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Inhibition du brunissement enzymatique de cubes d'abricots par déshydratation-congélation.

Inibizione dell'imbrunimento enzimatico nei cubetti deidrocongelati di albicocca.

Auteurs : PIZZOCARO F., TORREGGIANI D., SPREAFICO M., CARLETTI G.

Type d'article : Article

Résumé

The effect of some non-toxic compounds on PPO activity and browning of dehydrofrozen apricot cubes was studied. PPO was activated if cubes were impregnated in l-ascorbic acid (1-5-10 grammes/liter) and cysteine chlorohydrated solutions. Conditions of inhibition or activation of enzyme is studied, using different mixtures (ascorbic acid, cysteine chlorohydrated, papain). During thawing at room temperature, the colour was unchanged only in those samples treated with l-ascorbic acid + sodium chloride (10 + 1 gramme/liter) and l-ascorbic acid + cysteine chlorohydrates (10 + 1 gramme/liter) mixtures.

Détails

  • Titre original : Inibizione dell'imbrunimento enzimatico nei cubetti deidrocongelati di albicocca.
  • Identifiant de la fiche : 1998-1734
  • Langues : Italien
  • Source : Atti IVTPA - vol. 18
  • Date d'édition : 1995
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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