Utjecaj vrste salamure na teksturne i proteolitičke promjene sira u tipu mozzarelle

master's thesis

• Title (english): Influence of different brine types on proteolytic and textural changes in mozzarella-type cheese
• Author: Antonija Vukman
• Mentor: Milna Tudor Kalit (mentor)
• Committee member: Milna Tudor Kalit (predsjednik povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Committee member: Samir Kalit (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2024-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Mozzarella je meki sir koji pripada skupini pasta filata sireva te je upravo tekstura jedna
od najvažnijih čimbenika njezine kvalitete i prepoznatljivosti. Kako bi se spriječilo stvaranje
kore te gubitak vode iz sira, mozzarella se pohranjuje u salamuri. Sastav salamure od izuzetne
je važnosti s obzirom da se unutar roka trajnosti kvaliteta mozzarelle mijenja kao posljedica
proteolize i izmjene tvari sa salamurom. Stoga, cilj ovoga rada je istražiti utjecaj različitih vrsta
salamure na proteolitičke i teksturne promjene sira u tipu mozzarelle.
Proizvedene su tri šarže sira u tipu mozzarelle te je sir pohranjen u tri vrste salamure:
1) vodena otopina limunske kiseline (0,5 g/L), 2) vodena otopina limunske kiseline (0,5 g/L) i
kalcij-klorida (5 g/L), 3) vodena otopina limunske kiseline (0,5 g/L), kalcij-klorid (5 g/L) i
vodenog ekstrakta bosiljka (20 g suhog bosiljka/L). Uzorkovanje sira provedeno je 0., 5., 10. i
15. dana. Proteolitičke promjene u siru praćene su određivanjem udjela frakcija dušika
topljivih u vodi (WSN %TN) i topljivih u 12%-tnoj trikloroctenoj kiselini (TCA-SN %TN), a
teksturne promjene silom proboda. Fizikalno-kemijskim analizama u siru određen je sadržaj
suhe tvari, proteina i pH. Sadržaj WSN %TN i TCA-SN %TN (P<0,05) kao i sila proboda (P<0,01)
bili su značajno veći u kontrolnom siru, u usporedbi s tretmanima koji su pohranjeni u
salamurama koje sadrže kalcij-klorid.

Abstract (english)

Mozzarella is a soft cheese that belongs to the group of pasta filata cheeses, and its
texture is one of the most important factors in its quality and recognition. In order to prevent
the formation of a hard surface and the loss of water from the cheese, mozzarella is stored in
brine. The composition of the brine is extremely important, considering that the quality of
mozzarella changes within the shelf life as a result of proteolysis and exchange of substances
with the brine. Therefore, the aim of this thesis is to investigate the influence of different types
of brine on the proteolytic and textural changes of mozzarella type cheese.
Three batches of mozzarella type cheese were produced and the cheese was stored in
three types of brine: 1) aqueous solution of citric acid (0.5 g/L), 2) aqueous solution of citric
acid (0.5g/L) and calcium chloride (5g/L) and 3) aqueous solution of citric acid (0.5 g/L), calcium
chloride (5 g/L) and water extract of basil (20 g of dry basil/L). During the 15-day storage
period, cheese sampling was carried out on days 0, 5, 10 and 15. Proteolytic changes and
textural properties in cheese were monitored by determining the percentage of nitrogen
fractions soluble in water (WSN %TN) and soluble in 12% trichloroacetic acid (TCA-SN %TN),
and changes by rupture strength, respectively. The content of dry matter, protein and pH was
determined in the cheese. WSN %TN and TCA-SN %TN content (P<0.05) as well as rupture
strength (P<0.01) were significantly higher in control cheese, compared to treatments stored
in brines containing calcium chloride.

• Keywords: mozzarella; proteoliza; tekstura; salamura; kalcij-klorid
• Keywords (english): mozzarella; proteolysis; texture; brine; calcium chloride
• Language: croatian
• URN:NBN: urn:nbn:hr:204:441458
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-07-19 08:50:28