{"title":"Quality Evaluation of Ready to Eat Potatoes\u2019 Produce in Flexible Packaging","authors":"Sandra Muizniece-Brasava, Aija Ruzaike, Lija Dukalska, Ilze Stokmane, Liene Strauta","volume":79,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":725,"pagesEnd":731,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/16549","abstract":"
Experiments have been carried out at the Latvia
\r\nUniversity of Agriculture Department of Food Technology. The aim
\r\nof this work was to assess the effect of thermal treatment in flexible
\r\nretort pouch packaging on the quality of potatoes’ produce during the
\r\nstorage time. Samples were evaluated immediately after retort
\r\nthermal treatment; and following 1; 2; 3 and 4 storage months at the
\r\nambient temperature of +18±2ºC in vacuum packaging from
\r\npolyamide\/polyethylene (PA\/PE) and aluminum\/polyethylene
\r\n(Al\/PE) film pouches with barrier properties. Experimentally the
\r\nquality of the potatoes’ produce in dry butter and mushroom
\r\ndressings was characterized by measuring pH, hardness, color,
\r\nmicrobiological properties and sensory evaluation. The sterilization
\r\nwas effective in protecting the produce from physical, chemical, and
\r\nmicrobial quality degradation. According to the study of obtained
\r\ndata, it can be argued that the selected product processing technology
\r\nand packaging materials could be applied to provide the safety and
\r\nsecurity during four-month storage period.<\/p>\r\n","references":"
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