prikaz prve stranice dokumenta Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)
  Download
PDF 1.32 MB
undergraduate thesis
Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:292491
Brunović, Barbara
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

Brunović, B. (2022). Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović, B. (2022). 'Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović B. Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) [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:159:292491

B. Brunović, "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292491

Metadata
TitleStabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)
Title (english)Stability of Fresh-cut Apple Treated with Laurel Essential Oil (Laurus nobilis)
AuthorBarbara Brunović
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 country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Minimalno procesirana jabuka proizvod je koji postaje sve više popularan zbog jednostavnosti i lakoće konzumiranja. Glavni problem predstavlja posmeđivanje te mikrobiološko kvarenje koje se javlja vrlo brzo nakon procesiranja. Cilj ovog istraživanja bio je istražiti utjecaj eteričnog ulja lovora različitih koncentracija (25, 75, 125 te 175 mg/L) na trajnost minimalno procesirane jabuke pomoću mikrobiološke i senzorske analizu te mjerenja topljive suhe tvari, pH i boje. Utvrđeno je smanjenje broja aerobnih mezofilnih bakterija povećanjem koncentracije eteričnog ulja, te porast njihovog broja tijekom skladištenja. Vrijednosti topljive suhe tvari blago rastu tijekom skladištenja, ali bez većih promjena. Veća koncentracija eteričnog ulja lovora bolje stabilizira pH jabuka. Eterično ulje lovora nema izraziti utjecaj na boju jabuke iako se čini da je koncentracija od 75 mg/L najučinkovitija. Općenito se koncentracija od 75 mg/L može preporučiti obzirom na rezultate mikrobiološke i senzorske analize te rezultate mjerenja topljive suhe tvari, pH i boje.
Abstract (english)
Fresh-cut apple is a product that is becoming more popular due to its simplicity and ease of consumption. The main problem is the browning and microbiological spoilage that occurs very quickly after processing. The aim of this research was to investigate the influence of laurel essential oil using different concentrations (25, 75, 125 and 175 mg/L) on the shelf-life of fresh-cut apples by the microbiological and sensory analysis as well as soluble dry matter, pH and colour measurement. A decrease of the number of aerobic mesophilic bacteria was established with increasing the concentration of essential oil, and their increase during storage. Soluble dry matter increases slightly during storage, but with no remarkable changes. A higher concentration of laurel essential oil better stabilizes the pH of apples. The laurel essential oil has no remarkable influence on the colour although concentration of 75 mg/L seems to be the most effective. Generally, concentration of 75 mg/L could be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, and colour measurement.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:292491
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 on2022-10-06 10:31:05