Izvorni znanstveni članak
https://doi.org/10.31727/gzb.45.6.13
Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C
Branka Levaj
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ana Dobrinčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Zrinka Čošić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Maja Repajić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Puni tekst: engleski pdf 985 Kb
str. 128-136
preuzimanja: 134
citiraj
APA 6th Edition
Levaj, B., Dobrinčić, A., Čošić, Z. i Repajić, M. (2022). Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C. Glasnik Zaštite Bilja, 45. (6.), 128-136. https://doi.org/10.31727/gzb.45.6.13
MLA 8th Edition
Levaj, Branka, et al. "Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C." Glasnik Zaštite Bilja, vol. 45., br. 6., 2022, str. 128-136. https://doi.org/10.31727/gzb.45.6.13. Citirano 12.09.2024.
Chicago 17th Edition
Levaj, Branka, Ana Dobrinčić, Zrinka Čošić i Maja Repajić. "Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C." Glasnik Zaštite Bilja 45., br. 6. (2022): 128-136. https://doi.org/10.31727/gzb.45.6.13
Harvard
Levaj, B., et al. (2022). 'Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C', Glasnik Zaštite Bilja, 45.(6.), str. 128-136. https://doi.org/10.31727/gzb.45.6.13
Vancouver
Levaj B, Dobrinčić A, Čošić Z, Repajić M. Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C. Glasnik Zaštite Bilja [Internet]. 2022 [pristupljeno 12.09.2024.];45.(6.):128-136. https://doi.org/10.31727/gzb.45.6.13
IEEE
B. Levaj, A. Dobrinčić, Z. Čošić i M. Repajić, "Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C", Glasnik Zaštite Bilja, vol.45., br. 6., str. 128-136, 2022. [Online]. https://doi.org/10.31727/gzb.45.6.13
Preuzmi JATS datoteku
Sažetak
The aim of this study was to investigate the effect of treatment with fennel essential oil (FEO) on the shelf life of fresh-cut potatoes (FCP) and on the sensory characteristics of raw and subsequently boiled and fried potatoes. Peeled and sliced potatoes were immersed in an aqueous solution containing different FEO concentrations (0 (water control), 25, 125, and 250 mg L-1) for 15 min, then drained, vacuum packaged, and stored at 8 °C for 12 days. The CIELAB color parameters and aerobic mesophilic bacteria count (AMB) of the raw FCP and the sensory characteristics of the raw, boiled and fried samples were determined. AMB decreased with increasing FEO content, and this trend was generally maintained during storage. Slight negative changes in color were observed with increasing FEO content and with storage time. Fennel taste and odor in raw and boiled potatoes increased with increasing FEO content, while FEO odor after frying was only slightly pronounced in FEO-250 on day 0. Despite the antibacterial activity of FEO, spoilage of FCP was not prevented during storage. In general, after 6 days, the best results in terms of absence of browning and off-odor of raw and off-taste and sour taste of boiled and fried FCP were obtained with 25 mg L-1 FEO treatment.
Ključne riječi
fresh-cut potato; fennel essential oil; aerobic mesophilic bacteria; sensory characteristic; boiled and fried potato
Hrčak ID:
287461
URI
https://hrcak.srce.hr/287461
Datum izdavanja:
14.12.2022.
Podaci na drugim jezicima:
hrvatski
Posjeta: 633
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