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Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing
Author(s) -
BarryRyan C.,
O'Beirne D.
Publication year - 1999
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.1365-2621.1999.tb15070.x
Subject(s) - ascorbic acid , chemistry , food science , modified atmosphere , slicing , nitrogen , shelf life , mechanical engineering , organic chemistry , engineering
The effects of slicing method, packaging atmosphere and storage temperature were determined on total ascorbic acid (TAA) content of modified atmosphere packaged shredded lettuce. TAA was extracted from the lettuce samples and levels were monitored using either titration with 2,6‐dichlorophenolindophenol solution or an assay kit. Slicing affected (p<0.05) ascorbic acid retention in the order manual tearing > manual slicing > machine slicing. Flushing with 100% nitrogen increased retention (∼5%, p<0.05) over packages with product modified atmospheres. Storage at 3°C increased retention (∼20%, p<0.05) compared with storage at 8°C. Scores for product appearance generally followed losses of TAA in the lettuce (p<0.05).