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BLANCHING AND QUALITY OF FROZEN VEGETABLES AND FRUIT. REVIEW. 2. SENSORIAL ASPECTS.

BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 2. ASPECTS SENSORIELS.

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

Type of article: Article, IJR article

Summary

THIS ARTICLE DEALS WITH BIOCHEMICAL AND PHYSICO-CHEMICAL MECHANISMS RESPONSIBLE FOR CHANGES IN THE VARIOUS COMPONENTS OF THE SENSORIAL QUALITY OF FROZEN FRUIT AND VEGETABLES WITH AND WITHOUT PRIOR BLANCHING: TEXTURE, FLAVOUR AND AROMA ; COLOUR. SOLUTIONS ARE PROPOSED FOR THE PURPOSE OF LIMITING UNDESIRABLE EFFECTS DUE TO THERMAL TREATMENT. BLANCHING, WHICH IS INDISPENSABLE FOR STABILIZING THE QUALITY OF SEVERAL QUICK FROZEN VEGETABLES, CAN BE CONSIDERED AS A < NECESSARY EVIL >.

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Pages: 48-53

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Details

  • Original title: BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 2. ASPECTS SENSORIELS.
  • Record ID : 1985-1523
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 1
  • Publication date: 1985

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