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Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents
Author(s) -
GUNES GURBUZ,
LEE CHANG Y.
Publication year - 1997
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/j.1365-2621.1997.tb04433.x
Subject(s) - modified atmosphere , browning , citric acid , shelf life , food science , controlled atmosphere , atmosphere (unit) , chemistry , abrasion (mechanical) , active packaging , food packaging , materials science , composite material , organic chemistry , physics , thermodynamics
Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L‐cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf‐life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf‐life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.