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Effects of vacuum packaging on the physical quality of minimally processed potatoes.

Author(s) : ROCHA A. M. C. N., COULON E. C., MORAIS A. M. M. B.

Type of article: Article

Summary

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their 'fresh-like' qualities, convenience and speed of meal preparation. In the study, the physical qualities of MP potatoes ('Désirée' variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.

Details

  • Original title: Effects of vacuum packaging on the physical quality of minimally processed potatoes.
  • Record ID : 2005-0269
  • Languages: English
  • Source: Food Serv. Technol. - vol. 3 - n. 2
  • Publication date: 2003

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