Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh-cut potato during storage

文献类型： 外文期刊

第一作者： Garcia Procaccini, Luz Milagros

作者： Garcia Procaccini, Luz Milagros;Mu, Taihua;Sun, Hongnan;Garcia Procaccini, Luz Milagros

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关键词： Electrolysed water; high hydrostatic pressure; potato quality; shelf-life; ultrasonic

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： The objective of this work was to find the optimal conditions that extend the shelf life of fresh-cut potatoes using innovative food processing technologies. Potato cultivar, Longshu No. 10, was treated with high hydrostatic pressure (HHP) with 200 MPa (HHP 200) for 2, 6 and 10 min, and HHP with 400 MPa (HHP 400) for 1, 2 and 6 min; electrolysed water with pH 5.2 (EW 5.2) for 2, 5 and 10 min of soaking; and ultrasonic (US) with 200 W (US 200) for 5 and 10 min, and US with 500 W (US 500) for 5, 10 and 15 min. Microbiological quality, colour and textural changes and polyphenol oxidase (PPO) activity were determined during 12 days of storage at 4 degrees C. Processing technologies showed an effect on reducing the microbial load of fresh-cut potatoes with respect to control. EW (5 min) and US (500 W for 15 min) were the best treatments in terms of colour, and these treatments did not modify the texture of the fresh-cut potato, which make them promising for extending the shelf life of fresh-cut potatoes. Also, the US treatment showed the lowest PPO activity.

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