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
收藏
页码：106 / 109
页数：4
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