Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions
Publikasjonsdetaljer
Tidsskrift : Lebensmittel-Wissenschaft + Technologie , vol. 35 , p. 526–531 , 2002
Internasjonale standardnummer
:
Trykt
:
0023-6438
Elektronisk
:
1096-1127
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1006/fstl.908
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Sulphite treatment is often used for inhibition of enzymatic browning of pre-peeled potatoes. Introduction of CO2 or N2 gases in the immersion water was investigated as an alternative to sulphite. The samples were stored at 4 °C. Daily introduction of the gases reduced the O2 content from approx. 8.8 mg/L (measured at 20 °C) to 0.2–1.9 mg/L during the immersion period. The CO2 treatment inhibited the browning completely and N2 treatment did not. It is assumed that this is due to the lower pH in the CO2 water. When CO2 was added only one time at the start of the experiment, it also inhibited discoloration, but the immersion water developed a weak brown colour. Both the CO2 and the N2 treatment induced hardening in the outer potato tuber tissue after cooking after 4–7 d of storage, as did Na2SO3 solutions.