| Abstract [eng] |
In this final master's thesis was researched the drying temperatures (45, -180 ℃), alginate:pectin ratio (1:0-0:1), glycerol concentration (1, 3, 5 %) and extracts (commercial grapes, cranberry pulp) on the properties of edible films and the possibilities of using the films in the production of herring. Films dried at higher temperatures were found to have stronger mechanical properties. Increasing alginate content (decreasing pectin content) and decreasing glycerol concentration, films have higher strength and better barrier properties, but they have less elasticity. The most favourable properties of edible films are those in which the alginate:pectin ratio is 7: 3 and a glycerol concentration of 1 % is used. When using extracts, the films have a better inhibitory base against Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and Escherichia coli, but with lower strength and moisture barrier properties. Films with extracts can prolong the shelf life of herring by reducing the number of Listeria monocytogenes and Pseudomonas aeruginosa. Herring samples using alginate-pectin films with commercial grape extract have the best inhibitory effect against the tested microorganisms. |
