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PREDICTION OF RESIDUAL PEROXIDASE ACTIVITY IN THE BLANCHING-COOLING OF CORN-ON-THE-COB AND ITS RELATION TO OFF-FLAVOUR DEVELOPMENT IN FROZEN STORAGE.

Author(s) : GARROTE R. L.

Type of article: Article

Summary

THROUGH THE USE OF A PREVIOUSLY DESCRIBED THERMO-KINETIC MODEL THE AVERAGE PEROXIDASE ACTIVITY RETENTION IN THE KERNEL AND OUTER COB DURING BLANCHING-COOLING OF CORN-ON-THE-COB IS PREDICTED. THE RESIDUAL PEROXIDASE ACTIVITY IS CORRELATED WITH SENSORY EVALUATION DATA, MAKING IT POSSIBLE TO PREDICT THE CONDITIONS UNDER WHICH THERE WILL BE NO OFF-FLAVOUR DEVELOPMENT AFTER A 9 MONTH STORAGE AT 255 K (-18 DEG C). THE PLOTS OBTAINED ALLOW FOR PREDICTION OF FROZEN STORAGE LIFE WHEN PROCESSING VARIABLES ARE KNOWN. IN ADDITION, PREDICTION OF STORAGE LIFE CAN BE MADE WHETHER THE PRODUCT IS WATER COOLED AT TEMPERATURES BETWEEN 275 AND 293 K (2 AND 20 DEG C) OR IS AIR COOLED AT AMBIENT AIR TEMPERATURE.

Details

  • Original title: PREDICTION OF RESIDUAL PEROXIDASE ACTIVITY IN THE BLANCHING-COOLING OF CORN-ON-THE-COB AND ITS RELATION TO OFF-FLAVOUR DEVELOPMENT IN FROZEN STORAGE.
  • Record ID : 1988-1478
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 1; 1987.01-02; 232-233; 235; 1 fig.; 1 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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