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KMID : 1007520020110040397
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.397 ~ p.400
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Screening of Effective Browning Inhibitors on Fresh-cut Potatoes
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Hwang, T. Y.
Son, S. M./Moon, K. D.
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Abstract
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The relationship between color change and antibrowning agents was evaluated (p<0.05). Six chemical groups, consisting of ascorbic acids, carboxylic acids, sulfurcontaining amino acids, phenolic acids, coagulating agents, and other compounds, were tested on fresh-cut potato slices under the same conditions. Sodium containing agents, sodium D-ascorbate and sodium chlorides showed the highest antibrowning effect. Among the carboxylic acids, ketoglutaric, lactic, and oxalacetic acids showed effective browning inhibition. Chlorogenic acid (0.1 % solution) was the best browning inhibitor in the phenolic acids group. All coagulating agents acted as browning inhibitors effectively, particularly sodium chloride and magnesium chloride. N-Acetyl-L-cysteine and sugars also showed effective antibrowning abilities.
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