Utjecaj dimljenja i dodataka biljnog podrijetla na zdravstvenu ispravnost kuhanoga sira

master's thesis

• Title (english): The Effect of Smoking and Herbal Supplements on Safety of Cooked Cheese
• Author: Anamarija Čižmak
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Vesna Dobranić (član povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2018-09-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

U radu je istražen utjecaj dodavanja ljute paprike i dimljenja na mirofloru kuhanog sira iz
Podravine. Po tri nedimljena sira, dimljena, sira s ljutom paprikom i dimljena sira s ljutom
paprikom pretražena su na broj aerobnih mezofilnih bakterija, bakterija mliječne kiseline
(laktobacila i laktokoka), enterokoka, stafilokoka, enterobakterija, Escherichia coli, Yersinia
enterocolitica i Listeria monocytogenes. Dodatkom ljute paprike i/ili primjenom dima ukupni
broj bakterija je povećan za 0.5-0.9 log10 CFU/g, a sličan trend je bio vidljiv i u broju bakterija
mliječne kiseline i enterobakterija. Populacija entrokoka je u dimljenim sirevima s dodanom
ljutom paprikom neznatno smanjena. Broj L. monocytogenes, Y. enterocolitica i E. coli bio je
ispod praga detekcije (< 2 log10 CFU/g). U odnosu na pretražene parametre, sve vrste kuhanog
sira u ovom istraživanju mikrobiološki su ispravne. Potrebne su daljnje analize izolata bakterija
mliječne kiseline iz kuhanih sireva radi uvida u njihovu ulogu u održivosti ili kvarenju ove vrste
sira.

Abstract (english)

In this work the effect of smoking process and addition of hot pepper on the microbial flora of
cooked cheese was evaluated. Three samples of each cooked cheese, smoked cooked cheese,
cooked cheese wit hot pepper and smoked cooked cheese with hot pepper were tested for total
viable count, lactic acid bacteria, enterococci, staphylococci, enterobacteria, Escherichia coli,
Yersinia enterocolitica and Listeria monocytogenes. By addition of red pepper and/or applying
smoking process the total microbial count was increased by 0.5 - 0.9 log CFU/g. Similar trend
was also observed in lactic acid bacteria and enterobacteria counts. Enterococci decreased
slightly by smoking cheese and adding of hot pepper, while L. monocytogenes, Y. enterocolitica
and E. coli were bellow detection limit (< 2 log10 CFU/g). Based on tested parameters, all
variants of cooked cheese were microbiologically safe. Further analysis of lactic acid bacteria
isolates is needed to get better insight in role of lactic acid bacteria in shelf-life and spoilage of
these cheese types.

• Keywords: kuhani sir; mikroorganizmi; dim; ljuta paprika
• Keywords (english): cooked cheese; microorganisms; smoke; hot pepper
• Language: croatian
• URN:NBN: urn:nbn:hr:178:541542
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-14 06:36:15