Main content area

The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato

Rizzo, Valeria, Amoroso, Luana, Licciardello, Fabio, Mazzaglia, Agata, Muratore, Giuseppe, Restuccia, Cristina, Lombardo, Sara, Pandino, Gaetano, Strano, Maria Gabriella, Mauromicale, Giovanni
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.94 pp. 111-118
Enterobacteriaceae, antioxidant activity, ascorbic acid, bacteria, cold, cold storage, cultivars, essential oils, fresh-cut produce, markets, packaging, polyphenols, potatoes, raw materials, rosemary, sensory properties, sous vide, storage quality, storage time, texture
Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to be competitive in the modern markets. This study aimed at assessing the suitability of six early potato cultivars, grown in an experimental field, for minimal processing. In particular, the sous vide packaging method, in association with rosemary essential oil (REO), was evaluated as a strategy for the quality preservation of sliced potatoes. Physical, mechanical, chemical, microbiological and sensory characteristics were monitored in order to estimate qualitative changes of the product over refrigerated storage. Results demonstrated that the synergic use of REO and sous vide packaging had a positive effect on texture, and limited the growth of mesophilic bacteria and Enterobacteriaceae over the storage period; it also ensured a certain retention of ascorbic acid, total polyphenol content, and antioxidant activity. Hence, the proposed technological strategy could represent a valid solution for the preservation of sliced potatoes, contributing to limit, for the most suitable cultivars identified as Fontane and Marabel, the quality decrease until 11 days of cold storage.