Utjecaj tretmana fenolnim ekstraktom mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke

undergraduate thesis

• Title (english): Effect of treatment with myrtle phenolic extract on the stability and sensory properties of minimally processed apple
• Author: Maša Ćurčin
• 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: 2023-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Minimalno procesirana jabuka (MPJ) praktičan je, ali vrlo osjetljiv proizvod. Tretiranje narezane jabuke fenolnim ekstraktom mirte predstavlja inovativan pristup kojem je cilj očuvanje nutritivnih i senzorskih karakteristika svježe narezane jabuke tijekom duljeg roka trajanja. Cilj ovog istraživanja bio je istražiti utjecaj fenolnog ekstrakta mirte različitih koncentracija (25, 75, 125 i 175 mg/L) na trajnost minimalno procesirane jabuke pakirane u vakuumu primjenom mikrobiološke i senzorske analize, te mjerenjem topljive suhe tvari, pH vrijednosti i boje. Analizom je utvrđeno da povećanjem dana skladištenja raste pH vrijednost uzoraka, dok se vrijednost topljive suhe tvari smanjuje. Fenolni ekstrakt mirte nema izrazit utjecaj na boju jabuke, mikrobiološka i senzorska svojstva, no bez obzira na to najboljom se pokazala koncentracija od 175 mg/L zbog najveće stabilnosti u ukupnoj promjeni boje uzoraka, te senzorskih svojstava.

Abstract (english)

The Minimally processed apple (MPA) is a practical but highly sensitive product. Treating sliced apples with myrtle phenol extract represents an innovative approach aimed at preserving the nutritional and sensory characteristics of freshly sliced apples during an extended shelf life. The objective of this research was to investigate the impact of myrtle phenol extract at different concentrations (25, 75, 125, and 175 mg/L) on the durability of minimally processed apples packaged in a vacuum using microbiological and sensory analysis, as well as measurements of soluble solids, pH value, and colour. The analysis determined that as the storage days increase, the pH value of the samples also rises, while the soluble solids content decreases. Myrtle phenolic extract does not have a pronounced impact on the colour of the apple, microbiological and sensory properties. However, regardless of this, the concentration of 175 mg/L proved to be the best due to its highest stability in overall colour change of the samples and sensory properties.

• Keywords: minimalno procesirana jabuka; fenolni ekstrakt mirte; mikrobiološka analiza; boja; senzorska analiza
• Keywords (english): fresh-cut apple; myrtle phenolic extract; microbiological analysis; enzymatic browning; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:543468
• 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: 2024-04-29 10:06:06