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Texture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging (CROSBI ID 667400)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

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

Podaci o odgovornosti

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

engleski

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

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.

fresh cut ; potato ; texture ; colour

This research was financially supported by the Croatian Science Foundation.

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Podaci o prilogu

322-322.

2018.

nije evidentirano

objavljeno

978-3-900932-57-2

Podaci o matičnoj publikaciji

Book of Abstracts - 5th International ISEKI_Food Conference

Pittia, Paola ; Silva, Cristina L.M. ; Scleining, Gerhard

Stuttgart: ISEKI Food Association

Podaci o skupu

5th International ISEKI_Food Conference

poster

03.07.2018-05.07.2018

Stuttgart, Njemačka

Povezanost rada

Prehrambena tehnologija