Effect of processing and packaging conditions on quality of refrigerated potato strips

Abstract: Although sulfiting agents are commonly used in the fresh‐cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite‐treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high‐quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl₂ solution for 20 min and then 2nd blanched at high temperature (approximately 98 °C) in water for 5 min. Blanched strips were packaged in a near‐aseptic environment or treated in‐package with gaseous ozone, sodium metabisulfite (SM) solution, or FIT Fruit and Vegetable Wash? (Procter and Gamble Co., Cincinnati, Ohio, U.S.A.) and then stored at 7 ± 1 °C for 28 d. No significant difference was observed in lightness of near‐aseptically packaged fries, FIT‐treated fries, and frozen fries; however, less color difference was determined in near‐aseptically packaged fries and FIT‐treated fries compared to frozen fries. Gaseous ozone treatment decreased color quality of potato strips, significantly. The highest after‐frying peak force was observed in FIT‐treated strips. There was no significant difference in oil absorption of refrigerated and unprocessed strips. These results indicate that either near‐aseptic packaging or in‐package FIT treatment are the better alternatives for blanched potato strips to extend shelf life and maintain quality. Practical Application: In this study, several processing conditions and packaging methods were evaluated to improve quality and extend shelf life of refrigerated potato strips. Results indicate that the combination of 2‐step blanching and near‐aseptic packaging was an effective nonchemical processing method, giving 28 d refrigerated shelf life. Similarly, FIT Fruit and Vegetable Wash? proved to be an effective chemical alternative to sulfites and avoids the allergen concern.