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Quality indicators in blanched, frozen, stored vegetables.

Author(s) : BARRET D. M., THEERAKULKAIT C.

Type of article: Article

Summary

Investigations into the merits of using lipoxygenase rather than peroxidase as an appropriate blanching indicator point clearly to the former in many cases. Sweet corn kernels are blanched in half the time typically employed. In the case of green beans, off-flavour is eliminated by a one min blanch, but off-colour prevention may require a longer time. Sweet corn kernels are blanched in half the time typically employed. In the case of green beans, off-flavour is eliminated by one min blanch, but off-colour prevention may require a longer time. The frozen vegetable industry should consider revision of its present use of peroxidase, and promote research activities towards development of a rapid method of lypoxygenase determination.

Details

  • Original title: Quality indicators in blanched, frozen, stored vegetables.
  • Record ID : 1996-0311
  • Languages: English
  • Source: J. Food Technol. - vol. 49 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

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