“Fresh-cut” krumpir tretiran eteričnim uljem komorača tijekom skladištenja pri 8 °C

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.Cilj ovog istraživanja bio je ispitati učinak tretiranja eteričnim uljem komorača (FEO) na rok trajanja svježe rezanog krumpira (FCP) te na senzorske karakteristike sirovog te naknadno kuhanog i prženog krumpira. Oguljeni i narezani krumpiri potopljeni su 15 min u vodenu otopinu koja je sadržavala različite koncentracije FEO (0 (kontrola-voda), 25, 125 i 250 mg L-1), zatim su ocijeđeni, pakirani u vakuumu i pohranjeni pri 8 °C tijekom 12 dana. Određivan je broj aerobnih mezofilnih bakterija (AMB) sirovog FCP te su analizirani CIELAB parametri boje i senzorske karakteristike sirovih, kuhanih i prženih uzoraka. S povećanjem koncentracije FEO AMB se smanjio, a taj se trend uglavnom zadržao i tijekom skladištenja. S povećanjem koncentracije FEO i s vremenom skladištenja uočene su blage, ali negativne promjene boje. U sirovom i kuhanom krumpiru svojstva okusa i mirisa komorača povećavale su se s povećanjem udjela FEO, dok je miris FEO nakon prženja bio tek neznatno izražen i to u FEO-250 0-tog dana. Unatoč antimikrobnom djelovanju FEO, kvarenje FCP-a tijekom skladištenja nije spriječeno. Općenito, nakon 6 dana, najbolji rezultati s obzirom na boju i odsutnost neugodnog mirisa sirovog te neugodnog i kiselkastog okusa kuhanog i prženog FCP postignuti su tretmanom s 25 mg L-1 FEO

Functional and sensory properties of olives fortified spreadable cheese

Cilj ovog rada bio je ispitati utjecaj tipa (crne i zelene) i udjela masline na kvalitetu i senzorska svojstva sirnog namaza s maslinama. U uzorcima polaznih sirovina te pripremljenog sirnog namaza s maslinama određeni su ukupna suha tvar, pH vrijednost, boja (kolorimetrijski), sadržaj ukupnih fenola Folin-Ciocalteau metodom i antioksidacijski kapacitet (FRAP). Nadalje, uzorci sirnog namaza senzorski su ocijenjeni kvantitativnom deskriptivnom analizom (QDA). ANOVA je pokazala da su primijenjeni izvori varijacija značajno utjecali na većinu ispitivanih parametara. Uzorci s crnim maslinama imali su nešto viši udio suhe tvari, pH vrijednost te tamniju i zasićeniju boju. Određeni sadržaj ukupnih fenola i antioksidacijski kapacitet ukazuju na dobar potencijal sirnog namaza s maslinama kao funkcionalne hrane, gdje su uzorci sa zelenim maslinama sadržavali više ukupnih fenola i antioksidacijski kapacitet. Općenito, senzorska svojstva svih uzoraka su vrlo dobro ocijenjena, što upućuje na njihovu dobru prihvatljivost kod potrošača. Uzorci s crnim maslinama postigli su više ocjene za harmoničnost arome i ukupnu prihvatljivost, gdje se uzorak sirnog namaza s najvišim udjelom maslina istaknuo najvišim ocjenama za navedena svojstva.The aim of this work was to investigate the influence of olive type (green and black) and content on quality and sensory properties of spreadable cheese with olives. Total solids, pH value, colour (colourimetric), total phenols by Folin-Ciocalteau method and antioxidant capacity (FRAP) of the raw materials as well as of the prepared samples were examined. Furthermore, samples of spreadable cheese with olives were sensory evaluated using the Quantitative Descriptive Analysis (QDA). ANOVA showed that the applied sources of variation significantly affected the majority of investigated parameters. Samples with black olives had slightly higher dry matter content and pH value, and were characterized by darker and dull colour. The determined total phenols contents and antioxidant capacity showed a good potential of spreadable cheese with olives as a functional food, whereby green olives samples had higher total phenols content as well as antioxidant capacity. Generally, sensory properties of all samples were very well scored, indicating their good acceptability by consumers. Samples with black olives accomplished higher scores for flavour harmony and overall acceptability, where spreadable cheese with the highest olive content emphasized with the highest scores for these properties

Effect of accelerated solvent extraction conditions on the isolation of bioactive compounds from fennel (Foeniculum vulgare Mill.) seeds

