Praćenje mikrobiološke ispravnosti i senzorskih svojstava narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi

undergraduate thesis

• Title (english): Monitoring the microbiological safty and sensory attributesof fresh cut apples Cripps pink treated by antioxidants and stored in a controlled atmosphere
• Author: Soledad-Dea Drobec
• Mentor: Branka Levaj (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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio ispitati mikrobiološku stabilnost i senzorska svojstva narezane jabuke Cripps Pink čuvane u priručnoj komori tijekom 8 dana pri kontroliranim uvjetima temperature i atmosfere.Za istraživanje korištena je jabuka Cripps Pink iz trgovačke mreže nabavljena u veljači 2016. godine. Plodovi su minimalno prerađeni, oprani, oguljeni i izrezani na komadiće veličine 3cm, te skladišteni tijekom 8 dana u komori s kontoroliranom atmosferom s razinom kisika oko 11%, te CO2 oko 9% ipri temperaturi od 6°C. Iz dobivenih rezultati proizlaze zaključci da sva senzorska svojstva (okus, boja, tekstura) najveće promjene doživljavaju do trećeg dana, a između trećeg i petog dana bitno se ne mijenjaju, da topljiva suha tvar tijekom skladištenja blago raste, a da je mikrobiološkom analizom ukupnih aerobnih mezofilnih bakterija te kvasaca ustanovljena ispravnost jabuke za konzumaciju tijekom svih 8 dana skladištenja. Ovim ispitivanjem pokazalo se da je skladištenje u kontoliranoj atmosferi i tretman antioksidansima imalo povoljan utjecaj na narezane jabuke sorte Cripps Pink tijekom 8 danaskladištenja.

Abstract (english)

The aim of this thesis was to analyze microbiological regularity and sensory properties of a sliced apples sort Cripps Pink which was stored in a cached chamber for 8 days, under controlled temperature and atmosphere conditions. The sort Cripps Pink was used in the research, purchased from a trading network in February 2016. The fruits were minimally processed, peeled and cut into pieces the size of 3cm. They were stored for 8 days in a chamber with controlled atmosphere and oxygen level around 11%, CO2 around 9%, with the temperature of 6°C.The results show that all sensory properties (taste, color and texture) experience the greatest changes by the third day, and between the third and fifth day, they do not show any significant changes. Further, soluble solids during storage rise, and the microbiological analysis of aerobic mesophilic bacteria and yeasts confirms the quality of apples consumption during all 8 days of storage. The study has shown that the storage in a controlled atmosphere and antioxidants treatment had a positive effect on the sliced apples Cripps Pink during 8 days of storage.

• Keywords: minimalno procesirano voće; jabuka; mikrobiološka analiza; senzorska svojstva
• Keywords (english): minimally processed fruits; apple; microobiological analysis; sensory attributes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:059307
• 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: Open access
• Created on: 2017-04-24 08:42:51