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master's thesis
Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka
2011. urn:nbn:hr:109:515177
Bijelić-Curkić, Marko
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Bijelić Curkić, M. (2011). Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:515177

Bijelić Curkić, Marko. "Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:515177

Bijelić Curkić, Marko. "Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:515177

Bijelić Curkić, M. (2011). 'Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:515177

Bijelić Curkić M. Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:515177

M. Bijelić Curkić, "Sprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:515177

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Metadata
TitleSprječavanje posmeđivanja i mikrobiološkog kvarenja minimalno procesiranih krušaka
Title (english)Prevention of browning and microbiological spoilage of minimally processed pears
AuthorMarko Bijelić-Curkić
MentorNela Nedić Tiban (mentor)
Committee memberHrvoje Pavlović (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mehaničke operacije poput guljenja, rezanja, i dr. koje se provode tijekom minimalnog procesiranja voća čine takve proizvode podložne enzimskom posmeđivanju, mikrobiološkom kvarenju i degradaciji (omekšanju) teksture. Stoga je razvoj sredstava koja sprječavaju, odnosno kontroliraju ove promjene nužan radi očuvanja kakvoće i sigurnosti minimalno procesiranih proizvoda. Danas se sve više istražuje primjena prirodnih antimikrobnih sredstava umjesto kemijski sintetiziranih. Cilj ovog rada bio je istražiti mogućnost primjene otopina heksenala (H), eteričnog ulja Litsea cubeba (LC) u koncentracijama od 50, 100 i 250 ppm, i kalijevog sorbata (KS) u koncentracijama od 1 i 2 %, pojedinačno i u kombinaciji najmanje koncentracije s 2 %-tnom otopinom askorbinske kiseline (AK), u očuvanju kakvoće minimalno procesiranih krušaka sorte Packham's Triumph tijekom 14 dana skladištenja pri temperaturi 2°C. Rezultati istraživanja su pokazali da se navedena sredstva mogu uspješno rabiti za sprječavanje enzimskog posmeđivanja i mikrobiološkog kvarenja svježe narezanih krušaka. Obrada uzoraka sa kombinacijom 2 % AK+50 ppm LC imala je najveći utjecaj na sprječavanje posmeđivanja. Obrade s heksenalom i kalijevim sorbatom su pokazale nešto slabije djelovanje na očuvanje boje krušaka u odnosu na LC. Najbolji antimikrobni učinak tijekom 14 dana skladištenja postignut je obradom uzoraka sa kombinacijom 2 % AK+1 % KS. Najmanji gubitak čvrstoće je utvrđen na kruškama obrađenim s otopinama kalijevog sorbata.
Abstract (english)
Preparation steps such as peeling, cutting, etc which is conducted during minimally processing of fruit caused mechanical injuries, rendering them susceptible to enzymatic browning, microbial spoilage and tissue softening. Therefore, the development of agents which prevented or control these changes is necessary for maintaining quality and safety of fresh-cut products. Today, use of natural antimicrobial agents instead of chemically synthesized is increasing. The aim of this study was to investigate the use of hexenal (H), essential oil Litsea cubeba (LC) in concentration of 50, 100, 250 ppm and potassium sorbate (KS), 1 and 2%, individually and combined in low concentrations with 2% ascorbic acid (AK), to maintain of fresh-cut pear Packham's Triumph quality during 14 days storage at 2 °C. Results showed that used agents can be applied to prevent enzymatic browning and microbial spoilage of fresh-cut pears. Dipping the pears in combination 2%AK+50 ppm LC was the most effective treatment in preventing browning. Lower color preservation was observed in H and KS treatments, considering LC treatments. The best antimicrobial effect during 14 days of storage was achieved in samples treated with combination 2% AK+1% KS. The minimum loss of firmness was obtained in fresh-cut pears treated with KS solutions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:515177
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-26 11:13:44