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Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers.

Ramaswamy, H. S. and Ranganna, S. (1989) Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers. Journal of the Science of Food and Agriculture, 47 (3). pp. 377-382.

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Abstract

The influence of blanching time and SO2 treatment on the residuul peroxidase activity and its implicution for the sensory quality of frozen cauliflowers were assessed ajier storage for up to one year at - 18°C. The treated cauliflowers, sealed in polythene bags, were placed in waxed paperboard cartons and frozen in a contuct plate jreezer at -3S'C. The sensory quality of frozen stored cauliflowers related well to their residual peroxidase activity, which was sensitive to the SO, treatment. Blanched cauliflowers following a brief dip in a metabisulphite solution prior to freezing guve a significantly (P<0.05) superior product even when stored for one year. ?he residual peroxiduse activity, which ranged from I to 5.5 ?A in the blanched sumples. was below 1 Yi in the SO,-treated samples, und the SO, content of 50ppm found in these stored sumples disappeared after 3 min cooking in boiling water.

Item Type: Article
Uncontrolled Keywords: Cauliflower, peroxidase activity, SO, treatment, blanching, freezing, quality, storage
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 07:54
Last Modified: 26 May 2016 07:54
URI: http://ir.cftri.com/id/eprint/5228

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