Influence of storage time on peroxide and anisidine value changes of fried and frozen potato products
Joanna Kobus-Cisowska
izcdsek@up.poznan.plUniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań (Poland)
Dominik Kmiecik
Uniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań (Poland)
Bartosz Kulczyński
Uniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań (Poland)
Grzegorz Gandecki
Uniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań (Poland)
Abstract
The aim of the study was to determine the effect of long-term storage on the quality of fried and frozen potato products. The 21 frozen potato products: French fries (14), potato wedges and potato slices (5), potato balls (2) were purchased from three different manufacturers and were stored at -21°C for 15 months. The samples for analysis were taken after 6, 12 and 15 months of storage. Storage was carried out for two different product packages representing two replicates of the same sample (package I and II). In the analyzed products the changes of peroxide and anisidine values were determined. Both peroxide and anisidine values of the samples analyzed immediately after the purchase varied within a very wide range from 2.54 to 11.56 mEq O2/1 kg and from 17.09 to 89.15, respectively. It was most commonly associated with the type of oil used for industrial frying of products (sunflower or palm oil). During 15-month storage the increase of the peroxide and anisidine values in all analyzed samples was observed. The final levels of peroxide and anisidine values varied from 4.56 to 18.06 mEq O2/1 kg and from 28.36 to 122.84, respectively.
Supporting Agencies
Keywords:
long-term storage, fat quality indexes, frozen potatoes products, anisidine value, peroxide valueReferences
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Authors
Joanna Kobus-Cisowskaizcdsek@up.poznan.pl
Uniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań Poland
Authors
Dominik KmiecikUniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań Poland
Authors
Bartosz KulczyńskiUniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań Poland
Authors
Grzegorz GandeckiUniwersytet Przyrodniczy w Poznaniu, Katedra Technologii Żywienia Człowieka, ul. Wojska Polskiego 31, 60-624 Poznań Poland
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Copyright (c) 2016 Joanna Kobus-Cisowska, Dominik Kmiecik, Bartosz Kulczyński, Grzegorz Gandecki
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