Open AccessEffects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam
Author(s) -
Gao Jia,
Zhu Yongqing,
Luo Fangyao
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.647
Subject(s) - browning , ascorbic acid , modified atmosphere , food science , ethanol , chemistry , bacterial growth , population , shelf life , biochemistry , biology , bacteria , demography , sociology , genetics
The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid ( AA , 1%, m/v) alone and in combination, along with modified atmosphere packaging ( MAP ) or vacuum packaging ( VP ), on the physicochemical properties and microbial quality of fresh‐cut Chinese yam slices during 4°C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh‐cut Chinese yam over 21 days of 4°C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh‐cut Chinese yam slices up to 7 days at 4°C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh‐cut Chinese yam slices up to 14 days when stored at 4°C.