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. 2024 Aug 23:23:101753.
doi: 10.1016/j.fochx.2024.101753. eCollection 2024 Oct 30.

Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure

Yingying Yu  1 , Wuyin Weng  1 , Zhongyang Ren  1 , Yucang Zhang  1 , Ping Li  2 , Linfan Shi  1
Affiliations

Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure

Yingying Yu et al. Food Chem X. .

Abstract

This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.

Keywords: Freeze-thaw cycles; Mashed potatoes; Microstructure; Volatile compounds; Water migration.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Unlabelled Image
Graphical abstract
Fig. 1
Fig. 1
Changes in storage modulus (A) and loss modulus (B) of mashed potato with different freeze-thaw cycles.
Fig. 2
Fig. 2
Lateral relaxation time distribution of mashed potato during freeze-thaw cycle.
Fig. 3
Fig. 3
SEM (A) and CLSM (B and C) micrographs of mashed potato during freeze-thaw cycle (CLSM: green for starch, red for protein, and yellow for cross-linking of the two macromolecules).
Fig. 4
Fig. 4
Three-dimensional topography (A), 2D-topographic plots (B), 2D-topographic subtraction plots (C) and VOCs fingerprint comparisons (D) of mashed potato with different freeze-thaw cycles.
See this image and copyright information in PMC

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