Potato quality XIII. Preventing after-cooking discoloration in oil blanched French fries

Smith, Ora; Davis, C. O.

doi:10.1007/bf02861111

Cited by 16 publications

(8 citation statements)

References 11 publications

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“…The grey metallic tint may have been due to an 'aftercooking' darkening reaction which required iron cations (Smith and Davis, 1962). In the citric acid-packaged potatoes, the iron cations are chelated by SAPP and citric acid and the darkening reaction is inhibited.…”

Section: Sensorymentioning

confidence: 99%

“…During the preparation of potatoes for sensory evaluation, those packaged in citric acid solutions prior to cooking remained very light, whereas, those packaged in water turned grey. The grey metallic tint may have been due to an 'aftercooking' darkening reaction which required iron cations (Smith and Davis, 1962). In the citric acid-packaged potatoes, the iron cations are chelated by SAPP and citric acid and the darkening reaction is inhibited.…”

Section: Sensorymentioning

confidence: 99%

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Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes

Santerre

Leach

Cash

1991

Journal of Food Science

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Whole, abrasion-peeled Russet Burbank potatoes were dipped in a solution containing 3% D-araboascorbic acid (erythorbic acid), 0.25% sodium acid pyrophosphate and 2% sodium chloride or watkr. They were drained and oacked in 0.2% citric acid. 0.2% sorbic acid and 0.25% calcium chloride or water, sealed in plastic bags and stored at 3.8"C. Potatoes packed in the citric acid mixtures maintained a lower microbial load after 6 days storage when compared to bisulfite-treated or water-dipped potatoes. All potatoes maintained acceptable color through 18 days storage. Treatments did not alter shear force measurements of raw, peeled potatoes or perceived flavor and texture of cooked, mashed potatoes.

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Section: Sensorymentioning

confidence: 99%

Section: Sensorymentioning

confidence: 99%

Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes

Santerre

Leach

Cash

1991

Journal of Food Science

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“…In addition, phosphates are used in dairy products, such as cheese and milk protein, for acidification or gelation (Ellinger, 1972). Sodium acid pyrophosphate (SAPP) is used in fruits and vegetables, to prevent "darkening" following cooking (Smith and Davis, 1962). Moreover, phosphoric acid is used in soft drinks as a flavoring agent (Lampila, 2013).…”

Section: Introductionmentioning

confidence: 99%

Biological effects of inorganic phosphate: potential signal of toxicity

et al. 2015

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-Inorganic phosphate (Pi) plays crucial roles in several biological processes and signaling pathways. Pi uptake is regulated by sodium-dependent phosphate (Na/Pi) transporters (NPTs). Moreover, Pi is used as a food additive in food items such as sausages, crackers, dairy products, and beverages. However, the high serum concentration of phosphate (> 5.5 mg/dL) can cause adverse renal effects, cardiovascular effects including vascular or valvular calcification, and stimulate bone resorption. In addition, Pi can also alter vital cellular signaling, related to cell growth and cap-dependent protein translation. Moreover, intake of dietary Pi, whether high (1.0%) or low (0.1%), affects organs in developing mice, and is related to tumorigenesis in mice. The recommended dietary allowance (RDA) of Pi is the daily dietary intake required to maintain levels above the lower limit of the range of normal serum Pi concentration (2.7 mg/dL) for most individuals (97-98%). Thus, adequate intake of Pi (RDA; 700 mg/day) and maintenance of normal Pi concentration (2.7-4.5 mg/dL) are important for health and prevention of diseases caused by inadequate Pi intake.

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“…Commercially prepared French fries are par‐cooked and frozen and, as such, are particularly prone to blackening after the heat treatment. Dilute solutions (0.9–1.2%) of SAPP at 140–160 °F are sprayed on the potatoes in order to sequester the iron and prevent the after‐cook blackening …”

Section: Fruit and Vegetable Applicationsmentioning

confidence: 99%

“…Dilute solutions (0.9-1.2%) of SAPP at 140-160 • F are sprayed on the potatoes in order to sequester the iron and prevent the after-cook blackening. 35…”

Section: Fruit and Vegetable Applicationsmentioning

confidence: 99%

Applications and functions of food‐grade phosphates

Lampila

2013

Annals of the New York Academy of Sciences

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Potato quality XIII. Preventing after-cooking discoloration in oil blanched French fries

Cited by 16 publications

References 11 publications

Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes

Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes

Biological effects of inorganic phosphate: potential signal of toxicity

Applications and functions of food‐grade phosphates

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