Pregled bibliografske jedinice broj: 905079
Shelf life of vacuum impregnated new potatoes stored under modified atmosphere packaging
Shelf life of vacuum impregnated new potatoes stored under modified atmosphere packaging // Book of abstracts of the 10th International Scientific and Professional Conference / Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017. str. 138-138 (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Shelf life of vacuum impregnated new potatoes stored under modified atmosphere packaging
Autori
Nedić Tiban, Nela ; Mikičević, Mirela ; Šimović, Mirela
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference
/ Šubarić, Drago ; Jašić, Midhat - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 138-138
ISBN
978-953-7005-49-8
Skup
10th International Scientific and Professional Conference „With Food to Health“
Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
potato ; shelf life ; vacuum impregnation ; modified atmosphere
Sažetak
The aim of this study was to investigate the shelf life of vacuumed impregnated new potato cubes treated with solutions of 3% salt substitute-SS, 2% ascorbic acid-AA, 0.2% calcium chloride-CC, and 2% calcium ascorbate- CA. The samples were packaged into 90 µm and 130 µm PA/PE bags under different low oxygen modified atmospheres (with 5, 10% or without air/30% gas mixture: 95% N2, 5% CO2). During 12 days of storage at 4 °C, the concentration of O2 and CO2 in the packaging headspace was monitored, as well as the colour and firmness of untreated and treated potato cubes. The analysis of some chemical composition parameters (total and soluble dry matter, content of sodium chloride, phenolic compounds), as well as microbiological analyses (aerobic mesophilic bacteria-AMB, aerobic psychrophilic bacteria-APB, yeast and moulds) were carried out on “0” and on day 6 and day 12 of storage at 4 °C. The potato cubes treated with the combination of 3% SS, 2% AA, and 0.2% CC, packaged in 130 µm PA/PE bags under 5% air and 30% gas mixture (95% N2, 5% CO2) recorded the best results regarding all the analysed parameters and minimum spoilage compared to other treatments. AMB and APB counts in these samples after 12 days were even below the permitted levels for fresh vegetables (<104 CFUg-1).
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
