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Cultivars of shredded iceberg lettuce (Lactuca sativu L.) 'Saladin', 'Santis', 'Telda' and 'Roxette' responded in a parallel way to four modified atmosphere (MA) packaging treatments. Moderate vacuum packaging (mvp) in 80 pm polyethylene (PE) inhibited enzymatic browning over lo-day storage at 5°C. When lettuce was packaged in 80% O,, 20% CO, (80/20), more browning occured in SL3-bags (59 Frn multilayer coextruded film) than in PE-bags. Polyphenol oxidase activity declined during storage in all 4 atmospheres, with lowest activity in PE-80/20. Endogenous ascorbic acid (AA) did not act as an efficient antioxidant in delaying browning. Total carbohydrate content (TC) declined slightly during storage. Tristimulus color measurements correlated highly with visual ratings.

Three protein hydrolysates (HVPs) were produced from untoasted defatted soy by acidic hydrolysis (aHVP), enzymatic hydrolysis (eHVP), and enzymatic hydrolysis followed by a heat treatment with glucose (eHVPrea). The three HVPs were characterized by amino acid analysis, identification of volatile compounds, and sensory profiling. aHVP had a higher degree of hydrolysis compared with eHVP and eHVPrea which still contained peptides composed mainly of the smaller and the acidic amino acids. A total of 29 volatile compounds were identified by GC-MS. Furans and sulfides were primarily found in the acidic HVP, while alcohols and pyrazines primarily were found in eHVP/eHVPrea. Further Maillard reaction had occurred in eHVPrea compared to eHVP, but the sensory profile was not altered. The multivariate analysis of the sensory profile showed that the acidic HVP had increased intensity in the bouillon, soy, and lovage odor and taste characteristics compared with the two enzymatic HVPs.

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