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2020, vol. 24, br. 1, str. 35-38
Efekat osmotske dehidratacije i skrobnog premaza na mikrobiološku stabilnost jabuka
aUniverzitet u Novom Sadu, Tehnološki fakultet
bInstitut za prehrambene tehnologije, Novi Sad
cInstitut za opštu i fizičku hemiju, Beograd

e-adresasuput.danijela@gmail.com
Projekat:
Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (MPNTR - 31055)

Ključne reči: jabuka; osmotska dehidratacija; melasa; skrobni premaz; mikrobiološki profil
Sažetak
U ovom radu ispitan je uticaj osmotske dehidratacije u melasi šećerne repe i skrobnog premaza na mikrobiološku stabilnost jabuka. Polovina osmotski tretiranih/netretiranih uzoraka dodatno je zaštićena skrobnim premazom. Uzorci su upakovani u polipropilenske kesice u atmosferskim uslovima i skladišteni 10 dana na sobnoj temperaturi. Uzorcima je određena aw vrednost i mikrobiološki profil. Rezultati su pokazali da E. coli, Salmonella spp. i L. monocytogenes nisu detektovane ni u jednoj grupi uzoraka. Enterobacteria nisu kvantifikovane u uzorcima OD i OD+P tokom celog perioda skladištenja, dok su prisutne u uzorcima K i P u prva četiri dana sa opadajućim trendom, a kasnije se nisu mogle detektovati. Ukupan broj bakterija je ujednačen u okviru svake grupe uzoraka, a vrednosti su značajno veće kod K i P uzoraka. Kvasci i plesni su prisutni u K i P uzorcima tokom celog perioda skladištenja sa maksimalnom vrednošću 170.000 cfu/g za K uzorak u desetom danu skladištenja. Kod OD i OD+P uzorka kvasci i plesni su detektovani tek nakon četvrtog dana i dostigli su veću vrednost kod OD+P uzorka (120.000 cfu/g) nego kod OD uzorka (26.000 cfu/g). Uočena pojava kvasaca i plesni je posledica pogodne aw vrednosti za njihov razvoj. Kod uzorka OD+P veći broj kvasaca i plesni je posledica prisutva skrobnog premaza polisaharidne prirode koji predstavlja pogodan supstrat za razvoj inicijalno prisutnih kvasaca i plesni. Rezultati su pokazali da je OD pogodna metoda za očuvanje mikrobiološke stabilnosti, dok skrobni premaz nije opravdao svoju namenu.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea24-25505
objavljen u SCIndeksu: 16.05.2020.