Directly-Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads

Autor:	S.C. Ridley, R.C. Lindsay, K.N. Juliot
Rok vydání:	1989
Předmět:	Fumaric acid chemistry.chemical_compound Acetic acid Potassium sorbate Autoxidation Chemistry Carbon dioxide food and beverages Food grade Food science Citric acid Flavor Food Science
Zdroj:	Journal of Food Science. 54:90-95
ISSN:	1750-3841 0022-1147
Popis:	Several food grade acidulants were evaluated for direct-acidification of blanched carrot slices for use in salads. Fumaric acid, acetic acid, and a citric/acetic acid combination applied by a non-buffered immersion-equilibrium system provided excellent microbial control and satisfactory flavor quality for carrots in salads. Acidified blanched carrots prepared with buffered, potassium sorbate supplemented, fumaric acid solutions ranging in pH from 3.5–4.2 also provided acceptable salads. Dry application of a fumaric/citric acid combination containing potassium sorbate resulted in good retention of fresh-like properties when carrot slices were stored in carbon dioxide atmospheres. Storing acidified carrots in air caused rapid formation of ionone-like floral aromas from the autoxidation of beta-carotene.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0aeccbceef9f384bd8f2a02604a043de https://doi.org/10.1111/j.1365-2621.1989.tb08575.x Zobrazit plný text záznamu Plný text