Naslov
Effect of aging on physicochemical properties of vacuum packed “fresh cut” potatoes

Autori
Dite Hunjek, Draženka ; Pranjić, Tanja ; Repajić, Maja ; 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, 173-173

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, vacuum packed, physicochemical properties

Sažetak
Remarkable changes in lifestyles results in shorter time people spend at home and on cooking. Further, many people like to avoid peeling of potato as time-consuming activity. Fresh cut potato (FCP) is already peeled, cut, and ready to be boiled or fried and in few minutes can be ready to eat. In general, convenience of fresh cut (FC) products led to increasing trend of consumer demand for FC fruit and vegetables. In contrast, FCP is still not very represented on the market. On the other side FC products (and potato, too) are very perishable. Unlike FCP, potato tuber is known as very durable vegetable, which can be successfully stored more than half of year. Influence of storage time of potato tuber before processing into FCP was evaluate in this study. Five months’ storage and processing parameters (anti-browning agents NaCl and Na-ascorbate) on the quality of vacuum packed FCP during 8 days of storage at 10 oC was investigated. FCP were produced and stored on the same way before and after 5 months of tubers storage. On the 2nd, 4th and 8th day of storage, FCP was cooked and analysed as raw and cooked. Total and soluble dry matter (DM), pH and weight loss (WL) were monitored. Aging of potato tubers had the greatest effect on increasing of total, and soluble DM and pH 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 general, cooking affected reducing total, and soluble DM and increasing pH independently on aging of tubers. WL of FCP was lower with tubers aging.

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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