Green color retention in canned asparagus
1993
Mutita Meenune
Effect of food additives on the color stability of asparagus in various steps of canning process was investigated. Soaking asparagus in 1.0 percent and 2.0 percent Na2CO3, 1.0 percent and 2.0 percent Ca(OH)2 solutions for 60 minutes showed no significantly effect on total chlorophyll, chlorophyll a, and chlorophyll b. The asparagus was blanched with 6 different food additive solutions. Blanching in 0.2 percent NH4HCO3 gave the most effective chlorophyll retention which was about 95.3 percent. The effectiveness decreased with the following solutions: 0.5 percent MgCO3, 1.0 percent NaHCO3, 1.0 percent Na2CO3, 1.0 percent Ca(OH)2 and 0.5 percent Mg(OH)2 which gave chlorophyll retention about 93.9, 90.8, 88.7, 83.8 and 80.2 percent respectively. Blanching in mixed solutions of 0.2 percent NH4HCO3 and 0.5 percent MgCO3 gave similar result as individual solution. The addition of 0.5 percent Mg(OH)2 in 0.7 percent brine solution as a packing medium in the can retained about 86.3 percent chlorophyll after thermal process which was better than other treatment. The can was processed at 121.1 deg C for 12 minutes to give Fo=4 minutes. This condition gave about 87.4 percent chlorophyll retention which was better than the process at 110 deg C for 20 minutes which gave only 46.9 percent chlorophyll retention. In the storage study, the canned asparagus after processed at 121.1 deg C was kept for 3 months at room temperature. Chlorophyll retention had been decreased from 86.3 percent to 31.4 percent which occurred mainly in the first 2 months.
显示更多 [+] 显示较少 [-]