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Effect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato

Due to nowadays lifestyle, popularity of minimally processed fruit and vegetables is increasing among consumers. They are convenient for use, but at the same time very susceptible and inclined to spoilage. Hence, the aim of this study was to investigate the effect of cultivar and pre-treatment on sensory characteristics of fried minimally processed potato (MPP) during storage. Washed, peeled and sliced potatoes of cv. Birgit and Lady Claire (200 g) were immersed in sodium ascorbate solution (2 %) or treated with ozone (0.1 mg/L), vacuum packed in polyamide/polyethylene bags and stored at 10 °C for 8 days. Prepared samples were fried at 180 °C for 5 min and sensory evaluated on 1st, 5th and 8th day of storage. Sensory evaluation was conducted using Quantitative Descriptive Analysis (QDA). Obtained results were tested by multivariate analysis of variance (MANOVA), Principal Component Analysis (PCA) and calculation of Pearson’s correlation coefficient. Results showed that color and characteristic taste of fried MPP were significantly affected by cultivar, where cv. Birgit was evaluated with higher scores. Although other evaluated sensory attributes were not influenced upon cultivar, samples of cv. Birgit achieved higher scores for oiliness and sweet taste compared to cv. Lady Claire, while cv. Lady Claire was slightly higher scored for firmness. Considering pre-treatment type, samples significantly differentiated only by the characteristic taste, where panelists evaluated samples treated with sodium ascorbate with higher scores. Same samples also achieved higher scores for color, characteristic taste, oiliness, crispness and sweet taste, although these attributes were not significantly affected by the type of pre-treatment. As for storage time, it had a significant influence on undesirable fried MPP’s sensory properties, i.e., sour taste, off-taste and off-odor, where scores of these properties modestly increased with storage time. Furthermore, despite the absence of statistical significance, characteristic odor, characteristic taste and sweet taste scores slightly decreased during storage, while at the same time panelists detected fried MPP’s minimal firmness increase. Correlation results showed strong correlation between sweet taste and characteristic odor, as well as medium correlation between characteristic taste and sweet taste, indicating that panelists associated sweet taste with the characteristic aroma of potato. Also, sour taste appearance during storage strongly correlated with the decrease of characteristic odor and firmness increase. Based on our results, it can be concluded that both investigated cultivars could be suitable for MPP processing, where fried MPP of cv. Birgit possesses slightly better desirable sensory properties. Sensory properties of fried MPP remained satisfactory during 8 days, where treatment with sodium ascorbate solution has more favorable impact on fried MPP’s sensory characteristics.

potato, minimally processing, storage, sensory

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