Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira

undergraduate thesis

• Title (english): Influence of application of high hydrostatic pressure on texture of minimally processed potato
• Author: Adrijana Žigolić
• 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

Svrha ovog rada bila je istražiti utjecaj visokog hidrostatskog tlaka (VHT) u kombinaciji s natrij askorbatom na kvalitetu i stabilnost teksture minimalno procesiranog krumpira (MPK) tijekom 15 dana skladištenja pri 4 °C te ga usporediti sa MPK tretiranim samo natrij askorbatom. Tijekom skladištenja 1., 8., 11. i 15. dan u uzorcima sirovog MPK određeni su ukupna suha tvar, pH, tekstura te senzorska ocjena teksture i mirisa. Također na termički obrađenim uzorcima kuhanjem i prženjem provedena je senzorska analiza teksture i mirisa. Primjenom kombiniranog tretmana natrij askorbatom i VHT nije došlo do statistički značajnih promjena u tvrdoći kroz svih 15. dana skladištenja (p = 0,0854) uz očuvanje senzorskih svojstava kroz čitav period skladištenja, dok kod MPK tretiranog samo natrij askorbatom nakon 11. dana skladištenja dolazi do značajnog pada tvrdoće (p = 0,0019) i kvarenja uzorka.

Abstract (english)

The aim of this study was to investigate the effect of high hydrostatic pressure (VHT) in combination with sodium ascorbate on the quality and texture stability of minimally processed potatoes (MPK) during 15 days of storage at 4 °C. Samples were compared with MPK treated only with sodium ascorbate. During storage on the 1st, 8th, 11th and 15th day in the samples of raw MPK were determined the total dry matter, pH, texture and sensory evaluation of texture and odor. Sensory analysis of texture and odor was also performed on heat-treated samples by cooking and frying. The use of combined treatment with sodium ascorbate and VHT did not show statistically significant changes in hardness during all 15 days of storage (p 0.0854) while maintaining sensory properties throughout the storage period, while in MPC treated only with sodium ascorbate after the 11th day of storage significant drop in hardness (p 0.0019) and sample spoilage.

• Keywords: tekstura; visoki hidrostatski tlak; krumpir; minimalno procesirano voće i povrće
• Keywords (english): texture; high hydrostatic pressure; potato; minimally processed fruits and vegetables; texture; high hydrostatic pressure
• Language: croatian
• URN:NBN: urn:nbn:hr:159:554389
• 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: 2020-11-06 11:06:36