Pregled bibliografske jedinice broj: 1231088
Volatile profile of “paški sir” cheese from the island of Pag
Volatile profile of “paški sir” cheese from the island of Pag // Archives of Industrial Hygiene and Toxicology (Volume 73/2022, Suppl. 1, 10-18) / Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra (ur.).
Zagreb: Institute for Medical Research and Occupational Health, Zagreb, Republic of Croatia, 2022. str. 48-48 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1231088 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Volatile profile of “paški sir” cheese from the island of Pag
Autori
Maslov Bandić, Luna ; Sopko Stracenski, Katarina ; Oštarić, Fabijan ; Mikulec, Nataša
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Archives of Industrial Hygiene and Toxicology (Volume 73/2022, Suppl. 1, 10-18)
/ Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra - Zagreb : Institute for Medical Research and Occupational Health, Zagreb, Republic of Croatia, 2022, 48-48
Skup
4 međunarodni skup o sigurnosti hrane i kvaliteti hrane: Jedno zdravlje
Mjesto i datum
Dubrovnik, Hrvatska, 09.11.2022. - 12.11.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
GC-MS ; microcapsules ; rennet ; SPME ; volatiles
Sažetak
Cheese is one of the most popular fermented dairy foods, with an incredible diversity of varieties, shapes, textures, and flavors available locally and globally. The goal of this study was to determine the characteristic volatile compounds found in cheese from the Croatian island of Pag with a protected designation of origin (PDO). “Paški sir” cheeses produced for this research (n=18) were divided into three groups: (1) control group, cheeses produced with natural commercial rennet (Bioren, Christian Hansen, Denmark), and commercial dairy cultures (Di Prox, Bioprox, France) ; (2) group 2, cheeses produced with lyophilized indigenous lamb rennet and microencapsulated dairy cultures ; (3) group 3, cheeses produced with innovative microcapsules containing indigenous lamb rennet and dairy cultures. The cheeses were sampled on the 60th day of the maturation process and the (n=18) volatile profile was analysed. For the extraction, identification, and quantification of 47 volatile compounds, including 13 acids, 14 esters, 6 ketones, 5 alcohols, 4 aldehydes, and 5 miscellaneous chemicals, a headspace solid phase microextraction (SPME) approach employing polydimethylsiloxane/ carboxen/divinylbenzene (PDMS/CAR/DVB) fiber in combination with gas chromatography-mass spectrometry (GCMS) was applied. The results are processed in SAS 9.4 (Cary NV: SAS Institute Inc.). Results revealed quantitative variations in various volatile
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija
POVEZANOST RADA
Projekti:
EK-KF-KK.01.1.1.04.0058 - Potencijal mikroinkapsulacije u proizvodnji sireva (SIR JE IN) (Mikulec, Nataša; Kazazić, Snježana; Zdolec, Nevijo, EK - KK.01.1.1.04) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb
Profili:
Nataša Mikulec
(autor)
Luna Maslov Bandić
(autor)
Fabijan Oštarić
(autor)
Katarina Sopko
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE