Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)

doctoral thesis

• Title (croatian): Utjecaj sirovine i uvjeta proizvodnje na trajnost i kakvoću minimalno procesiranoga krumpira (Solanum tuberosum)
• Author: Draženka Dite Hunjek
• Mentor: Branka Levaj (mentor)
• Committee member: Kata Galić (član povjerenstva)
• 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: 2021-07-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 612 - Physiology

Abstract

The aim of this study was to examine the impact of raw potato (cv. Birgit and Lady Claire during aging), processing conditions (anti-browning agent, type of packaging), and storage conditions on the quality and safety as well as sensory properties of minimally processed potatoes (MPP) (raw and subsequently thermally treated). Regardless of tubers age, cv. Birgit, treatment with sodium ascorbate solution (2%), vacuum packaged and storage for 8 days at 3 and 10°C showed the best results in terms of preserving the quality and safety as well as sensory properties of MPP (for both raw and thermally treated samples). The acrylamide and polycyclic aromatic hydrocarbons (PAHs) content in the fried samples were also analyzed and they were under the limits according to the official regulation independently of investigated sources of variation.

Abstract (croatian)

Cilj ovoga rada bio je ispitati utjecaj sirovog krumpira (sorte Birgit i Lady Claire) tijekom starenja, uvjeta proizvodnje (sredstvo protiv posmeđivanja, uvjeti pakiranja) i uvjeta skladištenja na kvalitetu i sigurnost kao i senzorska svojstva minimalno procesiranoga krumpira (MPK) (sirovog i naknadno termički tretiranog). Sorta Birgit tretirana otopinom natrijevog askorbata (2%), pakirana u vakuumu i skladištena tijekom 8 dana pri 3 i 10°C, bez obzira na starost gomolja, dala je najbolje rezultate u pogledu očuvanja kvalitete i zdravstvene ispravnosti te senzorskih svojstava MPK (sirovog i naknadno termički obrađenog). Udio akrilamida i policikličih aromatskih ugljikovodika (PAH-ova) u prženim uzorcima također je bio analiziran, a njihova vrijednost je bila ispod maksimalno dozvoljenih granica propisanih zakonskim odredbama neovisno o istraživanim izvorima varijacija.

• Keywords: Birgit; Lady Claire; minimally processed potato; browning; packaging; tubers age; phenolics; sensory properties; sugars; acrylamide; PAHs
• Keywords (croatian): Birgit; Lady Claire; minimalno procesirani krumpir; posmeđivanje; pakiranje; starost gomolja; fenoli; senzorska svojstva; šećeri; akrilamid; PAH-ovi
• Language: english
• URN:NBN: urn:nbn:hr:159:527936
• Promotion: 2021
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 144 str. : 30 cm.
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-11-23 13:53:18