Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage
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Data publicació2014-08-17
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Abstract
In the industry of fresh-cut potatoes, controlling
browning and delaying the loss of texture are important
factors to obtain a high-quality product. The use of
ultrasound can avoid these undesirable phenomena due to
its power to inactivate enzymes by breaking the cell
membranes because the cavitation activities and formation
of free radicals. For this purpose, this study aimed to
evaluate the effect of different times of contact of ultrasound
(40 kHz, 200 W for 1, 5 and 10 min) on quality
parameters (browning, firmness and total starch content) of
fresh-cut potatoes during the product shelf life (12 days;
3 ± 1 C) and cell microstructure. Ultrasound was applied
to asterix strips (rectangular, 10 9 10 mm). Results
showed that the time of sonication and storage affected
significantly to the pH of the samples. Treated samples for
5 and 10 min presented the lower values of pH. No color
degradation was noticed immediately after the application
of treatments (Hue and Chroma). However, a slight
decrease in Hue angle of fresh-cut potatoes during storage
has been observed. The use of 5 min of sonication inhibited
50 % of polyphenol oxidase (PPO) activity for the first
4 days of storage. Samples submitted to 5 and 10 min of
ultrasound also had maintained more uniform firmness after frying during storage time. However, the longest time
of immersion (10 min) caused damage in the potato cells.
CitacióAlvares Amaral, R. [et al.]. Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage. "Food Engineering Reviews", 17 Agost 2014.
ISSN1866-7910
Fitxers | Descripció | Mida | Format | Visualitza |
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2014-Amaral-Eff ... g Refrigerated Storage.pdf | article | 1,157Mb | Accés restringit |