engleski

Shelf-life of fresh-cut potatoes treated with laurel essential oil during refrigerated storage

This study aimed to investigate the effect of treatment with laurel (Laurus nobilis) essential oil (LEO) on the shelf life of fresh-cut potatoes (FCP). Peeled and sliced potatoes were dipped in the aqueous solution of different LEO concentrations (25, 125 and 250 mg/L) and water (control) for 15 minutes, then drained, vacuum packed and stored at 7 ᵒC for 14 days. The CIELAB color parameters and aerobic mesophilic bacteria count (AMBC) of the raw FCP and the sensory characteristics of the raw, cooked and fried samples were determined. With the increase of LEO concentration, AMBC decreased and, in general, this trend persisted during storage. Slight negative changes in color were observed with storage time. The characteristics of laurel flavor and odor in raw and cooked potatoes increased with the increase of LEO, while LEO aroma was not pronounced after frying. Despite the antibacterial activity of LEO, spoilage of FCP was not prevented during storage, as AMBC increased in all samples after 6 days of storage. However, in the samples treated with LEO, this AMBC increase was slightly pronounced in a dose-dependent manner. FCP treated with 125 and 250 mg/L LEO, after 6 days of storage, showed the best results in terms of absence of browning and off-odour of raw and off- taste and sour taste of cooked and fried FCP.

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

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