摘要 : The effect of freeze-chilling on the quality of mashed potato from three potato cultivars (Rooster, Golden Wonder and Maris Piper) was examined as was the effect of long and short-term frozen storage prior to thawing on the qualit... 展开 The effect of freeze-chilling on the quality of mashed potato from three potato cultivars (Rooster, Golden Wonder and Maris Piper) was examined as was the effect of long and short-term frozen storage prior to thawing on the quality of freeze-chilledmashed potato (Rooster only). Four process treatments were used; fresh, chilled, freeze-chilled and frozen and the mashed potato was tested for firmness, colour, centrifugal drip loss, vitamin C content, total viable count and taste panel acceptability.Rooster had a significantly higher vitamin C content than Golden Wonder or Maris Piper. A significant difference (P< 0.001) in vitamin C content was also found between treatments. Fresh mashed potato had the highest vitamin C content and chilled and freeze-chilled samples the lowest. Rooster produced a darker and firmer mash than Golden Wonder or Maris Piper whilst Maris Piper mash had the highest drip loss. Freeze-chilled and frozen mash was the least firm and had higher drip loss than mash from the other process treatments. No difference was found between process treatments in taste panel acceptability for Golden Wonder and Maris Piper mash. For Rooster, the chilled and freeze-chilled samples had lower acceptability scores than the fresh or frozen mash. Overall, in the long-term trial, freeze-chilling led to a potato mash with a firmer texture, lower vitamin C content, higher TVC value, higher L/b value and lower taste panel acceptability than freezing. No significant difference was found in drip or adhesiveness between freeze-chilled and frozen potato mash in the long-term trial. Length of time in frozen storage had no effect on drip loss, firmness/adhesiveness, vitamin C content, TVC, or sensory score for freeze-chilled and frozen mashed potato. 收起