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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 1. BIOCHEMICAL ASPECTS.

PROGRES RECENTS CONCERNANT LE BLANCHIMENT DE CERTAINS LEGUMES. 1. ASPECTS BIOCHIMIQUES.

Author(s) : PIZZOCARO F.

Summary

STUDIES IN VIVO HAVE BEEN CARRIED OUT ON THE KINETICS OF THE HEAT INACTIVATION OF LIPOXYGENASE ON VARIOUS VEGETABLES. THE ENZYME HAS BEEN INACTIVATED IN SHORT TIMEAT 373 K (100 DEG C): 1 MIN (CAULIFLOWER, BROCCOLI AND TURNIP TOP), 15 SEC (GREEN BEAN), 2 MIN (ASPARAGUS), 40 SEC (ZUCCHINI). RESIDUAL NON-ENZYMATIC ACTIVITY HAS OCCURRED AFTER THESE TIMES. LIPID STABILITY STUDY IN FROZEN CAULIFLOWER, GREEN BEAN AND ASPARAGUS DURING A PERIOD OF 9 MONTHS AT 253 K (-20 DEG C), SHOWS THAT THE SHORTENING OF BLANCHING TIME, ABLE TO INACTIVATE THE LIPOXYGENASE, GIVES BETTER RESULTS, ABOUT LIPID STABILITY, THAN LONGER HEAT TREATMENTS.

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Pages: 447-454

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Details

  • Original title: PROGRES RECENTS CONCERNANT LE BLANCHIMENT DE CERTAINS LEGUMES. 1. ASPECTS BIOCHIMIQUES.
  • Record ID : 1988-1905
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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