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THE INFLUENCE OF THE DEGREE OF BLANCHING ON THE QUALITY OF FROZEN VEGETABLES.

Author(s) : KATSABOXAKIS K. Z.

Type of article: Book chapter

Summary

BLANCHING CONDITIONS INFLUENCE THE QUALITY OF FROZEN VEGETABLES. TEXTURE DEGRADATION INCREASES WITH THE DEGREE OF BLANCHING IN THE MAJORITY OF VEGETABLES AND THEIR QUALITY COULD BE IMPROVED CONSIDERABLY IF THIS OPERATION WAS REDUCED TO A MINIMUM POSSIBLE. THE DEGREE OF BLANCH TREATMENT ALSO INFLUENCES THE RATE OF CHLOROPHYLL DETERIORATION. UNBLANCHED GREEN VEGETABLES SHOW A CONSTANT RATE OF TOTAL CHLOROPHYLL LOSS DURING FROZEN STORAGE. OVERBLANCHING RESULTS IN INCREASED TOTAL CHLOROPHYLL LOSS AFTER A CERTAIN LAG STORAGE PERIOD. PEROXIDASE INACTIVATION IS NOT NECESSARY IN ALL VEGETABLES. FOR MANY VEGETABLES THE BEST SENSORY QUALITY IS ACHIEVED PRIOR TO COMPLETE INACTIVATION OF PEROXIDASE. THIS SUGGESTS THAT FURTHER RESEARCH IS NEEDED ON IDENTIFYING THE ENZYME SYSTEMS MAINLY RESPONSIBLE FOR OFF FLAVOUR DEVELOPMENT.

Details

  • Original title: THE INFLUENCE OF THE DEGREE OF BLANCHING ON THE QUALITY OF FROZEN VEGETABLES.
  • Record ID : 1985-1525
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 559-565; 5 fig.; 1 tabl.; 20 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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