Utjecaj sorte i tretmana na kvalitetu minimalno procesirane jabuke tijekom skladištenja

master's thesis

• Title (english): Cultivar and treatment effects on quality of minimally processed apples during storage
• Author: Korina Herceg
• 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: 2013-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog istraživanja bila je ispitati prikladnost različitih sorata jabuka i tretmana za proizvodnju minimalno procesirane jabuke (MPJ). Odabir je proveden na temelju razlike u fizikalno-kemijskim i senzorskim svojstvima. U prvoj fazi istraživanja provedena je selekcija između 7 sorti i 14 tretmana. Najprikladnijim sortama pokazale su se Zlatni Delišes i Cripps Pink, a tretmanima uranjanje u otopinu 1 %-tnog kalcijeva askorbata i 1 %-tne askorbinske kiseline u kombinaciji s 0,2 %-tnom limunskom kiselinom, samostalno i uz primjenu ultrazvuka. Na temelju dobivenih rezultata, u drugoj fazi je provedena proizvodnja MPJ u industrijskim uvjetima te su praćene promjene tijekom skladištenja. Nakon analize najvažnijih parametara kvalitete MPJ, utvrđeno je kako sorta ima značajan utjecaj samo na teksturu, senzorsku prihvatljivost i udio fenolnih spojeva. Tip tretmana utječe na boju, kao i na stabilnost pojedinih fenolnih spojeva kod obje sorte, dok je utjecaj na teksturu i senzorska svojstva utvrđen samo za sortu Zlatni Delišes.

Abstract (english)

The purpose of this study was to evaluate the suitability of different apple cultivars and antibrowning treatments in production of minimally processed apple. The selection was carried out based on variations in physico-chemical and sensory parameters. The first step of research was carried out selection between 7 varieties and 14 treatments. Golden Delicious and Cripps Pink cultivar had the best overall performance of the cultivars in minimally processing. 1 % calcium ascorbate and 1 % ascorbic acid in combination with 0,2 % of citric acid, with or without ultrasound was the best among 14 treatments. After selecting the best cultivars and treatments, changes during storage were monitored. The second part was carried out in industrially produced minimally processed apple. After an analysis of the most important quality parameters, it was determined that the cultivar has a significant impact only on the texture, sensory acceptability and phenolic compounds. In both cultivares, type of treatment has influencing the color change as well as the stability of individual phenolic compounds, while texture and sensory characteristics were influenced only for the Golden Delicious.

• Keywords: jabuka; minimalno procesiranje; posmeđivanje; skladištenje; fenolni spojevi
• Keywords (english): apple; minimally processing; enzymatic browning; storage; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:954682
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 08:50:45