Abstract
ABSTRACTPrecooked vacuum‐packed potatoes are widely used in catering. The influence of different processing temperatures on texture kinetics of water and steam cooked vacuum‐packed potatoes was studied. At temperatures above 90C the initial decline in cohesion of steam cooked vacuum‐packed potatoes was followed by an increase in cohesion when processed for more than 30 min. Preheating of vacuum‐packed potatoes at 70C and 75C increased their cohesion and thereby firmness.Steam cooked vacuum‐packed potatoes processed in multilayer barrier pouches having a low oxygen permeability (0.9 cm3/m2/24h/atm) compared with standard pouches had a more intense and stable yellow surface color, as well as they developed significantly less off‐flavor after storage. The oxygen permeability of the pouches had no effect on the content of vitamin C, neither during processing nor after storage. The vitamin C content of steam cooked vacuum‐packed potatoes was unaffected by processing time.
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