Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.) različitih koncentracija

undergraduate thesis

• Title (english): The effect of concentration of essential oil of laurel (Laurus nobilis L.) on stability of minimally processed potato
• Author: Monika Štruml
• 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: 2022-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj eteričnog ulja lovora dviju različitih koncentracija (25 i 250 mg/L) na stabilnost minimalno procesiranog krumpira (MPK) pakiranog u vakuumu tijekom skladištenja 2 tjedna pri 6-7 °C. Svaka tri dana promatrao se utjecaj eteričnog ulja na boju, broj mikroorganizama i senzorske karakteristike sirovog MPK, te na njegove senzorske karakteristike nakon kuhanja i prženja. Tretman s 25 mg/L eteričnog ulja pokazao je bolji utjecaj na senzorska svojstva MPK, nego tretman s 250 mg/L, s obzirom da je s njime došlo do manjeg posmeđivanja MPK, te do ugodno izraženog mirisa i okusa i krumpira i lovora. Ukupan broj aerobnih mezofilnih bakterija bio je manji u uzorcima tretiranim s 250 mg/L, iako je i s 25 mg/L bio zadovoljavajući. Uzimajući u obzir sve dobivene rezultate, tretman ploški krumpira s 25 mg/L eteričnog ulja lovora pokazao se prihvatljivim za stabilnost MPK do 9. dana skladištenja pri 6-7 °C.

Abstract (english)

The aim of this study was to determine the effect of laurel essential oil of two different concentrations (25 and 250 mg/L) on the stability of minimally processed potatoes (MPP) packaged in vacuum during 2 weeks storage at 6-7 °C. Every three days, the influence of laurel essential oil on the color, number of microorganisms and sensory characteristics of raw MPP, as well as its sensory characteristics after cooking and frying, was observed. Treatment with 25 mg/L of laurel essential oil showed better effect on the sensory properties of MPP than the treatment with 250 mg/L, considering lower browning and pleasant smell and the taste of potatoes and laurel in MPP treated by 25 mg/L. The total number of aerobic mesophilic bacteria was lower in samples treated with 250 mg/L, although it was also satisfactory in MPP infused with 25 mg/L. Considering all the obtained results, the treatment of potato slices with 25 mg/L of laurel essential oil proved to be acceptable for MPP stability up to the 9th day of storage at 6-7 °C.

• Keywords: eterično ulje lovora; aerobne mezofilne bakterije; minimalno procesirani krumpir; boja; posmeđivanje
• Keywords (english): essential oil of laurel leaves; aerobic mesophilic bacteria; minimally processed potato; color; browning
• Language: croatian
• URN:NBN: urn:nbn:hr:159:690983
• 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: Open access
• Created on: 2022-09-27 08:39:29