Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing

Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing ABSTRACT 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). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing

Journal of Food Science, Volume 64 (3) – May 1, 1999

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Publisher
Wiley
Copyright
Copyright © 1999 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1999.tb15070.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT 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).

Journal

Journal of Food ScienceWiley

Published: May 1, 1999

References

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