Effect of UV-C Irradiation and High Hydrostatic Pressure on Microbiological, Chemical, Physical and Sensory Properties of Fresh-Cut Potatoes

Abstract

UV-C irradiation and high hydrostatic pressure (HHP) successfully reduce the number of bacteria and their growth but can also affect phenolic and sugar content, as well as other physicochemical properties. Therefore, in this work, the effect of UV-C irradiation, HHP, and their combination, UV-C/HHP, on total aerobic mesophilic bacteria count (TAMBC), chlorogenic acid and sugar content, and other physicochemical properties of raw FCP were examined. Acrylamide and polycyclic aromatic hydrocarbons (PAH) were also monitored in treated FCP after frying. Vacuum-packed potato slices pretreated with an antibrowning agent were irradiated with UV-C (2.70 kJ m−2), treated with HHP (400 MPa/3 min) and combined UV-C/HHP, and stored for 15 days. The greatest reduction in TAMBC was achieved in the UV-C/HHP-treated samples, followed by the HHP treatment, and they both resulted in the slowest bacterial growth during storage. All treatments decreased the contents of chlorogenic acid, but the greatest reduction was observed in the HHP-treated samples. All treatments increased the content of reducing sugars, and UV-C/HHP did so significantly, which also led to an increase in acrylamide content in the fried FCP. PAH levels were below the established limits. Acceptable sensory attributes of all samples (raw, boiled, and fried) remained relatively stable during storage.