Share

LIPIDS STABILITY IN FROZEN CAULIFLOWER IN RELATION TO HEAT PRETREATMENTS.

[In Italian. / En italien.]

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

Type of article: Article

Summary

STORAGE OF NON-BLANCHED CAULIFLOWER AT 253 K (-20 DEG C), FOR A PERIOD OF 9 MONTHS, ENTAILS A MARKED DEGRADATION OF THE LIPID COMPONENT. THE BLANCHED CAULIFLOWER AT 373 K (100 DEG C) FOR 180 SEC SHOWS A REMARKABLE STABILITY OF THE ACIDIC COMPOSITION OF LIPIDS AND OF THE ORGANOLEPTIC PROPERTIES UP TO 9 MONTHS. THE CAULIFLOWER BLANCHED AT 373 K FOR 40 SEC AFTER 9 MONTHS SHOWS THE STABILITY OF THE ACIDIC COMPOSITION OF LIPIDS AND OF THE TBA VALUES AND IT RESULTS ORGANOLEPTICALLY ACCEPTABLE EVEN IF A SLIGHT BROWNING APPEARS. DURING STORAGE A HIGH INACTIVATION OF THE PEROXIDASE AND THE LIPOXYGENASE APPEARS WHILE THE RESIDUAL PEROXIDASE ACTIVITY IN THE SAMPLE BLANCHED FOR 40 SEC TENDS TO REGENERATE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-0158
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 5
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing