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PROTECTION OF CONVENIENT FRESH PRODUCTS AGAINST ENZYMIC BROWNING: COOLED MUSHROOM SLICES.

PROTECTION DES PRODUITS DE 4E GAMME CONTRE LES BRUNISSEMENTS ENZYMATIQUES : CHAMPIGNONS DE PARIS EMINCES CONSERVES PAR REFRIGERATION.

Author(s) : ROUET-MAYER M. A., PHILIPPON J., DERENS E.

Summary

THE STUDY WAS CARRIED OUT TO INVESTIGATE ON THE STABILIZATION AT 273 AND 277 K (0 AND 4 DEG C) OF VEGETABLES SOLD READY, WASHED, PEELED, CUT AND PACKED. IT IS CONCERNED WITH THE SEARCH FOR THE BEST CONDITIONS OF TREATMENT OF SLICES OF MUSHROOMS IN A SODIUM CHLORIDE SOLUTION, TO PROTECT THEM AGAINST ENZYMATIC BROWNING. ASSAYS WERE FIRST CARRIED OUT ON GROUND PLANT MATERIAL, THEN ON MUSHROOM SLICES. ACIDIFICATION OF THE TREATMENT SOLUTION PERMITS TO INCREASE SIGNIFICANTLY THE INHIBI-TING ACTION OF CHLORIDES ON ENZYMATIC BROWNING. THE BEST FORMULA CONSISTS IN A SHORT IMMERSION INTO A SOLUTION WITH 0,8% CITRIC ACID AND 1% SODIUM CHLORIDE.

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Pages: 279-283

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Details

  • Original title: PROTECTION DES PRODUITS DE 4E GAMME CONTRE LES BRUNISSEMENTS ENZYMATIQUES : CHAMPIGNONS DE PARIS EMINCES CONSERVES PAR REFRIGERATION.
  • Record ID : 1988-1035
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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