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Blanching control by use of several enzyme indicators.

Author(s) : LANG J., BOG-HANSEN T. C., POULSEN K. P.

Summary

Shelf life in industrially prepared vegetables can be determined by many different enzymatically catalized reactions causing various sensoric defects. In case irrelevant indicator enzymes are used as indicators, the result may be over blanching or under blanching. Therefore it is important to collect more information on the determining enzymes including the stability of individual enzymes in various vegetables. Amylase is high in sprouting pulses and germinating seeds which might cause starch degradation in prepared meals containing such ingredients provided they are not properly blanched. It is important to study and control the activity of several enzymes and to develop quality control kits in order to develop better products.

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Details

  • Original title: Blanching control by use of several enzyme indicators.
  • Record ID : 1993-3361
  • Languages: English
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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