Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja

undergraduate thesis

• Title (english): Effect of treatment time with sodium ascorbate solution on the quality of minimally processed potato during storage
• Author: Paula Pufek
• Mentor: Maja Repajić (mentor)
• Granter: University 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 country: 2019-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira (MPK) tijekom skladištenja. MPK tretiran je otopinom natrijeva askorbata 3, 5, 7 i 10 minuta, pakiran u vakuumu i skladišten 8 dana pri 10 °C. Tijekom skladištenja 1., 4. i 8. dan u uzorcima sirovog MPK određeni su ukupna suha tvar (%), pH, parametri boje i teksture te senzorska opća prihvatljivost. Nadalje, isti uzorci MPK su termiĉki obrađeni kuhanjem te je u kuhanim uzorcima MPK određena ukupna suha tvar (%), pH i senzorski je ocijenjena opća prihvatljivost. Rezultati statistiĉke obrade pokazali su da duljina tretmana otopinom natrijeva askorbata i vrijeme skladištenja statistički značajno ne utječu na analizirane parametre u sirovom MPK, dok se u kuhanom MPK tijekom skladištenja statistički značajno smanjuje pH. Temeljem svih rezultata može se zakljuĉiti da je 3 minute tretmana otopinom natrijeva askorbata dovoljno učinkovito, pri čemu MPK zadržava kvalitetu tijekom 8 dana skladištenja.

Abstract (english)

The aim of this study was to examine the influence of treatment time with the sodium ascorbate solution on the quality of the minimally processed potato (MPP) during storage. MPP was treated with sodium ascorbate solution for 3, 5, 7 and 10 minutes, packaged in vacuum and stored at 10 °C during 8 days. During storage, on the 1st, 4th and 8th day total dry matter (%), pH, color and texture parameters as well as sensorial general acceptance of raw MPP were examined. Furthermore, same MPP samples were boiled and analyzed for total dry matter (%), pH and sensorially graded for overall acceptance. Results of statistical analysis showed that treatment time with sodium ascorbate solution and time of storage did not have statistically significant influence on analyzed parameters of raw MPP, while pH of boiled MPP significantly decreased during storage. Based on all results it can be concluded that 3 minutes of sodium ascorbate solution treatment is enough efficient, where MPP retained its quality during 8 days of storage.

• Keywords: kvaliteta; minimalno procesirani krumpir; otopina natrijeva askorbata; skladištenje
• Keywords (english): quality; minimally processed potato; sodium ascorbate solution; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:534977
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-07-16 12:31:23