The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples

• Autorzy: Bieganska-Marecik R , Czapski J.

Warianty tytułu

PL

Zastosowanie wybranych zwiazkow jako inhibitorow enzymatycznego brazowienia i miekniecia jablek o malym stopniu przetworzenia

• Języki publikacji: EN

Abstrakty

EN

In the study the effect was assessed of sample processing with solutions containing inhibitors of enzymatic browning and tissue softening and sucrose on the quality of minimally processed apples. Ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose were used as inhibitors. The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage. Moreover, it had an advantageous effect on the other sensory attributes, resulting in a product of very high quality. A good quality product is obtained using a solution of citric acid and sucrose.

PL

W pracy określano wpływ obróbki roztworami zawierającymi związki hamujące brązowienie enzymatyczne i mięknięcie tkanki oraz sacharozę na jakość jabłek o małym stopniu przetworzenia. Jako inhibitory zastosowano: kwas askorbinowy, kwas cytrynowy, 4-heksylrezorcynol, chlorek sodu, chlorek wapnia, mleczan sodu, mleczan wapnia oraz sacharozę. Zastosowanie do obróbki plastrów roztworu zawierającego 1% kwasu askorbinowego, 0,005% 4-heksylrezorcynolu, 0,5% chlorku wapnia, 20% sacharozy skutecznie hamowało brązowienie i mięknięcie plastrów jabłek podczas przechowywania, ponadto pozytywnie wpływało na pozostałe cechy sensoryczne, dając produkt o bardzo dobrej jakości. Dobrą jakość produktu uzyskano, stosując roztwór kwasu cytrynowego i sacharozy.

Słowa kluczowe

EN

softening; good quality; food technology; minimally processed apple; apple; product; vegetable; inhibitor; fruit

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2007
• Tom: 06
• Numer: 3
• Opis fizyczny: p.37-49,fig.,ref.

Twórcy

autor

Bieganska-Marecik R

• Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Czapski J.

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