This study focused to establish the optimal conditions of accelerated solvent extraction (ASE), i.e., temperature, static extraction time and number of extraction cycles, for the isolation of fennel (Foeniculum vulgare Mill.) seeds phenols and pigments using 96% ethanol as an extraction solvent. Hence, extraction conditions of temperature (80 and 110 °C), static extraction time (5 and 10 min) and number of extraction cycle (1, 2, 3 and 4) were varied. Obtained extracts were spectrophotometrically analyzed for the content of total phenols (TP), total chlorophylls (TCHL) and total carotenoids (TCAR). Applied extraction conditions had a significant (p<0.01) influence on the yields of analyzed compounds, except for static extraction time on TCAR (p=0.11). Based on the results of statistical analysis, the highest levels of TP and TCHL were achieved at the most invasive conditions (110 °C/10 min/4 cycles), while shorter period was sufficient to reach the highest TCAR yield (110 °C/5 min/3 cycles). In summary, ASE demonstrated to be effective extraction technique for the isolation of fennel seeds hydrophilic and lipophilic bioactive compounds

The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage

Fresh-cut apples provide consumers convenient, fresh, ready-to-eat product. However such products are susceptible to browning and microbiological spoilage which occurs very quickly after processing. Due to their antimicrobial properties, essential oils have a potential stabilizing effect on fresh-cut products, but could have undesirable effects on their color or taste. The aim of this study was to investigate the effect of laurel essential oil (LEO) treatment at different concentrations (25, 75, 125 and 175 mg L-1) on the shelf-life (aerobic mesophilic bacteria count) and physical (soluble dry metter, pH, color, texture) and sensory characteristics of fresh-cut apples during 10 days of storage at 8 °C. Number of aerobic mesophilic bacteria decreased with the increase of LEO concentration and it slightly increased with the increase of storage time. In general, samples treated with 75 mg L-1 LEO had the lowest and samples treated with 175 mg L-1 LEO the highest soluble dry matter, while pH trend was vice versa. Soluble dry matter, pH, and firmness increased during storage. Apples treated with 75 mg L-1 LEO after 10 days of storage showed the least color change. This study showed that LEO can be used to preserve and enrich sensory characteristics of fresh-cut apples, especially at a concentration of 75 mg L-1. Generally, this LEO concentration can be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, color parameters and firmness

Smrzavanje smokve u šećernim otopinama: kvaliteta, fenolni sastav i senzorska svojstva tijekom skladištenja

The effect of fig freezing in sugar solution on fig’s quality and sensory traits as well as phenolic content during storage was examined. Fresh figs were frozen without any treatment (control - CON), in sucrose solution (30%) (SUC) and sucrose solution (30%) with ascorbic acid (2%) (SUCAA), and stored at -18 ⁰C for 210 days. Samples were analyzed every seventy days for pH, total soluble solids (TSS), sugars and phenolics composition, skin and pulp color, and they were sensorially evaluated. According to ANOVA, storage time showed significant impact on more analyzed parameters than freezing conditions. CON and SUC had the highest TSS, what was also sensorially detected. SUCAA was evaluated with the lowest scores for sweetness and typical fig flavor followed by the highest score for off-taste, off-flavor and off-odor. Contrary to TSS, individual sugars and phenolics were the lowest in CON. SUCAA showed the most brightener skin and the reddest pulp measured by colorimeter, and sensorially it obtained the highest scores for skin and pulp color. Storage time caused TSS and pH decrease, what reflected sensorially as a decrease of fig taste and flavor, as well as the appearance of off-taste, off-flavor and off-odor was also observed. Contrary, individual sugars and phenolics showed increase during storage, and the lowest amounts were present in CON. In conclusion, after 140 days all figs noticeably lost their desirable attributes, where CON fig was sensorially the best evaluated and SUCAA gained the lowest scores.U radu se pratio utjecaj smrzavanja u otopini šećera na kvalitetu, fenolni sastav i senzorska svojstva smokava tijekom skladištenja. Svježe smokve zamrznute su bez tretmana (kontrola - CON), u otopini saharoze (30%) (SUC) te otopini saharoze (30%) s askorbinskom kiselinom (2%) (SUCAA) te su čuvane pri -18 °C 210 dana. Svakih sedamdeset dana u uzorcima je određivan pH, topljiva suha tvar (TST), sastav šećera i fenola, boja pokožice i pulpe te se provodilo senzorsko ocjenjivanje. Analiza podataka (ANOVA) je pokazala da vrijeme skladištenja ima značajan utjecaj na više parametara u usporedbi s uvjetima smrzavanja. CON i SUC uzorci imali su najviši TST, što se odrazilo na višu senzorsku ocjenu. SUCAA uzorak bio je senzorski ocijenjen s najnižom ocjenom za slatkoću i tipičan okus smokve te s najvišom ocjenom stranog okusa, arome i mirisa. Suprotno TST-u, pojedinačni šećeri i fenoli bili su najniži u CON. Najsvjetlija boja pokožice i najveći udio crvene boje u pulpi izmjereni su kolorimetrom za SUCAA, a tom uzorku je i senzorski boja pokožice i pulpe najbolje ocjenjena. Tijekom skladištenja TST i pH su se smanjivali, što se odrazilo na senzorski lošije ocjenjenu aromu i okus na smokvu, kao i pojavu stranog okusa, arome i mirisa u svim uzorcima. Suprotno tome, pojedinačni šećeri i fenoli pokazali su porast tijekom skladištenja, iako su u najnižoj koncentraciji određeni u CON. Zaključno, nakon 140 dana zamjetno su poželjna senzorska svojstva smokava sve manje izražena, pri čemu je CON najbolje ocijenjen, a SUCAA najlošije

