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Document IIF

Etude sur le maintien de la fraîcheur du taro fraîchement coupé dans un système de simulation du transport frigorifique.

Study on fresh-keeping of fresh-cut taro in the simulation system of refrigerated transportation.

Auteurs : XU X., LIN C.

Résumé

In this study, the fresh taros after being cleaned and selected were peeled and blanched in boiled water for 40 s, and then dipped in different concentration combinations of colour protective agents. After air-dried and vacuum packaged, the products were stored at 7°C in the constant temperature box with oscillator, which simulated the refrigerated transportation. During the course, the protein content, pH value, starch content, total phenols, polyphenoloxidase and peroxidase activities were determined periodically. The results showed the best combination of fresh-keeping reagent for fresh-cut taros in simulated system of refrigerated transportation was 0.30% citric acid + 0.10% ascorbic acid + 0.30% L-cysteine + 0.30% calcium chloride, which prevented the browning and retained the nutritional quality of fresh-cut taros better than the control group.

Documents disponibles

Format PDF

Pages : ICR07-D2-1547

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Study on fresh-keeping of fresh-cut taro in the simulation system of refrigerated transportation.
  • Identifiant de la fiche : 2008-0730
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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