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 °C) for 10 or 20 min, and then second blanched at high temperature (∼98 °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 °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.