Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi

undergraduate thesis

• Title (english): Monitoring color parameters and texture of fresh cut apple cripps pink treated with antioxidants and stored in a controlled atmosphere
• Author: Anamarija Gudelj
• 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

Sve veća osviještenost ljudi o važnosti zdravlja rezultira potražnjom za minimalno procesiranim proizvodima, prvenstveno voćem i povrćem. Mehaničke operacije poput guljenja, rezanja, i dr. koje se provode tijekom minimalnog procesiranja voća čine takve proizvode podložne enzimskom posmeđivanju, mikrobiološkom kvarenju i degradaciji (omekšanju) teksture. Zbog toga je razvoj sredstava koja sprječavaju, odnosno kontroliraju ove promjene nužan radi očuvanja kakvoće i sigurnosti minimalno procesiranih proizvoda. Cilj ovog rada bio je utvrditi u kojoj je mjeri otopina antioksidansa nakon 8 dana skladištenja u CA, na temperaturi od 6 °C, utjecala na očuvanje boje i teksture kriški jabuka sorte Cripps Pink. Dobiveni rezultati pokazuju da je došlo do posmeđivanja jabuke i promjene teksture tijekom 8 dana skladištenja, a do trećeg dana jabuke imaju prihvatljive karakteristike. Iz rezultata se može zaključiti da ovakav način skladištenja MPV ima potencijala, ali ga treba još usavršiti.

Abstract (english)

Increasing awareness of people about the importance of health resulting demand for mimimally processed products, especially fruits and vegetables. Preparation steps such as peeling, cutting, etc. which is conducted during minimally processing of fruit caused mechanical injuries, rendering them susceptible to enzymatic browning, microbial spoilage and tissue softening. Therefore, the development of agents which prevented or control these changes is necessary for maintaining quality and safety of fresh-cut products. The aim of this study is to determine to what extent antioxidant solutions after 8 days of storage in CA, at the temperature of 6 °C, influenced on preservation of colour and texture of slices of apples variety Cripps Pink. The results indicate there has been browning of apples and changes of texture during 8 days of storage, but until 3th day apples have acceptable characteristics. From the results it could be concluded that this type of storage fresh cut fruits has potential but it needs more improvement.

• Keywords: minimalno procesirana jabuka; skladištenje; kontrolirana atmosfera
• Keywords (english): minimally processed apple; storage; controled atmosphere
• Language: croatian
• URN:NBN: urn:nbn:hr:159:928222
• 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 09:20:24