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

Autori
Levaj, Branka ; Ljubas, Ana ; Čošić, Zrinka ; Pelaić, Zdenka ; Dujmić, Filip ; Repajić, Maja

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 18th Ružička days / Jukić, Ante ; Ocelić Bulatović, Vesna ; Kučić Grgić, Dajana - Zagreb : Osijek, 2021, 104-115

Skup
18. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 16.09.2020. - 18.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

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

Sažetak
The influence of 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 along with the stability of the best evaluated samples during 15 days’ storage in vacuum packaging at 6 °C. Potato slices immersed in sodium ascorbate solution (NaAsc) were treated by HHP and afterwards, slices were analyzed for color (CIELAB), firmness (texture analyzer) and aerobic mesophilic bacteria count (AMB). Slices were also boiled and fried, and all samples were sensory evaluated. Treatment reduced AMB, and did not significantly affect firmness, but it did lightness, where slices treated for 5 and 10 min were brighter. Same samples showed mechanical damage during frying, and they were sensory lower graded. Consequently, the stability of 0 and 3 min HHP treated and vacuum-packaged samples (0’-HHP ; 3’-HHP) were examined during storage (8, 11 and 15 days). AMB increased during storage, but it was lower in 3’-HHP. Storage duration did not significantly affect firmness, but it did lightness (increase). Only 0’-HHP was sensory acceptable till the 8th storage day. Despite the excellent results of HHP on AMB, potato slices treated by HHP in NaAsc showed poor sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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