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http://dx.doi.org/10.11002/kjfp.2013.20.3.386

Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage  

Song, Hye Jin (Department of Food Science and Technology, Hoseo University)
Kwon, Oh Yeoun (Department of Food Science and Technology, Hoseo University)
Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University)
Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University)
Lee, Sang-Han (Department of Food Science and Technology, Kyungpook National University)
Kang, In-Kyu (Department of Horticultural Science, Kyungpook National University)
Lee, Jin-Man (Department of Food Science and Technology, Hoseo University)
Publication Information
Food Science and Preservation / v.20, no.3, 2013 , pp. 386-393 More about this Journal
Abstract
This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.
Keywords
fresh-cut products; potato; quality; browning;
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Times Cited By KSCI : 2  (Citation Analysis)
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