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undergraduate thesis
Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:978353
Pezelj, Maja
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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Pezelj, M. (2021). Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj, Maja. "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj, Maja. "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj, M. (2021). 'Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj M. Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:978353

M. Pezelj, "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:978353

Metadata
TitleStabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača
Title (english)Stability of minimally processed potatoes treated with phenolic extract of fennel
AuthorMaja Pezelj
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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj tretmana fenolnim ekstraktom (FE) komorača različitih koncentracija (0 mg/L (kontrolni uzorak), 25 mg/L, 125 mg/L i 250 mg/L) na mikrobiološku ispravnost, boju i senzorska svojstva minimalno procesiranog krumpira (MPK) sorte Birgit pakiranog u vakuumu tijekom šest dana skladištenja pri 4-8 °C. Praćen je ukupan broj aerobnih mezofilnih bakterija (AMB) i boja CIELAB metodom. Nadalje, senzorska svojstva određena su kvantitativnom deskriptivnom analizom u sirovim, te dodatno kuhanim i prženim uzorcima MPK. Utvrđen je određeni trend smanjenja AMB povećanjem koncentracije fenolnog ekstrakta, iako se skladištenjem broj povećava i veći je od broja u kontrolnom uzorku. Dobiveni rezultati pokazuju pozitivan učinak tretmana s FE komorača, posebno koncentracije 25 mg/L, na sprječavanje posmeđivanja MPK. Tretman s FE 125 mg/L i 250 mg/L doprinose blagom okusu i mirisu komorača i nakon skladištenja u sirovim i kuhanim uzorcima, dok se prženjem krumpira gube. Općenito, neovisno o tretmanu i skladištenju senzorski su svi uzorci bili dobro ocijenjeni.
Abstract (english)
The aim of this study was to examine the effect of treatment with phenolic extract (FE) of fennel of different concentrations (0 mg / L (control sample), 25 mg/L, 125 mg/L and 250 mg/L) on the microbiological safety, color, and sensory properties of minimal processed potatoes (MPP) cultivar Birgit vacuum packed during six days of storage at 4-8 °C. The total aerobic mesophilic count (AMB) and the color by the CIELAB method were determined. Furthermore, the sensory properties were determined by quantitative descriptive analysis in raw, and additionally cooked and fried MPP samples. A certain trend of decreasing AMB was determined by increasing the concentration of phenolic extract, although by storage the number increases and is higher than the number in the control sample. The obtained results show a positive effect of treatment with FE of fennel, especially the concentration of 25 mg/L, on the prevention of browning of MPP. Treatment with FE 125 mg/L and 250 mg/L contributes to the mild taste and odor of fennel even after storage in raw and cooked samples, while they are lost by frying potatoes. In general, regardless of treatment and storage sensory all samples were well evaluated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:978353
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-28 10:07:25