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Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes
Author(s) -
SANTERRE CHARLES R.,
LEACH TODD F.,
CASH JERRY N.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08025.x
Subject(s) - chemistry , citric acid , sodium bisulfite , food science , flavor , sodium , sorbic acid , tannin , organic chemistry
Whole, abrasion‐pecled Russet Burbank potatoes were dipped in a solution containing 3% D‐araboascorbic acid (erythorbic acid), 0.25% sodium acid pyrophosphate and 2% sodium chloride or water. They were drained and packed in 0.2% citric acid, 0.2% sorbic acid and 0.25% calcium chloride or water, sealed in plastic bags and stored at 3.8°C. Potatoes packed in the citric acid mixtures maintained a lower microbial load after 6 days storage when compared to bisulfite‐treated or water‐dipped potatoes. All potatoes maintained acceptable color through 18 days storage. Treatments did not alter shear force measurements of raw, peeled potatoes or perceived flavor and texture of cooked, mashed potatoes.