Stabilnost napitka od maslinovog lista ovisno o skladištenju na različitim temperaturama

In the olive oil production, olive leaves mostly often remain insufficiently used and represent waste, although many studies showed its anticancer, antiinflammatory and antimicrobial properties due to abundance of polyphenols, which makes olive leaves potential ingredient for functional food production. Also, olive leaf drink due to it valuable composition represents functional drink itself. But, functional properties can reduce due to polyphenols degradation, especially during storage. Hence, this research aimed to investigate the stability of olive leaf drink during nine weeks storage at different temperatures (8, 22 and 32 °C). Influence of storage time and storage temperature was monitored by analysis of total phenols, antioxidant capacity by DPPH, color parameters (L*, a*, b*, , BI) and sensory properties of olive leaf drink samples. Obtained results showed that total phenols slightly decreased during storage, being most stabile on 8 °C. Antioxidant capacity showed approximately similar trend. Color of all samples darkened by the storage with increase rate of L*, and BI related to temperature increase. Major color changes were observed by the storage ending at 32 °C. Sensory analysis confirmed change of olive leaf drink color, where yellowness decreased as brownness increased by the storage time and temperature. Odor and flavor decreased with time and at higher storage temperatures. Intensity of drink\u27s main taste attributes (astringent and bitter taste) decreased by storage time, especially on higher temperatures, resulting with higher scored harmony taste. Obtained results showed good stability of olive leaf drink, suggesting its potential as a functional product or semi-product.U proizvodnji maslinovog ulja, maslinovo lišće najčešće ostaje nedovoljno upotrebljeno i predstavlja otpad, iako su mnoge studije pokazale njegova antikancerogena, protuupalna i antimikrobna svojstva zbog obilja polifenola, što ga čini potencijalnim sastojkom za proizvodnju funkcionalne hrane. Također, napitak od maslinovog lista predstavlja samostalno funkcionalno piće zbog njegovog vrijednog sastava. No, funkcionalna svojstva se, osobito tijekom skladištenja, mogu smanjiti zbog degradacije polifenola. Stoga je ovo istraživanje imalo za cilj istražiti stabilnost napitka od maslinovog lista tijekom devet tjedana skladištenja na različitim temperaturama (8, 22 i 32 °C). Utjecaj vremena i temperature skladištenja ispitan je određivanjem ukupnih fenola, antioksidacijskog kapaciteta DPPH metodom, parametara boje (L*, a*, b*, , BI) i senzorskih svojstava napitka od maslinovog lista. Dobiveni rezultati pokazali su da se ukupni fenoli tijekom skladištenja neznatno smanjuju, pokazujući najveću stabilnost na 8 °C. Antioksidacijski kapacitet pokazao je približno isti trend. Boja svih uzoraka je skladištenjem potamnila uz porast L*, i BI povećanjem temperature. Najveće promjene boje zabilježene su na 32 °C krajem skladištenja. Senzorska analiza potvrdila je promjenu boje napitka od maslinovog lista smanjenjem žute te povećanjem smeđe boje s vremenom i temperaturom skladištenja. Miris i aroma su se s vremenom i na višoj temperaturi smanjili. Intenzitet glavnih svojstava okusa napitka (trpak i gorak okus) se za vijeme skladištenja smanjio, osobito na višim temperaturama, što je rezultiralo više ocijenjenom harmoničnosti okusa. Dobiveni rezultati pokazali su dobru stabilnost napitka od maslinovog lista ukazujući na njegov potencijal kao funkcionalnog proizvoda ili poluproizvoda

