ShareQuality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip.
Author(s) : KIM B. S., KLIEBER A.
Type of article: Article
Summary
Chinese cabbage was minimally processed and stored at 0 or 5 deg C with or without dipping in either citric acid, calcium chloride or ascorbic acid. Visual quality, degree of chilling injury, pH and taste were evaluated after storage. Citric acid inhibited the development of black speck and extended the storage life at 5 deg C from 10 days in the undipped control to 14 days. At 0 deg C, the storage life was not extended by any dip, but citric acid improved quality by reducing the incidence of black speck.
Details
- Original title: Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip.
- Record ID : 1999-1707
- Languages: English
- Source: J. Sci. Food Agric. - vol. 75 - n. 1
- Publication date: 1997
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Citric acid; Cabbage; Treatment; Temperature; Fresh produce; Vegetable
-
Microbiological quality and the inability of pr...
- Author(s) : HAO Y. Y., BRACKETT R. E., BEUCHAT L. R., DOYLE M. P.
- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
View record
-
Vegetable cleaning/cooling system using ozone d...
- Author(s) : IMAKIIRE H., HARUKAWA T.
- Date : 2001/02
- Languages : Japanese
- Source: Refrigeration - vol. 76 - n. 880
View record
-
Overview of the European fresh-cut produce indu...
- Author(s) : VAROQUAUX P., MAZOLLIER J.
- Date : 2002
- Languages : English
View record
-
Effect of salad dressing and citric acid dip on...
- Author(s) : EYTAN O., WEINERT I. A. G., MCGILL A. E. J.
- Date : 1992
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 5
View record
-
Quality changes in minimally processed celery u...
- Author(s) : VIÑA S. Z., CHAVES A. R.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
View record