engleski

Effect of the high hydrostatic pressure on the quality and shelf-life of fresh-cut potato

The influence of the high hydrostatic pressure (HHP) treatment (400 MPa/0, 3, 5 and 10 min) on the quality and sensory properties as well as microbial stability of fresh-cut potato was investigated. Additionally, stability of the best evaluated samples during 15 days storage in vacuum packaging at 6 °C were also examined. Potato slices immersed in sodium ascorbate solution (NaAsc) were treated by HHP [1]. Immediately after the treatment, slices were analyzed for color (CIELAB), texture (texture analyzer) and aerobic mesophilic bacteria count (AMB). Furthermore, treated slices were boiled and fried, and all samples were sensory evaluated by quantitative descriptive method. Treatment did not significantly affect on firmness (F), but it did on lightness (L*), where slices treated 5 and 10 min were brighter. Same samples showed certain mechanical damage, where during their frying the oil spattered strongly, and they were sensory lower graded. Consequently, stability of control samples (C) and only ones treated 3 min was examined during storage (after 8, 11 and 15 days). F and L* followed the same trend as in the first experimental part, while AMB was reduced by the treatment, although it increased with storage time. Still, on the 15th day it was under the limit set by the Regulations. Regarding sensory, only C was acceptable till the 8th day of storage. In spite of the excellent results for AMB in HHP treated samples, potato slices treated by HHP/NaAsc showed poor sensory properties.

fresh-cut potato ; high hydrostatic pressure ; sensory ; firmness ; color

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