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Steam treatment of minimally processed carrot sticks to control surface discoloration.

Author(s) : HOWARD L. R., GRIFFIN L. E., LEE Y.

Type of article: Article

Summary

The effects of steam treatment and storage at 2 deg C on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Steam treatment retarded surface discoloration, soluble phenolic and isocoumarin production and lignin formation. Heat inactivation of phenylalanine ammonia-lyase (PAL), peroxidase (POD), and syringaldazine oxidase (SOX) also occurred. Surface discoloration on nonheated samples was accompanied by elevated levels of soluble phenolics, lignin and elevated PAL, POD and SOX activities over time. Control of surface discoloration by steam appeared to be related to retardation of phenylpropanoid metabolism.

Details

  • Original title: Steam treatment of minimally processed carrot sticks to control surface discoloration.
  • Record ID : 1995-0954
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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