Abstract
The impact of natural cheese and onion seasoning on the sensory perception and shelf life stability of potato crisps was studied. This study was carried out to evaluate the impact of nitrogen (N2) gas flushing on the shelf-life stability and sensory attributes of cheese & onion seasoned potato crisps. Markers of lipid oxidation and flavour volatile compounds were evaluated in sliced, unwashed, batch fried potato crisps during accelerated storage at 45 °C for 10 weeks. Volatile flavour compounds were evaluated by headspace gas analysis using solid phase microextraction (SPME) GC-MS and correlated with sensory perception. Gas flushing significantly increases the shelf life of both unsalted and cheese & onion seasoned potato crisps in terms of the stability of volatile compounds and sensory perception. Further to this, the addition of the cheese & onion seasoning increased the shelf life of the base potato crisp; this is proposed to be explained by the antioxidant properties of milk proteins in the seasoning. Sensory evaluation indicated that the key negative sensory attributes reported were rancidity and stale attributes, which were correlated to the progression of lipid oxidation and loss of flavour over storage time irrespective of the packaging environment (with/without gas flushing).
Highlights
Potato crisps are produced by deep-frying fresh potato slices in a vegetable/sunflower oil bath followed by adding flavour/seasoning to the fried potato crisps
Volatile compounds in potato crisps using Headspace solid phase microextraction (SPME) (HS-SPME)
The volatile profile of both unsalted and cheese & onion seasoned potato crisps determined by SPME-GC-MS is shown in Table 1; many volatile compounds were present in both products, where some that are associated with the base potato crisps are commonly recognised as secondary markers for lipid oxidation over storage (Table 1)
Summary
Potato crisps are produced by deep-frying fresh potato slices in a vegetable/sunflower oil bath followed by adding flavour/seasoning to the fried potato crisps. The shelf life of the seasoned potato crisps is dependent on multiple interacting components present in the system. Different physical and chemical factors are known to directly affect oxidative stability (development of rancidity); these include oxygen content, temperature, metal catalysis, light and seasoning stability itself added to potato crisps in terms of oxidation and taste perception.[1,2,3,4]. Autoxidation is a spontaneous reaction of molecular oxygen with lipids (edible oils), leading to oxidative deterioration.[4] Edible oil is oxidised by triplet oxygen (3O2) forming lipid hydroperoxides.[5] For example during the autoxidation of oleate (in high oleic oils), four allylic hydroperoxides containing –OOH groups on carbon 8 and 11 (cis-8-OOH, cis-11-OOH) and 9 and 10, (trans-9-OOH, trans-10-OOH) are produced.[6,7,8] Hydroperoxides, the primary oxidation products, are unstable
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