Quality Evaluation of Ready to Eat Potatoes’ Produce in Flexible Packaging
Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of thermal treatment in flexible
retort pouch packaging on the quality of potatoes’ produce during the
storage time. Samples were evaluated immediately after retort
thermal treatment; and following 1; 2; 3 and 4 storage months at the
ambient temperature of +18±2ºC in vacuum packaging from
polyamide/polyethylene (PA/PE) and aluminum/polyethylene
(Al/PE) film pouches with barrier properties. Experimentally the
quality of the potatoes’ produce in dry butter and mushroom
dressings was characterized by measuring pH, hardness, color,
microbiological properties and sensory evaluation. The sterilization
was effective in protecting the produce from physical, chemical, and
microbial quality degradation. According to the study of obtained
data, it can be argued that the selected product processing technology
and packaging materials could be applied to provide the safety and
security during four-month storage period.
<p>[1] E. Valceschini, “Poultry meat trends and consumer attitudes”. Report of
National Institute of Agronomic Research (France), pp. 1-10, 2006.
[2] K.C. Spenser, “Modified atmosphere packaging of ready-to-eat foods”.
In J.H. Han, ed. Innovations in food packaging (London, England), pp.
185-203, 2005.
[3] D. Feliciano, L.M. Albisu, “A new ready-to-eat dish for a traditional
market”. Foodservice Research International, vol. 17 (3), pp. 124-134,
2006.
[4] F. Devlieghere, L. Jacxsens, J. Debevere, “Modified atmosphere
packaging: state of the art: Laboratory of food microbiology and Food
preservation,” Department of food Technology and Nutrition, University
of Ghent.: University of Ghent-Belgium, pp. 1-18, 2000.
[5] Cooking is science and tradition, http://cookingsciencetradition.
blogspot.com/2011/02/sous-vide-cooking.html, 2011.
[6] G. Awuah, H.Ramaswany, A. “Economides Thermal processing and
quality: Principles and overview,” Chemical Engineering and
Processing, vol. 46(6), pp. 584-602, 2007.
[7] A. Olsson, M. Petterson, G.Jonson, “Packaging demands in the food
service industry,”Food Service Technology, vol. 4, pp. 97-105, 2004.
[8] FEATURE, Retort Pouch – A Fast-Growing Packaging Technology in
Today's Consumer World. Source: FLEXNEWS 28/11/2007. From:
http://www.flex-news-food.com/console/PageViewer.aspx?page=12653,
2007.
[9] A.L. Brody, “Food service drives packaging developments,” Food
Technology, vol. 56(10), pp.78-80, 86, 2003.
[10] S. Rodgers, “Innovation in food service technology and its strategic
role”, International Journal of Hospitality Management, vol. 26(4), pp.
899-912, 2007.
[11] TAIPAK. Total solutions for your flexible packaging needs, From:
http://www.taipakconverting.com/, 2013.
[12] S. Rodgers, “Innovation in food service technology and its strategic
role,” International Journal of Hospitality Management, vol. 26(4), pp.
899-912, 2007.
[13] Retort flexible packaging: the revolution has began. Flexible packaging
(October, 2002). From: http://www.idspackaging.com/common/
Exhib_11961/Case_File_26.pdf, 2002.
[14] M.A. Murcia, M. Martinez-Tome, M.C. Nicolas, A.M. Vera,
“Extending the shelf-life and proximate composition stability of ready to
eat foods in vacuum or modified atmosphere packaging,” Food
Microbiology (USA), vol. 20(4), pp. 671-679, 2003.
[15] C.O. Mohan, C.N. Ravishankan., T.K.S. Gopal, J. Binder, “Thermal
processing of prawn ‘kuruma’ in retortable pouches and aluminium
cans,” International Journal of Food Science and Technology, vol. 43,
200-207, 2008.
[16] I. Church, A.L. Parsons, “The sensory quality of chicken and potato
products prepared using cook-chill and sous vide methods,”
International Journal of Food Science and Technology (USA), vol. 35;
pp.155-162, 2000.
[17] O.P. Snyder, “Food safety hazards and controls for the home food
preparer,” Technical report, Hospitality Institute of Technology and
Management, 2006.
[18] D.E. Baldwin, “A practical guide to sous vide
cooking,”http://www.saberdosabor.com.br/sous-vide.pdf, 2008.
[19] S. Jun, L.J. Cox, A. Huang, “Using the Flexible Retort Pouch to Add
Value to Agricultural Products,” Food Safety and Technology, vol. 18,
pp. 1-6, 2006.
[20] G.B. Awuach, H.S. Ramaswamy, A. Economides, “Thermal processing
and quality: Principles and overview,” Chemical Engineering and
Processing, vol. 46, pp. 584-602, 2007.
