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THE EFFECT OF LIPID-DEGRADING ENZYME ACTIVITIES ON QUALITY OF BLANCHED AND UNBLANCHED FROZEN STORED CAULIFLOWER ESTIMATED BY SENSORY AND INSTRUMENTAL ANALYSIS.

Author(s) : BAARDSETH P., NAESSET E.

Type of article: Article

Summary

BLANCHING PARTIALLY INACTIVATES ACYLHYDROLASES, LIPOXYGENASE, CATALASE, AND TOTALLY INACTIVATES PEROXYDASE, PALMITOYL-COENZYME A HYDROLASE AND THE ALPHA-OXYDASE. THE NON BLANCHED SAMPLES ARE NOT EDIBLE AFTER 4 MONTHS STORAGE. THE DETERIORATION IN FLAVOUR IS LESS RAPID IN BLANCHED SAMPLES. A CORRELATION BETWEEN THE SENSORY ANALYSIS RESULTS AND THE COLOUR ANALYSIS DATA IS MADE. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-248447.

Details

  • Original title: THE EFFECT OF LIPID-DEGRADING ENZYME ACTIVITIES ON QUALITY OF BLANCHED AND UNBLANCHED FROZEN STORED CAULIFLOWER ESTIMATED BY SENSORY AND INSTRUMENTAL ANALYSIS.
  • Record ID : 1989-2308
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 32 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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