Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam
| Autor: | Zhu Yongqing, Luo Fangyao, Jia Gao |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
fresh-cut Chinese yam
vacuum packaging ethanol modified atmosphere packaging (MAP) education.field_of_study Ethanol Population Cold storage 04 agricultural and veterinary sciences Vacuum packing Ascorbic acid 040401 food science 040501 horticulture fresh‐cut Chinese yam chemistry.chemical_compound 0404 agricultural biotechnology chemistry Modified atmosphere Sodium hypochlorite Browning Food science 0405 other agricultural sciences education Food Science Original Research |
| Zdroj: | Food Science & Nutrition, 6(4):998-1005 Food Science & Nutrition |
| ISSN: | 2048-7177 |
| Popis: | The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh‐cut Chinese yam slices during 4°C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh‐cut Chinese yam over 21 days of 4°C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh‐cut Chinese yam slices up to 7 days at 4°C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh‐cut Chinese yam slices up to 14 days when stored at 4°C. |
| Databáze: | OpenAIRE |
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