Quality of Clementine Jam Influenced by Purée Pretreatment, Sugar Type and Pectin Addition

The aim of this research was to investigate the influence of several parameters on quality of Clementine (Citrus clementine) jam. Thermal treated and nontreated Clementine purée, two types of sugar (sucrose and fructose) and three different amounts of added pectin were used for the jam producing. Accordingly, twelve jams were prepared and sorted in four groups, two of nontreated purées and two of treated purées, and each one with sucrose and fructose within. The quality of jams was evaluated through gel strength measurement, sensory evaluation and level of polyphenols. The results of gel strength measurement showed that the treated purée jams were less firm than nontreated ones, the jams with sucrose were firmer than the ones with fructose and the gel strength of jams increased with amount of added pectin increase. Jams of nontreated purée contained higher level of polyphenols in comparison with jams of treated purée. Regarding to sensory evaluation, the nontreated purée jams were higher rated in comparison to treated ones. Furthermore, jams with fructose were better evaluated than jams with sucrose. Based on obtained results, it is revealing that nontreated purée jam with fructose and 0.7 % added pectin was the best sensory evaluated sample

Potato\u27s Nutritional Value and its impact on human health

Budući da svjetska populacija raste, FAO (Organizacija za hranu i poljoprivredu Ujedinjenih naroda) smatra krumpir važnom namirnicom koja bi mogla imati glavnu ulogu kao osnovna hrana sadašnjih i budućih generacija. Krumpir ima veliku važnost u prehrani ljudi iz više razloga: jednostavan način uzgoja, visoki prinosi i potrošnja, prihvatljiva cijena, jednostavni i različiti načini pripreme. Kako se krumpir konzumira u većim količinama, male razlike u nutritivnim sastojcima krumpira imaju velik utjecaj na zdravlje stanovništva. Krumpir je hrana bogata ugljikohidratima (škrobom), dok je udio proteina u krumpiru vrlo nizak, no ima izvrsnu biološku vrijednost od 90 do 100 (u odnosu na referentnu vrijednost proteina jaja koja je 100). Krumpir sadrži vitamin C te neke od vitamina B skupine. Nadalje, jedan je od najpristupačnijih izvora minerala kalija i to u količini koja je značajno veća u usporedbi s namirnicama koje su identificirane kao glavni izvori kalija, poput brokule, banane i naranče. Krumpir sadrži i razne fitonutrijente koji imaju antioksidacijsko djelovanje. Među te važne spojeve koji djeluju na smanjenje slobodnih radikala i time doprinose zdravlju pripadaju fenolne kiseline poput klorogenske i kafeinske, flavonoidi, karotenoidi te mnogi drugi. Kora krumpira sadrži značajnu količinu dijetetskih vlakana. Osim hranjivih sastojaka, gomolji krumpira sadrže i neke nepoželjne tvari, antinutrijente, poput glikoalkaloida solanina i hakonina, ali u zdravim konzumnim krumpirima se nalaze u količinama daleko ispod maksimalno dozvoljenih vrijednosti. Stoga, ovaj rad sažima podatke samo o nutritivnim svojstvima krumpira i njihovom utjecaju na zdravlje ljudi.Since the world population is growing, the FAO (Food and Agriculture Organization of the United Nations) considers potato as an important food that could play a major role as a basic food for present and future generations. It has a great importance in human nutrition for many reasons: easy way of cultivation, high yields and consumption, acceptable price, simple and different ways of preparation. Since the potato is consumed in larger amounts, small differences in potato nutritional composition have major impact on population\u27s health. The potato is a carbohydrate-rich food (starch), while protein content is low but has an excellent biological value of 90–100 (relative to the egg protein reference value of 100). Potato contains vitamin C and several B vitamins. Furthermore, potato represents a good source of potassium in an amount significantly higher in comparison with major food sources of potassium, such as broccoli, bananas and oranges. Many various phytonutrients in potato contribute to antioxidant activity. Phenolic acids such as chlorogenic and caffeic acid, flavonoids, carotenoids, and many other compounds belong to these important compounds that reduce free radicals effect and thus contribute to health. The skin provides substantial amount of dietary fibers. Besides nutrients, potato tubers also contain some undesirable substances, antinutrients, glycoalkaloids solanine and chaconine, but in healthy consumer potatoes they are found in quantities notably below the maximum levels. Therefore, this paper summarizes only the data on the nutritional properties of potato and their effect on human health

Fizikalna, kemijska i senzorska karakterizacija svježe rezanog i prženog krumpira s prevlakama od hidrokoloida i biljnih ekstrakta

SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce. Experimental approachThe effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep-fat-fried fresh-cut potatoes was evaluated. Extracts of olive and nettle leaves were incorporated in carboxymethyl cellulose (CMC) and gum arabic, used as coatings for potatoes and applied before frying. This aimed to improve the nutritional quality of deep-fat-fried fresh-cut potatoes. Results and conclusionsEnrichment of the edible coatings with extracts resulted in a significant change in the visible colour of the potatoes before frying. Significant effect of the extract amount on the sensory characteristics of potatoes was also observed. Most importantly, the perception of characteristic potato odour and taste was not significantly affected by the coating. Although higher amounts of the extract (1.5%) resulted in higher phenolic mass fraction in fried potatoes, the sensory scores decreased. After frying, fat mass fraction in the coated potatoes was reduced by about 15% compared to the uncoated samples. The type of extract affected the total sugar mass fraction in fried potatoes, which was lower in the samples with coatings enriched with olive leaf than in those with nettle leaf. Only gum arabic coating had a reducing effect on acrylamide mass fraction by 17%. Based on all the obtained results, CMC and gum arabic coatings did not influence sensory properties, so they can be recommended as carriers of functional compounds or as a frying pre-treatment for potatoes with favourable effect on fat and acrylamide content. Novelty and scientific contributionThe knowledge obtained in this study can be exploited for preparation of coatings with functional compounds used as a pre-treatment for fried food with favourable effect on fat and acrylamide content.Pozadina istraživanja. Iako se prirodni ekstrakti iz biljaka posljednjih godina koriste za povećanje nutritivne vrijednosti hrane te moguće smanjenje apsorpcije masnoće i nastanka akrilamida u prženoj hrani, malo je podataka u literaturi o uporabi jestivih polimera s ekstraktima koprive ili lista masline. Eksperimentalni pristup. Procijenjen je učinak novih jestivih prevlaka na boju, upijanje masti, udjele fenola i šećera te nastanak akrilamida u svježe rezanom i prženom krumpiru. Ekstrakti lišća masline i koprive ugrađeni su u karboksimetilcelulozu i gumu arabiku te upotrijebljeni kao premazi za krumpir. Svrha je postupka bila poboljšati nutritivnu kakvoću svježe rezanog prženog krumpira. Rezultati i zaključci. Obrada krumpira jestivim prevlakama obogaćenim ekstraktima znatno je promijenila boju krumpira prije prženja. Također je uočen značajan utjecaj količine ekstrakta na senzorska svojstva krumpira. Prevlaka nije bitno utjecala na percepciju karakterističnog mirisa i okusa krumpira. Iako su veće količine ekstrakta (1,5 %) rezultirale većim udjelom fenola u prženim krumpirima, to je negativno utjecalo na senzorska svojstva. Nakon prženja, udjel masti u krumpirima s prevlakama smanjen je za otprilike 15 % u usporedbi s uzorcima bez prevlaka. Vrsta ekstrakta utjecala je na maseni udjel ukupnih šećera u prženom krumpiru, koji je bio niži u uzorcima s prevlakama obogaćenim listom masline nego u onima s listom koprive. Jedino je prevlaka od gume arabike smanjila maseni udjel akrilamida za 17 %. Na osnovi ukupnih rezultata može se zaključiti da karboksimetil celuloza i guma arabika nisu utjecale na senzorska svojstva, pa se mogu preporučiti kao nositelji funkcionalnih spojeva ili upotrijebiti za obradu krumpira prije prženja, što povoljno utječe na udjele masti i akrilamida u njima. Novost i znanstveni doprinos. Spoznaje dobivene ovim istraživanjem mogu se iskoristiti u pripremi prevlaka s funkcionalnim spojevima koje se koriste u prethodnoj obradi pržene hrane s povoljnim učinkom na udjele masti i akrilamida

Utjecaj UV-C zračenja na trajnost svježe rezanog krumpira i njegova senzorna svojstva nakon termičke obrade

Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, they are extremely sensitive and have short shelf life. The main challenge of the fresh-cut potato industry is to find possibilities to overcome these drawbacks. UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a potential to improve shelf life of fresh-cut potato products. Experimental approach. The influence of the UV-C treatment on the safety and quality, as well as sensory traits of fresh-cut potato (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0-, 3-, 5- and 10-min UV-C irradiation was applied on vacuum-packed potato slices pretreated with sodium ascorbate solution. During 23 days of storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, along with sensory properties of boiled and fried fresh-cut potatoes. Results and conclusions. The 5- and 10-min UV-C treatments significantly reduced microbial growth, increased total solids and lightness (L*), and positively affected odour and firmness of raw potatoes. Cooked UV-C-treated samples were described with more pronounced characteristic potato odour and taste. Overall, UV-C-treated fresh-cut potato retained its good quality and sensory traits up to 15 days at (6±1) °C. Novelty and scientific contribution. To the best of our knowledge, this is the first scientific article dealing with the effect of UV-C light on durability (safety, quality and sensory traits) of fresh-cut potato cv. Birgit and its suitability for boiling and frying. In general, UV-C treatment is a known antimicrobial technique, but its application on fresh-cut potato is poorly explored. Results confirmed that vacuum-packed fresh-cut potato treated only with UV-C and sodium ascorbate as anti-browning agent, without the addition of chemical preservatives, had twofold longer shelf-life at (6±1) °C than the fresh-cut potato not treated with UV-C. Fresh-cut potato treated with UV-C retained good overall quality and sensory properties either raw, boiled or fried. Results of this study could also be useful for producers in terms of potential UV-C application as a strategy for prolonging the shelf-life of fresh-cut potato.Pozadina istraživanja. Tijekom proizvodnje svježe rezanog krumpira dolazi do oštećenja tkiva krumpira, što ga čini osjetljivim na gubitak kakvoće i mikrobiološko kvarenje. Istodobno, takvi su proizvodi poželjni zbog svoje praktičnosti, no izrazito su osjetljivi i imaju kratki rok trajanja. Glavni izazov industrije svježe rezanog krumpira je pronaći mogućnosti za prevladavanje ovih nedostataka. Obrada UV-C zrakama, poznatima po svom antibakterijskom djelovanju, je obećavajuća tehnika i pokazuje potencijal za poboljšanje trajnosti svježe rezanih proizvoda od krumpira. Eksperimentalni pristup. Ispitivan je utjecaj UV-C zraka na sigurnost i kakvoću, kao i senzorna svojstva svježe rezanog krumpira (Solanum tuberosum L. cv. Birgit) tijekom skladištenja. U tu svrhu primijenjeno je 0-, 3-, 5- i 10-minutno UV-C zračenje na vakuumirane kriške krumpira prethodno obrađene otopinom natrijevog askorbata. Tijekom 23 dana skladištenja na (6±1) °C praćena su mikrobiološka, fizikalno-kemijska i senzorna svojstva sirovih uzoraka, te senzorna svojstva kuhanog i prženog svježe rezanoga krumpira. Rezultati i zaključci. Obrada UV-C zrakama u trajanju od 5 i 10 minuta značajno je smanjila rast mikroba, povećala ukupnu suhu tvar i svjetlinu (L*), te pozitivno utjecala na miris i čvrstoću sirovog krumpira. Kuhani uzorci tretirani UV-C zrakama opisani su kao uzorci s izraženijim karakterističnim mirisom i okusom krumpira. Sveukupno, svježe rezani krumpir tretiran UV-C zrakama zadržao je svoju dobru kakvoću i senzorna svojstva do 15 dana na (6±1) °C. Novina i znanstveni doprinos. Koliko je nama poznato, ovo je prvi znanstveni članak koji se bavi učinkom UV-C svjetla na trajnost (sigurnost, kakvoću i senzorna svojstva) svježe rezanog krumpira cv. Birgit i njegovu prikladnost za kuhanje i prženje. Općenito, obrada UV-C zrakama je poznata antimikrobna tehnika, ali je njegova primjena na svježe rezani krumpir slabo istražena. Rezultati su potvrdili da svježe rezani krumpir pakiran u vakuumu i tretiran samo UV-C zrakama i natrijevim askorbatom kao sredstvom protiv posmeđivanja, bez dodatka kemijskih konzervansa, ima dvostruko dužu trajnost pri (6±1) °C od svježe rezanoga krumpira koji nije tretiran UV-C zrakama. Svježe rezani krumpir tretiran UV-C zrakama zadržao je dobru ukupnu kakvoću i senzorna svojstva, kako sirov tako i kuhan ili pržen. Rezultati ovog istraživanja mogli bi biti korisni i proizvođačima u smislu moguće primjene UV-C svjetla kao strategije za produljenje trajnosti svježe rezanog krumpira