Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage

被引：4

作者：

Vanleenhove, Baptiste ^{[1
]}

Van den Wouwer, Ben ^{[1
,2
]}

Verwee, Ellen ^{[1
,3
]}

Slachmuylders, Lisa ^{[4
]}

Joossens, Marie ^{[4
]}

Brijs, Kristof ^{[2
]}

Dewettinck, Koen ^{[1
]}

De Meester, Steven ^{[5
]}

Raes, Katleen ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Sint Martens Latemlaan 2B,Coupure Links 653, B-9000 Ghent, Belgium

[2] Fac Biosci Engn, Lab Food Chem & Biochem, KU Leuven, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium

[3] Univ Ghent, Fac Biosci Engn, Dept Biotechnol, Proeftuinstr 86, B-9000 Ghent, Belgium

[4] Univ Ghent, Fac Sci, Dept Biochem & Microbiol, K L Ledeganckstr 35, B-9000 Ghent, Belgium

[5] Univ Ghent, Fac Biosci Engn, Dept Green Chem, Res Grp LIWET, Sint Martens Latemlaan 2B, B-8500 Kortrijk, Belgium

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 191卷

关键词：

S; tuberosum; Preservation; Acid; Macroconstituent; Microbiome; LACTIC-ACID BACTERIA; ACETIC-ACID; FERMENTATION; METABOLISM;

D O I：

10.1016/j.lwt.2023.115572

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Potato trimmings are a valuable by-product from potato processing containing both nutritional and functional potato protein. However, to allow delayed processing of trimmings, stabilisation methods should be implemented ensuring food safety and protein quality. In this study, acidification strategies by addition of different concentrations of organic acids i.e. acetic-, lactic- and citric acid were investigated as novel stabilisation methods for potato trimming and compared to natural acidification. Stabilisation was analysed and assessed by a variety of microbial, biochemical and protein characteristics. After 56 days of storage in acidified conditions, no decreases in true protein contents were observed despite changes in the protein molecular weight profile. In terms of food safety, yeast and mould inhibition during storage could solely be achieved by acetic acid addition, while lactic and citric acid could even result in increased unwanted growth. Therefore, acetic acid addition has been proven to be a successful stabilisation strategy.

引用

页数：12

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