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Quality Changes of Peeled Potato and Sweet Potato Stored in Various Immersed Liquids  

Park, Kee-Jai (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Kim, Dong-Soo (Korea Food Research Institute)
Jeong, Seong-Weon (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.14, no.1, 2007 , pp. 8-17 More about this Journal
Abstract
The efficacy of strong acidic electrolyzed water (SAEW) at pH 2.53, with ORP of 1,088 mV and HClO concentration of 91.25 ppm, and low alkaline electrolyzed water (LAEW) at pH 8.756, with ORP of 534 mV and HClO concentration of 105.70 ppm, as storing liquids for peeled potato and sweet potato was evaluated in this study. During storage at $5^{\circ}C$, total phenolic contents and PPO activities of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of control samples stored in tap racer (TW) with 0.85% (w/v) NaCl and 0.5% (w/v) sodium metabisulfite (SMS). Increment in color differences and decreases in hardness of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of controls. Also, SAEW and LAEW inhibited growth of microorganisms for at least 3-6 days of storage. The sensory characteristics of peeled potato and sweet potato stored in LAEW were best during the first half of the storage period, compared to samples preserved by other methods.
Keywords
peeled potato; peeled sweet potato; immersion liquid; quality; electrolyzed water;
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Times Cited By KSCI : 9  (Citation Analysis)
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