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Mild Heat Treatments for Quality Improvement of Fresh-cut Potatoes  

Lim Jeong-Ho (Korea Food Research Institute)
Choi Jeong-Hee (Korea Food Research Institute)
Hong Seok-In (Korea Food Research Institute)
Jeong Moon-Cheol (Korea Food Research Institute)
Kim Dongman (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 552-557 More about this Journal
Abstract
Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.
Keywords
fresh-cut; potato; mild heat treatment; browning; quality;
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