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BLANCHING PREFREEZING IN SOME BRASSICACEAE.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F., MONTEVERDI R.

Type of article: Article

Summary

STUDIES HAVE BEEN CARRIED OUT ON THE HEAT INACTIVATION OF PEROXIDASE AND LIPOXYGENASE ON CAULIFLOWER, BROCCOLI AND TURNIP TOP FROM 333 TO 373 K (60 TO 100 DEG C). ONLY THE TEMPERATURE AT 373 K HAS BEEN ABLE TO CAUSE THE COMPLETE INACTIVATION IN SHORT TIME. HOWEVER, IT HAS ALSO FAVOURED A SECONDARY CATALYTIC ACTIVITY OXIDIZING THE LIPIDS. IT IS OF NONENZYMATIC NATURE AND ORIGINATES FROM THE PRODUCTS OF HEAT DENATURATION OF THE HEMOPROTEINS (PEROXIDASE AND CATALASE). SINCE THE SECONDARY ACTIVITY APPEARS IMMEDIATELY AFTER THE SECOND MINUTE OF BLANCHING IN BROCCOLI AND IN TURNIP TOP, WHILE IT RESULTS MEASURABLE EVEN IN SHORTER TIME IN CAULIFLOWER, IT CAN INTERFERE IN THE NORMAL PROCESS OF BLANCHING VEGETABLES PRIOR TO FREEZING.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1986-0663
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 24 - n. 10
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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