Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid
文献类型: 外文期刊
作者: Gong, Weihua 1 ; Shi, Bingyan 2 ; Zeng, Fan-Kui 3 ; Dong, Nan 4 ; Lei, Zunguo 4 ; Liu, Jia 2 ;
作者机构: 1.Jishou Univ, Natl & Local United Engn Lab Integrat Utilizat Te, Jishou, Peoples R China
2.Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China
3.Chinese Acad Sci, Res & Dev Ctr Ecomat & Ecochem, Lanzhou Inst Chem Phys, Lanzhou, Peoples R China
4.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China
关键词: acetic acid; boiling resistance; digesting resistance; fresh-cut potato slice; pectin gelation
期刊名称:JOURNAL OF FOOD SCIENCE ( 影响因子:3.693; 五年影响因子:3.856 )
ISSN: 0022-1147
年卷期: 2022 年 87 卷 1 期
页码:
收录情况: SCI
摘要: Fresh-cut potato slices are very popular in the service of hot-pots. However, the gelatinized starch easily escaping from the potato cells during cooking causes the thickening of beef tallow or soup in the hot-pot. Thus, acetic acid is considered for solving the problem of potato slices. Besides, the nutritional and quality characteristics of potato slices are also evaluated in this study. Results show that 1.0%-1.5% (v/v) acetic acid treatment can decrease mass loss and starch digestion rate, and delay the degradation of ascorbic acid and deterioration of color and texture of potato slices. Such treatment also inhibits membrane oxidation and PPO activity, and increase the total phenolic accumulation of potato slice in 7-day storage. The cell wall integrity of the potato slice is strengthened by acetic acid treatment, providing a strategy for the improvement of the boiling resistance of potato slice, and endowing potato slice with the digesting resistance. Practical Application Acid pretreatment would cause the intensification of potato cell wall, which finally decrease the in vitro digestibility through decrease of leakage of gelatinized starch from potato cell and the contact between gelatinized starch and digesting enzyme. This observation proved that the integrity of cell structure in vegetable is important for their processing quality improvement (especially for their hardness improvement after heating or fermentation).
- 相关文献
作者其他论文 更多>>
-
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
作者:Shi, Wanlu;Chen, Jinfeng;Cui, Yanli;Zhang, Shenggui;Ma, Yunxiang;Chen, Jinfeng;Zhang, Shenggui;Liu, Jia;Chen, Jinfeng;Zhang, Shenggui
关键词:Wheat gluten; Heat-induced; Aggregation behavior; Pectin; Degree of esterification
-
Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study
作者:Li, Haoxin;Liu, Jia;Li, Haoxin;Mustapha, Wan Aida Wan;Tian, Guilin;Liu, Jia;Dong, Nan;Liu, Jia;Zhao, Feng;Zhang, Xiaoping;Long, Daoqi
关键词:Fish scale gelatin; Hydrolysis; Curcumin; Hydrophobic interaction
-
Gut Microbial Diversity Analysis of Different Native Chickens and Screening of Chicken-Derived Probiotics
作者:Chen, Lu;Wang, Tao;Li, Diyan;Chen, Lu;Bai, Xue;Zeng, Bo;Liu, Jia;Miao, Xiaomeng
关键词:native chicken; gut microbes; 16S rRNA; bacterial isolation and screening; whole genome sequencing
-
Insights into the Acid-Induced Gelation of Original Pectin from Potato CellWalls by Gluconic Acid-δ-Lactone
作者:Lei, Dandan;Qin, Likang;Wang, Mei;Lei, Zunguo;Liu, Jia;Li, Haoxin;Dong, Nan
关键词:potato pectin; gluconic acid-delta-lactone (GDL); gelation
-
The contribution of cell wall integrity to gastric emptying and in vitro starch digestibility and fermentation performance of highland barley foods
作者:Lu, Chun;Zhao, Zixuan;Ye, Fayin;Chen, Jia;Ming, Jian;Zhao, Guohua;Lei, Lin;Huang, Guobao;Liu, Jia;Ye, Fayin;Chen, Jia;Ming, Jian;Zhao, Guohua;Lei, Lin;Lei, Lin
关键词:Highland barley; Cell wall structure; Dynamic in vitro human stomach-duodenum; model; Gastric emptying; Starch digestibility; In vitro fecal fermentation
-
Physicochemical and morphological characteristics of potato pectin with in-situ acid-induced gelation
作者:Hu, Qiang;Shi, Bingyan;Yu, Xiaoyan;Ren, Tingyuan;Liu, Jia;Dong, Nan;Lei, Zunguo;Liu, Jia;Xiao, Chunhua;Li, Fei
关键词:gelation; hydrogen bond; potato pectin; thermal stability
-
Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor
作者:Li, Haoxin;Tang, Renrun;Li, Xin;Li, Haoxin;Mustapha, Wan Aida Wan;Liu, Jia;Hasan, K. M. Faridul;Huang, Mingzheng
关键词:gelatin composite coating; coating preservation; pork flavor; metabolic mechanism