Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)

undergraduate thesis

• Title (english): Stability of Fresh-cut Apple Treated with Laurel Essential Oil (Laurus nobilis)
• Author: Barbara Brunović
• 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: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Minimalno procesirana jabuka proizvod je koji postaje sve više popularan zbog jednostavnosti i lakoće konzumiranja. Glavni problem predstavlja posmeđivanje te mikrobiološko kvarenje koje se javlja vrlo brzo nakon procesiranja. Cilj ovog istraživanja bio je istražiti utjecaj eteričnog ulja lovora različitih koncentracija (25, 75, 125 te 175 mg/L) na trajnost minimalno procesirane jabuke pomoću mikrobiološke i senzorske analizu te mjerenja topljive suhe tvari, pH i boje. Utvrđeno je smanjenje broja aerobnih mezofilnih bakterija povećanjem koncentracije eteričnog ulja, te porast njihovog broja tijekom skladištenja. Vrijednosti topljive suhe tvari blago rastu tijekom skladištenja, ali bez većih promjena. Veća koncentracija eteričnog ulja lovora bolje stabilizira pH jabuka. Eterično ulje lovora nema izraziti utjecaj na boju jabuke iako se čini da je koncentracija od 75 mg/L najučinkovitija. Općenito se koncentracija od 75 mg/L može preporučiti obzirom na rezultate mikrobiološke i senzorske analize te rezultate mjerenja topljive suhe tvari, pH i boje.

Abstract (english)

Fresh-cut apple is a product that is becoming more popular due to its simplicity and ease of consumption. The main problem is the browning and microbiological spoilage that occurs very quickly after processing. The aim of this research was to investigate the influence of laurel essential oil using different concentrations (25, 75, 125 and 175 mg/L) on the shelf-life of fresh-cut apples by the microbiological and sensory analysis as well as soluble dry matter, pH and colour measurement. A decrease of the number of aerobic mesophilic bacteria was established with increasing the concentration of essential oil, and their increase during storage. Soluble dry matter increases slightly during storage, but with no remarkable changes. A higher concentration of laurel essential oil better stabilizes the pH of apples. The laurel essential oil has no remarkable influence on the colour although concentration of 75 mg/L seems to be the most effective. Generally, concentration of 75 mg/L could be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, and colour measurement.

• Keywords: minimalno procesirana jabuka; eterično ulje lovora; posmeđivanje; senzorska analiza; mikrobiološka analiza
• Keywords (english): minimally processed apple; laurel essential oil; colour; sensory analysis; microbiological analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:292491
• 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: 2022-10-06 10:31:05