Minimal processing of custard apple (Annona atemoya) pulp

被引：2
|
作者：
Gamage, TV [1 ]
Yuen, CMC [1 ]
Wills, RBH [1 ]
机构：
[1] UNIV NEW S WALES,DEPT FOOD SCI & TECHNOL,KENSINGTON,NSW 2033,AUSTRALIA
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1997年 / 21卷 / 04期
关键词：
D O I：
10.1111/j.1745-4549.1997.tb00784.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fresh custard apple pulp treated with 0.1%-0.5% ascorbic acid and stored in modified atmosphere generating packages at OC for 4 weeks, The desired creamy color of custard apple pulp was retained during storage and after exposure to ambient conditions for 3 h, by the addition of 0.4%-0.5% ascorbic acid and vacuum packaging in a 65 mu m linear low density polyethylene (LLDPE)/nylon/LLDPE 5 layer co-extruded bag, Sensory and microbiological properties of the ascorbic acid-treated custard apple pulp were of acceptable quality throughout the storage period of 4 weeks.
引用
收藏
页码：289 / 301
页数：13
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