engleski

Fresh-cut potatoes treated with fennel essential oil: shelf-life during refrigerated storage

The aim of this study was to investigate the effect of fennel essential oil (FEO) treatment on the shelf-life of fresh-cut potatoes (FCP). Peeled and sliced potatoes were immersed in the aqueous solution of various FEO levels (25, 125 and 250 mg/L) and water (control) for 15 minutes, subsequentely drained, packaged in vacuum and stored at 8 °C for 12 days. The CIELAB color parameters and aerobic mesophilic bacteria count (AMBC) of the raw FCP and sensory properties of the raw, boiled and fried samples were determined. AMBC decreased with increasing FEO level and generally this trend remained during storage. Slight negative changes in color were observed with increase of FEO content and with storage duration. The attributes of fennel taste and odor in raw and boiled potatoes increased with the increase of FEO, while FEO aroma was not pronounced after frying. Despite the antibacterial activity of FEO, spoilage of FCP was not prevented during storage. In general, after 6 days, the best results were obtained in terms of the absence of browning and off-odor of raw and off-taste and sour taste of boiled and fried FCP with 25 mg/L FEO treatment.

fresh-cut potato ; fennel essential oil ; aerobic mesophilic bacteria ; sensory ; boiled and fried potato

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