The effect of in-package gaseous ozone treatment on microbiological and colour quality of blanched potato strips was investigated. Potato strips were first blanched in 0.5% CaCl2 solution at 60 °C for 10 min, second blanched in boiling water for 5 min, then exposed to room air for 30 min and packaged. Ozone gas (5%, wt/wt) was injected into each bag. Strips were subjected to a batch ozone treatment for 20 s or a continuous ozone treatment for 5, 15 or 30 min. Microbial growth was observed on day one for bags with no ozone treatment. Continuous ozone treatment was effective in extending the shelf life of potato strips compared to batch ozone treatment, and there was no microbial growth for 30- and 15-min continuous ozone-treated strips after 28 and 21 days of refrigerated storage, respectively. No significant difference was observed between the colour of blanched strips and ozone-treated blanched strips. These results indicate that in-package gaseous ozone treatment can be used for maintaining quality and improving shelf life of blanched potato strips.
|Number of pages
|International Journal of Food Science and Technology
|Published - Feb 2011
All Science Journal Classification (ASJC) codes
- Food Science
- Industrial and Manufacturing Engineering