SCANNING ELECTRON-MICROSCOPY OF CARROT STICK SURFACE TO DETERMINE CAUSE OF WHITE TRANSLUCENT APPEARANCE

被引：53

作者：

TATSUMI, Y

WATADA, AE

WERGIN, WP

机构：

[1] USDA ARS,BELTSVILLE AGR RES CTR,HORT CROPS QUAL LAB,BELTSVILLE,MD 20705

[2] USDA ARS,BELTSVILLE AGR RES CTR,ELECTRON MICROSCOPY LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04772.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carrot sticks that were prepared with a sharp culinary knife exhibited a whitish translucent appearance on the surface. This condition was not readily apparent with carrot sticks sliced with a razor sharp blade. Scanning electron microscopic examination of the translucent tissue revealed that the knife tended to shear, separate and compress the cells and tissues of the root. Dehydration of the large mass of exposed cells probably was responsible for the appearance of the whitish translucent tissue. Development of this condition is undesirable because consumers associate this with aged or nonfresh carrot sticks.

引用

页码：1357 / 1359

页数：3