Journal
JOURNAL OF FOOD SCIENCE
Volume 65, Issue 3, Pages 534-540Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2000.tb16043.x
Keywords
corn; broccoli; enzymes; blanching; frozen storage
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Three corn and 2 broccoli cultivars were steam blanched for various times and evaluated for residual enzyme activity. Lipoxygenase was inactivated in 4 min in supersweet corn, while sweet corn required a 6-min blanch; peroxidase was inactivated in 8 min. Inactivation of broccoli lipoxygenase, peroxidase, and cystine lyase was achieved in 90 s, Blanched samples were stored 9 mo at -18 degrees C, then analyzed for color, texture, hexanal, free fatty acids, and sugars. Firmness increased significantly with blanching in both commodities, then declined. Short blanch treatments targeting Lipoxygenase inactivation positively affected color and texture of both corn and broccoli. Changes in current industry practices are recommended.
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