Desarrollo y caracterización de recubrimientos de propóleo para extender vida útil en quesos madurados

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dc.catalogadorgrr
dc.contributor.advisorAbarca Oyarce, Romina
dc.contributor.authorSiguencia Proaño, David Alejandro
dc.contributor.otherPontificia Universidad Católica de Chile. Facultad de Agronomía y Sistemas Naturales
dc.date.accessioned2024-11-11T21:47:33Z
dc.date.issued2024
dc.date.updated2024-11-11T13:27:44Z
dc.descriptionTesis (Magíster en Sistemas de Producción Animal)--Pontificia Universidad Católica de Chile, 2024.
dc.description.abstractDevelopment and characterization of propolis coatings to extend shelf life in ripened cheeses. Thesis, Master in Animal Production Systems, Faculty of Agronomy and Natural Systems, Pontifical Catholic University of Chile. Santiago, Chile. Cheese is one of the main dairy products consumed worldwide. Its importance is such that the study of technologies to protect this food has increased, focusing on avoiding contamination by alterable and pathogenic microorganisms. Among all the methods that can be applied are the barriers that are responsible for keeping the cheese in optimal conditions; the implementation of coatings has proven to be effective in preventing losses. The present study sought to develop propolis-based coatings for ripened cheeses, which was evaluated with physical tests such as color and presence of microorganisms; work mechanics, compression and Young's modulus; finally, a sensory and acceptability analysis was performed. The incorporation of films with antimicrobial agent presented a longer duration compared to other treatments. The chromatic parameters showed different values in the CAG and SAG cheeses compared to the control. The mechanical tests showed that the coated cheeses preserve their physical characteristics better, avoiding the loss of moisture and interaction with oxygen. The sensory and acceptability panel shows that the coating does not interfere with the organoleptic properties. In general, the propolis coating can be used to create biofilms in cheeses since it helps prevent the growth of microorganisms that can be altered.
dc.fechaingreso.objetodigital2024-11-12
dc.format.extent39 páginas
dc.fuente.origenAutoarchivo
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/88521
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Abarca Oyarce, Romina; 0000-0001-5187-8874; 1165364
dc.information.autorucFacultad de Agronomía y Sistemas Naturales; Siguencia Proaño, David Alejandro; S/I; 1289842
dc.language.isoes
dc.nota.accesocontenido completo
dc.rightsacceso abierto
dc.rights.licenseAtribución 4.0 Internacional (CC BY 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/deed.es
dc.subjectBiopolymer
dc.subjectPropolis
dc.subjectCheese
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleDesarrollo y caracterización de recubrimientos de propóleo para extender vida útil en quesos madurados
dc.typetesis de maestría
sipa.codpersvinculados1165364
sipa.codpersvinculados1289842
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