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Influence de la baisse du pH et du développement microbien sur la dégradation de la couleur verte du brocoli (Brassica oleracea) blanchi.

Green colour degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth.

Auteurs : GUNAWAN M. I., BARRINGER S. A.

Type d'article : Article

Résumé

The effect of acid and microbial growth on green colour degradation of blanched broccoli during storage at 7 °C was studied. When broccoli was submerged in McIlvaine's buffer at pH 3-8, colour degradation accelerated as pH decreased, as expected. Acids containing a benzene ring caused a faster colour change than acids with a simple carbon chain due to their hydrophobicity. Microbial growth accelerated colour change by producing acid and produced what appear to be holes in the surface of the broccoli.

Détails

  • Titre original : Green colour degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth.
  • Identifiant de la fiche : 2003-1395
  • Langues : Anglais
  • Source : J. Food Process. Preserv. - vol. 24 - n. 3
  • Date d'édition : 2000

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