title: Effect of processing and packaging conditions on quality of refrigerated potato strips.
abstract: Although sulfiting agents are commonly used in the fresh-cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite-treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high-quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl(2) solution for 20 min and then 2nd blanched at high temperature (approximately 98 °C) in water for 5 min. Blanched strips were packaged in a near-aseptic environment or treated in-package with gaseous ozone, sodium metabisulfite (SM) solution, or FIT Fruit and Vegetable Wash™ (Procter and Gamble Co., Cincinnati, Ohio, U.S.A.) and then stored at 7 ± 1 °C for 28 d. No significant difference was observed in lightness of near-aseptically packaged fries, FIT-treated fries, and frozen fries; however, less color difference was determined in near-aseptically packaged fries and FIT-treated fries compared to frozen fries. Gaseous ozone treatment decreased color quality of potato strips, significantly. The highest after-frying peak force was observed in FIT-treated strips. There was no significant difference in oil absorption of refrigerated and unprocessed strips. These results indicate that either near-aseptic packaging or in-package FIT treatment are the better alternatives for blanched potato strips to extend shelf life and maintain quality. Practical Application: In this study, several processing conditions and packaging methods were evaluated to improve quality and extend shelf life of refrigerated potato strips. Results indicate that the combination of 2-step blanching and near-aseptic packaging was an effective nonchemical processing method, giving 28 d refrigerated shelf life. Similarly, FIT Fruit and Vegetable Wash™ proved to be an effective chemical alternative to sulfites and avoids the allergen concern.
authors.affiliation: Agricultural and Biological Engineering Dept., The Pennsylvania State Univ., 249 Agricultural Engineering Building, Univ. Park, PA 16802, USA. manolyaoner@gmail.com
authors.forename: M E
authors.initials: ME
authors.lastname: Oner
authors.forename: P N
authors.initials: PN
authors.lastname: Walker
mesh_terms: D000042:Absorption; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D003314:Corn Oil / Q000032:analysis; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005628:Frozen Foods / Q000032:analysis / Q000382:microbiology; D005658:Fungi / Q000302:isolation & purification; D006090:Gram-Negative Bacteria / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000302:isolation & purification; D006358:Hot Temperature; D055595:Mechanical Phenomena; D050296:Microbial Viability; D018517:Plant Roots / Q000737:chemistry* / Q000382:microbiology; D011786:Quality Control; D012034:Refrigeration; D011198:Solanum tuberosum / Q000737:chemistry* / Q000382:microbiology; D013997:Time Factors
chemical_list: D003314:Corn Oil