[21] M.T. Branaga, L.R. Pruskin Effect of storage on sensory and nutritional
quality of meal, redy-to-eat individual (MRE-1). US Arm Technological
Report: Natick/TR-94/004, 1993.
[22] G.I. Olivas, J.J. Rodriguez, D.R. Sepúlveda, H. Warner S.Clark, G.V.
Barbosa-Canovas, “Residual gas volume effect on quality of retort poch
wet-pack pears,” Journal Food Processind Engeneering, vol. 25, 233-
249, 2002.
[23] J.J. Rodriguez, G.I. Olivas, D.R. Sepúlveda, H. Warner S.Clark,
G.V.Barbosa-Cánovas, “Shelf-life study of retort pouch black bean and
rice burrito combat rations packed at selected residual gas levels,”
Journal of Food Quality, vol. 26, 409-424, 2003.
[24] C. Curt, G. Trystram, H. Nogueira-Terrones, J. Hossenlopp, “A method
for the analysis and control of sensory properties during processing -
application to the dry sausage process,”.Food Control, vol. 15(5), pp.
341-349, 2004.
[25] M. Nuin, C. Abaroa, B.Ibanez, “Shelf-life prediction of ready-to-eat
food products via survival analysis,” International Society for
Horticultural Science (Spain), pp. 259-263, 2008.
[26] J.F. Hocquette, S. Gigli, “Indicators of milk and beef quality. INRA,”
Herbivore Research Unit, Muscle Growth and Metabolism Group,
Clermont-Ferrand/Theix Research Center, (France) EAAP publication
No.120, 2005.
[27] Lutosa, “Long-Life natural potatoes ready-to-eat,”
http://www.lutosa.com/files/telechargements/brochures/leaf-readycooked-
eng-2-.pdf, 2006.
[28] P.M. Catauro, M.H. Perhonok “Assessment of the long-term stability of
Retort Pouch Foods to support Extended Duration Spaceflight,” Journal
of Food Science, vol. 71(1), 529-539, 2012.
[29] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, “A
Versatile and Inexpensive Techniques for Measuring Colour of Foods”,
Food Technology, vol. 54, No. 12, pp. 48-51, 2000.
[30] M. Meilgard, G.V. Civille, B.T. Carr., “Sensory Evaluation
Techniques,” Florida, Boca Raton, CRC Press, Inc, 1999.</p>
<p>[1] E. Valceschini, “Poultry meat trends and consumer attitudes”. Report of
National Institute of Agronomic Research (France), pp. 1-10, 2006.
[2] K.C. Spenser, “Modified atmosphere packaging of ready-to-eat foods”.
In J.H. Han, ed. Innovations in food packaging (London, England), pp.
185-203, 2005.
[3] D. Feliciano, L.M. Albisu, “A new ready-to-eat dish for a traditional
market”. Foodservice Research International, vol. 17 (3), pp. 124-134,
2006.
[4] F. Devlieghere, L. Jacxsens, J. Debevere, “Modified atmosphere
packaging: state of the art: Laboratory of food microbiology and Food
preservation,” Department of food Technology and Nutrition, University
of Ghent.: University of Ghent-Belgium, pp. 1-18, 2000.
[5] Cooking is science and tradition, http://cookingsciencetradition.
blogspot.com/2011/02/sous-vide-cooking.html, 2011.
[6] G. Awuah, H.Ramaswany, A. “Economides Thermal processing and
quality: Principles and overview,” Chemical Engineering and
Processing, vol. 46(6), pp. 584-602, 2007.
[7] A. Olsson, M. Petterson, G.Jonson, “Packaging demands in the food
service industry,”Food Service Technology, vol. 4, pp. 97-105, 2004.
[8] FEATURE, Retort Pouch – A Fast-Growing Packaging Technology in
Today's Consumer World. Source: FLEXNEWS 28/11/2007. From:
http://www.flex-news-food.com/console/PageViewer.aspx?page=12653,
2007.
[9] A.L. Brody, “Food service drives packaging developments,” Food
Technology, vol. 56(10), pp.78-80, 86, 2003.
[10] S. Rodgers, “Innovation in food service technology and its strategic
role”, International Journal of Hospitality Management, vol. 26(4), pp.
899-912, 2007.
[11] TAIPAK. Total solutions for your flexible packaging needs, From:
http://www.taipakconverting.com/, 2013.
[12] S. Rodgers, “Innovation in food service technology and its strategic
role,” International Journal of Hospitality Management, vol. 26(4), pp.
899-912, 2007.
[13] Retort flexible packaging: the revolution has began. Flexible packaging
(October, 2002). From: http://www.idspackaging.com/common/
Exhib_11961/Case_File_26.pdf, 2002.
[14] M.A. Murcia, M. Martinez-Tome, M.C. Nicolas, A.M. Vera,
“Extending the shelf-life and proximate composition stability of ready to
eat foods in vacuum or modified atmosphere packaging,” Food
Microbiology (USA), vol. 20(4), pp. 671-679, 2003.
