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undergraduate thesis
Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:642987
Berišić, Lorena
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

Berišić, L. (2023). Utjecaj tretmana eteričnim uljem 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:159:642987

Berišić, Lorena. "Utjecaj tretmana eteričnim uljem 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:159:642987

Berišić, Lorena. "Utjecaj tretmana eteričnim uljem 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:159:642987

Berišić, L. (2023). 'Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:642987

Berišić L. Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:642987

L. Berišić, "Utjecaj tretmana eteričnim uljem 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:159:642987

Metadata
TitleUtjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke
Title (english)The effect of treatment with myrtle essential oil on the stability and sensory properties of mini-mally processed apples
AuthorLorena Berišić
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 danas je vrlo aktualan prehrambeni proizvod zbog jednostavnosti konzumacije i opće koristi koju pruža ljudskom organizmu, no posmeđivanje i mikrobiološko kvarenje predstavljaju neizostavni problem minimalnog procesiranja. Cilj je ovog istraživanja ispitati utjecaj različitih koncentracija eteričnog ulja mirte (25, 75, 125 i 175 mg/L) na trajnost minimalno procesirane jabuke (MPJ) Cripps Pink kroz mikrobiološku i senzorsku analizu, te mjerenje topljive suhe tvari, pH i boje. Rezultati istraživanja pokazuju da eterično ulje mirte nema uočljiv utjecaj na broj aerobnih mezofilnih bakterija koji je nadalje tijekom skladištenja u svim uzorcima ostao u granicama dopuštenih vrijednosti. Vrijednosti topljive suhe tvari su bile u blagom padu, a pH u blagom porastu tijekom skladištenja. Što se boje jabuke tiče, utjecaj eteričnog ulja mirte nije bio značajnije izražen, iako se na temelju dobivenih rezultata može zaključiti kako su koncentracije od 75 mg/L i više učinkovitije suzbijale promjene boje. Preporučuje se koncentracija od 75 mg/L na temelju rezultata mikrobiološke i senzorske analize te mjerenja topljive suhe tvari, pH i boje.
Abstract (english)
Abstract: A minimally processed apple is a very popular product today because of its ease of consumption and nutritional value, but browning and microbiological spoilage are an inevitable problem of minimal processing. The aim of this research is to investigate the impact of different concentrations of myrtle essential oil (25, 75, 125, and 175 mg/L) on the shelf life of minimally processed Cripps Pink apples through microbiological and sensory analysis, as well as measurements of soluble solids, pH, and col-or. Obtained results show that myrtle essential oil has no noticeable effect on the number of aerobic mesophilic bacteria, which remained within acceptable limits in all samples during storage. Soluble solids values showed a slight decrease, while pH showed a slight increase during storage. As for the color of the apples. the influence of myrtle essential oil did not exhibit remarkable effects. However, based on the obtained results, it can be concluded that concentrations of 75 mg/L and higher were the most effective in suppressing color changes. A concentration of 75 mg/L is recommended based on microbiological and sensory analysis results, as well as measurements of soluble solids, pH and color.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:642987
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 10:59:23