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Glasnik Zaštite Bilja, Vol. 45. No. 6., 2022.

Original scientific paper

https://doi.org/10.31727/gzb.45.6.13

Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C

Branka Levaj ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ana Dobrinčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Zrinka Čošić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Maja Repajić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

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Abstract

The aim of this study was to investigate the effect of treatment with fennel essential oil (FEO) on the shelf life of fresh-cut potatoes (FCP) and on the sensory characteristics of raw and subsequently boiled and fried potatoes. Peeled and sliced potatoes were immersed in an aqueous solution containing different FEO concentrations (0 (water control), 25, 125, and 250 mg L-1) for 15 min, then drained, vacuum packaged, and stored at 8 °C for 12 days. The CIELAB color parameters and aerobic mesophilic bacteria count (AMB) of the raw FCP and the sensory characteristics of the raw, boiled and fried samples were determined. AMB decreased with increasing FEO content, and this trend was generally maintained during storage. Slight negative changes in color were observed with increasing FEO content and with storage time. Fennel taste and odor in raw and boiled potatoes increased with increasing FEO content, while FEO odor after frying was only slightly pronounced in FEO-250 on day 0. Despite the antibacterial activity of FEO, spoilage of FCP was not prevented during storage. In general, after 6 days, the best results in terms of absence of browning and off-odor of raw and off-taste and sour taste of boiled and fried FCP were obtained with 25 mg L-1 FEO treatment.

Keywords

fresh-cut potato; fennel essential oil; aerobic mesophilic bacteria; sensory characteristic; boiled and fried potato

Hrčak ID:

287461

URI

https://hrcak.srce.hr/287461

Publication date:

14.12.2022.

Article data in other languages: croatian

Visits: 701 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 17 November 2022

Date accepted: 2 December 2022

Publication date: 14 December 2022

Volume: 45

Issue: 6

Pages: 128-136

DOI: 10.31727/gzb.45.6.13

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: fresh-cut potato

Keyword: fennel essential oil

Keyword: aerobic mesophilic bacteria

Keyword: sensory characteristic

Keyword: boiled and fried potato

Keywords:

Keyword: “fresh-cut” krumpir

Keyword: eterično ulje komorača

Keyword: aerobne mezofilne bakterije

Keyword: senzorske karakteristike

Keyword: kuhani i prženi krumpir

Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C

Translated Title (hr): “Fresh-cut” krumpir tretiran eteričnim uljem komorača tijekom skladištenja pri 8 °C

Branka Levaj[1]

Email: blevaj@pbf.hr

Ana Dobrinčić[1]

Email:

Zrinka Čošić[1]

Email:

Maja Repajić[1]

Email:

 

[1] Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Abstract

The aim of this study was to investigate the effect of treatment with fennel essential oil (FEO) on the shelf life of fresh-cut potatoes (FCP) and on the sensory characteristics of raw and subsequently boiled and fried potatoes. Peeled and sliced potatoes were immersed in an aqueous solution containing different FEO concentrations (0 (water control), 25, 125, and 250 mg L-1) for 15 min, then drained, vacuum packaged, and stored at 8 °C for 12 days. The CIELAB color parameters and aerobic mesophilic bacteria count (AMB) of the raw FCP and the sensory characteristics of the raw, boiled and fried samples were determined. AMB decreased with increasing FEO content, and this trend was generally maintained during storage. Slight negative changes in color were observed with increasing FEO content and with storage time. Fennel taste and odor in raw and boiled potatoes increased with increasing FEO content, while FEO odor after frying was only slightly pronounced in FEO-250 on day 0. Despite the antibacterial activity of FEO, spoilage of FCP was not prevented during storage. In general, after 6 days, the best results in terms of absence of browning and off-odor of raw and off-taste and sour taste of boiled and fried FCP were obtained with 25 mg L-1 FEO treatment.

Translated Abstract

Cilj ovog istraživanja bio je ispitati učinak tretiranja eteričnim uljem komorača (FEO) na rok trajanja svježe rezanog krumpira (FCP) te na senzorske karakteristike sirovog te naknadno kuhanog i prženog krumpira. Oguljeni i narezani krumpiri potopljeni su 15 min u vodenu otopinu koja je sadržavala različite koncentracije FEO (0 (kontrola-voda), 25, 125 i 250 mg L-1), zatim su ocijeđeni, pakirani u vakuumu i pohranjeni pri 8 °C tijekom 12 dana. Određivan je broj aerobnih mezofilnih bakterija (AMB) sirovog FCP te su analizirani CIELAB parametri boje i senzorske karakteristike sirovih, kuhanih i prženih uzoraka. S povećanjem koncentracije FEO AMB se smanjio, a taj se trend uglavnom zadržao i tijekom skladištenja. S povećanjem koncentracije FEO i s vremenom skladištenja uočene su blage, ali negativne promjene boje. U sirovom i kuhanom krumpiru svojstva okusa i mirisa komorača povećavale su se s povećanjem udjela FEO, dok je miris FEO nakon prženja bio tek neznatno izražen i to u FEO-250 0-tog dana. Unatoč antimikrobnom djelovanju FEO, kvarenje FCP-a tijekom skladištenja nije spriječeno. Općenito, nakon 6 dana, najbolji rezultati s obzirom na boju i odsutnost neugodnog mirisa sirovog te neugodnog i kiselkastog okusa kuhanog i prženog FCP postignuti su tretmanom s 25 mg L-1 FEO.

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