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undergraduate thesis
Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:543468
Ćurčin, Maša
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

Ćurčin, M. (2023). Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:543468

Ćurčin, Maša. "Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:543468

Ćurčin, Maša. "Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:543468

Ćurčin, M. (2023). 'Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:543468

Ćurčin M. Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:543468

M. Ćurčin, "Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:543468

Metadata
TitleUtjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke
Title (english)Effect of treatment with myrtle phenolic extract on the stability and sensory properties of minimally processed apple
AuthorMaša Ćurčin
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 country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Minimalno procesirana jabuka (MPJ) praktičan je, ali vrlo osjetljiv proizvod. Tretiranje narezane jabuke fenolnim ekstraktom mirte predstavlja inovativan pristup kojem je cilj očuvanje nutritivnih i senzorskih karakteristika svježe narezane jabuke tijekom duljeg roka trajanja. Cilj ovog istraživanja bio je istražiti utjecaj fenolnog ekstrakta mirte različitih koncentracija (25, 75, 125 i 175 mg/L) na trajnost minimalno procesirane jabuke pakirane u vakuumu primjenom mikrobiološke i senzorske analize, te mjerenjem topljive suhe tvari, pH vrijednosti i boje. Analizom je utvrđeno da povećanjem dana skladištenja raste pH vrijednost uzoraka, dok se vrijednost topljive suhe tvari smanjuje. Fenolni ekstrakt mirte nema izrazit utjecaj na boju jabuke, mikrobiološka i senzorska svojstva, no bez obzira na to najboljom se pokazala koncentracija od 175 mg/L zbog najveće stabilnosti u ukupnoj promjeni boje uzoraka, te senzorskih svojstava.
Abstract (english)
The Minimally processed apple (MPA) is a practical but highly sensitive product. Treating sliced apples with myrtle phenol extract represents an innovative approach aimed at preserving the nutritional and sensory characteristics of freshly sliced apples during an extended shelf life. The objective of this research was to investigate the impact of myrtle phenol extract at different concentrations (25, 75, 125, and 175 mg/L) on the durability of minimally processed apples packaged in a vacuum using microbiological and sensory analysis, as well as measurements of soluble solids, pH value, and colour. The analysis determined that as the storage days increase, the pH value of the samples also rises, while the soluble solids content decreases. Myrtle phenolic extract does not have a pronounced impact on the colour of the apple, microbiological and sensory properties. However, regardless of this, the concentration of 175 mg/L proved to be the best due to its highest stability in overall colour change of the samples and sensory properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:543468
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 on2024-04-29 10:06:06