Fizikalna i senzorska svojstva zamrznutih tikvica

master's thesis

• Title (english): Physical and sensory properties of frozen zucchini
• Author: Sara Huljev
• 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: 2013-02-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tikvice su vrlo vrijedno ljetno povrće. U ovom radu se opisuje i govori o fizikalnim i senzorskim svojstvima zamrznutih tikvica. Mjereni su parametri kvalitete: boja, tekstura i senzorska procjena. Prije zamrzavanja potrebno je tretirati sirovi uzorak pomoću blanširanja kako bi se spriječile neželjene mikrobiološke, kemijske i enzimske promjene. Osim tradicionalnog blanširanja, tikvice su i predtretirane sa UV-C zračenjem u kontinuiranom i u pulsevima prije samog blanširanja, i sa ultrazvukom tijekom blanširanja. Boja i tekstura su mjerene odgovarajućim uređajima, a senzorsku procjenu je provela skupina obučenih panelista. Mjerenja su provedena na sirovim, blanširanim i zamrznutim uzorcima, predtretiranim i ne predtretiranim. Dobiveni rezultati su pokazali da blanširanje u kombinaciji sa UV-C zračenjem kao predtretmanom može biti koristan način tretmana prije zamrzavanja, omogućavajući kraću primjenu tretmana, što dovodi do bolje kvalitete eventualnog krajnjeg proizvoda.

Abstract (english)

Zucchinis are very valuable summer vegetable. This paper describes and discusses the physical and sensory properties of forzen zuchinnis. There were measured parameters of quality: colour, texture and sensory evaluation. Before freezing is necessary to treat the raw material by blanching to prevent undesirable microbiological, chemical, and enzymatic changes. Unless the traditional blanching, zuchinnis were pretreated with UV-C radiation in continuous and in pulses before the blanching and with ultrasounds during the blanching to reduce time of blanching treatment. Colour and texture were measured by adequate devices, and sensory evaluation was conducted by group of trained panelists. Measurements were determined on raw, blanched and frozen samples pretread and non pretreated. The obtained results indicated that thermal blanching combined with the UV-C radiation as pretreatment may be a useful prefreezing method, allowing the application of shorter blanching times, leading to product with eventual higher quality retention.

• Keywords: tikvice; ne termalni proces; zamrzavanje; senzorska procjena; mjerenje boje i teksture
• Keywords (english): zuchinni; non-thermal treatment; freezing; sensory evaluation; colour and texture measuring
• Language: croatian
• URN:NBN: urn:nbn:hr:159:552429
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 11:42:17