APPLICATION OF LOW TEMPERATURE HEAT TREATMENTS BEFORE RETORTING IMPROVES THE QUALITY OF CANNED POTATOES

摘要

Low temperature heat treatments applied to potatoes (cv Atlantic, Snowden, and Pike) prior to retorting were evaluated for their effect on sloughing in canned potatoes. Blanching in water for 30 mm at 60 - 77C before retorting decreased potato breakage, brine turbidity, and brine soluble solids without adversely affecting firmness or color. Low temperature blanching was only effective when potatoes were retorted in CaCl_2 (0.1 %) brine solutions. Sloughing was also decreased by a hot-fill and hold process that utilized brine fill temperatures of 77 - 93C followed by a 30 min hold in CaCl_2 (0.1%) brine before commercial sterilization. The hot-fill and hold method for control of sloughing in canned potatoes is an improvement over current methods because it eliminates the need for a blanching step and requires only minimal changes in equipment or product flow.