[15] C.O. Mohan, C.N. Ravishankan., T.K.S. Gopal, J. Binder, “Thermal
processing of prawn ‘kuruma’ in retortable pouches and aluminium
cans,” International Journal of Food Science and Technology, vol. 43,
200-207, 2008.
[16] I. Church, A.L. Parsons, “The sensory quality of chicken and potato
products prepared using cook-chill and sous vide methods,”
International Journal of Food Science and Technology (USA), vol. 35;
pp.155-162, 2000.
[17] O.P. Snyder, “Food safety hazards and controls for the home food
preparer,” Technical report, Hospitality Institute of Technology and
Management, 2006.
[18] D.E. Baldwin, “A practical guide to sous vide
cooking,”http://www.saberdosabor.com.br/sous-vide.pdf, 2008.
[19] S. Jun, L.J. Cox, A. Huang, “Using the Flexible Retort Pouch to Add
Value to Agricultural Products,” Food Safety and Technology, vol. 18,
pp. 1-6, 2006.
[20] G.B. Awuach, H.S. Ramaswamy, A. Economides, “Thermal processing
and quality: Principles and overview,” Chemical Engineering and
Processing, vol. 46, pp. 584-602, 2007.
[21] M.T. Branaga, L.R. Pruskin Effect of storage on sensory and nutritional
quality of meal, redy-to-eat individual (MRE-1). US Arm Technological
Report: Natick/TR-94/004, 1993.
[22] G.I. Olivas, J.J. Rodriguez, D.R. Sepúlveda, H. Warner S.Clark, G.V.
Barbosa-Canovas, “Residual gas volume effect on quality of retort poch
wet-pack pears,” Journal Food Processind Engeneering, vol. 25, 233-
249, 2002.
[23] J.J. Rodriguez, G.I. Olivas, D.R. Sepúlveda, H. Warner S.Clark,
G.V.Barbosa-Cánovas, “Shelf-life study of retort pouch black bean and
rice burrito combat rations packed at selected residual gas levels,”
Journal of Food Quality, vol. 26, 409-424, 2003.
[24] C. Curt, G. Trystram, H. Nogueira-Terrones, J. Hossenlopp, “A method
for the analysis and control of sensory properties during processing -
application to the dry sausage process,”.Food Control, vol. 15(5), pp.
341-349, 2004.
[25] M. Nuin, C. Abaroa, B.Ibanez, “Shelf-life prediction of ready-to-eat
food products via survival analysis,” International Society for
Horticultural Science (Spain), pp. 259-263, 2008.
[26] J.F. Hocquette, S. Gigli, “Indicators of milk and beef quality. INRA,”
Herbivore Research Unit, Muscle Growth and Metabolism Group,
Clermont-Ferrand/Theix Research Center, (France) EAAP publication
No.120, 2005.
[27] Lutosa, “Long-Life natural potatoes ready-to-eat,”
http://www.lutosa.com/files/telechargements/brochures/leaf-readycooked-
eng-2-.pdf, 2006.
[28] P.M. Catauro, M.H. Perhonok “Assessment of the long-term stability of
Retort Pouch Foods to support Extended Duration Spaceflight,” Journal
of Food Science, vol. 71(1), 529-539, 2012.
[29] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, “A
Versatile and Inexpensive Techniques for Measuring Colour of Foods”,
Food Technology, vol. 54, No. 12, pp. 48-51, 2000.
[30] M. Meilgard, G.V. Civille, B.T. Carr., “Sensory Evaluation
Techniques,” Florida, Boca Raton, CRC Press, Inc, 1999.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:57418", author = "Sandra Muizniece-Brasava and Aija Ruzaike and Lija Dukalska and Ilze Stokmane and Liene Strauta", title = "Quality Evaluation of Ready to Eat Potatoes’ Produce in Flexible Packaging", abstract = "Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of thermal treatment in flexible
retort pouch packaging on the quality of potatoes’ produce during the
storage time. Samples were evaluated immediately after retort
thermal treatment; and following 1; 2; 3 and 4 storage months at the
ambient temperature of +18±2ºC in vacuum packaging from
polyamide/polyethylene (PA/PE) and aluminum/polyethylene
(Al/PE) film pouches with barrier properties. Experimentally the
quality of the potatoes’ produce in dry butter and mushroom
dressings was characterized by measuring pH, hardness, color,
microbiological properties and sensory evaluation. The sterilization
was effective in protecting the produce from physical, chemical, and
microbial quality degradation. According to the study of obtained
data, it can be argued that the selected product processing technology
and packaging materials could be applied to provide the safety and
security during four-month storage period.
", keywords = "Potatoes’ produce, shelf life, retort thermal treatment
and packaging.", volume = "7", number = "7", pages = "559-6", }
