservation, quality, whey cheese}, journal = {Scientific Study and Research. Chemistry and Chemical Engineering, Biotechnology, Food Industry (University of Bac\u{a}u) = Studii \c{s}i cercet\u{a}ri \c{s}tiin\c{t}ifice}, volume = {21}, number = {4}, issn = {1582-540X}, title = {Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder}, keyword = {hemp seed powder, modified atmosphere packaging, preservation, quality, whey cheese} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)
  • Scopus


Uključenost u ostale bibliografske baze podataka::


  • CAB Abstracts





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