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Maintien de la qualité du chou chinois de 4e gamme grâce à une basse température et au trempage dans de l'acide citrique.

Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip.

Auteurs : KIM B. S., KLIEBER A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip.
  • Identifiant de la fiche : 1999-1707
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 75 - n. 1
  • Date d'édition : 1997

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