Utjecaj sirovine i uvjeta proizvodnje na trajnost i kakvoću minimalno procesiranoga krumpira (Solanum tuberosum)
| Autor: | Dite Hunjek, Draženka |
|---|---|
| Přispěvatelé: | Levaj, Branka |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
browning
senzorska svojstva minimally processed potato Birgit minimalno procesirani krumpir Physiology Lady Claire phenolics packaging posmeđivanje udc:612(043.3) fenoli tubers age PAHs Fiziologija sugars pakiranje acrylamide BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija sensory properties BIOTECHNICAL SCIENCES. Food Technology akrilamid šećeri starost gomolja PAH-ovi |
| Popis: | The aim of this study was to examine the impact of raw potato (cv. Birgit and Lady Claire during aging), processing conditions (anti-browning agent, type of packaging), and storage conditions on the quality and safety as well as sensory properties of minimally processed potatoes (MPP) (raw and subsequently thermally treated). Regardless of tubers age, cv. Birgit, treatment with sodium ascorbate solution (2%), vacuum packaged and storage for 8 days at 3 and 10°C showed the best results in terms of preserving the quality and safety as well as sensory properties of MPP (for both raw and thermally treated samples). The acrylamide and polycyclic aromatic hydrocarbons (PAHs) content in the fried samples were also analyzed and they were under the limits according to the official regulation independently of investigated sources of variation. Cilj ovoga rada bio je ispitati utjecaj sirovog krumpira (sorte Birgit i Lady Claire) tijekom starenja, uvjeta proizvodnje (sredstvo protiv posmeđivanja, uvjeti pakiranja) i uvjeta skladištenja na kvalitetu i sigurnost kao i senzorska svojstva minimalno procesiranoga krumpira (MPK) (sirovog i naknadno termički tretiranog). Sorta Birgit tretirana otopinom natrijevog askorbata (2%), pakirana u vakuumu i skladištena tijekom 8 dana pri 3 i 10°C, bez obzira na starost gomolja, dala je najbolje rezultate u pogledu očuvanja kvalitete i zdravstvene ispravnosti te senzorskih svojstava MPK (sirovog i naknadno termički obrađenog). Udio akrilamida i policikličih aromatskih ugljikovodika (PAH-ova) u prženim uzorcima također je bio analiziran, a njihova vrijednost je bila ispod maksimalno dozvoljenih granica propisanih zakonskim odredbama neovisno o istraživanim izvorima varijacija. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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