Instead, it keeps food products fresh for longer. So it is used in food pouches. The use of nitrogen flushing in the packaging of chips and crackers is universal now.
It provides a flexible food packaging option. Subscribe to Email Updates. Want To Help The Environment? The primary aim of this study then is focused on understanding the impact of seasoning produced from all-natural ingredients on the sensory perception and shelf life stability of well-seasoned potato crisps.
A detailed screening of different volatile compounds in well-seasoned potato crisps i. The second objective of the work was to monitor the development of volatile compounds associated with seasoning along with lipid oxidation and impact of nitrogen gas flushing over accelerated shelf-life storage.
The testing was carried out in two different sessions. The order of presentation was randomised within a session and all panellists were required to cleanse their palate using provided water Evian, France between the test samples and 5 min break after 2 sets of samples.
The sensory session was conducted at ambient temperature in a well-lit room. A significant increase in hexanal content was evident after 7 weeks of storage with N 2 flushing, whereas unsalted crisps without N 2 flushing showed a significant increase after 6 weeks of storage. Despite the effectiveness of the N 2 gas flushing, the unsalted crisps showed an increase in stability by 1 week; however rancid taste perception was reported by the sensory panel discussed in detail later. The following results highlight that even with modified atmosphere packaging i.
N 2 gas flushing there is a threshold after which the lipid oxidation is inevitable with compromised sensory perception. However, a combination of both HOSO frying oil and N 2 gas flushing showed significant impact on improving the shelf life stability of deep-fried unsalted base potato crisps. Interestingly, the content of volatiles associated with lipid oxidation, e.
This can be explained by the antioxidant properties of the milk protein in the seasoning increasing the shelf life of the potato crisps and the flavour. It is well reported that the addition of milk protein caseins or whey protein-based coating helps in reducing the browning of many food products such as apple and potato slices, 43 also in preventing lipid oxidation in oil-in-water emulsions. However, further research is needed to determine the mechanisms of these antioxidant effects of milk proteins on deep-fried products such as potato crisps.
Volatiles associated with seasonings such as aldehydes, acetates, sulphides and terpenes showed a noticeable decrease with increasing storage time and a significant impact was observed with gas-flushing on the volatiles stability. General pathways for the formation of different volatiles compounds and off-flavour in the different cheese varieties are well reported. The shelf life stability profiles of these volatiles compounds correlate well with sensory perception of the well-seasoned potato crisps and it is also evident that the shelf life of the unsalted potato crisps may differ from that of well-seasoned potato crisps.
This decrease in flavour perception correlated well with the significant decrease in volatile compounds such as disulphide associated with onion flavour and terpenes associated with cheese flavour with sweet, citrus and terpenic characteristics in headspace SPME analysis.
These comments are likely associated with an increase in volatile compounds such as hexanal, heptanal and nonanal from autoxidation of oils and potato oxidation.
Similar off-flavours were reported in various studies. These sensory ratings and comments can be explained by a significant decrease in volatiles compounds associated with cheese and onion flavour such as terpenes and disulphides Fig. In summary, the shelf life stability of potato crisps and well-seasoned potato crisps depends on both autoxidation of oils, potato oxidation and flavour stability with storage time and package environment oxygen content.
For instance, considering the hexanal content as a function of time, the shelf life stability of unsalted potato crisps without N 2 gas flushing is up to 6 weeks 24 weeks in real time as compared to N 2 gas flushing, which can extend the shelf life stability to 8 weeks 32 weeks in real time. So how is nitrogen gas added to bags of chips?
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