Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost

master's thesis

• Title (english): Optimization of ultrasound parameters in the processing of tomato juice and sauce and their impact on physical properties and microbiological safety
• Author: Maristela Gavran
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Sven Karlović (predsjednik povjerenstva)
• Committee member: Ksenija Markov (član povjerenstva)
• Committee member: Jadranka Frece (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2022-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Homogenizirani uzorci sosa i soka od rajčice, tretirani su ultrazvukom visokog intenziteta, toplinskim (pri 60 °C, 3 minute) i hot break tretmanom (pri 85 °C, 3 minute). Uzorci su analizirani odmah, te su skladišteni pri 4 °C u trajanju od 7 dana, nakon čega su ponovljene iste analize. Utjecaj amplitude ultrazvuka, tlaka homogenizacije i vremena skladištenja određen je multifaktorijalnom analizom varijanci za stupnjeve Brix-a, pH vrijednost, električnu vodljivost, ukupne fenole, antioksidacijsku aktivnost, koncentraciju likopena, klorofila a i b te koncentraciju aerobnih mezofilnih bakterija i plijesni. Kao statistički značajan (p<0,05), pokazao se utjecaj amplitude na antioksidacijsku aktivnost i koncentraciju klorofila a u uzorcima sosa. Tlak homogenizacije imao je statistički značajan utjecaj na električnu vodljivost, antioksidacijsku aktivnost i koncentraciju klorofila a u sosu, dok je vrijeme skladištenja statistički značajno utjecalo na antioksidacijsku aktivnost sosa te koncentraciju klorofila a i b u sosu i soku. Utjecaj tlaka homogenizacije i vremena skladištenja na izlazne parametre sosa i soka od rajčice tretiranog toplinskim i hot break tretmanom, ispitivan je dvosmjernom analizom varijance.

Abstract (english)

Homogenized tomato sauce and juice samples were treated with high power ultrasound, thermal (60 °C, 3 minutes) and hot break treatment (85 °C, 3 minutes). The samples were immediately analyzed and then stored at 4 °C for 7 days, afterwards the same analyses were repeated on the samples. Ultrasound amplitude, homogenization pressure and storage time influence on °Brix, pH, conductivity, total phenolic content, antioxidant activity, lycopene, chlorophyll a and b, along with total plate and mold count, was determined by MANOVA. The effect of amplitude on antioxidant activity and chlorophyll a concentration in the sauce samples was found to be statistically significant (p<0,05). Homogenization pressure had a statistically significant effect on conductivity, antioxidant activity and chlorophyll a concentration in sauce samples, while storage time showed statistical significance for antioxidant activity of sauce samples and chlorophyll a and b concentration in sauce and juice samples. The effect of homogenization pressure and storage time on output parameters of thermally and hot break treated tomato sauce and juice samples was examined by two-factor ANOVA.

• Keywords: ultrazvuk visokog intenziteta; rajčica; ukupni fenoli; antioksidacijska aktivnost; vrijeme skladištenja
• Keywords (english): high power ultrasound; tomato; total phenolic content; antioxidant activity; storage time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:406311
• 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: Open access
• Created on: 2023-02-13 14:02:05