Study of the effects of different acidification pre-treatments on some quality parameters of vegetable products.

摘要

Acidification is a widely used method for control of microbial growth in vegetable products. Trials were conducted with asparagus to compare 2 processes for acidification of vegetable products: conventional blanching combined with acidification; and direct addition of acids without blanching. Acidulants used were citric acid, lactic acid and gluconic acid or glucono-delta-lactone. Effects on pH and colour of the asparagus were assessed. Results showed that direct additon of acids allowed reduction of pH to 4.0-4.3 and was simpler than the conventional blanching/acidification process. The direct acidification technique also allowed manufacture of processed asparagus with a colour very similar to that of the natural product.