期刊
FOOD CONTROL
卷 20, 期 5, 页码 508-514出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2008.07.017
关键词
Fresh-cut banana; Ascorbic acid; Calcium chloride; Cysteine; Carrageenan; Controlled atmosphere
资金
- SEFO-TECH.NUT
- Erasmus Mundus programme 28027-IC-6-2001-BEERASMUS-EPS-1
The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride. 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O-2 + 10% CO2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 degrees C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 degrees C. (C) 2008 Elsevier Ltd. All rights reserved.
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