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

undergraduate thesis

• Title (english): The effect of etherical oil of laurel leaf (Laurus nobilis L.) on stability of minimally processed potato
• Author: Matea Budišćak
• 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: 2022-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj eteričnog ulja lovora koncentracije 125 mg/L na mikrobiološku ispravnost, boju i senzorska svojstva minimalno procesiranog krumpira (MPK) sorte Lucinda pakiranog u vakuumu tijekom 14 dana skladištenja pri temperaturi od 6-7 ⁰C. Mjeren je ukupan broj aerobnih mezofilnih bakterija i boja CIELAB metodom. Senzorska svojstva određena su kvantitativnom deskriptivnom analizom u sirovim, kuhanim i prženim uzorcima MPK-a. Uočen je manji broj ukupnih aerobnih mezofilnih bakterija u uzorcima MPK-a tretiranim eteričnim uljem iako se ukupan broj bakterija povećava tijekom skladištenja u svim uzorcima. Rezultati pokazuju pozitivan učinak tretmana s eteričnim uljem koncentracije 125 mg/L na spriječavanje posmeđivanja. Tretman s eteričnim uljem doprinosi izraženom okusu i mirisu lovora u sirovim i kuhanim uzorcima, dok je u prženim uzorcima slabije izražen.

Abstract (english)

The aim of this study was to examine the effect of treatment with etherical oil of laurel leaf concentration of 125 mg/L on the microbiological safety, colour and sensory properties of minimally processed potatoes cultivar Lucinda vacuum packed during 14 days of storage at 6-7 ⁰C. The total aerobic mesophilic count and the color by the CIELAB method were determined. The sensory properties were determined by quantitative descriptive analysis in raw, cooked and fried samples of minimally processed potatoes. Decreased number of bacteria was present in samples treated with etherical oil, although by storage the number increases. Results show a positive effect of treatment with etherical oil on the prevention of browning of minimally processed potatoes. Treatment with etherical oil contributes to the taste and odor of laurel in raw and cooked samples, while they are lost by frying potatoes.

• Keywords: eterično ulje lovora; aerobne mezofilne bakterije; minimalno procesirani krumpir; boja; posmeđivanje
• Keywords (english): etherical oil of laurel leaves; aerobic mesophilic bacteria; minimally processed potato; color; browning
• Language: croatian
• URN:NBN: urn:nbn:hr:159:367123
• 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: 2022-10-05 13:37:18