| Abstract: | Frozen parfried potatoes were thawed and stored at 55, 45, and 34 F (12.8, 7.2, 1.1 C). Significant changes in flavor and texture did not occur at these temperatures until the total bacterial count exceeded 100 million per gram. These sensory changes were produced after 4, 8, and 20 days of storage at 55, 45, and 34 F, respectively. Detectable color change appeared sooner and probably was not of microbial origin. It is unlikely that any health hazard exists under the range of conditions studied. Nevertheless, it seems undesirable to market food with such a high bacterial count. At half the storage periods given above, the count did not exceed 100,000 per gram. |
