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undergraduate thesis
Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:913834
Hlupić, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Hlupić, L. (2016). Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:913834

Hlupić, Lucija. "Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:913834

Hlupić, Lucija. "Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:913834

Hlupić, L. (2016). 'Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:913834

Hlupić L. Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:913834

L. Hlupić, "Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:913834

Metadata
TitlePraćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi
Title (english)Monitoring microbiological quality and sensory atributes of fresh cut apples Cripps pink stored in a controlled atmosphere
AuthorLucija Hlupić
MentorBranka Levaj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj sastava atmosfere i temperature tijekom osam dana skladištenja svježe narezane jabuke sorte Cripps Pink i to praćenjem senzorskih svojstava i mikrobiološke ispravnosti. Svježe jabuke sorte Cripps Pink oguljene i narezane čuvane su u uvjetima modificirane atmosfere pri temperaturi između 4 i 6 ºC. Mikrobiološka analiza i senzorsko ocjenjivanje provedeno je u Laboratoriju za tehnologiju vrenja i kvasca Prehrambeno-biotehnološkog fakulteta u Zagrebu pri čemu je uzimanje uzorka bilo 1., 2., 3., 5. i 8. dan. Ispitivala se prisutnost PCA bakterija (Escherichia coli, Staphylococcus aureus, Bacillus subtilis), Enterobacteria te kvasaca. Analiza senzorske prihvatljivosti provedena je metodom bipolarne hedonističke skale. Dobiveni rezultati su pokazali pozitivan učinak kontroliranog sastava atmosfere na održivost skladištene jabuke.
Abstract (english)
The aim of this study was to determine the influence of the controlled atmosphere and the temperature during eight days of storaging fresh sliced apples Cripps Pink and monitoring of sensory properties and microbiological safety. Fresh apples Cripps Pink were peeled and sliced, kept under modified atmosphere at a temperature of between 4 and 6 °C. Microbiological analysis was performed in the Laboratory for Fermentation and Yeast Technology of Food Technology and Biotechnology in Zagreb, where the sample was taken fist, second, third, fifth and eighth day of the experiment- Study evaluates the presence of PCA bacteria (Escherichia coli, Staphylococcus aureus, Bacillus subtilis), Enterobacteria and yeasts..Analysis of sensory acceptability was conducted by the method of bipolar hedonic scale. The results showed a positive effect of controlled atmosphere composition on the viability of stored apples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:913834
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-04-24 08:51:59