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Pregled bibliografske jedinice broj: 961631

Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging


Dite, Draženka; Pranjić, Tanja; Repajić, Maja; Karlović, Sven; Levaj, Branka
Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging // Book of Abstracts - 5th International ISEKI_Food Conference / Pittia, Paola ; Silva, Cristina L.M. ; Scleining, Gerhard (ur.).
Stuttgart: ISEKI Food Association, 2018. str. 322-322 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 961631 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging

Autori
Dite, Draženka ; Pranjić, Tanja ; Repajić, Maja ; Karlović, Sven ; Levaj, Branka

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

Izvornik
Book of Abstracts - 5th International ISEKI_Food Conference / Pittia, Paola ; Silva, Cristina L.M. ; Scleining, Gerhard - Stuttgart : ISEKI Food Association, 2018, 322-322

ISBN
978-3-900932-57-2

Skup
5th International ISEKI_Food Conference

Mjesto i datum
Stuttgart, Njemačka, 03-05.07.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fresh cut ; potato ; texture ; colour

Sažetak
The aim of this study was to investigate the influence of potato tuber storage time and vacuum packaging on the texture and colour of “fresh cut” or minimally processed potatoes (MPP) variety Lady Clair during 8 days of storage at 8 oC. The study was carried out in two periods of potato tubers storage at 8 oC ; the first period of production of MPP was during the first month of potato tuber storage, while the second period was after five months of potato tuber storage. In both periods, MPP was produced in the same way (sliced and dipped in NaCl solution) and packaged in vacuum. For vacuum packaging polymeric bi-layer pouches composed of polyamide (PA) and polyethylene (PE) with a thickness of 90 µm was used. Hand-held gas analyser OXYBABY was used to measure the O2 and CO2 contents in the packages. During the storage of the MPP, texture parameters was measured by texture analyser and Lab colour values were measured by Konika-Minolta colorimeter on the 2nd, 4th and 8th day. Gas composition in packages was changed on different pattern depending on potato age. Further, the level of O2 and CO2 was varied over the MPP storage period by opposite trend. Aging of potato tubers increased the all texture parameters of MPP packed in vacuum (hardness, elasticity and toughness) as well as colour parameters (L - lightness, C - chroma and h - hue values). Increase of colour parameters indicate positive influence of aging on colour especially lightness of vacuum packaged MPP.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
This research was financially supported by the Croatian Science Foundation.



POVEZANOST RADA


Projekti:
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) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Sven Karlović (autor)

Avatar Url Maja Repajić (autor)

Avatar Url Branka Levaj (autor)

Citiraj ovu publikaciju

Dite, Draženka; Pranjić, Tanja; Repajić, Maja; Karlović, Sven; Levaj, Branka
Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging // Book of Abstracts - 5th International ISEKI_Food Conference / Pittia, Paola ; Silva, Cristina L.M. ; Scleining, Gerhard (ur.).
Stuttgart: ISEKI Food Association, 2018. str. 322-322 (poster, međunarodna recenzija, sažetak, znanstveni)
Dite, D., Pranjić, T., Repajić, M., Karlović, S. & Levaj, B. (2018) Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging. U: Pittia, P., Silva, C. & Scleining, G. (ur.)Book of Abstracts - 5th International ISEKI_Food Conference.
@article{article, year = {2018}, pages = {322-322}, keywords = {fresh cut, potato, texture, colour}, isbn = {978-3-900932-57-2}, title = {Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging}, keyword = {fresh cut, potato, texture, colour}, publisher = {ISEKI Food Association}, publisherplace = {Stuttgart, Njema\v{c}ka} }
@article{article, year = {2018}, pages = {322-322}, keywords = {fresh cut, potato, texture, colour}, isbn = {978-3-900932-57-2}, title = {Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging}, keyword = {fresh cut, potato, texture, colour}, publisher = {ISEKI Food Association}, publisherplace = {Stuttgart, Njema\v{c}ka} }




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