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

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)
Publication Information
Korean journal of food and cookery science / v.23, no.5, 2007 , pp. 615-625 More about this Journal
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
processed potatoes; microbiological quality; sensory quality; storage temperature; packing method;
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Times Cited By KSCI : 5  (Citation Analysis)
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