Loading...
Loading...

Go to the content (press return)

Effect of citric acid on quality of fresh-cut potato strips under vacuum packaging

Author
Alvares Amaral, R.; Bachelli, M.L.B.; Benedetti, B. C.; Achaerandio, I.; Pujola, M.
Type of activity
Presentation of work at congresses
Name of edition
XI International Controlled and Modified Atmosphere Research Conference
Date of publication
2013
Presentation's date
2013-06-04
Abstract
Citric acid can be employed in the fresh-cut process of potatoes to prevent enzymatic browning, because it promotes the inhibition of polyphenol oxidase (PPO) by pH reduction and chelation the copper at the active site of the enzyme. In the present work, the effect of citric acid on color, ascorbic acid content, texture and dry matter of fresh-cut potato strips stored under vacuum packaging and after frying was investigated. This system of modified atmosphere is recommended because preserves the...
Keywords
browning, fresh-cut, minimal processing
Group of research
ALIMen - Grup of Food Engineering and Production
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants