The effects of the reducing atmosphere packaging on thequality of the fried potatoes

Inthisstudy, theeffects of reducing atmosphere packaging as a new application, on the quality of fried potatoes were investigated. Potato samples were packaged under RAP MİKS-1[5%CO2/4%H2/91%N2(SU)],RAPMİKS-2[5% CO2/ 2% O2/4%H2/89%N2 (SU)], RAPMİKS-3 [10%CO2/4% H2/86% N2 (SU)], MAP MİKS-1[5% CO2/95% N2 (SU)],MAP-2[5% CO2/2% O2/93% N2 (AB)], MAP MİKS-3 [10% CO2/90% N2 (AB)], MAP MİKS-4 [10% CO2/90% N2 (SU)], MAP MİKS-5 [5% CO2/95% N2 (AB)], VAKUM (SU), HAVA (SU) conditions at +4 ºC for 42 days of storage; and the samples of time 0 were considered as reference. Each 7 days, sample packages were opened and the potato samples were fried. Texture (hardness and elasticity) and color (L*, a*, b*, C*, h and ΔE*) analyses were performed for both fresh and fried potato samples. Texture analysis was conducted for both fresh and fried samples, while color analysis was applie donly for fresh samples. According to the results of texture analysis; at the end of the storage period of 42 days, the difference between the samples of all conditions in terms of hardness (g) in fresh and fried samples was not significant (p<0.05). The closest elasticity value to reference sample was observed for MAP MIKS-3 and MAP MIKS-1in fresh and fried samples, respectively. According to color analysis; samples packed with the RAP techniques howed the highest L*, b*, C* and h values, while those of MAP samples containing antibrowning agent were lowerthan these samples. MAP with out antibrowning and AIR (WATER) samples showed the lowest L *, b *, C * and h values. The maximum change in a* value was observed for AIR (WATER) and MAP MIKS-1 samples; and the progression of color values towards –ai.e. the tendency to wards gren colorin creased. According to ΔE* data, the less color change was observed for RAP MİKS-1,RAPMİKS-2 and RAPMİKS-3 samples; the most color change was observed for AIR (WATER) samples. Duetoirregulars of tening in the potato samples during the storage, the data obtained from the texturedidn't giveclearin formation about the effect of atmosphere on thetexture. The data obtained from the color analysis showed that there ducing atmosphere packaging technique, which was applied for the first time in the world on there ady-to-use potatoes product, was significantly effective for preserving the color of the slices of with out usinganti browning agent.