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Inhibition of enzymatic browning in dehydrofrozen apricot cubes.

Inibizione dell'imbrunimento enzimatico nei cubetti deidrocongelati di albicocca.

Author(s) : PIZZOCARO F., TORREGGIANI D., SPREAFICO M., CARLETTI G.

Type of article: Article

Summary

The effect of some non-toxic compounds on PPO activity and browning of dehydrofrozen apricot cubes was studied. PPO was activated if cubes were impregnated in l-ascorbic acid (1-5-10 grammes/liter) and cysteine chlorohydrated solutions. Conditions of inhibition or activation of enzyme is studied, using different mixtures (ascorbic acid, cysteine chlorohydrated, papain). During thawing at room temperature, the colour was unchanged only in those samples treated with l-ascorbic acid + sodium chloride (10 + 1 gramme/liter) and l-ascorbic acid + cysteine chlorohydrates (10 + 1 gramme/liter) mixtures.

Details

  • Original title: Inibizione dell'imbrunimento enzimatico nei cubetti deidrocongelati di albicocca.
  • Record ID : 1998-1734
  • Languages: Italian
  • Source: Atti IVTPA - vol. 18
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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