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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).

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