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BLANCHING AND QUALITY OF FROZEN VEGETABLES AND FRUIT. REVIEW. 1. INTRODUCTION AND ENZYMATIC ASPECTS.

BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 1. INTRODUCTION ET ASPECTS ENZYMATIQUES.

Author(s) : PHILIPPON J., ROUET-MAYER M. A.

Type of article: Article, IJR article

Summary

THIS ARTICLE SUCCESSIVELY EXAMINES THE ROLE, ADVANTAGES AND DRAWBACKS OF BLANCHING, THE ENZYMATIC SYSTEMS OF FOODSTUFFS, THE LOCALISATION OF PEROXIDASE AND CATALASE ENZYMES, METHODS OF CONTROLLING BLANCHING, THE VALIDITY OF TESTS, THE REGENERATION OF PEROXIDASIC ACTIVITY, THE RELATION BETWEEN TEMPERATURE AND THE DURATION OF BLANCHING. REASONS ARE GIVEN AS TO WHY IT IS NOT POSSIBLE TO ESTABLISH SCHEDULES FOR BLANCHING. IT IS SHOWN THAT SIGNIFICANT RESIDUAL PEROXIDASIC ACTIVITY MAY NOT HAVE UNDESIRABLE CONSEQUENCES ON MAINTAINING THE QUALITY OF A GOOD NUMBER OF QUICK FROZEN VEGETABLES STORED AT 255 K (-18 DEG C).

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Pages: 384-388

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Details

  • Original title: BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 1. INTRODUCTION ET ASPECTS ENZYMATIQUES.
  • Record ID : 1985-1522
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
  • Publication date: 1984

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