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

undergraduate thesis

• Title (english): Monitoring microbiological quality and sensory atributes of fresh cut apples Cripps pink stored in a controlled atmosphere
• Author: Lucija Hlupić
• 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 istraživanja bio je ispitati utjecaj sastava atmosfere i temperature tijekom osam dana skladištenja svježe narezane jabuke sorte Cripps Pink i to praćenjem senzorskih svojstava i mikrobiološke ispravnosti. Svježe jabuke sorte Cripps Pink oguljene i narezane čuvane su u uvjetima modificirane atmosfere pri temperaturi između 4 i 6 ºC. Mikrobiološka analiza i senzorsko ocjenjivanje provedeno je u Laboratoriju za tehnologiju vrenja i kvasca Prehrambeno-biotehnološkog fakulteta u Zagrebu pri čemu je uzimanje uzorka bilo 1., 2., 3., 5. i 8. dan. Ispitivala se prisutnost PCA bakterija (Escherichia coli, Staphylococcus aureus, Bacillus subtilis), Enterobacteria te kvasaca. Analiza senzorske prihvatljivosti provedena je metodom bipolarne hedonističke skale. Dobiveni rezultati su pokazali pozitivan učinak kontroliranog sastava atmosfere na održivost skladištene jabuke.

Abstract (english)

The aim of this study was to determine the influence of the controlled atmosphere and the temperature during eight days of storaging fresh sliced apples Cripps Pink and monitoring of sensory properties and microbiological safety. Fresh apples Cripps Pink were peeled and sliced, kept under modified atmosphere at a temperature of between 4 and 6 °C. Microbiological analysis was performed in the Laboratory for Fermentation and Yeast Technology of Food Technology and Biotechnology in Zagreb, where the sample was taken fist, second, third, fifth and eighth day of the experiment- Study evaluates the presence of PCA bacteria (Escherichia coli, Staphylococcus aureus, Bacillus subtilis), Enterobacteria and yeasts..Analysis of sensory acceptability was conducted by the method of bipolar hedonic scale. The results showed a positive effect of controlled atmosphere composition on the viability of stored apples.

• Keywords: jabuke; minimalno procesiranje; kontrolirana atmosfera; senzorska svojstva; mikrobiologija
• Keywords (english): apples; minimally processing; controlled atmosphere; sensory atributes; microbiology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:913834
• 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 08:51:59