Effects of vacuum packaging on the physical quality of minimally processed potatoes

• Type: Article in International Scientific Journal
• Date: 2003

Authors

Rocha, Ada (Author) FCNAUP; Coulon, EC (Author) Other; Morais, AMMB (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: Food Service Technology - Food Serv Technol

Vol. 3

Pages: 81-88

ISSN: 1471-5732

Other information

Authenticus ID: P-00H-KDX

DOI: 10.1046/j.1471-5740.2003.00068.x

Abstract (EN): In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their `fresh-like¿ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (`Désirée¿ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.

Language: English

Type (Professor's evaluation): Scientific