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PEROXIDASE ACTIVITY IN CAULIFLOWER AS AFFECTED BY HEAT TREATMENT, FREEZING AND FROZEN STORAGE.

[In Hungarian. / En hongrois.]

Author(s) : RACZ E., PUKSZLER Z.

Type of article: Article

Summary

PEROXIDASE ACTIVITY IN CAULIFLOWER OF MATRA VARIETY WAS INVESTIGATED AFTER BLANCHING, QUICK-FREEZING AND FROZEN STORAGE. THE BLANCHING PERIOD WAS VARIED BETWEEN 2, 4, 6 AND 8 MINUTES AND THE TEMPERATURE BETWEEN 328, 343, 358 AND 373 K (55, 70, 85 AND 100 DEGC). ENZYME ACTIVITY WAS MEASURED BY THE O-PHENYLENE-DIAMINE METHOD OF WINTER. THE METHOD IS SUITABLE FOR ON-LINE CONTROL BECAUSE IT IS RAPID. BASED ON THE RESULTS OF THE BLANCHING EXPERIMENTS THE OPTIMAL RESIDUAL PEROXIDASE ACTIVITY VALUE IS SUGGESTED FOR THE PRAXIS. IT WAS PROVEN BY MATHEMATICAL CALCULATIONS THAT FREEZING REDUCES PEROXIDASE ACTIVITY. 6-MONTHS FROZEN STORAGE OF THE QUICK-FROZEN SAMPLES INDUCED A FURTHER REDUCTION IN ENZYME ACTIVITY.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1989-0593
  • Languages: Hungarian
  • Source: Hütöipar - vol. 34 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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