Quality of precooked vacuum-packed potatoes (Solanum tuberosum L.) in relation to cooking methods and oxygen permeability of the packaging material
1996
Thybo, A.K. | Christiansen, J.
Precooked vacuum-packed potatoes are widely used in catering. The influence of different processing temperatures on texture kinetics of water and steam cooked vacuum-packed potatoes was studied. At temperatures above 90C the initial decline in cohesion of steam cooked vacuum-packed potatoes was followed by an increase in cohesion when processed for more than 30 min. Preheating of vacuum-packed potatoes at 70C and 75C increased their cohesion and thereby firmness. Steam cooked vacuum-packed potatoes processed in multilayer barrier pouches having a low oxygen permeability (0.9 cm3/m2/24h/atm) compared with standard pouches had a more intense and stable yellow surface color, as well as they developed significantly less off-flavor after storage. The oxygen permeability of the pouches had no effect on the content of vitamin C, neither during processing nor after storage. The vitamin C content of steam cooked vacuum-packed potatoes was unaffected by processing time.
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