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INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING ON THE QUALITY OF FROZEN MUSHROOM.
Author(s) : PRESTAMO G., FUSTER C.
Summary
IN ORDER TO PREVENT BROWNING ON THAWING, IT WAS ATTEMPTED TO INHIBIT THE ACTIVITY OF POLYPHENOLOXIDASE BY THE FOLLOWING TREATMENTS: BOILING WATER FOR 2 MIN, FOLLOWED BY COOLING ; 2 MIN BLANCHING AND 5 MIN IMMERSION IN A 0. 02% POTASSIUM METABISULFITE SOLUTION ; 5 MIN IMMERSION IN A 0.02% POTASSIUM METABISULFITE SOLUTION. THE SAMPLES WERE FROZEN, PACKED IN POLYETHYLENE BAGS (AT THE ATMOSPHERIC PRESSURE AND UNDER VACUUM) AND STORED AT 253 K (-20 DEG C). MASS LOSS, TOTAL SOLUBLE SOLID CONTENT, DRY MATTER, PROTEIN, TEXTURE, PEROXIDASE AND ODIPHENOLOXIDASE ACTIVITY AND ORGANOLEPTIC PROPERTIES WERE DETERMINED. THE TREATMENT WITH METABISULFITE GAVE THE BEST RESULTS.
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Pages: 1982-4
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Details
- Original title: INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING ON THE QUALITY OF FROZEN MUSHROOM.
- Record ID : 1984-1032
- Languages: English
- Publication date: 1982/05/26
- Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
1982-4; 290-296; tabl.; 9 ref.; discuss.
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Vegetables - Keywords: Mushroom; Browning; Blanching; Vacuum; Treatment; Organoleptic property; Polyethylene; Enzyme; Packaging; Freezing
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INFLUENCE OF TREATMENTS PRIOR TO FREEZING ON TH...
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- Date : 1984
- Languages : English
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EFFECT OF VACUUM COOLING ON MUSHROOM BROWNING.
- Author(s) : BURTON K. S., FROST C. E., ATKEY P. T.
- Date : 1987/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 6
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PROTECTION DES PRODUITS DE 4E GAMME CONTRE LES ...
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- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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THE INFLUENCE OF THE DEGREE OF BLANCHING ON THE...
- Author(s) : KATSABOXAKIS K. Z.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 559-565; 5 fig.; 1 tabl.; 20 ref.
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HEAT SHOCK TREATMENT FOR VEGETABLES TO BE FROZE...
- Author(s) : STEINBUCH E.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 553-558; 5 tabl.; 10 ref.
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