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THE FIRMNESS OF FROZEN GREEN AND WAX BEANS.

[In Dutch. / En néerlandais.]

Author(s) : STEINBUCH E.

Type of article: Article

Summary

A NUMBER OF PRETREATMENT TECHNIQUES ARE EVALUATED FOR THEIR APPLICATION IN PRACTICE. SOME METHODS CAN CONTRIBUTE TO A FIRM STRUCTURE OF THE FROZEN PRODUCT AFTER PREPARATION, BUT THEY SHOW SOME LIMITATIONS. A HEAT TREATMENT AT 343-348 K (70-75 DEG C) RESULTS IN ACTIVATION OF THE ENZYME PECTIN METHYLESTERASE AND FIRMING OF THE BEAN TISSUE, HOWEVER, A SECOND HEATING AT 368-371 K (95-98 DEG C) IS REQUIRED FOR AN ACCEPTABLE QUALITY RETENTION (STEPWISE BLANCHING). AFTER VACUUM PACKING THE EXCELLENT FIRMNESS OF UNBLANCHED BEANS WILL PLAUSIBLY BE MAINTAINED, HOWEVER THE QUALITY RETENTION IS STRICTLY LIMITED. DURING 15 SECOND HEAT SHOCK TREATMENTS, THE LIPOXYGENASE APPEARS TO BE ADEQUATELY INACTIVATED. HIGH RESIDUAL ACTIVITIES OF PEROXIDASE AND CATALASE IN FROZEN GREEN AND WAX BEANS DO NOT AFFECT STORAGE LIFE.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1987-0160
  • Languages: Dutch
  • Source: Voedingsm. Technol./Koeltech., Sprenger Ed. - 1986.06.04; 19-22; 4 fig.; 3 tabl.; 15 ref.
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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