Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking.

IF 2.3 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Technology and Biotechnology Pub Date : 2022-06-01 DOI:10.17113/ftb.60.02.22.7182

Zdenka Pelaić, Zrinka Čošić, Maja Repajić, Sandra Pedisić, Zoran Zorić, Mario Ščetar, Kata Galić, Branka Levaj

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引用次数: 3

Abstract

Research background: Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, they are extremely sensitive and have short shelf life. The main challenge of the fresh-cut potato industry is to find possibilities to overcome these drawbacks. UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a potential to improve shelf life of fresh-cut potato products.

Experimental approach: The influence of the UV-C treatment on the safety and quality, as well as sensory traits of fresh-cut potato (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0-, 3-, 5- and 10-min UV-C irradiation was applied on vacuum-packed potato slices pretreated with sodium ascorbate solution. During 23 days of storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, along with sensory properties of boiled and fried fresh-cut potatoes.

Results and conclusions: The 5- and 10-min UV-C treatments significantly reduced microbial growth, increased total solids and lightness (L*), and positively affected odour and firmness of raw potatoes. Cooked UV-C-treated samples were described with more pronounced characteristic potato odour and taste. Overall, UV-C-treated fresh-cut potato retained its good quality and sensory traits up to 15 days at (6±1) °C.

Novelty and scientific contribution: To the best of our knowledge, this is the first scientific article dealing with the effect of UV-C light on durability (safety, quality and sensory traits) of fresh-cut potato cv. Birgit and its suitability for boiling and frying. In general, UV-C treatment is a known antimicrobial technique, but its application on fresh-cut potato is poorly explored. Results confirmed that vacuum-packed fresh-cut potato treated only with UV-C and sodium ascorbate as anti-browning agent, without the addition of chemical preservatives, had twofold longer shelf-life at (6±1) °C than the fresh-cut potato not treated with UV-C. Fresh-cut potato treated with UV-C retained good overall quality and sensory properties either raw, boiled or fried. Results of this study could also be useful for producers in terms of potential UV-C application as a strategy for prolonging the shelf-life of fresh-cut potato.

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UV-C辐照对鲜切马铃薯保鲜期及蒸煮后感官特性的影响

研究背景:马铃薯组织在鲜切生产过程中受到损伤，使鲜切马铃薯易发生品质损失和微生物变质。同时，这种产品因其便利性而受欢迎;然而，它们非常敏感，保质期很短。鲜切土豆行业面临的主要挑战是找到克服这些缺点的可能性。UV-C处理以其抗菌活性而闻名，是一项很有前途的技术，它显示出提高鲜切土豆产品保质期的潜力。实验方法:研究UV-C处理对鲜切马铃薯(Solanum tuberosum L. cv.)安全品质及感官性状的影响。在储存期间检查Birgit)。为此，用抗坏血酸钠溶液对真空包装的马铃薯片进行0、3、5和10分钟UV-C照射。在(6±1)℃条件下储存23天，监测生样品的微生物学、理化和感官特性，以及煮熟和炸熟的鲜切土豆的感官特性。结果与结论:5和10 min的UV-C处理显著降低了生马铃薯的微生物生长，增加了总固形物和重量(L*)，并积极影响了生马铃薯的气味和硬度。经过uv - c处理的煮熟样品具有更明显的马铃薯特征气味和味道。总体而言，uv -C处理的鲜切马铃薯在(6±1)°C下可保持其良好的品质和感官性状长达15天。新颖性和科学贡献:据我们所知，这是第一篇关于UV-C光对鲜切马铃薯的耐久性(安全性、质量和感官特性)影响的科学文章。它适合煮和煎炸。一般来说，UV-C处理是一种已知的抗菌技术，但其在鲜切马铃薯上的应用却很少探索。结果表明，在不添加化学防腐剂的情况下，仅使用UV-C和抗坏血酸钠作为抗褐变剂的真空包装鲜切土豆在(6±1)℃下的保质期比未使用UV-C处理的鲜切土豆长2倍。用UV-C处理过的鲜切土豆，无论是生的、煮的还是油炸的，都能保持良好的整体品质和感官特性。本研究的结果也可以为生产者提供潜在的UV-C应用，作为延长鲜切马铃薯保质期的策略。

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来源期刊

Food Technology and Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

12 months

期刊介绍： Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.