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dc.contributor.authorRios do Amaral, Lucas
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.authorBenedetti, Benedito Carlo
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2018-04-27T12:29:07Z
dc.date.available2018-11-01T01:30:23Z
dc.date.issued2017-11-01
dc.identifier.citationRios do Amaral, L., Achaerandio, I., Benedetti, B. C., Pujola, M. The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips. "LWT-food science and technology", 1 Novembre 2017, vol. 85, p. 449-455.
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/2117/116794
dc.description.abstractThe aim of this work was to investigate the effect of using ultrasound or edible coating as a possible alternative to blanching on the quality of vacuum-packaged potato strips. The treatments assessed were blanching (85 °C, 3.5 min), coating with 20 g L-1 alginate and sonicating (40 kHz, 5 min) in an ultrasonic bath containing a 20 g L-1 citric acid solution. Vacuum-packaged samples were stored up to 12 days at 3 ± 1 °C. The pH, polyphenol oxidase (PPO) activity, sugars and microbial load were assessed. Also, the colour, shear-force and dry matter of the treated and fried potato strips as well as the oil adsorption and acrylamide after frying were evaluated. The PPO activity of the treated samples was not significantly different over time (p > 0.05). The treatments applied did not affect the attributes of the fried potato strips over time; there were no significant changes in oil absorption, acrylamide content or colour (p > 0.05). However, the visual quality of sonicated packaged potato strips was significantly better than that of the other treatments after storage. The loss of the texture of blanched potatoes was remarkable (p < 0.05) before and after frying. Sonicated samples maintained mesophilic bacteria counts better than blanched and alginate coated vacuum-packaged potato strips.
dc.format.extent7 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshEdible coatings
dc.subject.otherAlginate
dc.subject.otherFrench fries
dc.subject.otherAcrylamide
dc.subject.otherMicrobial load
dc.subject.otherTexture
dc.titleThe influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips
dc.typeArticle
dc.subject.lemacIndústria agroalimentària
dc.contributor.groupUniversitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita
dc.identifier.doi10.1016/j.lwt.2017.03.062
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0023643817302177?via%3Dihub
dc.rights.accessOpen Access
local.identifier.drac21627240
dc.description.versionPostprint (author's final draft)
local.citation.authorRios do Amaral, L.; Achaerandio, I.; Benedetti, B. C.; Pujola, M.
local.citation.publicationNameLWT-food science and technology
local.citation.volume85
local.citation.startingPage449
local.citation.endingPage455


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Attribution-NonCommercial-NoDerivs 3.0 Spain
Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain