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Durée de vie de tranches de pommes de terre crues issues de divers cultivars : remplacement des bisulfites.

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

Auteurs : LAURILA E. K., HURME E. U., AHVENAINEN R. T.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Shelf life of sliced raw potatoes of various cultivar varieties: substitution of bisulfites.
  • Identifiant de la fiche : 2000-1904
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 10
  • Date d'édition : 10/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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