EXTENDING THE SHELF LIFE OF A POTATO SEMI-FINISHED PRODUCT WITH THE HELP OF NATURAL PRESERVATIVES
Abstract
Perishable food is food which shelf life’s duration is not more than 5 days. Therefore, extending the shelf life of perishable products is necessary. This action is needed, for example, for the transportation of products over long distances and their further sale. Food spoilage can be caused by microorganisms, enzymes or improper storage. Lower temperatures and preservatives are often used to increase the shelf life, and the preservatives can be chemically synthesized or natural. The aim of the article is to find ways to extend the shelf life of semi-finished potatoes using natural preservatives. Moreover, it is aimed at finding ways using natural preservatives. The research is carried out on the potato salad example. The graphs and tables show the results of the experiments. The results showed that 6% vinegar is the most suitable for extending the shelf life of semi-finished potatoes.
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