Abstract
AbstractCommercially prepared potato chips were packaged in laminated polymer film bags flushed with nitrogen. Head‐space oxygen concentration of nitrogen‐flushed packages was initially 0.015 atm and increased to 0.02atm after 80 days of storage at 23°C. Oxygen concentration of control packages not flushed with nitrogen remained constant at 0.2atm. Very little difference was observed in lipid oxidation rate of potato chips between the nitrogen flushed and the control packages. It seems that an oxygen concentration below 0.01 atm needs to be maintained to achieve substantial reduction in lipid oxidation rate. In spite of the little difference in lipid oxidation rate, the sensory evaluation by a trained panel showed improvement in the quality of potato chips in nitrogen flushed packages. An empirical equation obtained by Quest et al. may be useful in predicting the shelf‐life of packaged potato chips.
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