ENZYMATIC BROWNING CONTROL IN POTATO WITH ASCORBIC ACID-2-PHOSPHATES

被引：43

作者：

SAPERS, GM

MILLER, RL

机构：

[1] Department of Agriculture, ARS, Eastern Regional Research Center, Philadelphia, Pennsylvania, 233-6417

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

POTATO; BROWNING; ENZYME; PHOSPHATE; INHIBITORS;

D O I：

10.1111/j.1365-2621.1992.tb11281.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Treated potato samples were evaluated for browning by tristimulus colorimetry and for browning inhibitor uptake by HPLC. Treatment effectiveness was greatly improved by reducing pH to 2.0 with phosphoric acid to inhibit endogenous acid phosphatase and by using combinations of ascorbic acid (AA), AA-2-phosphate and AA-2-triphosphate to provide for gradual release of AA at treated surfaces. Treatment with dips containing the AA-2-phosphates extended storage life of potato dice and pre-peeled potatoes by 5-7 days over that obtained with conventional browning inhibitor formulations but induced some leakage at cut surfaces.

引用

页码：1132 / 1135

页数：4

共 19 条

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