engleski

Fresh-cut potatoes treated with fennel essential oil during storage at 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.

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

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