ShareSensory evaluations and changes in peroxidase activity during storage of frozen green beans.
Author(s) : APARICIO-CUESTA M. P., MATEOS-NOTARIO M. P., RIVAS-GONZALO J. C.
Type of article: Article
Summary
Blanching inactivated the enzyme; there was no regeneration for 12 months at -22 deg C, but a slight regeneration at -18 deg C. Sensory quality of the properly stored product was acceptable 1 year or longer. Storage in a display freezer over 60 days did not affect peroxidase activity. Temperature fluctuations were deleterious for sensory quality and total peroxidase activity was only slightly regenerated.
Details
- Original title: Sensory evaluations and changes in peroxidase activity during storage of frozen green beans.
- Record ID : 1993-2062
- Languages: English
- Source: Ital. J. Food Sci. - vol. 57 - n. 5
- Publication date: 1992/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Blanching; Organoleptic property; Peroxidase; Vegetable; French bean; Freezing
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EFFECT OF VARIOUS THERMAL TREATMENTS ON THE PRE...
- Author(s) : PRESTAMO G., FUSTER C.
- Date : 1981/06
- Languages : Spanish
- Source: Acta Alimentaria - vol. 18 - n. 123
View record
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THE FIRMNESS OF FROZEN GREEN AND WAX BEANS.
- Author(s) : STEINBUCH E.
- Date : 1986
- Languages : Dutch
- Source: Voedingsm. Technol./Koeltech., Sprenger Ed. - 1986.06.04; 19-22; 4 fig.; 3 tabl.; 15 ref.
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THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : Greek
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THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 684-690; 8 fig.; 2 tabl.; 13 ref.
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ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEA...
- Author(s) : LEE C. Y., SMITH N. L., HAWBECKER D. E.
- Date : 1989
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 4
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