Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing

C. Barry-Ryan; D. O'Beirne

doi:10.1111/j.1365-2621.1999.tb15070.x

Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing

Research output: Contribution to journal › Article › peer-review

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).

Original language	English
Pages (from-to)	498-500
Number of pages	3
Journal	Journal of Food Science
Volume	64
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1999.tb15070.x
Publication status	Published - 1999
Externally published	Yes

Keywords

Ascorbic acid
Modified atmosphere
Shredded lettuce
Slicing

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10.1111/j.1365-2621.1999.tb15070.x

https://arrow.tudublin.ie/schfsehart/15Licence: CC BY-NC-SA

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title = "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 (\textasciitilde{}5\%, p<0.05) over packages with product modified atmospheres. Storage at 3°C increased retention (\textasciitilde{}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).",

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author = "C. Barry-Ryan and D. O'Beirne",

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language = "English",

volume = "64",

pages = "498--500",

journal = "Journal of Food Science",

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TY - JOUR

T1 - Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing

AU - Barry-Ryan, C.

AU - O'Beirne, D.

PY - 1999

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N2 - 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).

AB - 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).

KW - Ascorbic acid

KW - Modified atmosphere

KW - Shredded lettuce

KW - Slicing

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DO - 10.1111/j.1365-2621.1999.tb15070.x

M3 - Article

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SN - 0022-1147

VL - 64

SP - 498

EP - 500

JO - Journal of Food Science

JF - Journal of Food Science

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ER -

Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing

Abstract

Keywords

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