Microbiological, Nutritional, and Rheological Quality Changes in Frozen Potatoes during Storage

냉동감자의 저장 중 미생물학적, 영양학적 및 물성 품질 특성의 변화

  • Ha, Ji-Hyoung (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Kang, Yoon-Seok (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Hong, Kwon-Pyo (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University)
  • Published : 2007.12.01

Abstract

This study evaluated the microbial, nutritional, and rheological changes in potatoes, during storage at room, low, and freezing temperatures for 6 months. No significant changes in total aerobic plate counts were observed for any of the samples in the assessment of microbiological quality changes. For the 4 types of frozen potatoes, yeasts and molds were not found until 24 weeks. The sugar contents of the potatoes stored at room and low temperature ($10^{\circ}C$) increased during the first 4 weeks of storage, but then decreased rapidly thereafter; while those in the frozen potatoes did not change significantly throughout the 48 weeks. The vitamin C, B1, and B2 contents of the potatoes stored at room and low temperature had decreased significantly after 4 weeks of storage, however, the levels in the frozen potatoes did not change rapidly. The weight, volume, and hardness of the frozen potatoes changed much less as compared to the potatoes stored at room and low temperature over the 48 weeks of storage. Finally, the cohesiveness of all the samples, except for the frozen mashed potatoes, did not change during storage.

Keywords

frozen potato;microbial contamination;nutritional property;rheological property;storage

References

  1. Yang YJ, Jeong JC, Byoun KE, Kim BT. Processing quality and storageability of potato (Solanum tuberosum L.) tubers affected by storage temperatures and sprout inhibitors. Korean J. Hort. Sci. Technol. 14: 104-105 (1996)
  2. Jeong JC, Park KW, Yang YJ. Effect of storage temperature and reconditioning on the processing quality of potato (Solanum tuberosum L.) tubers. Korean J. Hort. Sci. Technol. 37: 362-368 (1996)
  3. Woo SK. Changes in physiological and chemical properties of the potatoes during storage. Korean J. Food. Nutr. 12: 297-304 (1983)
  4. Alejandro GM, Patricia MD, Rickey YY. Kinetic model for carbon partitioning in Solanum tuberosum tubers stored at 2^{\circ}C$ and the mechanism for low temperature stress-induced accumulation of reducing sugars. Biophys. Chem. 65: 211-220 (1997) https://doi.org/10.1016/S0301-4622(96)02257-0
  5. Montanez-Sanz JC, Ortiz-Cisneros J, Reyes-Vega M, Contreras- Esquivel JC, Aguilar CN. Biochemical and textural changes in potato tissue during water immersion at low temperatures. Food Sci. Biotechnol. 12: 233-237 (2003)
  6. Nourian F, Ramaswamy HS, Kushalappa AC. Kinetics of quality change associated with potatoes stored at different temperatures. Lebensm.-Wiss. -Technol. 36: 49-65 (2003) https://doi.org/10.1016/S0023-6438(02)00174-3
  7. KFDA. Food code. Korea Food and Drug Administration, Seoul, Korea, pp. 178-182 (2006)
  8. Ko SB. Problems and suggestions for improvement in Jeju white potato marketing. Korean J. Agr. Manag. Pol. 30: 743-765 (2003)
  9. Lim JH, Choi JH, Hong SI, Jeong MC, Kim DM. Quality change of fresh-cut potatoes during storage depending on the packaging treatments. Korean J. Food Sci. Technol. 37: 933-938 (2005)
  10. Kang KH, Noh BS, Seo JH, WD. Food Analytics. Sungkyunkwan University Press, Seoul, Korea. pp. 109-110 (1998)
  11. Chung HJ, Cho SJ, Chung JH, Shin TS, Son HS, Lim ST. Physical and molecular characteristics of cowpea and acorn starches in comparison with corn and potato starches. Food Sci. Biotechnol. 7: 269-275 (1998)
  12. Yoon JT, Kwon HJ, Hong GP, Ahn MS, Heu NK, Lim HT, Kim KH. The change of nutrient composition in the edible potato varieties during storage. Korean J. Hort. Sci. Technol. 17: 467-469 (1999)
  13. Ahvenainen R. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci. Tech. 7: 179-186 (1996) https://doi.org/10.1016/0924-2244(96)10022-4
  14. Hwang TY, Son SM, Lee CY, Moon KD. Quality changes of fresh-cut packaged fuji apples during storage. Korean J. Food Sci. Technol. 33: 469-473 (2001)
  15. Brecht JK. Physiology of lightly processed fruits and vegetables. Hort. Sci. 30: 18-21 (1995)
  16. Hwang TY, Moon KD. Quality characteristics of fresh-cut potatoes with natural antibrowning treatment during storage. Korean J. Food Sci. Technol. 38: 183-187 (2006)
  17. Ha SD, Kim AJ. Technical trends in safety of jeotgal. Food Sci. Ind. 38: 46-64 (2005)
  18. Cheong JKCWY, Govinden N. Quality of potato during storage at three temperatures. pp. 175-179. In: Proceedings of the 3rd Annual Meeting of Agricultural Scientists. November 17-18, Reduit, Mauritius. Réduit Food and Agricultural Research Council, Reduit, Mauritius (1999)
  19. Jeon TW, Cho YS, Lee SH, Cho SM, Cho HM, Chang KS, Park HJ. Studies on the biological activities and physicochemical characteristics of pigments extracted from Korean purple-fleshed potato. Korean J. Food Sci. Technol. 37: 247-254 (2005)
  20. Ohlsson T. Minimal processing preservation methods of the future: An overview. Trends Food Sci. Tech. 5: 341-344 (1994) https://doi.org/10.1016/0924-2244(94)90210-0