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Residual peroxidase activity as influenced by blanching, SO 2 treatment and freezing of cauliflowers
Author(s) -
Ramaswamy Hosahalli S,
Ranganna S
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740470312
Subject(s) - blanching , chemistry , residual , peroxidase , food science , boiling , paperboard , horticulture , materials science , biology , mathematics , biochemistry , enzyme , organic chemistry , algorithm , composite material
The influence of blanching time and SO 2 treatment on the residual peroxidase activity and its implication for the sensory quality of frozen cauliflowers were assessed after 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 contact plate freezer at −35°C. The sensory quality of frozen stored cauliflowers related well to their residual peroxidase activity, which was sensitive to the SO 2 treatment. Blanched cauliflowers following a brief dip in a metabisulphite solution prior to freezing gave a significantly (P<0.05) superior product even when stored for one year. The residual peroxidase activity, which ranged from 1 to 5.5% in the blanched samples, was below 1 % in the SO 2 ‐treated samples, and the SO 2 content of50 ppm found in these stored samples disappeared after 3 min cooking in boiling water.