Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira

undergraduate thesis

• Title (english): Effect of treatment with ozonated water on the quality of minimally processed potatoes
• Author: Marina Dragičević
• 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: 2019-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

U ovom radu se pratio utjecaj vremena tretmana ozoniranom vodom na kvalitetu i stabilnost minimalno procesiranog krumpira (MPK) koji je bio skladišten tijekom 8 dana na 10 °C u hladnjaku. Krumpir je oguljen i narezan na ploške, ispran u hladnoj destiliranoj vodi te tretiran u ozoniranoj vodi 5, 7 i 10 min potom su zapakirani u vakuum i ostavljeni na skladištenje. Tijekom skladištenja MPK 1., 4. i 8. dana pratila su se fizikalno-kemijska svojstva, volumni udio plinova O2 i CO2, boja, tekstura i senzorska svojstva. Na ukupnu suhu tvar najveći je utjecaj imalo vrijeme skladištenja. Djelovanjem ozona se smanjuje pH vrijednost i respiracijsko disanje uzoraka krumpira. Parametri boje su pokazali smanjenje enzimskog posmeđivanja djelovanjem ozona, a parametri teksture su pokazali bolje rezultate djelovanjem ozona pri kraćem vremenu skladištenja. Najbolje rezultate tretmanom ozonirane vode su imali uzorci tretirani 5 minuta prema ispitivanim parametrima.

Abstract (english)

This paper examines the influence of ozonated water treatment time on the quality and stability of minimally processed potato stored for 8 days at 10 °C in the refrigerator. Potato samples were peeled and sliced into thin slices, washed in cold distilled water and treated in ozonated water for 5, 7 and 10 minutes respectively. They were then vacuum packed and left in storage room. During the storage of MPP, on the 1st, 4th and 8th day the physical-chemical properties, O2 and CO2 volume fraction, color, texture and sensory properties were monitored. Storage time had the biggest influence on the total dry matter. Ozonating decreases the pH value and respiration rade of potato samples. Color parameters showed a decrease in enzymatic browning due to ozonating, while texture parameters showed better results when ozonated samples were stored for a shorter time. Samples treated with ozonated water for 5 minutes showed the best results according to for the tested parameters.

• Keywords: enzimsko posmeđivanje; krumpir; minimalno procesiranje; ozonirana voda
• Keywords (english): enzymatic browning; minimally processing; ozonated water; potato
• Language: croatian
• URN:NBN: urn:nbn:hr:159:226389
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-07-17 09:44:28