Fresh-cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage (CROSBI ID 281954)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Dite Hunjek, Draženka ; Pranjić, Tanja ; Repajić, Maja ; Levaj, Branka
engleski
Fresh-cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage
This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh-cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10.0% CO2, 3.0% O2, and 87.0% N2) at 10 °C. During storage, O2 and CO2 content (%) within packages was measured and samples were analyzed for weight loss, total solids (TS) and soluble solids (SS), pH, color, texture, and sensory properties of raw, boiled, fried, and baked FCP. Results showed that 9 months’ aging had a significant impact on almost all investigated FCP properties, but differences among first, fifth, and ninth months were numerically feeble for some parameters in raw samples: TS changed from 22.14% to 20.98%, SS 5.53% to 6.93%, pH 6.02 to 5.98, L∗ 70.10 to 68.87, C∗ 35.75 to 36.70, H° 89.29 to 88.15, and firmness 7.25 to 8.13N. Furthermore, 9 months of aging had no significant influence on the characteristic odor of raw, boiled, fried, and baked FCP and characteristic taste of fried and baked FCP, whereas boiled FCP characteristic taste remained unchanged for 5 months of aging. Fried FCP was better sensory evaluated than baked ones, cv. Birgit was more suitable for the FCP production compared to cv. Lady Claire as well as vacuum packaging and sodium ascorbate better preserved samples quality and sensory than sodium chloride and MAP.
browning ; fresh-cut potato ; packaging ; sensory ; tubers age
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
85 (8)
2020.
2296-2309
objavljeno
0022-1147
1750-3841
10.1111/1750-3841.15353
Povezanost rada
Prehrambena tehnologija