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Benchmarking of techniques used to assess the freeze damage in potatoes
ONIRIS, France.
SFR IBSM, France; INRA, France.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
SFR IBSM, France; INRA, France.
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2019 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 262, p. 60-74Article in journal (Refereed) Published
Abstract [en]

In this study, benchmarking of methods used for assessing freeze damage in potatoes was carried out. Initially, the samples were frozen by subjecting them to three different temperatures (i.e. at –18 °C, − 30 °C, and at −74 °C). Then, different analytical techniques comprising of focused methods (i.e. cryo-Scanning elctron microscopy-cryo-SEM, confocal laser scanning microscopy-CLSM)and global methods (i.e. texture analysis, low field nuclear magnetic resonance (NMR), exudate loss and colour change)were used to assess the impact of the freezing treatment from the different point of view addressed by each method. As a result, each of these methods were able to distinguish significantly fresh samples from the frozen-thawed samples. Focused methods like cryo-SEM and CLSM methods could differentiate the impact of all three different protocols. Meanwhile, texture analysis (including conventional method and novel method based on a touchless laser puff firmness tester), NMR and exudate loss could only determine the quality difference between −18 °C and − 74 °C freezing conditions. Colour analysis was found as an inappropriate parameter for comparing the three freezing protocols. Among all analytical techniques, cryo-SEM provides the most authentic information about the product as the analysis is performed in frozen state, while for other techniques the product is thawed prior to analysis.

Place, publisher, year, edition, pages
Elsevier Ltd , 2019. Vol. 262, p. 60-74
Keywords [en]
Benchmarking, Freezing, Nuclear magnetic resonance, Textures, Thawing, Confocal laser scanning microscopy, Conventional methods, Different protocols, Freezing conditions, Freezing treatments, Global methods, Low field nuclear magnetic resonance, Texture analysis, Quality control
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-38887DOI: 10.1016/j.jfoodeng.2019.05.008Scopus ID: 2-s2.0-85065872169OAI: oai:DiVA.org:ri-38887DiVA, id: diva2:1322263
Note

 Funding details: Agence Nationale de la Recherche; Funding details: Svenska Forskningsrådet Formas, ANR-14-SUSF-0001; Funding text 1: This work received financial support from the French National Research Agency (ANR) and the Swedish Research Council FORMAS under the FREEZEWAVE project ( SUSFOOD–ERANET , FR: ANR-14-SUSF-0001 , SE: 2014-1925 ). We would like to thank Anthony Ogé (ONIRIS) for designing the laser-puff firmness tester. A special thanks to McCain food for supplying potatoes required for the experimentation. The authors would also like to thank Romain Mallet (Univ-Angers - SCIAM) for their assistance in cryo-SEM imaging respectively.

Available from: 2019-06-10 Created: 2019-06-10 Last updated: 2019-06-10Bibliographically approved

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