LIGNIN FORMATION AND SURFACE DISCOLORATION OF MINIMALLY PROCESSED CARROT STICKS

被引：85

作者：

HOWARD, LR

GRIFFIN, LE

机构：

[1] Dept. of Horticultural Sciences, Texas A & M Univ., College Station, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

CARROTS; MINIMAL PROCESS; PHENOLICS; SURFACE DISCOLORATION;

D O I：

10.1111/j.1365-2621.1993.tb06113.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of an ethylene absorbent and storage at 2-degrees-C on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Lignin formation occurred and corresponded with development of white discoloration in storage. Phenylalanine ammonia-lyase and peroxidase activity were stimulated by slicing and both enzyme activities remained elevated during storage. Soluble phenolics increased during storage, while dry matter content decreased within 24 hr after processing and then remained constant during storage. Ethylene absorbents prevented accumulation of ethylene, but did not affect surface discoloration or lignification.

引用

页码：1065 / &

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