Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga

Obradović, Valentina; Krznarić Došen, Ines; Perković, Irena; Ergović Ravančić, Maja; Škrabal, Svjetlana; Marčetić, Helena

Scientific paper - Original scientific paper

Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga

In: Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings. Osijek: Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE), 2023. pp. 155-162. urn:nbn:hr:277:006335

Obradović, Valentina; Krznarić Došen, Ines; Perković, Irena; Ergović Ravančić, Maja; Škrabal, Svjetlana; Marčetić, Helena

Cite this document

APA 6th Edition

Obradović, V., Krznarić Došen, I., Perković, I., Ergović Ravančić, M., Škrabal, S. & Marčetić, H. (2023). Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga. Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings (pp. 155-162). Osijek: Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE). Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:006335

MLA 8th Edition

Obradović, Valentina, et al. "Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga." Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings, Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE), 2023, pp. 155-162. https://urn.nsk.hr/urn:nbn:hr:277:006335

Chicago 17th Edition

Obradović, Valentina, Ines Krznarić Došen, Irena Perković, Maja Ergović Ravančić, Svjetlana Škrabal and Helena Marčetić. "Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga." In Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings, 155-162. Osijek: Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE), 2023. Accessed 2024 July 23. https://urn.nsk.hr/urn:nbn:hr:277:006335

Harvard

Obradović, V., et al. (2023) 'Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga', Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings, Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE), Osijek, pp. 155-162. Available at: https://urn.nsk.hr/urn:nbn:hr:277:006335 (Accessed 23 July 2024)

Vancouver

Obradović V, Krznarić Došen I, Perković I, Ergović Ravančić M, Škrabal S, Marčetić H. Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga. Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings. Osijek: Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE); 2023. Pp. 155-162. [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:277:006335

IEEE

V. Obradović, I. Krznarić Došen, I. Perković, M. Ergović Ravančić, S. Škrabal and H. Marčetić, "Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga", Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings Osijek: Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE), 2023. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:277:006335 [Accessed: 23 July 2024]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:277:006335

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Metadata

Title (croatian)	Utjecaj zamrzavanja i mariniranja na nutritivna i mikrobiološka svojstva zelenih šparoga
Author	Valentina Obradović
Author	Ines Krznarić Došen
Author	Irena Perković
Author	Maja Ergović Ravančić
Author	Svjetlana Škrabal
Author	Helena Marčetić
Author's institution	Josip Juraj Strossmayer University of Osijek Faculty of Tourism and Rural Development in Pozega
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract (croatian)	Zelena šparoga se najčešće prodaje kao svježa uz primjenu konzerviranja hlađenjem. Ipak, relativno kratka sezona berbe, koja tek u trećoj godini uzgoja traje do dva mjeseca, nameće potrebu i za drugim metodama konzerviranja. U ovom radu su zelene šparoge sorte Asparagus argenteuil konzervirane pasterizacijom u slano kiselom naljevu (10 uzoraka) i zamrzavanjem (10 uzoraka). Nakon šest mjeseci skladištenja ispitani su sljedeći mikrobiološki parametri: Enterobacteriaceae, koagulaza pozitivni stafilokoki/Staphylococcus aureus, sulfitoreducirajuće klostridije, Salmonella, Listeria monocytogenes, aerobne mezofilne bakterije, kvasci i plijesni. Određeni su i sljedeći kemijski parametri: udio vode, masti, ugljikohidrata, bjelančevina, pepela, šećera i soli. Šparoge koje nisu bile blanširane prije zamrzavanja nisu zadovoljile mikrobiološke kriterije za zelenu šparogu, upućujući na nužnost pravilne pripreme prije zamrzavanja, dok su svi pasterizirani uzorci imali zadovoljavajuće mikrobiološke parametre. Oba postupka konzerviranja su uzrokovali minimalne promjene kemijskog sastava u odnosu na svježu zelenu šparogu, uz nešto manje vrijednosti bjelančevina kod mariniranih šparoga zbog denaturacije uslijed termičke obrade.
Abstract (english)	Green asparagus is most often sold fresh with the application of cold preservation. However, the relatively short harvest season, which only lasts up to two months in the third year of cultivation, imposes the need for other conservation methods. In this work, green asparagus of the variety Asparagus argenteuil were preserved by pasteurization in a salty-acidic infusion (10 samples) and by freezing (10 samples). After six months of storage, the following microbiological parameters were tested: Enterobacteriaceae, coagulase-positive staphylococci/Staphylococcus aureus, sulfite-reducing clostridia, Salmonella, Listeria monocytogenes, aerobic mesophilic bacteria, yeasts and molds. The following chemical parameters were also determined: the proportion of water, fat, carbohydrates, proteins, ash, sugar and salt. Asparagus samples that were not blanched before freezing did not meet the microbiological criteria for green asparagus, indicating the necessity of proper preparation before freezing, while all pasteurized samples had satisfactory microbiological parameters. Both conservation procedures caused minimal changes in the chemical composition compared to fresh green asparagus, with slightly lower protein values in marinated asparagus due to denaturation due toheat treatment.
Keywords (croatian)
Keywords (english)
Language	croatian
Publication type	Scientific paper - Original scientific paper
Publication status	Published
Peer review	Peer review - domestic
Publication version	Published version
Publication title	Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings
Numbering	pp. 155-162
e-ISSN	2671-0668
URN:NBN	urn:nbn:hr:277:006335
Publication	2023
Conference	Title: 19. international conference Ružička days Location: Vukovar, Croatia Start date: 2022-09-21 End date: 2022-09-23 Assembly type: Poster
Document URL	https://www.hdki.hr/images/50012808/PROCEEDINGS_19_RD_2022.pdf
Type of resource	Text
Publisher	Osijek : Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek ; Croatian Society of Chemical Engineers (CSCE)
Publishing place	Osijek
Access conditions	Open access
Terms of use
Created on	2024-03-20 11:20:53