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Effect of isochoric freezing on quality aspects of minimally processed potatoes
Author(s) -
BilbaoSainz Cristina,
Zhao Yuanheng,
Takeoka Gary,
Williams Tina,
Wood Delilah,
Chiou BorSen,
PowellPalm Matthew J.,
Wu Vivian C.H.,
Rubinsky Boris,
McHugh Tara
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15377
Subject(s) - isochoric process , browning , chemistry , isobaric process , food science , ascorbic acid , shrinkage , congelation , texture (cosmology) , materials science , composite material , physics , image (mathematics) , artificial intelligence , computer science , thermodynamics
The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre‐peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and polyphenol oxidase activity. Isochoric freezing (−3 °C/30 MPa) was compared with isobaric freezing (−3 °C/0.1 MPa) and individual quick freezing followed by frozen storage at −20 °C for 4 weeks. The isochoric sample had lower drip loss and volume shrinkage as well as better preserved texture and microstructure than the other samples. All freezing methods caused an increase in total phenolic content and antioxidant capacity, but a decrease in AA content. Also, all freezing methods caused browning of the thawed potatoes, but isochoric freezing delayed its onset for more than 1 week. Practical Application Results showed that isochoric freezing of pre‐peeled and cut potatoes caused less freeze damage than isobaric and individual quick freezing, which might find application in the commercial preservation of minimally processed food products.