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Ready-to-use products: "ready-to-use" apple slices for industrial catering.

4e gamme : Tranches de pommes "prêtes à l'emploi" pour la restauration hors foyer.

Author(s) : MARQUES L., MAZOLLIER J.

Type of article: Article

Summary

The preparation of "ready-to-use" fruits indicates three major difficulties: high browning, specific fermentation and significant softening. The manufacturing process which causes anoxia in apple slices may eliminate browning, but increases specific fermentation. According to taste panels, these defects are not damning. Nevertheless, texture loss resulting in soft and viscous slices must be resolved. To obtain firm and dry slices, slightly-mature apples are needed, significantly shortening the supply period of the produce. The investigations carried out indicate that fruits with low ethylene-production should be used. Controlled-atmosphere techniques may significantly reduce ethylene production and thus extend the production period to several months.

Details

  • Original title: 4e gamme : Tranches de pommes "prêtes à l'emploi" pour la restauration hors foyer.
  • Record ID : 1994-1637
  • Languages: French
  • Source: Infos Ctifl - n. 93
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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