Characterization of the properties of kačkavalj with reduced sodium-chloride content during ripening

[A. Šatrić]

122 str.

Tehnološko inženjerstvo - Tehnologija animalnih proizvoda / Technological engineering - Animal Source Food Technology

Poslednjih godina, sve više su aktuelna istraživanja na temu mogućnosti smanjenja unosa natrijum-hlorida putem hrane. Svetska Zdravstvena Organizacija je prepoznala smanjenje sadržaja natrijum-hlorida u hrani kao jednu od pet prioritetnih aktivnosti u prevenciji i kontroli nezaraznih bolesti. Naime, natrijum-hlorid negativno utiče na zdravlje ljudi jer može dovesti do hipertenzije, kardiovaskularnih bolesti, hroničnih bolesti bubrega, osteoporoze i povećanog rizika od moždanog udara. Stoga su veoma značajna istraživanja na temu mogućnosti smanjenja sadržaja natrijum-hlorida u hrani bilo smanjenjem dodatog natrijum-hlorida ili delimičnom zamenom natrijum-hlorida drugim odgovarajućim solima, kao što je kalijum-hlorid. Kačkavalj, kao jedan od najpopularnijih tradicionalnih sireva na srpskom tržištu predstavlja značajan izvor natrijum-hlorida i kao takav je pogodan sa aspekta ispitivanja mogućnosti smanjenja sadržaja natrijum-hlorida. Istraživanja koja su se bavila analizom kačkavalja su još uvek nedovoljna, stoga ova doktorska disertacija u prvom delu obuhvata analize hemijskih, teksturalnih i mikrobioloških svojstava, parametre proteolize i boje sireva koji su na tržištu deklarisani kao kačkavalj, kao i njihovu usaglašenost sa nacionalnim standardom. Većim delom disertacije su obuhvaćene navedene analize za ispitivanje kačkavalja sa uobičajenim sadržajem soli; 30% smanjenim sadržajem natrijum-hlorida, i zamenom 30% natrijum-hlorida kalijum-hloridom tokom šest meseci zrenja, kako bi se ispitala mogućnost proizvodnje sireva sa smanjenim sadržajem soli i uticaj smanjenja na tok zrenja i druge različite aspekte kvaliteta proizvoda. Takođe, ispitan je efekat smanjenja natrijum-hlorida i zamene natrijum-hlorida kalijum-hloridom kačkavalja na bioaktivnost sireva, odnosno ispitana je antioksidativna, antimikrobna i angiotenzin-konvertujući enzim inhibitorna aktivnost tokom zrenja. Metodom skenirajuće elektronske mikroskopije analizirana je mikrostruktura sirne grude i sireva, a korišćene su i savremene metode kao što su kompjuterski vizuelni sistem za ispitivanje parametara boje i trodimenzionalno skeniranje za ispitivanje trodimenzionalnog modela sira. Sprovedena je i senzorna analiza ispitivanih sireva koja je obuhvatala ispitivanje senzornog kvaliteta i testiranje potrošača primenom hedonske skale i „upravo onako kako odgovara” skale. Karakterizacija kačkavalja je sprovedena u cilju očuvanja i boljeg razumevanja kvaliteta tradicionalnog kačkavalja, kao i istraživanja glavnih faktora koji utiču na njegova svojstva. S druge strane, istraživanje i karakterizacija kačkavalja sa smanjenim ili delimično zamenjenim sadržajem natrijum-hlorida predstavlja značajan doprinos u dobijanju proizvoda koji je u skladu sa savremenim trendovima u ishrani ljudi, a koji je preporučen za konzumiranje potrošačima, čak i onih iz kategorije osetljivih i bolesnih grupa ljudi, pri čemu je sačuvan njegov standardni kvalitet.

In recent years, more and more research on the possibility of reducing sodium chloride intake through food has been conducted. The World Health Organization has recognized the reduction of sodium chloride content in food as one of the five priority activities in the prevention and control of noncommunicable diseases. Hence, sodium chloride has a negative effect on human health because it can lead to hypertension, cardiovascular diseases, chronic kidney diseases, osteoporosis and an increased risk of stroke. Therefore, research into the possibility of reducing the sodium chloride content in food, either by reducing added sodium chloride or by partially replacing sodium chloride with other suitable salts such as potassium chloride, is very important. Kačkavalj, as one of the most popular traditional cheeses on the Serbian market, represents a significant source of sodium chloride and as such is suitable from the aspect of investigating the possibility of reducing the sodium chloride content. Studies that conducted the analysis of kačkavalj are still insufficient, therefore this doctoral dissertation in the first part includes the analysis of chemical, textural and microbiological properties, proteolysis parameters and color of kačkavalj declared on the market as kačkavalj cheese, as well as its compliance with the national standard. The major part of the dissertation includes the aforementioned analyzes for the examination of cheeses with the usual salt content; 30% reduced sodium chloride content, and replacement of 30% sodium chloride with potassium chloride during six months of ripening, in order to examine the possibility of producing cheeses with reduced salt content and the effect of the reduction on the ripening rate and other different aspects of product quality. Additionally, the effect of reduction of sodium chloride and the replacement of sodium chloride with potassium chloride of the investigated kačkavalj cheese on the bioactivity of cheeses, that is, antioxidant, antimicrobial and angiotensin-converting enzyme inhibitory activity were examined during ripening. The microstructure of the cheese curd and cheeses was analyzed using the method of scanning electron microscopy, and novel methods were also applied, such as a computer visual system to examine color parameters and three-dimensional scanning to examine a three-dimensional model of the cheese. A sensory analysis of the examined cheeses was also carried out, which included testing the sensory quality and consumer tests with the hedonic scale and the "just about right" scale. The characterization of kačkavalj was conducted in order to preserve and improve understanding of the quality of traditional cheese, as well as to investigate the main factors that affect properties of cheese. On the other hand, the research and characterization of cheese with reduced or partially replaced sodium chloride content represents a significant contribution to obtaining a product that is in line with novel trends in human nutrition which is recommended for consumption by consumers, even those from the category of sensitive and ill group of people, while preserving its standard quality.

kačkavalj, natrijum-hlorid, kalijum-hlorid, smanjenje sadržaja soli, bioaktivnost, kompjuterski vizuelni sistem, mikrostruktura, 3D skeniranje, senzorna analiza, proteoliza

kačkavalj, sodium chloride, potassium chloride, salt reduction, bioactivity, computer vision system, microstructure, 3D scanning, sensory analysis, proteolysis

637.354.62:661.833ʼ032.1(043.3)

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