Document Detail

Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa).
MedLine Citation:
PMID:  18387087     Owner:  NLM     Status:  MEDLINE    
The shelf life of minimally processed potatoes (MPP) is limited by enzyme-catalyzed browning reactions, with the increase in respiration being another factor that affects quality retention of this product. Sulfites are commonly used as effective preservative agents in minimally processing potatoes, but ascorbic acid and citric acid are considered natural sulfite substitutes and more accepted by consumers. The aim of this study was to study the effect of combinations of the preservative agents cited above (sodium metabisulfite 0.1% and 0.5%; citric acid 0.1% and 0.5%; ascorbic acid 0.5%) on the respiration rate of MPP (cv. Monalisa) processed at both ambient and refrigerated temperatures. The results have revealed that there is a significant effect of dipping treatment and temperature on respiration rate of MPP. Sodium metabisulfite (SM) reduces respiratory activity up to 0.8 mL/kg/h. The addition of either citric or ascorbic acid enhanced the effect of SM on the reduction of the respiration rate of MPP. The strongest effect (up to 3.3 mL/kg/h) was observed when a combination of all 3 agents at the higher concentrations was employed at a temperature of 18 degrees C.
E Petri; C Arroqui; I Angós; P Vírseda
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  73     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2008 Apr 
Date Detail:
Created Date:  2008-04-04     Completed Date:  2008-05-09     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C122-6     Citation Subset:  IM    
Research Group ALITEC, Food Technology Department, Public University of Navarre, Campus Arrosadia s/n, 31006 Pamplona, Spain.
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MeSH Terms
Ascorbic Acid / pharmacology
Carbon Dioxide / analysis
Citric Acid / pharmacology
Dose-Response Relationship, Drug
Drug Synergism
Food Handling / methods*
Food Packaging / methods*
Food Preservation / methods*
Food Preservatives / pharmacology*
Maillard Reaction
Solanum tuberosum* / drug effects,  microbiology
Sulfites / pharmacology
Time Factors
Reg. No./Substance:
0/Food Preservatives; 0/Sulfites; 124-38-9/Carbon Dioxide; 50-81-7/Ascorbic Acid; 7681-57-4/sodium metabisulfite; 77-92-9/Citric Acid

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