Prevention of browning in canned langsat (Lansium domesticum)

Suhaila Mohamed, . and Leong S.H., . Prevention of browning in canned langsat (Lansium domesticum). pp. 143-149. ISSN 0126-6128

Langsat undergo both enzymic browning during preparation and non-enzymic browning during storage of the canned product. Effects of sodium chloride ascorbic acid cysteine HCl and citric acid on browning of the product were studied. Enzymic browning during preparation could be reduced by lowering of pH but the use of citric acid is not recommended because it increases non-enzymic browning during storage. Ascorbic acid delays enzymic browning but produces intense non-enzymic browning on storage. However amine-dehydroascorbic acid products are not the major pigments in chemically untreated canned langsat. Amongst the treatments studied addition of cysteine HCl was most effect1746ive in preventing browning and giving an acceptable product with regards to taste and appearance. However studies using model systems showed that cysteine HCl has no effect on non-enzymic browning. It probably prevents browning of canned langsat therefore by reducing the O-quinones formed as intermediates in enzymic browning prior to canning to stabilise colourless compounds thus eliminating their activity as precursors for non-enzymic brown pigment formation. NaCl does not have the same effect on the canned product as cysteine HCl. The fairly high concentation of NaCl needed to totally inhibit PPO activity would adversely affect the taste and acceptability of the canned lang

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Abstract

Langsat undergo both enzymic browning during preparation and non-enzymic browning during storage of the canned product. Effects of sodium chloride ascorbic acid cysteine HCl and citric acid on browning of the product were studied. Enzymic browning during preparation could be reduced by lowering of pH but the use of citric acid is not recommended because it increases non-enzymic browning during storage. Ascorbic acid delays enzymic browning but produces intense non-enzymic browning on storage. However amine-dehydroascorbic acid products are not the major pigments in chemically untreated canned langsat. Amongst the treatments studied addition of cysteine HCl was most effect1746ive in preventing browning and giving an acceptable product with regards to taste and appearance. However studies using model systems showed that cysteine HCl has no effect on non-enzymic browning. It probably prevents browning of canned langsat therefore by reducing the O-quinones formed as intermediates in enzymic browning prior to canning to stabilise colourless compounds thus eliminating their activity as precursors for non-enzymic brown pigment formation. NaCl does not have the same effect on the canned product as cysteine HCl. The fairly high concentation of NaCl needed to totally inhibit PPO activity would adversely affect the taste and acceptability of the canned lang

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Item Type:	Article
Additional Information:	3 tables; 10 ref. Summaries (En Malay)
AGROVOC Term:	tLANSIUM DOMESTICUM
AGROVOC Term:	REACCION DE MAILLARD
AGROVOC Term:	FRUTAS EN CONSERVA/ AROMA
AGROVOC Term:	CLORURO DE SODIO
AGROVOC Term:	ACIDO ASCORBICO
AGROVOC Term:	ACIDO CIT
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:54
URI:	http://webagris.upm.edu.my/id/eprint/19124

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