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


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.


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