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undergraduate thesis
Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:367123
Budišćak, Matea
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

Cite this document

Budišćak, M. (2022). Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:367123

Budišćak, Matea. "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:367123

Budišćak, Matea. "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:367123

Budišćak, M. (2022). 'Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:367123

Budišćak M. Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:367123

M. Budišćak, "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:367123

Metadata
TitleStabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)
Title (english)The effect of etherical oil of laurel leaf (Laurus nobilis L.) on stability of minimally processed potato
AuthorMatea Budišćak
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 country2022-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj eteričnog ulja lovora koncentracije 125 mg/L na mikrobiološku ispravnost, boju i senzorska svojstva minimalno procesiranog krumpira (MPK) sorte Lucinda pakiranog u vakuumu tijekom 14 dana skladištenja pri temperaturi od 6-7 ⁰C. Mjeren je ukupan broj aerobnih mezofilnih bakterija i boja CIELAB metodom. Senzorska svojstva određena su kvantitativnom deskriptivnom analizom u sirovim, kuhanim i prženim uzorcima MPK-a. Uočen je manji broj ukupnih aerobnih mezofilnih bakterija u uzorcima MPK-a tretiranim eteričnim uljem iako se ukupan broj bakterija povećava tijekom skladištenja u svim uzorcima. Rezultati pokazuju pozitivan učinak tretmana s eteričnim uljem koncentracije 125 mg/L na spriječavanje posmeđivanja. Tretman s eteričnim uljem doprinosi izraženom okusu i mirisu lovora u sirovim i kuhanim uzorcima, dok je u prženim uzorcima slabije izražen.
Abstract (english)
The aim of this study was to examine the effect of treatment with etherical oil of laurel leaf concentration of 125 mg/L on the microbiological safety, colour and sensory properties of minimally processed potatoes cultivar Lucinda vacuum packed during 14 days of storage at 6-7 ⁰C. The total aerobic mesophilic count and the color by the CIELAB method were determined. The sensory properties were determined by quantitative descriptive analysis in raw, cooked and fried samples of minimally processed potatoes. Decreased number of bacteria was present in samples treated with etherical oil, although by storage the number increases. Results show a positive effect of treatment with etherical oil on the prevention of browning of minimally processed potatoes. Treatment with etherical oil contributes to the taste and odor of laurel in raw and cooked samples, while they are lost by frying potatoes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:367123
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-05 13:37:18