Partager

Pommes fraîchement coupées : nouvelle formulation pour un inhibiteur de brunissement.

Novel browning inhibitor formulation for fresh-cut apples.

Auteurs : PILIZOTA V., SAPERS G. M.

Type d'article : Article

Résumé

Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 and 10 °C. A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 weeks at 4 °C, whereas formulations without hexametaphosphate failed within 1 week. These results demonstrate that browning in fresh-cut apples can be controlled with a formulation unlikely to support human pathogen survival or growth.

Détails

  • Titre original : Novel browning inhibitor formulation for fresh-cut apples.
  • Identifiant de la fiche : 2004-2859
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 4
  • Date d'édition : 05/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (3)
Voir la source

Indexation