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Study on the lipid fraction oxidation of deep-frozen zucchini squash with regard to thermic pretreatment.

[In Italian. / En italien.]

Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.

Type of article: Article

Summary

The effectiveness of various blanching treatments to control the lipidic fraction oxidation of deep-frozen vegetable marrow (Cucurbita pepo L.) is studied. The phenomenon was observed in real conservation conditions, keeping the vegetable at -20 deg C for 9 months, by carrying out drawings for analytical determinations all three months. The highest stability of the sample exposed to a short thermic treatment (100 deg C for 30 seconds) is confirmed, as already observed in accelerated conditions at 40 and -5 deg C.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1992-2799
  • Languages: Italian
  • Source: Atti IVTPA - vol. 13
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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