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Influence of high hydrostatic pressure treatment on pickled cucumbers


Ježek, Damir; Karlović, Sven; Tripalo, Branko; Brnčić, Mladen; Bosiljkov, Tomislav; Troha, Ferdinand; Menđel-Troha, Višnja
Influence of high hydrostatic pressure treatment on pickled cucumbers // Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Helga Medić (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2011. str. 175-175 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 528430 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of high hydrostatic pressure treatment on pickled cucumbers

Autori
Ježek, Damir ; Karlović, Sven ; Tripalo, Branko ; Brnčić, Mladen ; Bosiljkov, Tomislav ; Troha, Ferdinand ; Menđel-Troha, Višnja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Helga Medić - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2011, 175-175

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20-23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high hydrostatic pressure; pickled cucumbers; safety; texture

Sažetak
INTRODUCTION High hydrostatic pressure is relatively new non-thermal method for treatment of food products. This method is usually used for inactivation of microorganisms and consequently pasteurization of foodstuff. Main advantage of the method is processing at low temperatures and lack of influence on nutritive compounds in food. As this method can effectively change thermal pasteurization, it is important to test chemical and microbiological changes in food, as well as eventual sensory changes such as color and texture. METHODOLOGY Pickled cucumbers were put in glass packaging covered with rubber cap. Samples were treated with pressures of 300, 400, 500 and 600 MPa during 6 minutes. During procedure, maximal preset temperature was 35 oC at 600 MPa. Chemical composition was analyzed and compared to untreated samples. Textural properties such as hardness and elasticity were measured using instrumental texture analyzer. Color was measured using colorimeter. All data was analyzed in Statistica using ANOVA followed by Tukey HSD test. RESULTS AND DISCUSSION There are no changes in the basic food composition, only slight decrease in the vitamin C content. Texture analysis conducted on samples shows that increase in applied pressures leads to the linear decrease in the hardness. Elasticity was unaffected by applied pressures and remains same as in untreated samples. Color values of the samples remained within 5 % compared to same samples before treatment. Microbiological analysis show elimination of all common spoilage bacteria. Pressures of 500 and 600 MPa inactivated all bacteria which were present in untreated samples, ensuring food safety. CONCLUSIONS High pressure treatment proved to be effective method for the inactivation of microbes in food products, while retaining color, textural and nutritional characteristics of fresh untreated products

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0581846-0422 - Pripremanje sirovina i određivanje teksturalnih svojstava prehrambenih proizvoda (Ježek, Damir, MZOS ) ( POIROT)
058-0581846-0717 - Primjena ultrazvuka u prehrambenoj tehnologiji i biotehnologiji (Tripalo, Branko, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju:

Ježek, Damir; Karlović, Sven; Tripalo, Branko; Brnčić, Mladen; Bosiljkov, Tomislav; Troha, Ferdinand; Menđel-Troha, Višnja
Influence of high hydrostatic pressure treatment on pickled cucumbers // Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Helga Medić (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2011. str. 175-175 (poster, međunarodna recenzija, sažetak, znanstveni)
Ježek, D., Karlović, S., Tripalo, B., Brnčić, M., Bosiljkov, T., Troha, F. & Menđel-Troha, V. (2011) Influence of high hydrostatic pressure treatment on pickled cucumbers. U: Helga Medić (ur.)Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists.
@article{article, author = {Je\v{z}ek, Damir and Karlovi\'{c}, Sven and Tripalo, Branko and Brn\v{c}i\'{c}, Mladen and Bosiljkov, Tomislav and Troha, Ferdinand and Men\djel-Troha, Vi\v{s}nja}, year = {2011}, pages = {175-175}, keywords = {high hydrostatic pressure, pickled cucumbers, safety, texture}, isbn = {978-953-99725-3-8}, title = {Influence of high hydrostatic pressure treatment on pickled cucumbers}, keyword = {high hydrostatic pressure, pickled cucumbers, safety, texture}, publisher = {Croatian Society of Food Technologists, Biotechnologists and Nutritionists}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Je\v{z}ek, Damir and Karlovi\'{c}, Sven and Tripalo, Branko and Brn\v{c}i\'{c}, Mladen and Bosiljkov, Tomislav and Troha, Ferdinand and Men\djel-Troha, Vi\v{s}nja}, year = {2011}, pages = {175-175}, keywords = {high hydrostatic pressure, pickled cucumbers, safety, texture}, isbn = {978-953-99725-3-8}, title = {Influence of high hydrostatic pressure treatment on pickled cucumbers}, keyword = {high hydrostatic pressure, pickled cucumbers, safety, texture}, publisher = {Croatian Society of Food Technologists, Biotechnologists and Nutritionists}, publisherplace = {Opatija, Hrvatska} }




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