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

  • Vanleenhove, Baptiste
  • Van den Wouwer, Ben
  • Verwee, Ellen
  • Slachmuylders, Lisa
  • Joossens, Marie
  • Brijs, Kristof
  • Dewettinck, Koen
  • De Meester, Steven
  • Raes, Katleen
Publication Date
Jan 01, 2024
Ghent University Institutional Archive
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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.

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