Shelf-life of near-aseptically packaged refrigerated potato strips

The effect of hot water blanching and near-aseptic packaging on the shelf-life of refrigerated potato strips was investigated based on quality: microbial, textural and color. Potato strips were first blanched at low temperature (60 degrees C) for 10 or 20 min, and then second blanched at high temperature (similar to 98 degrees C) for 1, 5 or 10 min. Blanched potato strips were cooled and packaged into near-aseptic polyethylene bags using a near-aseptic packaging chamber. Microbial spoilage was observed for all treatments which received a second blanch of only 1-min. No microbial growth was observed within 28 days of refrigerated storage in strips treated for either 10 or 20 min in first blanch followed by 5 or 10 min in second blanch. Near-aseptically packaged refrigerated potato fries were significantly lighter in color and higher in textural quality compared to unprocessed fries (neither blanched nor near-aseptically packaged). No significant changes were observed in quality of near-aseptically packaged refrigerated potato strips during 28 days of storage at 7 +/- 1 degrees C. These results indicate that combination of blanching and near-aseptic packaging is the better non-chemical alternative method for potato strips to extend shelf-life. Published by Elsevier Ltd.