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Shelf life of sliced raw potatoes of various cultivar varieties: substitution of bisulfites.

Author(s) : LAURILA E. K., HURME E. U., AHVENAINEN R. T.

Type of article: Article

Summary

The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention chemicals in place of sodium bisulfite, percentages of CO2, O2, and N2 in the package headspace, and storage time (1, 4 and 7 days) on the sensory and microbiological quality of potato slices were examined. Citric acid and ascorbic acid were used as browning prevention chemicals. Packed potato slices were stored in the dark at 5 °C. Darkening was the most important factor limiting the sensory quality of raw potato slices. After 7 days of storage the best sensory quality of both raw and cooked Bintje slices was obtained with washing solutions containing 0.1 to 0.5% citric and ascorbic acids and with the gas mixture containing 20% CO2 and 80% N2.

Details

  • Original title: Shelf life of sliced raw potatoes of various cultivar varieties: substitution of bisulfites.
  • Record ID : 2000-1904
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 10
  • Publication date: 1998/10
  • Document available for consultation in the library of the IIR headquarters only.

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