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KMID : 1011620070230050615
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.615 ~ p.625
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Evaluation of the Microbiological and Sensory Qualities of Potatoes by the Method of Processing in Foodservice Operations
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김혜영:Kim Heh-Young
고성희:Ko Sung-Hee/이경연:Lee Kyung-Yeoun
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Abstract
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The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; 85 ㎛ thick, vacuum; PE+LLDP+nylon; 50 ㎛ thick), and storage temperatures(3°C, 10°C and 25°C) and length of storage(l, 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°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°C were rated wity better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of 3°C is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations
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KEYWORD
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processed potatoes, microbiological quality, sensory quality, storage temperature, packing method
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