Effects of package damage on quality of fried potato snacks during storage.

The aim of this investigation was to assess the effect of the degree of package damage on the shelf life of classic potato chips and chips made of dough (fabricated). The degree of package damage significantly affected the quality of fried potato snacks during storage. The higher the degree of package damage, the more intensively the products absorbed water from the environment. The changes in moisture directly affected chip texture, making it harder. A high, positive correlation (r = 0.89) was observed between the hardness of products and the degree of package damage, as well as with the storage period. Fabricated chips had a significantly harder texture and more profound changes regarding shelf life than traditional potato chips. The degree of package damage also influenced the pace of alterations in the fat fraction of the products stored. The pace of hydrolytic and oxidation changes increased as the degree of package damage and storage time increased. Regardless of the length of storage and the kind of package damage, more advanced changes in the fat fraction were recorded for chips made of dough than for traditional chips. Chips stored in packages with less damage (fewer holes), when subjected to sensory assessment, were granted less than 4 points after 2 months of storage, while those stored in open packages obtained the same number of points after just 1 month. _____________________________________________________________________________________________________________