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Digitale Medien

Bisulfite Atlernatives in Processing Abrasion-Peeled Russet Burbank Potatoes (1991)

SANTERRE, CHARLES R. ; LEACH, TODD F. ; CASH, JERRY N.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 56 (1991), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Whole, abrasion-pecled Russet Burbank potatoes were dipped in a solution containing 3% D-araboascorbic acid (erythorbic acid), 0.25% sodium acid pyrophosphate and 2% sodium chloride or water. They were drained and packed in 0.2% citric acid, 0.2% sorbic acid and 0.25% calcium chloride or water, sealed in plastic bags and stored at 3.8°C. Potatoes packed in the citric acid mixtures maintained a lower microbial load after 6 days storage when compared to bisulfite-treated or water-dipped potatoes. All potatoes maintained acceptable color through 18 days storage. Treatments did not alter shear force measurements of raw, peeled potatoes or perceived flavor and texture of cooked, mashed potatoes.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08025.x

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