Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes.

ABSTRACT: The aim of this research was to study the effect of osmotic dehydration (OD) and/or pulsed electric field (PEF) on the quality of MAP-packed potatoes, both as raw materials and after deep frying. Fresh-cut potato strips (from Naxos island) were osmotically dehydrated using a solution of 20% glycerol, 5% sodium chloride, and 1% ascorbic acid (wt) at a 5:1 liquid-to-food ratio at 35 °C for 120 min. OD-treated and untreated samples were packaged at MAP (0.2% O₂ + 12% CO₂) and stored at 4, 8, and 12 °C. Color (Browning Index, BI), texture (hardness, F_max), sensory characteristics (including total sensory quality), and microbial stability (total aerobic and anaerobic counts, Pseudomonas, Entrobacteriaceae, and yeasts/molds) were monitored du

SUBMITTER: Dermesonlouoglou E 

PROVIDER: S-EPMC11816707 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature