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Pregled bibliografske jedinice broj: 1057086

Effect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures


Dite Hunjek, Draženka; Repajić, Maja; Ščetar, Mario; Karlović, Sven; Vahčić, Nada; Ježek, Damir; Galić, Kata; Levaj, Branka
Effect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures // Journal of food processing and preservation, 44 (2020), 4; e14391-e14391 doi:10.1111/JFPP.14391 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1057086 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures

Autori
Dite Hunjek, Draženka ; Repajić, Maja ; Ščetar, Mario ; Karlović, Sven ; Vahčić, Nada ; Ježek, Damir ; Galić, Kata ; Levaj, Branka

Izvornik
Journal of food processing and preservation (0145-8892) 44 (2020), 4; E14391-e14391

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fresh-cut potato ; sodium chloride ; sodium ascorbate ; packaging ; sensory

Sažetak
The influence of cultivar, anti-browning agents, package atmosphere, storage time and temperature on quality and sensory of fresh-cut potatoes (FCP) were investigated. Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution (1 %) and sodium ascorbate solution (2 %) and stored under air, vacuum and active modified atmosphere at 3 °C and 10 °C for 10 days. Dry matter, pH, color and texture properties, gas composition within packages and microbial activity were monitored during storage. Also, raw and boiled FCP were sensory evaluated. Examined influences significantly affected majority of FCP properties. Generally, sodium ascorbate showed more efficiency in browning prevention, as well as vacuum-packaged samples were more acceptable. Storage at 3 °C did not have significantly better effect compared to storage at 10 °C. FCP quality and sensory retained well till the 8th day of storage. Cv. Birgit demonstrated greater potential for FCP production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2016-06-5343 - Inovativne tehnike u minimalnoj preradi krumpira (Solanum tuberosum) i njegova zdravstvena ispravnost nakon pripreme (IMPROvePOTATO) (Levaj, Branka, HRZZ - 2016-06 )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Branka Levaj (autor)

Avatar Url Mario Ščetar (autor)

Avatar Url Maja Repajić (autor)

Avatar Url Damir Ježek (autor)

Avatar Url Nada Vahčić (autor)

Avatar Url Kata Galić (autor)

Avatar Url Sven Karlović (autor)

Citiraj ovu publikaciju

Dite Hunjek, Draženka; Repajić, Maja; Ščetar, Mario; Karlović, Sven; Vahčić, Nada; Ježek, Damir; Galić, Kata; Levaj, Branka
Effect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures // Journal of food processing and preservation, 44 (2020), 4; e14391-e14391 doi:10.1111/JFPP.14391 (međunarodna recenzija, članak, znanstveni)
Dite Hunjek, D., Repajić, M., Ščetar, M., Karlović, S., Vahčić, N., Ježek, D., Galić, K. & Levaj, B. (2020) Effect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures. Journal of food processing and preservation, 44 (4), e14391-e14391 doi:10.1111/JFPP.14391.
@article{article, year = {2020}, pages = {e14391-e14391}, DOI = {10.1111/JFPP.14391}, keywords = {fresh-cut potato, sodium chloride, sodium ascorbate, packaging, sensory}, journal = {Journal of food processing and preservation}, doi = {10.1111/JFPP.14391}, volume = {44}, number = {4}, issn = {0145-8892}, title = {Effect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures}, keyword = {fresh-cut potato, sodium chloride, sodium ascorbate, packaging, sensory} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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