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CHANGES IN PEROXIDASE ACTIVITY, HEXANAL, ASCORBIC ACID AND FREE SULFHYDRYL IN BLANCHED ASPARAGUS DURING FROZEN STORAGE.

Author(s) : GANTHAVORN C., POWERS J. R.

Type of article: Article

Summary

ASPARAGUS SPEARS WERE WATER BLANCHED AT 361 K (88 DEG C) FOR 1 TO 4.5 MIN AND STORED AT 255 K (-18 DEG C). HEXANAL, ASCORBIC ACID, FREE SULFHYDRYL AND PEROXIDASE ACTIVITY WERE MONITORED DURING STORAGE. BLANCHING FOR 2 MIN RESULTED IN A 98% REDUCTION IN PEROXIDASE ACTIVITY. NO HEXANAL WAS DETECTABLE IN PRODUCT BLANCHED FOR 2 MIN OR LONGER. ASCORBATE STABILITY DURING STORAGE INCREASED WITH INCREASE IN BLANCHING TIME ALTHOUGH NOT IN DIRECT RELATION TO PEROXIDASE ACTIVITY LOSS FREE SULFHYDRYL WAS SENSITIVE TO HEATING AND ALSO DECREASED DURING STORAGE OF UNBLANCHED ASPARAGUS. HOWEVER, THERE APPEARED TO BE A STABLE FRACTION OF FREE SULFHYDRYLS.

Details

  • Original title: CHANGES IN PEROXIDASE ACTIVITY, HEXANAL, ASCORBIC ACID AND FREE SULFHYDRYL IN BLANCHED ASPARAGUS DURING FROZEN STORAGE.
  • Record ID : 1989-1874
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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