Prevention of browning in canned Langsat (Lansium domesticum)


Citation

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

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 nonenzymic browning during storage. Ascorbic acid delays enzymic browning but produces intense nonenzymic 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 effective 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 the reduction of the O-quinones formed as intermediates in enzymic browning prior to canning to stable colourless compounds thus eliminating their activity as precursors for non-enzymic brown pigment formation. NaCI does not have the same effect on the canned product as cysteine HCL The fairly high concentration of NaCI needed to totally inhibit PPO activity would adversely affect the taste and acceptability of the canned langsat.


Download File

Full text available from:

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 nonenzymic browning during storage. Ascorbic acid delays enzymic browning but produces intense nonenzymic 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 effective 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 the reduction of the O-quinones formed as intermediates in enzymic browning prior to canning to stable colourless compounds thus eliminating their activity as precursors for non-enzymic brown pigment formation. NaCI does not have the same effect on the canned product as cysteine HCL The fairly high concentration of NaCI needed to totally inhibit PPO activity would adversely affect the taste and acceptability of the canned langsat.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Lansium domesticum
AGROVOC Term: Browning
AGROVOC Term: Canned fruits
AGROVOC Term: Enzymic browning
AGROVOC Term: Sampling
AGROVOC Term: Polyphenol oxidase
AGROVOC Term: Acidity
AGROVOC Term: Cysteine
AGROVOC Term: Malaysia
Geographical Term: Malaysia
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 28 Apr 2025 00:25
URI: http://webagris.upm.edu.my/id/eprint/22835

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.