CALCIUM TREATMENTS AFFECT STORAGE QUALITY OF SHREDDED CARROTS

被引：71

作者：

IZUMI, H

WATADA, AE

机构：

[1] Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Beltsville, Maryland

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

CARROT; LIGHTLY PROCESSED; CALCIUM; TEXTURE; MICROBIAL POPULATION;

D O I：

10.1111/j.1365-2621.1994.tb06908.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10 degrees C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.

引用

页码：106 / 109

页数：4

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