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Inhibition of Browning in Yam Fresh-cut and Control of Yam-putrefactive Bacterium Using Acetic Acid or Maleic Acid.  

Ryu, Hee-Young (Department of Food and Nutrition, Andong National University)
Kwun, In-Sook (Department of Food and Nutrition, Andong National University)
Park, Sang-Jo (Experiment Station of Bioresources, Gyeongbuk Agricultural Technology Administration)
Lee, Bong-Ho (Experiment Station of Bioresources, Gyeongbuk Agricultural Technology Administration)
Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University)
Publication Information
Microbiology and Biotechnology Letters / v.35, no.2, 2007 , pp. 135-141 More about this Journal
Abstract
To increase the consumer acceptability of yam and the shelf-life of fresh-cut yam, organic acid-treated fresh-cut yam was prepared. When uncontaminated fresh-cut yam was stored at $4^{\circ}C$ for 14 days after treatment with 1% (v/w) organic acids, the browning and microbial putrefaction of fresh-cut yam were inhibited by treatment of acetic acid or maleic acid, whereas treatment of citric acid and ascorbic acid, commonly used browning inhibitors in food industry, did not show apparent effects on the browning and putrefaction of yam. The Inhibitory effects of acetic acid or maleic acid were superior than those of NaOCl (100 ppm), hydrogen peroxide (100 ppm) or commercially available washing solution. Also, treatments of 1% acetic acid, or 1% maleic acid Into artificially-contaminated yam $(10^5\;CFU/g-yam)$ showed strong inhibition of browning and putrefaction during long term storage at $4^{\circ}C$. The growth inhibition test indicated that 0.1% is enough to inhibit the growth of psychrotrophic yam-putrefactive Pseudomonas sp., and treatment of 0.1% acetic acid, or 0.1% maleic acid inhibited the browning and microbial putrefaction of fresh-cut yam. Our results suggested long-term distribution of yam or other root crops products is possible by treatment of organic acid, such as acetic acid, combined with aseptic vacuum packaging technology.
Keywords
Acetic acid; inhibition of browning; fresh-cut yam; maleic acid; psychrotrophic bacterium;
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Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 3
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