| Popis: |
The principal cause of off-flavor in explosion-puffed, air-packed potato dice at 23°C is autoxidation. A butylated hydroxyanisole/butylated hydroxytoluene system applied to the dice retarded autoxidation and samples were stored successfully for 12 months. The standard (nitrogen-pack, 23°C) was not significantly different from samples stored at -18°C. A trained taste panel found significant deterioration in air-packed samples, without antioxidant, after 3 months. Gas-liquid chromatographic analysis of the headspace in all samples allowed the monitoring of n-hexanal. Relative concentrations of this compound correlated highly with flavor degradation. Explosion-puffed potato dice showed similar storage stability when packaged in oxygen scavenger pouches or in nitrogen. Pouches, however, showed susceptibility to pinhole leaks. |
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