Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira

undergraduate thesis

• Title (english): Influence of application of high pressure on the color of minimally processed potato
• Author: Ana Pejić
• Mentor: Filip Dujmić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory of Thermodynamics); Zagreb
• Defense date and country: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka (VHT) na sprječavanje posmeđivanja minimalno procesiranog krumpira (MPK) tijekom skladištenja. MPK je najprije uronjen na 3 minute u 2%-tnu otopinu natrijeva askorbata (Na-Ask) nakon čega je tretiran VHT-om od 400 MPa u trajanju od 3 minute. Utjecaj VHT-a se uspoređivao s uzorcima MPK koji su tretirani samo s 2%-tnom otopinom natrijeva askorbata pod istim uvjetima. Skladištenje je trajalo ukupno 15 dana, a 1., 8., 11. i 15. dan provedena su mjerenja parametara boje, pH, ukupne suhe tvari (%) i senzorski je ocijenjena boja prije i nakon toplinske obrade kuhanja i prženja. Iako senzorski nije primijećena značajnija razlika u boji između uzoraka tretiranih VHT-om i netretiranih, jedino u uzorcima tretiranim VHT-om nije došlo do kvarenja nakon 15 dana skladištenja. Temeljem svih rezultata može se zaključiti kako VHT ima određene pozitivne učinke na parametre boje i ukupnu kvalitetu MPK.

Abstract (english)

The aim of this study was to examine the effect of high hydrostatic pressure (VHT) on the prevention of browning of minimally processed potatoes (MPK) during storage. MPP was first immersed for 3 minutes in 2% sodium ascorbate solution, after which it was treated with HHP of 400 MPa for three minutes. The effect of VHT was compared with MPK samples which were treated with only 2% sodium ascorbate solution under the same conditions. Storing lasted a total of 15 days and measurements of color parameters, pH, total dry matter (%) and color evaluation (before and after heat treatment of frying and cooking) was performed on the 1st, 8th, 11th and 15th day. Although no significant difference was observed between HHP treated and untreated samples after sensory evaluation, only in the VHT treated samples no spoilage occurred after 15 days of storage. Based on all the results, it can be concluded that VHT has certain positive effects on the color parameters and the overall quality of MPK.

• Keywords: boja; posmeđivanje; visoki hidrostatski tlak; natrijev askorbat; minimalno procesirani krumpir; prženje; kuhanje
• Keywords (english): color; browning; high hydrostatic pressure; sodium ascorbate; minimally processed potato; frying; cooking
• Language: croatian
• URN:NBN: urn:nbn:hr:159:308717
• 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: Access restricted to students and staff of home institution
• Created on: 2020-10-29 13:13:48