Naslov
Influence of aging on physicochemical characteristics of modified atmosphere packed “fresh cut” potatoes

Autori
Pranjić, Tanja ; Draženka, Dite ; Repajić, Maja ; Ščetar, Mario ; Galić, Kata ; Levaj, Branka

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

Izvornik
Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin - Zagreb, 2018, 155-155

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fresh cut potato, aging, physicochemical characteristics, modified atmosphere

Sažetak
Recently increasing trend of consumer demand for fresh cut (FC) produce is noticed. Convenience, speed and simplicity of use of such products are attributes consumers highly appreciate. Offer of FC fruit and vegetables on the market is becoming continuously wider and diverse but potato still is not well represented. Considering necessary peeling before consuming, potato has potential to be more processed into FC products. Furthermore, it is known as very durable vegetable, which can be successfully stored more than half of year. Impact of storage time of potato tubers before processing into fresh cut products (FCP) was evaluate in this study. Five months’ storage and antibrownig agents (NaCl and Na-ascorbate) on the physicochemical characteristics of modified atmosphere packed FCP during 8 days of storage at 10oC was evaluated. Weight loss as well as dry matter (DM), total and soluble, and pH of FCP (before and after cooking), on the 2nd, 4th and 8th day of storage were measured. Aging of potato tubers had the greatest effect on decreasing of pH and total DM, and increasing of soluble DM in raw FCP. Anti-browning agents had no significant influence on DM, and had significant influence on pH (higher in samples treated by Na-ascorbate) in raw FCP. In general, cooking affected reducing total, and soluble DM and increasing pH independently on type of anti-browning agents and aging of tubers Exceptional to that pH decreased in FCP after 5 months tuber storage. WL of FCP was lower in 1st aging stage and significantly decreased during the first two days of FCP storage time.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Ovaj rad izrađen je u okviru projekta „Inovativne tehnike u minimalnoj preradi krumpira (Solanum tuberosum) i njegova zdravstvena ispravnost nakon pripreme“, HRZZ-5343.

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