Enzymatic Browning on Shredded Cabbage

Hi

 

I would appreciate some advice or ideas please.

 

Let me let you know on our current process.

 

We de-core, halve and wash the cabbage in hypochlorite then shaken and fill a dolav full then store in cold chill. Could be the same day of the next day the cabbage is then bought out of the chill and put through a Fam Dicer which cuts the cabbage and dolaves are filled with the shredded cabbage then placed into the chill before packing.

 

2-3 days in a bag I have issues with complaints of discolouration.

 

What I want to do is try and treat the shredded cabbage with citric but wondering how to! do i spray when dolav being filled or do I submerge in citric and store and spin before packing.

 

Let me know your thoughs

 

Thanks

A proper wash or dip in citric would do the trick. The concentration could vary from 1-3% which is pretty standard practice.I have seen other organoleptic issues if higher concentration is used. The key is to reach all surface area to avoid the enzymatic reaction.

Dipping is the best practice for coverage but then it will liekly need spun. We've never had issues with cabbage discoloring though. Instead of citric (we are having a difficult time sourcing it right now) there are other options as well that do not affect the organoleptic qualities that may work better if you wanted to explore that route. 

 

veruca

Hi

Thanks for your advice

Spinning may not be an option as this will slow the process down

Veruca, what other options do you suggest?

what size shred/dice are you cutting to?

Hi

 

We slice to 3mm & 5mm on cabbage

 

Thanks