STABLE BANANA PUREE FOR LONG-TERM REFRIGERATED STORAGE

被引：7

作者：

BREKKE, JE

TONAKI, KI

CAVALETTO, CG

FRANK, HA

机构：

[1] Hawaii Fruit Laboratory, U.S. Department of Agriculture, Honolulu

[2] Department of Food Science and Technology, University of Hawaii, Honolulu, Hawaii

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740200613

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Banana puree, containing 200 ppm potassium sorbate, was stored under simulated commercial conditions at 45° F. When the flavour quality of this purée was compared with that of puree lacking sorbate, it was found highly acceptable even after 6 months of storage. Sorbate‐supplemented purée showed no gross signs of spoilage and had a low population of yeasts, the predominant spoilage organisms. This product is thus suitable for use in bakery, dairy, and other banana‐flavoured specialty food products. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：376 / +

页数：1