Evaluation of the Microbiological and Sensory Qualities of Potatoes by the Method of Processing in Foodservice Operations

급식소에서 이용되는 감자의 전처리 방법에 따른 미생물학적 및 관능적 품질 평가

  • Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Lee, Kyung-Yean (Department of Food and Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과) ;
  • 이경연 (성신여자대학교 식품영양학과)
  • Published : 2007.10.31

Abstract

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

Keywords

References

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