Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

2002 ◽  
Vol 35 (8) ◽  
pp. 753-759 ◽  
Author(s):  
M.H Choi ◽  
G.H Kim ◽  
H.S Lee
Keyword(s):  
Ascorbic Acid ◽  
Citrus Sinensis ◽  
Refrigerated Storage ◽  
Pigment Stability ◽  
Blood Orange

scholarly journals Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

scholarly journals Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage

2019 ◽  
Vol 39 (5) ◽  
pp. 768-779 ◽  
Author(s):  
Md. Ashrafuzzaman Zahid ◽  
Jin-Kyu Seo ◽  
Rashida Parvin ◽  
Jonghyun Ko ◽  
Han-Sul Yang
Keyword(s):  
Ascorbic Acid ◽  
Butylated Hydroxytoluene ◽  
Refrigerated Storage ◽  
Beef Patties ◽  
Clove Extract

scholarly journals Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Flavia Perlo ◽  
Romina Fabre ◽  
Patricia Bonato ◽  
Carolina Jenko ◽  
Osvaldo Tisocco ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Water Content ◽  
Microbial Growth ◽  
Consumer Demand ◽  
Rosemary Extract ◽  
Drip Loss ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Surface Application

ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.

Sign in / Sign up

Export Citation Format

Share Document