Utjecaj visokog hidrostatskog tlaka na mehanička i senzorska svojstava minimalno obrađenog krumpira

master's thesis

• Title (english): Effect of high hydrostatic pressure on mechanical and sensory properties of minimally processed potatoes
• Author: Antonija Jendrijev
• Mentor: Filip Dujmić (mentor)
• Committee member: Sven Karlović (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory of Thermodynamics); Zagreb
• Defense date and country: 2020-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj visokog hidrostatskog tlaka (VHT) u kombinaciji sa natrij askorbatom na senzorska, teksturalna svojstva i stabilnost minimalno procesiranog krumpira (MPK) tijekom 15 dana skladištenja. Krumpir je oguljen i narezan na ploške te tretiran otopinom natrijeva askorbata i podvrgnut tretmanu visokim hidrostatskim tlakom pri 100; 200; 300 i 400 MPa u trajanju od 1, 3 i 5 minuta te je pakiran u vakuumu i skladišten na 4°C. Tijekom skladištenja MPK, 1., 5., 8., 11, i 15. dan pratila se ukupna suha tvar, pH vrijednost, boja, tekstura, i senzorska ocjena. Na ukupnu suhu tvar statistički značajan utjecaj imao je primijenjeni tlak neovisno o vremenu tretmana. Tretman VHT pri tlakovima većim od 100 MPa utjecao je na promjenu pH. Svi tretirani uzorci tijekom cijelog skladištenja imali su višu vrijednost svjetline L*. Tvrdoća se nije mijenjala kroz cijeli period skladištenja neovisno o tretmanu, također nije primijećen statistički značajan utjecaj primijenjenog tretmana na elastičnost. Za sprečavanje posmeđivanja efikasnim su se pokazali svi tretmani neovisno o tretmanu i vremenu trajanja. VHT uz sprječavanje posmeđivanja pokazao se efikasan u sprječavanju razvoja nekarakterističnog i stranog mirisa tijekom cijelog perioda skladištenja.

Abstract (english)

The aim of this study was to investigate the effect of high hydrostatic pressure (VHT) in combination with sodium ascorbate on the sensory, textural properties and stability of minimally processed potatoes (MPK) during 15 days of storage. The potatoes were peeled, sliced and treated with sodium ascorbate solution and subjected to treatment with high hydrostatic pressure at 100; 200; 300 and 400 MPa for 1, 3 and 5 minutes and was packaged in vacuum bags and stored at 4 °C. During MPK storage, at 1, 5, 8, 11, and 15, day total dry matter, pH, color, texture, and sensory evaluation were evaluated. The total dry matter was statistically significantly affected by the applied pressure regardless of the treatment time. VHT treatment at pressures greater than 100 MPa had a positive effect on pH stability. All treated samples have a higher brightness value L* throughout storage. Hardness is stable throughout the storage period regardless of treatment, also no statistically significant effect on elasticity was observed regardless of the applied treatment. All treatments, regardless of treatment and duration, have been shown to be effective in preventing browning. VHT along anti-browning has been shown to be effective in preventing the development of uncharacteristic and foreign odors throughout the storage period.

• Keywords: visoki hidrostatski tlak; krumpir; minimalna obrada; boja; senzorska svojstva; tekstura
• Keywords (english): high hydrostatic pressure; potato; minimally processing; sensory evaluation; textural properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:868993
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2021-01-22 13:03:08