Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira

master's thesis

• Title (english): Effects of potato age and processing parameters on quality of minimally processed potatoes
• Author: Tanja Pranjić
• 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: 2017, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog istraživanja bila je ispitati utjecaj vremena skladištenja gomolja i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira (MPK) tijekom 8 dana skladištenja. Istraživanje se provelo u dva termina skladištenja gomolja, prvi termin proizvodnje minimalno procesiranih krumpira je bio tijekom prvog mjeseca skladištenja gomolja, dok je drugi termin bio nakon pet mjeseci skladištenja gomolja. U oba termina MPK su proizvedeni na isti način. Tijekom skladištenja MPK, 2., 4., i 8. dan pratila su se fizikalno-kemijska svojstva krumpira (sirovog i kuhanog), boja, tekstura, mikrobiološka ispravnost, promjena mase i sastav atmosfere unutar pakovine. Starenje gomolja krumpira je najviše utjecalo na smanjenje ukupne suhe tvari, povećanje topljive suhe tvari i povećanje žilavosti MPK. Na ukupnu suhu tvar i topljivu suhu tvar MPK je u najvećoj mjeri utjecalo kuhanje i odabir način pakiranja. Vakuumsko pakiranje je utjecalo na smanjenje pH vrijednosti MPK, te se pokazalo kao bolja opcija za sprječavanje gubitka mase tijekom skladištenja i očuvanje elastičnosti MPK. Udio plinova u pakovinama najviše je ovisio o načinu pakiranja. Tretiranje otopinom natrijeva askorbata, rezultira povećanjem L* vrijednosti MPK, a uz to povećanje C* vrijednosti sorte Birgit, i povećanje h vrijednosti sorte Lady Claire. Tijekom prvog termina proizvodnje, sorta Birgit je imala veću elastičnost, no skladištenjem gomolja krumpira 5 mjeseci sorta Lady Claire je postala tvrđa i elastičnija.

Abstract (english)

The purpose of this study was to evaluate the impact of potato tuber storage time and processing parameters on the quality of minimally processed potatoes (MPP) during 8 days of storage. The study was carried out in two periods during storage of potatoes, the first period of production of MPP was during the first month of potato tuber storage, while the second period was after five months of storage. In both periods MPP is produced in the same way. During the storage of the MPP, quality was monitored on the 2nd, 4th and 8th day. The physical-chemical properties of potatoes (raw and cooked), colour, texture, microbiological safety, weight loss and changes of the composition in the atmosphere within the package were monitored. Aging of potato tubers had the greatest effect on reducing of total dry matter, increasing of total soluble solid and increasing the MPP toughness. Cooking and selected packaging method mostly affected total dry matter and total soluble solid. Vacuum packaging has affected the pH reduction of MPP and proved to be a better choice for preventing weight loss during storage and for preservation of MPP elasticity. The share of gases in the package depends mostly on the packaging method. Treating MPP with solution of sodium ascorbate, causes an increase in L* values, with the increase of C* value of Birgit variety and an increase in the h value of Lady Claire's variety. During the first period of production, the Birgit variety had greater elasticity but with time of 5 months storage of potato tubers, Lady Claire variety became more elastic and harder.

• Keywords: krumpir; minimalno procesiranje; skladištenje gomolja; skladištenje minimalno
• Keywords (english): potato; minimally processing; potato tuber storage; storage of minimally processed potatoes; colour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:501718
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 13:39:11