Naslov
The effect of UV-C irradiation and high hydrostatic pressure on the quality of fresh-cut potatoes

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka - Zagreb, 2022, 33-34

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fresh-cut ; Solanum tuberosum ; storage ; total aerobic mesophilic bacteria ; sensory analysis ; color

Sažetak
Fresh-cut potatoes (Solanum tuberosum L.) (FCP) are subject to microbiological spoilage and various physico-chemical changes that impair their quality and shorten their shelf-life. As UVC and high hydrostatic pressure (HHP) have a proven antimicrobial effect, the aim of this research was to investigate their effect on microbial stability, sensory and physicochemical properties of FCP during 15 days of storage in a vacuum package at 6 °C. Samples were previously immersed in sodium ascorbate solution, dried, vacuum packed (PA/PE) and treated with UV-C irradiation for 5 minutes or HHP at 400 MPa for 3 minutes. Samples were analyzed for total aerobic mesophilic bacteria (AMB), sensory properties and CIELab color during storage (on 0, 8th and 15th day). Chlorogenic acid and acrylamide levels were determined by UPLC MS2 and reducing sugar levels by RI-detector (HPLC). UV-C and HHP significantly reduced the initial number of AMB (reduction of 1 log CFU/g), but also significantly slowed their growth during storage, resulting in a reduction of 5 log CFU/g on day 15 when HHP was used. The colorimetric results showed significantly higher brightness (L*) for the samples treated with UV-C and HHP. According to the sensory results, the treated samples were less susceptible to browning at the end of the storage period than the untreated ones. For the same samples, odor was maintained during storage, although the HHP treated samples had a slightly lower score. The UV-C and HHP treatments also significantly reduced the chlorogenic acid content compared to the untreated samples. Although the content did not change significantly during storage, a slight increase was observed in the untreated and UV-C samples. The sugar content was not significantly different for all samples until the 15th day of storage, when a higher content was observed in the UV-C and HHP samples. A similar trend was observed for acrylamide content in fried samples. Treatment of FCP with UV-C and HHP was found to be effective in maintaining the microbiological quality (AMB), color, and odor of FCP during 15 days of storage. In addition, the acrylamide content in fried potatoes was kept below the recommended limits.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA