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CHANGES IN PEROXIDASE ACTIVITY OF BROCCOLI DURING PROCESSING AND FROZEN STORAGE.

Author(s) : KAMPIS A.

Type of article: Article

Summary

DISCOLOURATION OF THE STEM PARTS OF DEEP FROZEN BROCCOLI AS OBSERVED OCCASIONALLY AFTER PROLONGED STORAGE AT 255 K (-18 DEG C) HAS BEEN FOUND TO BE RELATED TO ELEVATED PEROXIDASE (POD) ACTIVITY. IN THE FRESH STATE, TOTAL POD ACTIVITY WAS ABOUT 1.6-FOLD THE VALUE MEASURED IN THE FLORETS. SOLUBLE POD ACTIVITY WAS THE MAIN FRACTION IN THE STEM PARTS AND IONICALLY BOUND ACTIVITY IN THE FLORETS OF FRESH BROCCOLI. BLANCHING AT 368 K (95 DEG C) 4 MIN REDUCED TOTAL POD ACTIVITY BY ONE TO TWO ORDERS OF MAGNITUDE. FREEZING BROUGHT ABOUT A FURTHER DECREASE. RESIDUAL ACTIVITIES WERE STILL NOT NEGLIGIBLE. DURING FROZEN STORAGE ACTIVITIES DECREASED, EXCEPT FOR THE SOLUBLE ACTIVITY IN THE STEM WHICH REMAINED PRACTICALLY CONSTANT.

Details

  • Original title: CHANGES IN PEROXIDASE ACTIVITY OF BROCCOLI DURING PROCESSING AND FROZEN STORAGE.
  • Record ID : 1985-1530
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 17 - n. 5
  • Publication date: 1984/10

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